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!

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.

1. Cut store-bought pastry crust into circles
2. Press into a muffin tin
3. Add your favorite toppings
4. Smother in cheese and egg
5. 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.

Save these Mini Quiche 4 Ways to your “Party” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

5 from 1 vote

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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!

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 48 appetizers

Calories 84 kcal

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

1. Place the pie crust pouches to stand at room  temperature about 15 to 20 minutes.

2. Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray. 

3. 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 muffin cups, press 1 round of pie crust into the bottom and up the sides of the cup.

4. In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.

To assemble the Mini Bacon Quiche:

1. Place one tablespoon of cheese into 12 of the 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

1. Place one tablespoon of cheese into 12 of the muffin cups. Evenly divide the chopped ham among the 12 cups, about 1/2 teaspoon.

To assemble the Mini Spinach Quiche

1. Place one tablespoon of cheese into 12 of the muffin cups. Evenly divide the wilted spinach among the 12 cups, about 1/2 teaspoon. Evenly divide the chopped red pepper into the muffin cups.

To assemble the Mini Mushroom Quiche

1. Place one tablespoon of cheese into 12 of the muffin cups. Evenly divide the chopped mushroom among the 12 cups, about 1/2 teaspoon. 

2. 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

1. 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.
2. 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.

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