Mini quiches are the unsung heroes of brunch. The first time I made them, it wasn’t for a big event or party it was a random Sunday morning, the kind where you open the fridge and see just enough eggs, cream, and some leftovers that beg to be used. I had a few pie crusts thawing and figured, why not try something fun and bite-sized?
Fast-forward to today, and mini quiche is a staple in our home. My twins love mixing their own toppings—one swears by bacon and cheddar, while the other is all about Greek flavors with feta and spinach. I love them because they’re easy to prep ahead, freeze beautifully, and make me feel like I’ve got brunch handled without breaking a sweat. Whether you’re serving a crowd or packing lunches for the week, these little quiches hit the spot every time.
They may be small, but each one delivers creamy, cheesy richness in a perfectly flaky shell. No fork required. No stress either.
Why Mini Quiche Is a Must-Have for Any Occasion
The Ideal Brunch or Party Bite
Mini quiches shine because they’re versatile, quick to bake, and endlessly customizable. Need something elegant for a shower or a brunch buffet? Done. Want something simple that your kids can help prep for lunchboxes? Also done. Each mini quiche is like a blank canvas—savory custard meets any filling combo you can imagine.
These bake up in mini muffin tins, which keeps them perfectly bite-sized and easy to serve. Because the ingredients are pre-cooked and the egg custard only takes about 20 minutes to set, they go from fridge to table fast. Even better, they hold up well at room temperature, which makes them ideal for gatherings.
Easy to Customize With Your Favorite Fillings
The best part about making mini quiche is you can create multiple flavor profiles in one batch. Use one egg base and split the toppings into different flavor groups. In this recipe, we feature three go-to combos:
- Greek: Spinach, roasted red pepper, crumbled feta, and a pinch of dill.
- Ham & Swiss: Diced ham, shredded Swiss cheese, and fresh parsley.
- Bacon Cheddar: Cooked bacon, cheddar, and green onions.
That’s 24 mini quiches with three totally different vibes—perfect if you’re feeding picky eaters or want to impress with variety. Just remember to chop your ingredients finely so they nestle nicely into the crusts.
Each filling gets poured with a creamy custard made from eggs and heavy cream. The ratio here is spot-on for mini quiches: rich enough to be satisfying, but not so heavy that it overwhelms the fillings.
Mini Quiche
Ingredients
- 3 pie crust rounds
- 3 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- cooking spray
- Topping Options each makes enough to fill 8 muffin cups
- Greek
- 1/2 cup cooked spinach excess water removed coarsely chopped
- 1/4 cup roasted red bell peppers finely chopped
- 3 tablespoons feta cheese crumbled
- 1 teaspoon fresh dill minced
- Ham & Cheese
- 1/4 cup ham diced
- 1/3 cup Swiss cheese shredded
- 1 tablespoon fresh parsley minced
- Bacon
- 1/4 cup bacon cooked and crumbled
- 1/3 cup cheddar cheese shredded
- 2 tablespoons green onions sliced
Instructions
- Preheat the oven to 375 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
- Unroll the pie crusts and lay them out on a flat surface. Use a 3 inch cookie cutter to cut a total of 24 circles out of the crusts.
- Press each circle of pie crust into the holes in the muffin tin.
- In a medium bowl, whisk together the eggs, cream, salt and pepper.
- Greek
- Divide the spinach, roasted peppers, feta cheese and dill between 8 muffin cups.
- Ham & Cheese
- Divide the ham, cheese and parsley between 8 muffin cups.
- Bacon
- Divide the bacon, cheese and green onions between 8 muffin cups
- Pour the egg mixture into each cup so that the cup is 3/4 of the way full.
- Bake for 20-25 minutes or until tops are browned. Use a spatula to lift the quiche out of the pan. Serve immediately.
Notes
Make sure to dice your flavorings into tiny pieces to make sure they fit into the mini muffin cups.
Pre-cook any vegetables that you’ll be adding to your quiche, otherwise they’ll leach water if they cook in the egg mixture and make your quiche watery. Nutrition
Calories: 52kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 107mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
How to Make Mini Quiche the Easy Way
Building the Perfect Base: Crust and Custard
Mini quiche starts with a buttery, flaky base, and pie crust works perfectly. You don’t need anything fancy—just standard refrigerated pie crust rounds. Let them sit at room temperature briefly so they’re easy to handle, then use a 3-inch cookie cutter to cut 24 circles. These fit neatly into a mini muffin pan, forming little pastry cups.
Each round gets pressed into the greased wells of the muffin tin. Don’t worry if they wrinkle slightly. Once baked, they hold their shape and turn beautifully golden at the edges. The key is to keep the crust cool when pressing, so it doesn’t soften too much and lose structure.
Now for the custard: whisk together 3 large eggs, ½ cup of heavy cream, ¼ teaspoon salt, and ⅛ teaspoon black pepper. This simple mixture creates a smooth, rich texture that bakes evenly. The ratio—one egg to a little less than 3 tablespoons of cream—hits that sweet spot for mini quiches. It’s creamy, but not overly dense.
Pour the mixture into each filled muffin cup after you’ve added your toppings. Fill only about ¾ of the way full, since the custard will puff slightly as it bakes.
Baking Tips for Perfect Mini Quiches Every Time
Preheat your oven to 375°F and bake the quiches for 20–25 minutes, or until the tops are set and lightly browned. You’ll know they’re done when the centers are firm to the touch and the crust edges are golden. If your oven runs hot, check them closer to the 18-minute mark to avoid over-baking.
Let them cool for a couple minutes before using a small spatula or butter knife to gently pop them out. They should lift out easily thanks to the nonstick spray. Serve them warm, or let them cool completely if you’re packing them up for later.
One tip: pre-cook any vegetables you plan to use. Spinach, peppers, or mushrooms should be sautéed or steamed to remove moisture. Otherwise, you’ll end up with watery quiches. Tiny details like this make all the difference in texture and taste.
Mini Quiche Variations and Smart Storage Tips
Try These Topping Combos and Flavor Variations
One of the best things about mini quiche is that you can change the flavor just by switching up the toppings. Whether you’re craving something classic or adventurous, there’s a combo for every mood—and every fridge situation.
Here are a few more topping ideas to try:
- Caprese-Style: Diced cherry tomatoes, mozzarella, and a sprinkle of basil.
- Mushroom & Swiss: Sautéed mushrooms with shredded Swiss cheese and thyme.
- Broccoli & Cheddar: Finely chopped, pre-cooked broccoli with sharp cheddar.
- Southwest: Diced bell pepper, black beans, pepper jack cheese, and a dash of cumin.
Want to go crustless? Just skip the pie crusts entirely and lightly spray the muffin tin. Pour the fillings directly into the greased cups with the egg mixture. The texture will be a bit firmer, but just as satisfying—and perfect for a lower-carb option.
You can also mix and match ingredients based on dietary needs. Make some vegetarian, some dairy-free (use a plant-based cream and cheese), or add protein-packed extras like turkey sausage or smoked salmon. The key is keeping the ingredients chopped small enough to fit snugly in each cup.
Make-Ahead, Freeze, and Reheat Like a Pro
Mini quiches aren’t just great for serving fresh—they’re also a dream for meal prep. Once baked and cooled, store them in an airtight container in the fridge for up to 4 days. They’re perfect for quick breakfasts, lunchboxes, or snacks.
To reheat, just pop them in a 325°F oven for 8–10 minutes or microwave for 30–45 seconds. They hold their shape and taste fresh without turning rubbery or dry.
Want to freeze them? Absolutely. Let the baked quiches cool completely, then place them in a single layer on a baking sheet to flash freeze for an hour. Transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. Reheat straight from frozen—just bake at 350°F for 15 minutes, or until warmed through.
Having a stash of mini quiche in the freezer means you’re never more than a few minutes away from a homemade meal or snack.
Serving Mini Quiche with Style and Ease
How to Serve Mini Quiches for Any Occasion
Mini quiches are made for moments when you want to serve something homemade without fuss. Because they’re portable and easy to eat with your hands, they fit naturally into almost any gathering.
For brunches, place them on a tiered serving tray alongside a platter of fruit and a bowl of yogurt topped with granola. Add some freshly squeezed juice or coffee, and you’ve got a complete spread. These also shine at baby showers, holiday breakfasts, and potlucks. You can prep everything ahead, then just reheat and serve.
If you’re using them for meal prep, pair with a green salad or a handful of roasted potatoes for a satisfying lunch. And for snacks, they’re perfect as-is—especially for kids who love the small size and mix-and-match toppings.
Mini quiches are also freezer-friendly party savers. Bake a batch the week before, then defrost and reheat just before guests arrive. It’s a little trick that makes you feel like you’re hosting on autopilot.
Presentation Tips That Look Impressive, Not Complicated
Presentation doesn’t need to be fancy. Just a little planning goes a long way. Use a large wooden board or slate tray as your base. Group the different flavors together and sprinkle each section with a matching herb—parsley for ham and cheese, dill for Greek, and green onion for bacon cheddar.
Add labels if you’re serving a crowd so guests know what they’re grabbing. You can even tuck a small bowl of sour cream or hot sauce on the side for dipping. Serve warm or at room temperature—mini quiches are forgiving like that.
For a more elegant look, bake them in gold or silver mini muffin liners. It gives a polished finish and keeps fingers clean during self-serve events.
No matter how you serve them, mini quiches bring that homemade feel to the table. They’re approachable but still feel thoughtful, and that’s what makes them so loved.
Frequently Asked Questions
What is the ratio of eggs to milk in a mini quiche?
For mini quiche, the ideal ratio is 1 egg to 2 to 3 tablespoons of heavy cream or milk. In this recipe, we use 3 eggs with ½ cup of cream, which equals about 2.6 tablespoons per egg. This ratio keeps the texture rich and smooth without being too heavy or runny.
What pastry is best for mini quiches?
Regular pie crust is a classic choice for mini quiches. It bakes evenly, holds its shape, and offers a flaky contrast to the creamy filling. Store-bought refrigerated pie dough works perfectly. Puff pastry is also an option if you prefer a crisp, buttery edge, though it puffs more and may require trimming.
What are mini quiches made of?
Mini quiches are typically made with pie crust, eggs, cream or milk, salt, and pepper, plus a variety of toppings. Popular fillings include ham, cheese, bacon, spinach, peppers, and herbs. The mixture is baked in mini muffin tins until set and golden.
How to make quiche simple?
To make a simple mini quiche, use store-bought crust, whisk together eggs and cream, and add a handful of your favorite chopped fillings. Press the crust into a muffin tin, add toppings, pour in the egg mixture, and bake at 375°F for 20–25 minutes. That’s it—no complicated steps required.
Conclusion
Mini quiche is one of those recipes that never goes out of style. Whether you’re making brunch for friends, prepping weekday lunches, or planning a special gathering, these bite-sized savory pies deliver comfort, flavor, and just the right amount of charm. You can mix, match, freeze, and serve them in endless ways.
They’re small in size but big in possibilities—and that’s what makes them a recipe worth keeping on repeat.
