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

Description

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.


Ingredients

  • 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)

Instructions

  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.

Notes

  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

58 Comments

  1. I made this using regular sized muffin tins and baked for 30 minutes which was perfect! I used goat cheese…super delicious! I could have used only 3 eggs a little less milk for this one though, I had abou 3/4c. leftovers of that. I also used your flaky pie crust recipe….YUMMMM! Thanks for being awesome!

  2. Hi … going to try this recipe on Easter for Brunch .. I would like to make ahead , preferably Saturday and just reheat, is this ok to do, and if so how do you recommend re-heating them?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lilly, you can pop them in the microwave or reheat in the oven. Hope they’re a hit for your Easter brunch!

  3. Kathy Brown says:

    used ham not bacon. Very good. Thanks.

  4. When looking for a mini quiche recipe, I was excited when I saw you had one! I LOVE all of your recipes and know I won’t be disappointed!
    Question about making ahead and reheating: Will the crust become soggy, if so any recommendations on how to prevent that?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Amie! To prevent soggy crusts when making these mini quiches ahead of time, reheat them at 300°F (149°C) for 15 minutes or until warmed. Hope you love them!

  5. Martina Willems says:

    Took me an hour to finally find the actual recipe. No many unnecessary words for the click bait. The recipe is fine, a friend made it, but I am so annoyed by all the blah blah blah that I feel compelled to make a comment.

    1. Hi Martina, I present my free recipes in a way that beginners can learn and understand the process before starting. If you don’t care for it and are annoyed, feel free to find your recipes elsewhere. You can also take advantage of the Jump to Recipe button.

  6. Would it be ok to make the filling the night before and refrigerate it?

    1. Stephanie @ Sally's Baking Addiction says:

      Sure can! At the end of step 2 cover and refrigerate egg filling until you are ready to use it.

  7. used all butter crust, so good! everyone enjoyed! thank you!

  8. Just made a batch of these with ham and cheddar. First attempt at making a pie crust and it was so easy! Thanks for the recipe!

  9. I am making the muffin quiche for wedding shower. I will be making them the day before can i put them in a sterno pan to keep warm during the shower. Do i reheat first or just heat in te sterno pan? I have to make 80

    1. Lexi @ Sally's Baking Addiction says:

      Hi Debbie, that should work — and we imagine you should be able to heat them sufficiently from the sterno pan, but use your best judgement. Hope they’re a hit for the shower!

  10. I made these with standard muffin pan as I don’t have the smaller one, but unfortunately quite a bit of the dough was still undercooked/uncooked! I baked them for 30 minutes, and didn’t want to leave them any longer as the edges on top were getting about as browned as I was comfortable with. Some had about 1/3 thickness of dough uncooked, some even a little more than 1/2 of the thickness.

    This was my first time making quiche, or even using pie crust really. Any idea what could have been the issue? I thought maybe I had the dough rolled out too thick, but I did roll it out to 12 in. like stated, I cut out circles of the size like the recipe says, and actually had a slightly higher yield than stated in the recipe notes (ended up with about 17-18 quiches).

    Despite the fact the dough was not cooked through, I still thought they were absolutely delicious! I just want to really perfect this. I’d be grateful for any tips, tricks, notes or hacks! 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jade, Thank you for trying this recipe and we are so glad you enjoyed the flavor! We usually get around 16 if we use a standard size muffin pan so it sounds like you rolled the dough thin enough. You can always try rolling it a bit thiner if you wish. Next time try lowering the oven rack to a lower position and if you need to extend the bake time you can tent the top with aluminum foil to stop the tops from getting too brown. I hope this helps!

  11. Great recipe! My son loves them. We made them for breakfast before school. Have you tried reheating from frozen? I plan to use my air fryer. Thanks! We have made several things from your site and have always been happy with them.

    1. Trina @ Sally's Baking Addiction says:

      Hi Megan! We haven’t tried reheating these from frozen, but let us know how it goes in your air fryer!

  12. I live by myself so am baking a batch of mini quiche using taco boats as the crust, will freeze the extras and have a quick meal on hand when needed.

  13. This was unbelievably delicious!!

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