This post may contain affiliate links. For more information, please see our affiliate policy.

Skip the coffee shop sous vide egg bites and make your own Mini Quiche instead. Tucked inside a pastry crust, try all four flavor variations of this freezable egg breakfast recipe.

A wooden board filled with 4 varieties of mini quiche.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Mini Quiche 4 Ways Recipe

Recipe ingredients

Labeled ingredients for mini quiche 4 ways.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Pie crust: Get a head start with frozen and thawed store-bought pie crust, or make your own pie crust from scratch. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll out the crust before slicing with a biscuit cutter.
  • Bacon: To crisp up a batch at once, I like to fry bacon in the oven. To do so, preheat the oven to 400 degrees. Line a rimmed baking sheet with foil for easy clean up. Set a rack on top if using. Arrange the bacon in a single layer. Bake until bacon is crispy (start checking at 10 minutes; I usually bake it for about 15 minutes).
  • Swiss cheese: Pre-shredded cheese is tossed with agents to prevent the cheese from sticking together, but it should still melt and thicken up fine. For the best consistency, grate your cheese fresh from a block.
  • Spinach: 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 ¼ 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.

Step-by-step instructions

  1. Let the pie crusts stand at room temperature for 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, then press out any fold lines. With a 2-½ inch biscuit cutter, cut out 12 rounds. Repeat with remaining 3 pie crusts.
3-inch pie crust rounds cut out of a full pie crust.
  1. In the prepared mini muffin tins, 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.
Pie crust pressed into a mini muffin tin.
  1. In all 48 mini muffin cups, add 1 tablespoon cheese. For each variety (bacon, ham and cheese, spinach, and mushroom), divide the toppings equally among 12 mini cups (each variety gets 12 of the 48 mini muffin cups).
Mini quiche built in a mini muffin tin.
  1. Pour egg mixture into each of the 48 cups, filling to within ¼ inch of the top.
Mini quiche built in a mini muffin tin.
  1. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.
Mini quiche built in a mini muffin tin.

Recipe tips and variations

  • Yield: Each of these Mini Quiche recipes creates one dozen of each of the four quiche varieties; 48 bite-sized mini muffin tin pieces total.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Freezer: Assemble, bake, and cool the Mini Quiches. Freeze the egg cups on a plate or baking sheet until they are solid, then transfer them to zip-top freezer bag (so they don’t stick together).
  • Reheat: Bake the frozen mini quiche straight from the freezer. Transfer to a baking sheet and reheat in a 400-degree oven for 5 to 10 minutes.
  • Crust swap: Feel free to substitute store-bought phyllo dough for the pie crust, if desired. Slice the same shape and at the same temperature as the pie crust. When reheating from frozen, reduce oven temperature to 220 degrees and reheat for about 20 minutes to prevent the phyllo dough from burning. 
  • Quiche muffins: Slightly larger than the mini quiche, these quiche are baked in a regular-sized muffin tin instead of mini muffin tin.
  • Egg muffins: Crustless quiche baked in a regular-sized muffin tin.
  • Quiche Lorraine: A classic, sliceable quiche baked in a 9-inch pie pan.
A baking sheet with mini quiche arranged on it.

Quiche Lorraine

This scrumptious Quiche Lorraine has a buttery, flaky crust filled with fluffy egg custard and decadent bacon. It’s the stuff brunch dreams are made of! Quiche Lorraine is always delicious. I could eat it hot,…

2 hours 30 minutes
View Recipe

More egg breakfasts

A wooden board filled with 4 varieties of mini quiche.

Mini Quiche 4 Ways

Skip the coffee shop sous vide egg bites and make your own Mini Quiche instead. Tucked inside a pastry crust, try all four flavor variations for this freezable egg breakfast recipe.
5 from 67 votes
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Servings 48 appetizers
Course Appetizer
Cuisine American
Calories 110

Ingredients 

  • 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 (½ ounce) mushrooms finely chopped
  • 3 ounces Swiss cheese grated

Instructions 

To prepare the crusts:

  • Let the pie crusts stand at room temperature for 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, then press out any fold lines. With a 2-½ inch biscuit cutter, cut out 12 rounds. Repeat with remaining 3 pie crusts.
  • In the prepared mini muffin tins, 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:

  • In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped bacon among the 12 cups, using about ½ teaspoon bacon in each. Top with a couple slices of green onion.

To assemble the Mini Ham and Cheese Quiche

  • In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped ham among the 12 cups, using about ½ teaspoon ham in each.

To assemble the Mini Spinach Quiche

  • In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the wilted spinach among the 12 cups, using about about ½ teaspoon spinach in each. Evenly divide the chopped red pepper among the mini muffin cups.

To assemble the Mini Mushroom Quiche

  • In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped mushroom among the 12 cups, using about ½ teaspoon mushroom in each. 

To finish and bake the mini quiche:

  • Pour egg mixture into each of the 48 cups, filling to within ¼ inch of the top. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.

Recipe Video

Notes

  1. Pie crust: Get a head start with frozen and thawed store-bought pie crust, or make your own pie crust from scratch. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll out the crust before slicing with a biscuit cutter.
  2. Bacon: To crisp up a batch at once, I like to fry bacon in the oven. To do so, preheat the oven to 400 degrees. Line a rimmed baking sheet with foil for easy clean up. Set a rack on top if using. Arrange the bacon in a single layer. Bake until bacon is crispy (start checking at 10 minutes; I usually bake it for about 15 minutes).
  3. Swiss cheese: Pre-shredded cheese is tossed with agents to prevent the cheese from sticking together, but it should still melt and thicken up fine. For the best consistency, grate your cheese fresh from a block.
  4. Spinach: 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 ¼ 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.
  5. Yield: Each of these Mini Quiche recipes creates one dozen of each of the four quiche varieties; 48 bite-sized mini muffin tin pieces total.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  7. Freezer: Assemble, bake, and cool the Mini Quiches. Freeze the egg cups on a plate or baking sheet until they are solid, then transfer them to zip-top freezer bag (so they don’t stick together).
  8. Reheat: Bake the frozen mini quiche straight from the freezer. Transfer to a baking sheet and reheat in a 400-degree oven for 5 to 10 minutes.
  9. Crust swap: Feel free to substitute store-bought phyllo dough for the pie crust, if desired. Slice the same shape and at the same temperature as the pie crust. When reheating from frozen, reduce oven temperature to 220 degrees and reheat for about 20 minutes to prevent the phyllo dough from burning. 
  10. Quiche muffins: Slightly larger than the mini quiche, these quiche are baked in a regular-sized muffin tin instead of mini muffin tin.
  11. Egg muffins: Crustless quiche baked in a regular-sized muffin tin.
  12. Quiche Lorraine: A classic, sliceable quiche baked in a 9-inch pie pan.

Nutrition

Serving: 1appetizerCalories: 110kcalCarbohydrates: 8gProtein: 4gFat: 7gSaturated Fat: 3gCholesterol: 22mgSodium: 142mgPotassium: 149mgFiber: 1gSugar: 1gVitamin A: 1944IUVitamin C: 6mgCalcium: 86mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Website | + posts

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I’m just trying to clarify…. Is there truly just 4 eggs for this entire recipe or are we supposed to mix 4 eggs and 1 cup of milk for each set of quiche flavors? That’s what I would assume but the overall ingredients just says 4 eggs so I wanted to be sure.

    1. Hi Jenni, it’s 4 eggs + 1 cup milk for the entire recipe. Hope this helps! – Meggan

  2. Can these be reheated in microwave or air fryer? Trying to avoid using the oven in these hot temps and want an easy grab and go for my husband and kids in the morning.

    1. Hi Jennifer, these can for sure be microwaved but I haven’t tried in the air fryer. Hope this helps! – Meggan

  3. Made these for my son’s graduation brunch. Perfectly savory to balance out the sweeter fare. So glad the leftovers freeze well.

  4. Does it really work to freeze them and then reheat? I want to make these for a brunch and this might ease the stress of cooking.

    1. Hi Lisa, under the “Recipe Tips and Variations” heading there is a link to the crustless version which is just our egg muffins. You can also just search our egg muffins on the site. Hope this helps! – Meggan

View all comments