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
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!
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.
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
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.
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.
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!
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!
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!
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!
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