I remember trying Mini Quiche appetizers as a child (the frozen, store-bought kind from Sam's Club) and being impressed.
They were so fancy. And so tiny. And so delicious.
After moving to California in 2011, I sought solace in this comfort food from my past. Unfortunately, the Sam's Club out here didn't have any so I had to start making them myself.
I'm still making them almost 6 years later, just for the fun of it.
How do you make Mini Quiche?
It's simple, really.
- Cut store-bought pastry crust into circles
- Press into a muffin tin
- Add your favorite toppings
- Smother in cheese and egg
- Bake to golden brown, bubbly perfection
The recipe below is for 48 Mini Quiche total, 12 of each of the 4 varieties shown in the photo above (Spinach, Bacon, Mushroom, and Ham). You can mix and match them however you want to!
How long does it take to bake Mini Quiche?
These bake up in 25 to 30 minutes at 375 degrees. If you freeze them ahead of time, bake them straight from the freezer for 5-10 minutes.
It's hard to pick a favorite out of these four, but I've always been partial to Quiche Lorraine. The Mini Bacon Quiche version below is closest to that. You just can't go wrong with a Mini Breakfast Quiche!
How do you make mini quiches in a regular-size muffin tin?
What if you want something mini, but not TINY? Quiche Muffins are the answer - mini quiches made in a regular muffin tin (not a mini muffin tin).
Click here for the recipe (and all the tips you need about making them ahead and freezing them!)
How do you make mini Crustless quiche?
Looking for a mini quiche recipe without the crust?
Just follow my recipe for Egg Muffins (made in a REGULAR sized muffin tin, NOT a mini one). All the flavor without the crust!
How do you freeze mini quiche?
This is the best part! Follow the recipe and bake the mini quiches. Once they are cool, freeze them. The best way to freeze them is to freeze them individually on a plate or baking sheet until they are solid, then transfer them to a bag (so they don't stick together).
Bake them straight from the freezer, in a 400-degree oven, for 5 to 10 minutes.
How do you make a full-size quiche?
Looking for a traditional quiche recipe made in a pie plate? Try my most favorite recipe for Quiche Lorraine.
Mini Quiche 4 Ways
- 4 pie crusts thawed (homemade or from 2 boxes store-bought)
For the egg mixture:
- 4 eggs
- 1 cup milk
- 1/2 teaspoon Salt
For the Mini Bacon Quiche:
- 3 ounces Swiss cheese grated
- 3 slices bacon fried and crumbled
- 2 tablespoons green onion sliced
For the Mini Ham and Cheese Quiche:
- 3 ounces Swiss cheese grated
- 1/4 cup (about 1.5 ounces) ham cubed
For the Mini Spinach Quiche:
- 3 ounces Swiss cheese grated
- 4 cups (3 ounces) spinach wilted (see notes)
- 1 tablespoon red bell pepper cubed
For the Mini Mushroom Quiche:
- 2 tablespoons (1/2 ounce) mushrooms finely chopped
- 3 ounces Swiss cheese grated
- Place the pie crust pouches to stand at room temperature about 15 to 20 minutes.
- Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray.
- Open and unfold one pie crust, and press out any fold lines. With a 2 and 1/2 inch floured biscuit cutter, cut 12 rounds. Repeat with remaining pie crusts. In the prepared mini muffin cups, press 1 round of pie crust into the bottom and up the sides of the cup.
- In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.
To assemble the Mini Bacon Quiche:
- Place one tablespoon of cheese into 12 of the mini muffin cups. Evenly divide the chopped bacon among the 12 cups, about 1/2 teaspoon. Top with a couple slices of green onion.
To assemble the Mini Ham and Cheese Quiche
- Place one tablespoon of cheese into 12 of the mini muffin cups. Evenly divide the chopped ham among the 12 cups, about 1/2 teaspoon.
To assemble the Mini Spinach Quiche
- Place one tablespoon of cheese into 12 of the mini muffin cups. Evenly divide the wilted spinach among the 12 cups, about 1/2 teaspoon. Evenly divide the chopped red pepper into the mini muffin cups.
To assemble the Mini Mushroom Quiche
- Place one tablespoon of cheese into 12 of the mini muffin cups. Evenly divide the chopped mushroom among the 12 cups, about 1/2 teaspoon.
- Pour egg mixture into each of the 48 cups, filling to within 1/4 inch of the top. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.
Recipe Notes
- To wilt the spinach, place spinach into small saucepan and cover with water. Bring to a boil and cook until spinach is dark green and wilted.
- Alternatively, in a small saucepan, place the spinach with 1/4 cup of water and sauté over medium high heat until wilted. Place spinach between two kitchen towels or paper towels and remove as much water as possible.
Hi
I just wanted to confirm the baking temperature and time for these. is it 375 degree celcius or farenheit. and do all the fillings cook at the same time?
Hi Stacey! All of my temps are farenheit, and yes, all of the fillings will cook at the same time since all that really needs to “cook” is the egg base. Hope you enjoy! -Meggan
Okay, I got the freezer to oven thing down. Have you tried making these tiny ones without a crust? I’d like them this size but this recipe directs me to the next size up. What would be the difference?
Hi Karisse, the baking time would be different without the crust. The full-size crustless version (“Egg Muffins” which you said you already saw) take 25 minutes to bake. So, I’m thinking the mini ones would be in the 10-15 minute range. I would start with 8 minutes, actually, and check every 2-3 minutes after that. Just to make sure. They probably won’t be done at 8 minutes but I don’t want to overcook them and I haven’t made them to say for sure. If you have other questions just let me know, sorry for the delay in my response. Thanks! -Meggan
So … I’ve read through the post and the comments and I’m confused about all this baking and freezing and reheating stuff. Would you bake them initially at 375 for 25-35 min, and then when reheating from the freezer, at 400 for 5-10 minutes or 30-40?
If the pastry is baked already how long should you bake them for?
Hi Betty, sorry I misread your question. I haven’t tried these with pre-baked pastry. Off the top of my head, I’d think 5 to 15 minutes? Basically I’d put them in and check them every 5 minutes to see how they are doing. You’re just waiting for the middle to set. Thanks! -Meggan
Hi
I’m making these on Friday for the baby shower. Can you please advise how thick the pastry crust needs to be before I bake the quiche..
Hi Sobia, the pie crusts should be about 1/8″ thick. Hope you enjoy them!
Is it necessary to grease the tins before adding the pie crusts? I worry about not being able to remove the finished quiches without sticking?
Hi Trisha, yes! You’ll definitely want to spray the muffin tins first.
Hi Trisha
Hope you don’t mind me responding. Meghan does mention using the spray stuff to grease the muffin tin before you mould your pie crust into them..
Hi
I am making these for my daughters baby shower.
What size of muffin tray do I need?
Sobia
Hi Sobia, you need a mini muffin tin. They have 24 mini muffin cups and are roughly 10.6 inches x 16.9 inches, depending on the brand. This recipe makes 48 mini quiches, so if you want to bake them all at the same time, you should get 2 pans. Otherwise you can make them and bake them in batches. This recipe is for 4 different flavors, but you could definitely make just 1 or 2 kinds or whatever you want to do. If you have any questions please let me know! Thank you! -Meggan
Also, what is the reason for wilting the spinach prior to adding to the egg mixture?
Hi Kayla, this is to get the excess water out of the spinach which also makes it smaller and flexible. If you try to visualize shoving raw spinach leaves into one of these baby quiche crusts, I don’t think it would go well. I hope that helps! Thanks! -Meggan
Hello!
If I make homemade crust, would I need to bake the crust a little then add the egg mixture and bake according to your recipe? Thank you!
Hi Kayla, if you bake the crust first, when you add the egg mixture, the crust will float up into the egg mixture and it won’t be on the bottom anymore. So, you don’t want to pre-bake the crust here, even if you make it yourself. Thanks! -Meggan
Hi Kayla, it won’t matter if it is homemade crust or refrigerated. Since they are both uncooked, you will just need to bake for the time in the recipe. :)
Amy 12/12/2019 asked about freezing before baking and you asked her what you had written that made her question that. I think it was this because I got the same impression: “ These bake up in 25 to 30 minutes at 375 degrees. If you freeze them ahead of time, bake them straight from the freezer and add 5 minutes to the baking time”.
It’s under the heading of “How long does it take to bake mini Quiche”
Hi Carla, I’m really sorry about the confusion with these. It does say in the “How long does it take to bake mini quiche” section to add 5 minutes to the baking time. That isn’t correct, it should say what I have written in the “how to freeze mini quiche” section, which is reheating from 5-10 minutes. I think I meant to type “add 5 minutes to your timer,” and wrote “add 5 minutes to your baking time.” I have retested this to make sure, and from freezer to baking sheet, at 400 degrees, it took 6 1/2 minutes for mine to be heated through. I will correct the post right away. My greatest apologies again. -Meggan
Hello,
I am confused by just the same as Amy: “These bake up in 25 to 30 minutes at 375 degrees. If you freeze them ahead of time, bake them straight from the freezer and add 5 minutes to the baking time.” I can not see how this can be understood otherwise than what we seem to.
Even after your explanation I still wonder: You really mean that you bake them the same length before serving as before freezing, and then bake them even longer than the first time when heating them up after freezing? :-O
Hi SKj, I’m really sorry about the confusion with these. It does say in the “How long does it take to bake mini quiche” section to add 5 minutes to the baking time. That isn’t correct, it should say what I have written in the “how to freeze mini quiche” section, which is reheating from 5-10 minutes. I think I meant to type “add 5 minutes to your timer,” and wrote “add 5 minutes to your baking time.” I have retested this to make sure, and from freezer to baking sheet, at 400 degrees, it took 6 1/2 minutes for mine to be heated through. I will correct the post right away. My greatest apologies again. -Meggan
Hello,
I have a few questions for ya!
1. The freezing methods are confusing, in one area you instructed that we would bake them as the recipe states, cool them and then freeze, then essentially pull from freezer and warm up in oven, in another area you mention what seems like freezing them assembled and raw then pulling from freezer and just adding to the bake time? I am trying to make these for work, we have an oven at work but I would like to have as little to do with it at work as possible but not compromising the tastiness. Can you help? lol
2. Can the pre made mini pie crusts just be used? or would the crust be too think?
Hi Amy, I’m so sorry for the confusion! I have never frozen them raw and then baked them, I tried to find what I might have written in the post to give you that impression and I didn’t see anything. So if you have time to point it out to me, I’d love to know what you read that made you think you should freeze them raw. I have always baked them and cooled them before freezing them. The “adding 5 minutes to the baking time” is IF you have frozen them, vs. just baking them straight after making them (when they would be raw but unfrozen, sitting there on the counter because you just finished assembling them), then it takes 5 minutes longer. So if you make them and everything is fresh and raw, you bake them for 25 to 30 minutes. If you have already done then (assembled them, baked them, and then cooled them down), you reheat them in basically the same way, but just reheat them a little longer than you baked them. So you end up baking them twice, but then second time is when they are frozen and you are just reheating them. Does that help? Have I made this all so much more confusing?? I hope not!
To your second question, I am not familiar with pre-made mini pie crusts. Is there a freezer product that is a bunch of tiny pie crusts? If so, it should work just fine. I use regular refrigerated pie crust and just cut out rounds. If there is something like that, already pre-cut, sure! Sounds like it would work fine.
Please let me know if I haven’t answered your questions or if you need anything else. Thank you! -Meggan
Made these today for a holiday open house this weekend. Now I am off to the store to buy more pie crusts because my husband was only supposed to “sample” just one for me and he ate almost 1/2 of them! This was a great quick and easy recipe! Thanks for sharing.
When using Pillsbury pre made pie crust do you cook the pie crust first once you put the 2 1/2” circles if crust in the mini cup cake pans? If so, what temperature and for how long?
Then once the pie crust is cooked, then put the quiche mixture in the baked crust???
Thank you.
Hi Elaine, you don’t pre-bake the crust. You cut out the circles, press then into the pan, and then add the filling. Then you bake them. I hope this helps! Thanks! -Meggan
I just made this recipe … actually, just the mushroom recipe… using Pepperidge Farms Puff Pastry. I have to say that I got too much puff and not enough quiche. I think the puff pastry over powers the ingredients. If you love puff pastry, it is still delicious. Next time I’ll used pie dough.
Hi! I loved your post. Just a quick question. I want to make these for a baby shower do I serve them warm or can they be cold?
Hi Iwona, you can definitely serve these cold. They will be just fine that way! :)
This looks great – do you think I could prep them at night and throw in the oven the next morning? I want to make these fresh for work but I don’t want to have to get up super early.
Hi Madison, yes, you can definitely prep them the night before. I would just save the assembling and baking for the morning. Have all your ingredients chopped and pie crusts ready in the pans. All you will have to do is put in the ingredients and bake. Good luck!
I would like to make my mini quiches without the crust to keep them gluten free and low carb. Reading above, you have a section on that, but if I read it correctly, you recommend using your egg muffin recipe using a regular muffin pan, not the mini. What makes the size important to the result? or am I misinterpreting your instructions? I wanted to keep the size small because I believe the muffin size is intimidating to people; they will take the small size offered, but pass on the larger “muffins”. thank you so much for offering these recipes!
Hi Patricia, basically I haven’t made the mini crustless version (yet) so that’s why I recommended the regular-sized pan. The minis would absolutely work just fine, I have no doubt, but I haven’t made them that way so I cannot say “if using the mini muffin tins, bake for XX minutes” or whatever. If that makes sense. However, my educated guess would be a 375-degree oven for 8 to 10 minutes. Obviously you can just keep an eye on them and pull them when the top looks set, cut one open to see if they are done. I agree, people would probably prefer a mini one. I made the regular-sized egg muffins as a make-ahead breakfast option, not really party food. So for a party, mini is always better. I would say give it a shot, I’ll put on my list to make a mini crustless version so I can know for sure! Thanks. -Meggan
I love your recipes and the variations such as the one you give if one doesn’t have a mini muffin tin.
I also would like to make a couple of suggestions:
1. Always spell-check your blog before you post it.
2. Remember who your audience is. Most of us who come to Culinary Hill don’t have the culinary training you have.
You also might want to use “°” symbol instead of the word “degrees” and use a semicolon after a direction and before “set aside”. These take up less space when we copy a document (recipe).
How rude are you! The only thing that needs to be checked here is your atrocious manners!
Hmmm. It’s not an assignment.Surya-Patricia Lane Hood… Are you her english teacher ?
Great recipe Meggan! Thank you!
I am baking the crustless version of these right now for my husband who is struggling to find quick keto breakfasts. They smell great and were easy… not out of the oven yet but looking awesome!
Hi Surya-Patricia, thanks for your feedback.
1. I do try to spell-check my blog, but errors go through. I regrettably cannot hire a full-time editor to look for typos.
2. As far as my audience goes, I have a pretty good handle on that. Is there a recipe in particular that you felt was overly technical, that a home cook without culinary training could not handle? I only graduated from culinary school a year ago, so recipes like the Mini Quiche you were viewing were created before my training. I spent most of my life working in customer service and finance. So any specifics regarding wording that you felt was not appropriate for my audience, please let me know so I can do better moving forward.
3. Per the company style guide for recipes, we always write out the word “degrees” in favor of using the degree symbol. Sorry about that. We also don’t use semi-colons because they feel pretentious. Just rules we have to follow!
Thanks again for your feedback. -Meggan
Wonderful post. Want to use this.
My go-to appetizer for the holidays! Sam’s Club used to sell them but I can never find them anymore, glad I can make my own (and way in advance). These taste better anyway! Thanks!