Skip the store-bought and make your own Mini Quiche! Try these 4 tasty combos or choose your own adventure. Make ahead/freezer friendly and great for kids!
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 and add 5 minutes to the baking time.
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 Meghan , Can I use frozen mini filo tarts? Making these for a Sunday morning beach meeting for 50 and I happen to have these shells on hand😉🏖😃thanks Betty
Wow Meggan, Thank you So much for your response I have a recipe also for spinach goat cheese ,cups are already baked so I will just try to do it Your temp recommendations are spot on! We’ll give it a go….i will start with original recipe…I always experiment so I will try them tomorrow morning and let you know thank you so much for your reply it was really kind of you your recipes are absolutely wonderful I like that I can vary this recipe anyway I want everybody will be very very happy and Sunday morning You are so kind to help Thanks a Bunch!!! Elizabeth “Betty”🤪
Hi Elizabeth! Thanks for the question. I feel like these would work fine, but I have not tried it. My two main questions are, do the tart shells need to be baked ahead of time, before filling? And whether they do or not, does the overall baking time need to change for the recipe? I don’t know the answers without trying it myself, and I unfortunately won’t have time to test it before your party on Sunday. So, with those questions in mind, you can proceed but I would read the package instructions for clues on exactly how it might work. Do they recommend pre-baking the tart shells for most/all applications? And if so, how long do you need to bake the filled/pre-baked shells to set the filling? I found a recipe for crustless mini frittatas, which in theory is the filling without a shell, and they suggested 375 degrees for 8 to 10 minutes. So maybe you can use that as a guide. Good luck! I hope this is helpful, I wish I had a concrete answer for you. Thanks and take care. -Meggan
I am planning to make these today for Sunday morning. Do I need to freeze them once baked or could I just refrigerate them and reheat from the fridge?
Hi Brooke, I’m so sorry for the delay! You will be fine keeping them in the fridge for up to 4 days. No need to freeze. :D
Thank you so much Meghan!!!! I’m so glad I found your site and I appreciate your speedy response as I head to the store! I’ll report back on how it goes!
Hi Meghan! Could you please send me your recipe for regular muffin size pans? Thanks!!!
Hi Crystal – YES! I just emailed you. Please let me know if you need anything else. :) -Meggan
Hello there! Did you ever post the regular sized muffin tin recipe? I want to make it this weekend for my girls’ bible study. Headed out to get all the ingredients! Thanks!
Hi Carolyn, yes I did!!! Very recently.
https://www.culinaryhill.com/quiche-muffins/
I will make sure the mini quiche post is updated so everyone knows from now on! Thank you so much. :D Have a lovely week and please let me know if you need anything! -Meggan
Hi! Just made a batch of these using your suggestions for regular sized muffin tins and they were great! Perfect for a shower I’m throwing this weekend. The only problem I ran into was with the mushroom quiches. They were a bit watery/mushy. So my plan for next time is to sautee the mushrooms first to get some of the moisture out. Have you encountered this?
When I use the Pillsbury pie crust to make a regular size quiche, i always preface the crust for a couple of minutes. I have not tried your mini version but the crust might benefit from a couple of minutes of pre-bake. The egg mixture has a tendency to prevent the crust from baking in the center, even when I pre-bake sometimes depending on the oven. Just a suggestion.
Hi Meggan, Your mini quiche sound delicious, however I am on a restricted diet and can’t eat the dough crust. I was wondering if you have any idea on how I might be able to use rice to make a crust instead?
HI Meggan, I would like to make the Mini Quiche recipe using regular muffin tins. Please send be the recipe. Thank you so much!
I want to make these in full size muffin tins, can you email me the recipe? They look amazing
I emailed you the recipe Stacey! Thanks. Let me know if you need anything else!
I made them yesterday , the are in the freezer . I made a cream cheese dough the came out very nice. Hope my friends like them next week, Can I have the full size recipe please? thanks
Thank you so much for sharing your thoughts and expertise. I love the way these little quiches look and can imagine them on various plates- but they are perhaps less easy to just pull out of the oven piping hot and ready to serve. I do agree that they will be yummy even if they get to room temp. I found the idea for the gel packs on another blog (shame on me for not remembering where), but I haven’t tried it yet myself. They are the microwavable inserts that come insulated casserole carriers- (they can also be ordered separately), and apparently stay warm for a very long time. If the plates/platters sit nicely (without rocking or looking funky) on top and the heat transfers- it might be a nice trick. I will let you know how it works as I experiment this weekend. Thanks for being so available and lovely! xo
Hi Meggan,
Just verifying- and thanks for your patience with repeated questions ❤️. You have been so sweet and helpful to so many.
Just to verify: I will bake the mini quiches, refrigerate, then heat from cold in a 400 degree oven for 5 minutes before serving? Also, are they still tasty when semi-warm or even cold? We are hosting a shower and would like to have the food items on the buffet before guest arrival. We will not begin to have guests line up for food until 15 minutes after the start of the event. The hardest part of planning a brunch- how to be pretty while avoiding slop cold eggs, LOL! I was thinking of using the microwavable gel packs under dishes to keep plates warm… any thoughts?
Hi Catherine! You know talking with people about the nuances of a recipe is one of the best parts about having a blog, so I’m really happy to help however I can. So yes, make and bake the mini quiches, refrigerate, and then reheat on sheet pans in a 400 degree oven for 5 minutes. They are delicious at room temperature. I haven’t tried them cold, but I think personally I’d prefer room temp over cold. Just take the cold edge off if nothing else. I haven’t tried the microwaveable gel packs for dishes (I will definitely look into them though!) but I think if you bake them for 5 minutes, put them on trays, use the gel packs, and cover them with foil, you will be just fine. They will be warm after 15 minutes, I think. Worst-case scenario they are room temp but I think they would still taste great. For food safety reasons, you can leave them out for up to 4 hours once you bake them. So you are WELL within that window. Sounds like you have a good plan! If you need anything else clarified or have other questions, just let me know. :D Thank you Catherine!
That’s very helpful, Meggan. Thank you! I will see if the church has some chafing dishes or find some elsewhere… ☺
I would like to make these for a graduation open house brunch for 200 people. The event will be held at a church. Once they are reheated in the church ovens, I’m wondering if you could recommend the best way to keep them warm on the serving line? Thanks for any ideas!
Hi Heidi, I’m so excited for you! Do you have chafing dishes? My advice would be to put them in chafing dishes and replenish often. So don’t try to put all 200 out on the line at once. Just do a reasonable amount and try to add more once the first batch starts to get depleted. The chafing dishes we use at school are heated with sternos. I hope some of this information is helpful. If you have any other questions, please just let me know!
Have you ever reheated these/kept warm in a crockpot or roasted? Would you recommend freezing then reheating in oven or crockpot on warm? I’m making these for a baby shower and will need to transport them across town and keep them warm during the shower. Thanks!!
Thank you Meggan. I will look for it.
Hi Meggan, Can you please advise what kind of pastry do you use for your muffin quiches. I only know puff and filo pastry. I never heard of pie pastry. Where can I find it and what is the name. I can not wait to try it.
Thank you
Hi Josefina, yes! I use pie crust. Refrigerated pie crust. Pillsbury or store brand both work (I’ve used both). This is the kind of thing I’m talking about: https://www.pillsbury.com/products/pie-crust/refrigerated-pie-crust
If you have any other questions, just let me know! Thanks!
Wow, you are really awesome to get back to me so quickly. I appreciated getting your answers to my questions. I really liked the idea of not having to pre-bake the crust, so I wanted to make sure before I did something wrong. You’re so right, most people do have milk rather than cream, or half and half, so that certainly makes sense. Good to know, both will most likely be fine. I’m looking forward to making your recipe for my Easter Brunch I’m having, so thank you so much!
Happy Easter! Carolyn
Hi Meggan, I love your quiche recipes. A couple of questions for you: Some recipes call for pre-baking the crust before adding the rest of the ingredients. So with yours you can just bake it all at one time? I wanted to make sure that was correct. Also, have you ever used cream in your recipes, rather than the milk?
Thanks so much for your help.
Carolyn
Hi Carolyn, thank you so much! You’re the nicest! When I bake full-size quiches in a 9-inch pie plate, I dock and pre-bake the pie crust. However, for these mini quiches I haven’t found it to be necessary (there isn’t a whole lot of crust in the mini version and it cooks in the same amount of time it takes for the egg filling to cook). As for cream, yes I love cream in quiche! I have a full-size quiche lorraine recipe that uses cream instead of milk: https://www.culinaryhill.com/quiche-lorraine/
In the mini version, I used milk for no particular reason. I had it on hand, and I know a lot of people who always have milk but don’t always have cream. So, it’s good either way although I haven’t tested the mini version with cream. My guess is… it’s even better with cream! If you have any other questions, just let me know. Thanks again for your thoughtful comment and take care.
Hi! So you can make the 4 quiches in regular muffin tins? What exactly is the recipe if you do this. I apologize for my confusion. Thank you.
Great! Got it. So, what about the other quiches? Do I just substitute those like the original, mini recipes? OMG. I bought a lot of Swiss cheese only.
Swiss cheese is amazing! Yes, the toppings/flavor combinations don’t really matter, what matters is the crust/base situation. So you should be able to swap in any filling ingredients you want without issue. Of course, just make sure any meat is pre-cooked. Or if you use frozen spinach, you’ll want to thaw it and squeeze it dry. Stuff like that. But you seem like a person of above-average intelligence so I think you’ll be just fine! If you have any issues, just send me an email. Good luck!
Great! Got it. So, what about the other quiches? Do I just substitute those like the original, mini recipes? OMG. I bought a lot of Swiss cheese only.
Hi Pam, I have a recipe typed up that’s not on my blog yet for the full-size Quiche Muffins. I’m going to email it to you. I hope that’s okay and not too spammy. I just sent it, so feel free to comment again if you don’t see it soon. It will have all the info you need. Thanks!