Mini Quiche 4 Ways
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! Scroll down for a video tutorial.
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.
MY LATEST RECIPESHow 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 a simple quiche?
The ham and cheese version is the most basic (especially if you have leftover ham).
For vegetarians, the Mushroom Quiche is pretty easy too (you chop the mushrooms, but they go in raw). Be sure to choose a cheese with vegetarian rennet if that’s your thing.
There’s something here for everyone! Especially me.
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.
Save these Mini Quiche 4 Ways to your “Party” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Mini Quiche 4 Ways
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!
Ingredients
- 2 (15 ounce) packages refrigerated pie crusts
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
Instructions
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.
This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.
Your last few posts all look so interesting I didn’t know which one to check out first!
In the end I went for this one because I’ve always been a big fan of quiche and thought the ‘mini’ and ‘4 ways’ aspects were great ‘extra’ selling points.
I completely approve of using store-bought pastry. Sometimes it feel like life’s too short to make your own!
Hi Helen, Which pastry do you use? I only know the filo and the puff pastry. Thanks Jo
Tips on freezing and re-heating?
Hi Deb! To freeze them, first bake them according to the recipe. Let them cool, then freeze them. Reheat them straight from the freezer in a 400 degree oven for 5 to 10 minutes. Thank you!
Do you first cook the ones you are going to freeze? Its not clear.
Hi Carolina, sorry about that! And the delay. You should bake them according to the recipe, then cool them. Freeze them, and then to reheat, bake straight from the freezer in a 400 degree oven for 5 to 10 minutes. Thank you!
Do you cook the crust before adding the toppings and egg mixture?
Hi Krystal, no you do not. You just press the dough in raw and then add the egg mixture on top. If you have anymore questions just let me know! Thanks!
So can they freeze? How do you freeze them / reheat them for a party?
Hi Liz! Yes. You bake them according to the recipe, then let them cool and freeze them. Reheat them in a 400 degree oven for 5 to 10 minutes. I’m going to update the post with this information. Thank you!
I am in the process of making these for a shower right now and I’m so excited! I just realized I am using regular muffin pans (12 per pan). I’m so ignorant as to how long I’d need to bake them…same amount of time, less or more? Thank you!
Hi Becca! Thanks for the question. Surprisingly, and this makes no sense in my head, the time in the oven is almost the same, about 25 minutes. I feel like the smaller ones should cook faster, but they just don’t. I made 400 of the small ones in culinary school just yesterday! Anyway, you can check the larger ones at 25 minutes. You should be good to go. Have fun at the shower!
Hey there! What happens if you bake the quiches without cupcake liners?
Hi Katie! The quiches do not have liners. I sprayed the muffin tins with nonstick spray and then put the pie crust in. No liners! They pop out nicely. If you need more information or have other questions, just let me know! Thanks.
Can you do these without the crusts? I need them to be gluten free.
Hi Barbara, yes! I would reduce the baking time slightly, check them at 23 minutes. But you should be fine! Thanks.
Hi Meggan, You mention that you have used store bought pastry crust. Can you please advise which one, including the brand. I only know puff pastry and it would not be good for this. thank you
Hi Josefina! Store-bought pie crust is the better term, let me fix that. I don’t know why I called it pastry crust, in my head they are so close. So pillsbury pie crust in a box in the refrigerator section. Sorry for the confusion!!! I hope this helps! You’re right, puff pastry doesn’t work, it floats upwards when you add the egg mixture even if it’s baked. I tried it. :D
Hey, what kind of muffin cups should I get? Does it matter if they’re foil or paper? Is this a dumb question? lol Trying to order the ingredients online! Also, what sort of mushrooms do you recommend? White? Bella?
Hi Kristen! No muffin cups! You don’t put anything in the bottom. Just leave the runs unlined. Use nonstick spray! I like Bella mushrooms best but white are fine too! Let me know if you need anything else.
Made these today with cheddar and spinach- they can out great!! But I used mini muffin pans and i only got 30 out of it. Other than that perfect recipe!
Hi! Happy holidays & happy New year! I always look for easy to read & simple pages when looking for recipes. Thank you for making your quiche recipe page clear & easy to use. Made this several times & turned out great every time! Yum!
Happy cooking & creating!
Wishing you the best in 2018!👍😀
do they really taste good reheated?
Yes!!
The recipe just says muffin tin, does that mean regular cupcake size, or the mini cupcake size?
Hi Cristina, Step 2 says “Spray 48 miniature muffin cups with non-stick cooking spray.” Beyond that it probably just says muffin cups, but I can update that so all mentions reference “mini.” Sorry for the confusion on that! It’s definitely mini muffin tins!
I completely missed that, not a problem. Thank you so much for your quick response! I was actually just watching the video and saw that they were definitely mini and coming to reply to forget about it. Thanks again! These look so good I might need double it!
You are so welcome, it’s actually really helpful for me to find out what isn’t clear when people read the recipes… then I can make sure it’s fool-proof! So I do appreciate the insight. :) I hope you love them as much as I do! Take care!
I am thinking about making these for the Grandparent’s Day brunch at my children’s school. I will be feeding over 100 people and would like to use regular sized muffin tins. Since your recipe is for 48 mini’s, how many regular sized muffin cups do you think this recipe would make?
Hi Becky! You’re so nice, making such tasty treats for Grandparent’s Day! I have a similar recipe (an egg muffin without a crust) which is made in a regular-sized muffin tin. https://www.culinaryhill.com/egg-cups-with-mushrooms-spinach-and-cheese/
The Egg Muffin recipe makes 12 muffins from 6 eggs. So based on that, I would say the Mini Quiche Recipe would make about 8 regular-sized-Muffin quiches (just doing the math of, 1 egg yields 2 muffins/quiche/whatever). If the brunch is a buffet/potluck situation where the guests will have other options of things to eat besides your Quiche muffins, I don’t think most people would eat 2. Some people might not even 1. If you wanted to be safe, you could make, say, 120 Quiche Muffins which is 15 batches. This is, of course, JUST a guess I made up out of almost nowhere since I don’t know what other food will be there or whether 100 people is just grandparents or also includes kids. Feel free to let me know if you have anymore questions, sorry for rambling, I hope this is somewhat helpful! Good luck and take care and thank you!
Thank you! I like the idea of using the pie crust in the tins. I skimmed the other link you gave, but I don’t remember seeing that it used crust. If I were to use the crust, would I bake them at the same temperature and time that your mini recipe indicated and if I freeze them reheat them at the same temperature and time? We will be serving the Grandparents plated food at their tables, so it would not be a buffet. Since this is my first year taking on this responsibility, I am nervous as I attempt to execute this well! I am tossing around ideas for other foods to serve. I considered some homemade apple bread and a fruit parfait, but I would be open to any suggestions you might have! It doesnt have to be elaborate, but i would like for it to be nice for them. I want things that will be easy to put together that morning since they will be eating at 9 am. I also need to keep the cost under control.
You are absolutely right, the Egg Muffins do not use a crust, they just use the regular-sized muffin tin. They aren’t quiches. I think the quiche version is better because crust is better than no crust, ha ha! When is your event? I would feel better answering all of the particulars if I had a chance to test out the recipe. Which quiche flavor combination are you most interested in? I assume the baking time would be about the same if you added a crust, and you would freeze and reheat them the same. You would definitely want to thaw them before reheating them though, don’t just reheat straight from the freezer. I think your idea of trying to have everything made in advance/assemble quickly morning-of is the best plan. Parfaits are nice, attractive, and easy. And, you can assemble them the day before too. You just need to be able to store them which might be a problem. Apple bread is also nice, any kind of quick bread is a good idea because obviously you can make that the day before. Fresh fruit comes to mind but if you just put it in the parfait, you have that covered. I can imagine a plate with the quiche, a parfait, and some homemade bread on it and it sounds perfect! I am sure they will appreciate whatever you do, too, so hopefully you don’t stress too much. It sounds like you have everything under control! My other idea is, and I stole this from Ina Garten, it’s okay if you buy some things instead of making them if it helps you out. So if for some reason you cannot get around to making homemade apple bread, it’s okay to buy something from the store (assuming it’s in your budget of course). If you can tell me when your event is, I can test out the regular-sized quiche muffins this weekend and tell you any secrets I uncover. Happy to do it. Just let me know! Thanks Becky, you’re going to be awesome!
Ok, I just love you! Thank you so much for all of your help and suggestions! The event is February 16th. I need to have my ingredient list ready by the next Thursday, Feb. 1. I am planning for 120 Grandparents.
Okay no worries! I’ll test the recipe this weekend and let you know. :) You are so welcome, I really just want to be useful to the world! Talk soon. :D
I think I forgot to mention that I think I am going to do sausage and cheddar. I know not everyone likes Swiss, so I figured cheddar is a safe choice. I chose sausage, because I will also be doing a warm ham and cheese croissant. So if this works well in a regular size muffin tin I just need to determine how much of my ingredients I will need to make 120 muffins! Thanks again for your help!
Hi Becky! I tested the Quiche Muffins! Well, I tested the cooking part, I still have to finalize the freezing/thawing/reheating part. First, I used a 3-inch cutter to cut the pie crust to fit in a regular-sized muffin tin. I bought the refrigerated pie crust (Pillsbury) and was able to get 12 rounds out of a crust. The package has 2 crusts in it. So you can 24 rounds of crust out of a box. Next, I pressed them into the bottom of a greased muffin tin. I topped each with 1 Tbsp. meat and 1 Tbsp. cheese. I also added some scallions for color, but you can leave those out. What filling you use doesn’t really matter as long as the meat is cooked! You’ll need 6 eggs to have enough filling for 12 cups. However, you could also try adding some milk or cream to your eggs (maybe 1/4 cup per 8 eggs) to stretch the eggs more. Also, I added 1/2 teaspoon and 1/4 teaspoon of pepper to each batch of 6 eggs. As for baking time, bake them 25 to 30 minutes in a 375 degree oven. The thing you want to watch for is that the crust is done. After 25 minutes, a couple of the crusts were not quite done but some were. So, check them at 25 minutes (make sure to rotate the pan after 12 minutes or so into baking time) and if any aren’t quite done on the bottom, just leave them in a couple more minutes. I have some in the freezer right now so I will thaw them today and microwave them and report back!
This is so great, thank you so much! So when you say some of the crusts weren’t quite done, do you mean the crust on the bottom of the quiche or the crust you could see at the top of the muffin tin? I am just wondering if you actually took them out and discovered they weren’t completely done. Since I will need to reheat such a large amount, do you think it would be possible to reheat them all on large baking sheets in the oven? If so, what temperature and amount of time do you think would be best. I don’t think I can execute this well if I have to warm just a few at a time in the microwave.
You are absolutely right!! Ha ha! No microwaves. They need to be on sheet trays in the oven. Thank you for reminding me. I’ll reheat this way and let you know. As for the crust, it is the crust on the bottom of the muffin tin. Using 3-inch cutters, you won’t see any crust at the top of the muffin. It goes about halfway up the side of the muffin cup. The thing is, if you make it go all the way up and over, you’ll get 3 or 4 crusts out an entire one and I don’t think it’s going to make any sense. I also tried a version where the crust was literally just on the bottom of the tin (not up the sides at all) but that wasn’t good. The crusts halfway up the sides feel like a good compromise to me. I can definitely make some that go all the way up and over if you want! Just let me know. And I’ll reply back with my non-microwave reheating instructions! Thanks Becky.
No, I think the crusts going half way is great. It will be more cost effective as well! That’s perfect. Thank you so much for testing this out for me. This is such a huge help as I organize everything else. You are amazing!!!
Another question, when you add your egg mixture, will it come above the crust in the tin before you bake it?
Hi Becky, yes. It will. And it may drip over the edge of the crust in some places, but it doesn’t cover the bottom or anything like that.
Sorry to buy into your comments, just wanted to let you know my mini quiches came out great. I did make a few with regular muffin size tins and actually rolled out the leftover cruat after cutting them out for the mini quiches, and did the halfway up method. Eggs baked up over the crust a bit, looking lovely. They actually cookrd almoat same timetime only few minutes longer. I spun the tray halfway through as suggested, and moved them to a lower rack to see if th ycrust might cook quicker this way. They came out great, and I actually preffered the less crusty taste. We ate them for dinner so did not get a chance to test freezing and reheating. Ive made this size no crust before and actually came out great, just as cute, and tasty. One thing I might look into is whether there are any special diets? I had a party and had to include vegetarian, dairy free, and no crust for gluten free diet. Good luck with your grandparents day!
Thanks, Cristina! I am in the process of trying a batch here at home. I didn’t have a 3 inch round cutter, but I had a 3 inch scalloped cutter, so I am trying that just for my trial run. They may actually be pretty that way, so we will see! I did some with meat and some with cheese. If the plain cheese is delicious, I may just add scallions and save cost for Grandparent’s Day by leaving out the meat!
I just emailed you the recipe I’m working with! I added a million qualifiers in the email about how it’s not finalized, but at least you don’t have to think so hard while you test. :)
Hi, have you posted the full size muffin recipe yet? I would really like to use it.
Hi Leila, I didn’t get it posted yet, but I emailed it to you directly. I’m guessing by the time you read this reply, you will already see the recipe in your inbox. I’ll try to get it posted soon! Thanks, I appreciate your interest. :D
I tried this and all of mine stuck in the tins just with spray. Did not use crust any suggestions
Hi Sandy, I would say using nonstick tins and copious amounts of spray would help. I never made these without a crust so I’m not sure if that is what prevents them from sticking? However, I have a recipe for Egg Muffins which don’t have crusts and I make them in regular muffin tins that are NOT nonstick… but I spray the heck out of them. They don’t stick. So I’m not sure. I’m thinking more spray. Sorry about that, and good luck!
How much salt and pepper do i need to put in and what other spice and how much can i usr for more taste.
Hi Meghan! My name is Megan too! I have a question. I’m making this for a baby shower tomorrow. Can I cook it this morning, put in the fridge, and reheat tomorrow morning before the shower? Or is it better to cook this morning then freeze, OR cook tonight so it’s fresher in the fridge or will it matter if I cook this morning instead? Haha many questions! Thanks! Looking forward to it.
Hi Meghan!!! I love Meghan’s! :D I would do your first option – cook it this morning, put it in the fridge, and reheat tomorrow morning before the shower. These would be good in the fridge for 4 days even, so I wouldn’t freeze them (or anything) unless I had to. If they are coming from the fridge, they will probably reheat in just a few minutes, and they will be amazing! Please let me know if you have more questions or need anything else. And congrats to the new mommy! <3 Take care.
Hi! I am also making these for a shower and wanted to make the day before. So like the previous comment, I can make and bake the day before and then set in fridge. Do I take the quiche out of the mini pan and re-heat on a baking pan, or should they stay in the mini pan? Sorry to kind of repeat the question but I’m unsure.
Hi Monica, no worries at all! Best to make sure you have a clear understanding. :) Please take the quiche out of the mini ban and set on a baking sheet to reheat. I’ll update the post with this info so it’s clear! It’s always so helpful to understand what confuses people, really it is! Thanks again!
Hi Meghan! In response to your comment above, how long and at what temp would you reheat the quiches in the oven if you make the night before and refrigerate? Can’t wait to try out this recipe for an upcoming party!!
Hi Jessica, if you have them in the refrigerator and are reheating them, I would heat them for about 5 minutes in a 400-degree oven. This could vary by oven so if they need a minute or two longer, just go with it! I hope this helps. Thank you! :D
Meghan, I just wanted to let you know that the quiche were a HUGE hit on Grandparents Day! Everyone loved them! I made 140 of them, and the froze and reheated perfectly. The execution of warming them went perfectly, and I cannot thank you enough for all of your help along the way!
YAY BECKY! This is amazing! I’m so happy to hear that, I was wondering about you but didn’t want to bother you. I’m so glad it worked out. You are the best! Take care and let me know if you need anything else. :)
Hey Becky and Meghan ,
I have my daughter’s bridal shower coming up in 2 weeks ,trying to make a Brunch and Bubbly, I have 60 women coming . I was wondering if it ‘s possible to get that recipe for the regular muffins tins. I’m so glad this worked out for you . How long did it take to reheat the quiches? I’m still not sure if I should make the regular size muffins tins or the mini . I am having other things as well to eat . How long can these say in the freezer? Do I bring them to room temperature and the reheat them.
Hi Laurie! I’ll email you! I typed out the recipe for Becky and will send it your way (until I get it posted on the blog!). Thanks!
Hi Laurie! I just emailed you. If you don’t get the recipe, please let me know. To reheat the full-size Quiche Muffins straight from the freezer, bake for 15 minutes on sheet trays in a 400-degree oven. Thanks!
Yes, I’m so sorry I am just now posting about it! Everything went so well! They were delicious. I decided on just doing cheese and scallions to save on cost, and they turned out perfectly. I wish I could attach a picture to show you! Also, my niece’s name is Meghan. Sorry that auto corrected to her spelling, and I didn’t catch it this time 😊
Hi Meggan,
I am making these for a baby shower. I will be making the regular size and freezing. I enjoyed the comments you shared with Becky, but I need to know how to reheat the larger muffin size?
Hi Lauren! Reheat the frozen muffins size in a 400 degree oven for 5 to 10 minutes. If you need anything else or this isn’t what you are wondering, just let me know! Thank you!
Thank you!
My sister and I made these for a bridal shower…what a hit! Everyone asked for the recipe. We made 10 dozen 2 weeks in advance and then put them in the freezer. I followed directions and reheated in the oven. Worked wonderful! Thanks Meggan for the great recipe and detailed instructions! Julie
This is so great Julie, thank you so much! I’m so grateful for your thoughtful comment and delighted the recipe worked out for you. Thank you again, take care!
I’m assuming you used the mini muffin directions . Thank you all for this . I’ve been trying to figure out what do for my daughter shower and now I’m excited that I can freeze and reheat these
Any other advise , what kind of pans did you use. How deep are the . Most are 1 “ . I hope that’s what you used .
I cant wait to make these again for easter and make them ahead and freeze them since I know they will work great. I think im going to try make some with puff pastry sheets and see how they much come out. I will let you know. Thanks for all the helpful tips!
Hi Cristina, that’s amazing! I would love to hear how the puff pastry works out! One time I made some mini quiches that way and I pre-baked the puff pastry crust, and once I added the egg the baked crust rounds floated into the middle of the filling. So I would recommend not pre-baking the crust! Which probably sounds obvious but I just figured I’d contribute what little knowledge I had. :D Thanks!
Can someone advise what type of pastry is the one that you are using that you buy in the supermarket. I only know puff pastry and filo pastry. I do not know what is pie pastry. Thank you
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.
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!
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.
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!
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.
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, 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!
Thank you Meggan. I will look for it.
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!!
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!
That’s very helpful, Meggan. Thank you! I will see if the church has some chafing dishes or find some elsewhere… ☺
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!
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
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
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!
HI Meggan, I would like to make the Mini Quiche recipe using regular muffin tins. Please send be the recipe. Thank you so much!
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?
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! 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?