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 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
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
- 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 ½ 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 ½ 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 ½ 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 ½ 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 ½ teaspoon.
- 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
- 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.
Nutrition
I’m guessing this is shortcrust pastry. I have some puff pastry in the freezer, would that work?
Hi Kasia, yes! Hope you enjoy. – Meggan
Can I freeze these uncooked and cook them later
Hello Eastern, I haven’t tried freezing these uncooked then baking from frozen, but I think it would be possible. I always bake them then freeze them. Sorry about that! – Meggan
do you have to pre-bake the crust before filling?
Hi Lisa, nope! You bake everything together. Hope you enjoy. – Meggan
Having a brunch this weekend-Whipped these up in no time using prepared pie crust. Elegant, simple and flavorful! #winner
Thanks Liz, hope everyone enjoys! – Meggan
I just discovered your blog and this is the first recipe I’ve made. Can these be reheated from frozen in the microwave? I am trying to have some easy breakfasts for the continual guests we have during college football season. Thank you so much!
Hi Shelley, they don’t reheat well in the microwave. I would suggest following the instructions for reheating in the oven! – Meggan
Excellent
Thanks Sharren! – Meggan
Hi,
Can you replace the milk for creme fraiche in any of the combinations?
Hi Morgane, sure! Sounds delicious! – Meggan
I am using my own pastry. How thin should I roll out
Hi Edyta, you should roll it out to about 1/8-inch thick. Thank you! I hope you love the recipe. -Meggan