Mini Quiche (Any Flavor!)

Easier and quicker than the full size version, my mini quiche uses a buttery flaky pie crust and a simple 4-5 ingredient egg filling. You can add a variety of flavors and add-ins like ham, bacon, spinach, Swiss cheese, scallions, mushrooms, peppers, and more. Bake these mini quiches in a mini muffin pan and watch them virtually disappear. I absolutely love quiche and this tiny version is even better!

mini quiche

Remember my perfect ? I’ve had so many questions and requests for a mini version! Today we’re making mini quiche, a scaled down and simpler version of its full-size parent. Often underrated, quiche– no matter what size– is fantastic for lunch, dinner, Easter, baby showers, bridal showers, potlucks, tea parties, and so much more.

(Well, when we ARE able to gather together.)

Even as a small family, quiche is our go-to food when we need quick and fulfilling recipe that’s delicious and adaptable to our available ingredients. As a bonus, kids love to help cutting the pie crust into mini circles. Let’s continue to get the kids in the kitchen!

Why Make Mini Quiches?

  • bite-sized
  • easier than a full quiche
  • no blind-baking the pie crust
  • fun to make
  • customizable based on ingredients you have
  • easy to freeze & reheat

mini quiches

Mini Quiche Video Tutorial

How to Make Mini Quiche

  1. Make pie dough: Pie dough needs to chill for 2 hours before it’s useable, so I always recommend making it the night before. Or make it now and store it in your freezer for up to 3 months.
  2. Make the egg filling: I like to make the egg filling before I start shaping the crusts. That way it’s ready and the shaped dough isn’t just sitting there– remember, pie dough loves being cold. Chill the filling in the refrigerator as you work on the dough.
  3. Roll out pie dough & cut into small circles: Like my mini pecan pies, I recommend a 2.5 inch cookie cutter. If you don’t own a cookie cutter that size, use a measuring cup instead. Sometimes I use my 1/3 cup measuring cup. Re-roll the dough scraps until all the pie dough is used. You’ll have about 24 from each crust (48 total). Work quickly, as the dough becomes delicate the longer it sits at room temperature.
  4. Fit the dough rounds into your mini muffin pan: Grease a mini muffin pan. Press the dough flat into the bottom of the crevice and up the sides.
  5. Fill each with the egg filling: Use a mixing bowl or large liquid measuring cup to easily pour the filling into each crust. Fill just about to the top. (Best part: No pre-baking the crusts required!)
  6. Top with desired add-ins: Top each individually instead of mixing the add-ins into the egg filling. The add-ins sink to the bottom, so you’ll have plenty of mini quiches without any. Additionally, chunky egg filling is difficult to pour into the little cups. Sprinkling each with your add-ins is much easier, all around.
  7. Bake until the crust is browned: These are so much quicker to bake and cool than a full quiche. You’ll definitely appreciate that!

All of my add-in suggestions below!

pie dough for mini size quiches

mini pie crusts in mini muffin pan

quiche egg filling

Mini Quiche Recipe Ingredients

A quick overview of the ingredients you need:

  1. Pie Crust – Don’t skimp on flavor and texture– make homemade pie crust. My favorite pie crust recipe is straightforward and you can make it ahead of time and freeze. You need flour, salt, butter, shortening, and water. Unlike my regular quiche where you only use 1 pie crust (half of the recipe since it yields 2 crusts), you use both crusts here. Very convenient! You could also use my all butter pie crust. If you can’t make your own, store-bought pie crust works in a pinch.
  2. Heavy Cream and Milk – You can use any milk you have on hand including nondairy milk. The thinner (and lower fat) the milk is, the flimsier the mini quiches taste. For the best tasting mini quiche, however, use a combination of milk and heavy cream– or simply use half-and-half. Using just heavy cream produces an overly thick filling. Using only milk is great, but a combination of heavy cream and milk tastes even better.
  3. Eggs – Use 4 eggs per 1 cup of milk.
  4. Salt and Pepper

Can I Skip the Pie Crust?

You can make crustless mini quiches from this recipe. Spray your mini muffin pan or regular size muffin pan with nonstick spray– it works much better than butter here– and pour the filling directly into the pan. The bake time is a little shorter. See my recipe note below.

I also have this Crustless Veggie Quiche and Crustless Sausage Quiche. These are wonderful naturally gluten free alternatives.

mini quiche before baking

mini quiche before baking close up

Mini Quiche Flavors & Add-Ins

Now it’s time to bake! Follow the mini quiche baking instructions in the recipe below and right before baking, top with your add-ins. Remember, it’s best to add your add-ins/flavors on top of the mini quiches instead of mixing them right into the egg mixture.

  • Ham, Swiss, & Scallion (pictured): 2/3 cup cooked and cubed ham, 2 Tablespoons chopped scallion, 1/2 cup shredded Swiss cheese.
  • Ham, Spinach, & White Cheddar (in video): 2/3 cup cooked and cubed ham, 2-3 Tablespoons finely chopped fresh spinach, 1/2 cup white cheddar cheese.
  • Bacon, Spinach, & White Cheddar (pictured): 1/2 cup cooked and crumbled bacon (5-6 slices), 1/4 cup sautéed chopped spinach (I sautéed it in a little leftover bacon grease for 2 minutes), 1/2 cup white cheddar cheese.
  • Veggie & Feta: 1/4 cup chopped fresh mushrooms, 1/4 cup chopped fresh bell pepper, 1/4 cup diced tomato, 1/2 cup crumbled feta cheese.

I also have these favorite full-size quiche recipes:

Have fun customizing your own!

mini quiche in mini muffin pan

What to Serve with Mini Quiche

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mini quiches

Mini Quiche (Any Flavor!)

  • Author: Sally
  • Prep Time: 2 hours, 30 minutes (includes pie dough chilling)
  • Cook Time: 25 minutes
  • Total Time: 3 hours
  • Yield: 48-50 mini quiches
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


This is a perfect base recipe for mini quiches where you can add your favorite add-ins and flavors. Bake in my super flaky homemade pie crust. Review video tutorial above and read recipe notes below before beginning.


  • 2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
  • 4 large eggs
  • 1/2 cup whole milk*
  • 1/2 cup heavy cream or heavy whipping cream*
  • 1/4 teaspoon each salt and pepper
  • 3/4 cup add-ins (see recipe note)
  • 1/2 cup shredded or crumbled cheese (see recipe note)


  1. Pie crust: I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
  2. Prep the egg filling: In a large bowl with a handheld or stand mixer fitted with a whisk attachment– or simply using a whisk and mixing bowl– beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.
  3. Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.
  4. Shape the mini crusts: Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
  5. Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
  6. Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.
  7. Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature
  8. Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.


  1. Make Ahead Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. To freeze, cool baked mini quiches completely, then layer between sheets of parchment paper in a large freezer-friendly container. Freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 300°F (149°C) for 15 minutes or until warmed.
  2. Mini Muffin Pan (affiliate link): I love these Wilton Mini Muffin Pans and the Gold Touch line from Williams Sonoma.
  3. If using a 12-count standard muffin pan: Cut the pie dough into 3 or 3.5 inch circles. Other assembly instructions are the same. Bake for about 27-30 minutes until the centers are set and edges are lightly browned. Yields about 16.
  4. Pie Crust & Crustless Option: Both linked pie crust recipes make 2 crusts. You need 2 crusts for this recipe. You can use store-bought pie crust if desired. Make sure it is thawed. For crustless quiches, spray your mini muffin pan or regular size muffin pan with nonstick spray and pour the filling directly into the greased pan. Top with add-ins, then cheese. Bake mini quiches for 16-19 minutes and regular size (in a 12-count pan) for 20-23 minutes.
  5. Whole Milk & Heavy Cream: Use this combination for best taste. If desired, use 1 cup of half-and-half instead. In a pinch, using all milk (whole milk, lower fat milk, or unflavored nondairy milk) works just fine.
  6. Add-Ins: You need about 3/4 cup add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when adding on top of each quiche. See blog post for my favorite add-ins. No need to pre-cook or sauté add-ins like mushrooms or bell peppers unless you want to.
  7. Cheese: Some favorites include feta cheese, goat cheese, white cheddar cheese, Swiss cheese, and gruyere.

Keywords: quiche, mini quiche, breakfast

mini quiche on blue plate


  1. Meridith Hindle says:

    I make quisch in regular muffin pans using two wonton wrappers in each cup,so 8 corners stick up. Heat oven to 425 degrees. Put in oven and reduce temp to 350 degrees till browned and set. Gone in minutes!

    1. When you use wonton wrappers, does the egg filling run through and make the muffin pan difficult to clean up?

      1. Meridith Hindle says:

        Louise, I use non stick pans and don’t grease. They don’t leak and pop right out.

  2. Thank you Sally for all your hard work and another Great recipe.

    As Always, thank you!

    1. Thank you so much for your positive feedback, Cheryl! 🙂

  3. This look delicious! How would you recommend adjusting for normal size muffin pans (we don’t have mini ones).

    1. Hi Sydney! See my recipe note. 🙂

  4. Hi Sally, this recipe looks great! Unfortunately I’m sick, and I think I’m going through withdrawal not being able to bake your amazing recipes! The kids are , (Thanks Mom!) but thankfully are feeling well and have been cooking up a storm for me. Really hope this will be next on their agenda! BTW, they are not going through withdrawal….plenty of your brownies and lemon bars in the freezer. So glad I always have a stash on hand! Hope you and your family are doing well.

    1. I hope you feel better soon, Lisa!

  5. I halved the recipe, since it was only for me, and these baby quiche came out beautifully!! I’ve got 24 to eat for breakfast and/or snack this week. I made the ham and cheddar cheese and not only do the look appetizing but taste delicious!
    Thank you, Sally!

    1. I’m so happy you tried this recipe already, Julie! Thanks for your positive feedback 🙂

  6. I just made these tonight & they are amazing! I told myself I would wait to eat them for breakfast but I just couldn’t stop myself… Thanks for another great recipe!!!!

    1. Thrilled you enjoyed these, Darby! I appreciate your positive feedback 🙂

  7. Ashlyn @ F5 Method says:

    This quiche looks so good – and it gives you more crust to egg, making the ratio better in my opinion! 😉 This would make the perfect addition to as brunch spread or breakfast on the go.

    1. Yes! Perfect crust to egg ratio 🙂 I hope you enjoy these, Ashlyn!

  8. Just made these , they were really good especially the pastry . I love your recipes & they’re always good x

    1. Thank you so much for your positive feedback, Judi! I’m thrilled you enjoyed these 🙂

    2. Thanks for this recipe. I am planning to make it in 4 inch tartlets . Any suggestions abt baking time / temperature.

  9. Hi Sally!! I love your recipes, you are always my go-to when I need something i know will be great on my first try! Question…I am having SO much trouble finding AP flour right now, and have only found pastry flour…which I’ve never used! Can it be in baked goods? What can I do with it?! Thanks

    1. Pastry flour would be fine in this pie crust, but I recommend using a few extra Tablespoons. You can read more about substituting pastry flour here:

  10. Jane Bavuso says:

    Hey Sally! Actually didn’t make this recipe, but I wanted to ask, what website did you use to make your website? My friend and I are making one and wanted to get some feedback from a pro!

    1. I use WordPress. Thank you for asking!

  11. It was perfect the first time. I learn so much from you as well! Keep it up great post.

    1. Thank you so much for your positive feedback!

  12. Such a perfect, family friendly recipe! I used the all-butter crust and it was flaky and tender… just delicious. My whole family enjoyed it and even the kiddos ate more than usual! Thank you so much!

    1. Thrilled these were a hit with your whole family, Kristin!

  13. Wendy Wismer says:

    I made these and divided them up between my mom and kids and their families! We did doorstop deliveries and I wasn’t surprised to hear they were gone before we got home! Will definitely be making these for the freezer! Thank you for another outstanding recipe!

    1. What a great activity and I’m thrilled they were such a hit!

  14. Hi Sally! This might be a silly question (but I have cleaning and disinfecting on the brain lately) – how do you clean your countertops? What products work best while still being safe for rolling dough? Thanks! Stay safe.

    1. Hi Stephanie! I can’t recall the brand (we just ran out!) but it’s some organic counter cleaner for quartz countertops. Sorry that’s not helpful at all! But before I roll any dough out on the counter, I always wipe it with warm water and a clean dry towel.

  15. I made these cute, delicious quiches last week. Easy to reheat for breakfast and you can use your favorite ingredients.

  16. Thanks so much for such a super recipe with such clear instructions. I have never made pastry before and was really very nervous about it, but the family wolfed them down with requests to please make more.

  17. Hi when you say 3/4 cup of add ins, is that combined (if working with two add ins) or 3/4 c of each one? Only asking since it seems like a lot of scallion in relation to the egg mixture and I’m planning on adding bacon too. Thanks!

    1. Hi Jordan, 3/4 cup total add-ins.

  18. Ahilya Hickcox says:

    I’ve been making these (crustless and with crust) for my family, they are fantastic! Not too eggy, so even my mom likes them! We use about twice the filling amount you recommend, but I’m also making them cupcake size. I’ve done different combinations of mushroom, spinach, sausage, chicken, asparagus, onion, broccoli, cheddar, and pepper jack, they’ve all been delicious! Thank you for recipe base!

  19. This recipe is perfect and came out absolutely scrumptious. The proportions are perfect!!! I hosted a brunch for a bachelorette and made these. …they were scarfed down. Thank you so much for all the additional details and the phenomenal recipe.

  20. Hi,
    I love your recipes and I am curious that why is the crust of these mini quiches not pre-baked like the other quiche recipes on your website.

    1. There is so little dough per quiche (and such small surface area) that it’s not necessary to pre-bake them.

  21. Savannah Touchet says:

    Can these minu quiches be frozen and reheated?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Savannah, yes! See recipe note #1 for freezing instructions.

  22. Making these for my daughters baby shower in August. How many do you recommend for about 30 people(all females)!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jean, This recipe will yield approximately 48-50 mini quiches. How many you make depends on so many things such as what other foods you will be serving and what time of day the shower is. Whatever you decide we hope these are a hit!

  23. Not sure what I did wrong, thought I followed to a tea. Just used basic eggs and crème and added onion, mushrooms, bacon, green onion, and cheddar cheese. I only got 12 not 24 muffins and although I’ve used my tins many times and I sprayed them they stuck horribly ! Any idea what I did wrong? Looked simple and I cook a lot so I’m amazed.

  24. Hi Sally, can I use Greek Yougurt instead of heavy cream? Or what can I use as a substitute for Heavy Cream?

  25. First of all, I did use your crust recipe. It came together beautifully and rolled out so easily! I am catering a memorial service for 25 people this weekend. It’s all hor’s doerves and I wanted a mini quiche recipe. I love it when a recipe makes the amount that it promises! I have 48 perfect little quiche – half veggie and feta and half ham, swiss, and green onion. They came right out of the mini muffin pans! (I was a little disappointed as one stuck one would have allowed me to taste one!) The kitchen smells amazing and my stomach is growling. Thank you for the great recipe!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally