Skip the coffee shop sous vide egg bites and make your own Mini Quiche instead. Tucked inside a pastry crust, try all four flavor variations of this freezable egg breakfast recipe.

A wooden board filled with 4 varieties of mini quiche.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Mini Quiche 4 Ways Recipe

Recipe ingredients

Labeled ingredients for mini quiche 4 ways.

Ingredient notes

  • Pie crust: Get a head start with frozen and thawed store-bought pie crust, or make your own pie crust from scratch. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll out the crust before slicing with a biscuit cutter.
  • Bacon: To crisp up a batch at once, I like to fry bacon in the oven. To do so, preheat the oven to 400 degrees. Line a rimmed baking sheet with foil for easy clean up. Set a rack on top if using. Arrange the bacon in a single layer. Bake until bacon is crispy (start checking at 10 minutes; I usually bake it for about 15 minutes).
  • Swiss cheese: Pre-shredded cheese is tossed with agents to prevent the cheese from sticking together, but it should still melt and thicken up fine. For the best consistency, grate your cheese fresh from a block.
  • Spinach: 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.

Step-by-step instructions

  1. Let the pie crusts stand at room temperature for 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, then press out any fold lines. With a 2-½ inch biscuit cutter, cut out 12 rounds. Repeat with remaining 3 pie crusts.
3-inch pie crust rounds cut out of a full pie crust.
  1. In the prepared mini muffin tins, 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.
Pie crust pressed into a mini muffin tin.
  1. In all 48 mini muffin cups, add 1 tablespoon cheese. For each variety (bacon, ham and cheese, spinach, and mushroom), divide the toppings equally among 12 mini cups (each variety gets 12 of the 48 mini muffin cups).
Mini quiche built in a mini muffin tin.
  1. Pour egg mixture into each of the 48 cups, filling to within ¼ inch of the top.
Mini quiche built in a mini muffin tin.
  1. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.
Mini quiche built in a mini muffin tin.

Recipe tips and variations

  • Yield: Each of these Mini Quiche recipes creates one dozen of each of the four quiche varieties; 48 bite-sized mini muffin tin pieces total.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Freezer: Assemble, bake, and cool the Mini Quiches. Freeze the egg cups on a plate or baking sheet until they are solid, then transfer them to zip-top freezer bag (so they don’t stick together).
  • Reheat: Bake the frozen mini quiche straight from the freezer. Transfer to a baking sheet and reheat in a 400-degree oven for 5 to 10 minutes.
  • Crust swap: Feel free to substitute store-bought phyllo dough for the pie crust, if desired. Slice the same shape and at the same temperature as the pie crust. When reheating from frozen, reduce oven temperature to 220 degrees and reheat for about 20 minutes to prevent the phyllo dough from burning. 
  • Quiche muffins: Slightly larger than the mini quiche, these quiche are baked in a regular-sized muffin tin instead of mini muffin tin.
  • Egg muffins: Crustless quiche baked in a regular-sized muffin tin.
  • Quiche Lorraine: A classic, sliceable quiche baked in a 9-inch pie pan.
A baking sheet with mini quiche arranged on it.

Quiche Lorraine

This scrumptious Quiche Lorraine has a buttery, flaky crust filled with fluffy egg custard and decadent bacon. It’s the stuff brunch dreams are made of! Quiche Lorraine is always delicious. I could eat it hot,…

2 hours 30 minutes
View Recipe

More egg breakfasts

A wooden board filled with 4 varieties of mini quiche.

Mini Quiche 4 Ways

Skip the coffee shop sous vide egg bites and make your own Mini Quiche instead. Tucked inside a pastry crust, try all four flavor variations for this freezable egg breakfast recipe.
5 from 56 votes
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Servings 48 appetizers
Course Appetizer
Cuisine American
Calories 110

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 

To prepare the crusts:

  • Let the pie crusts stand at room temperature for 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, then press out any fold lines. With a 2-½ inch biscuit cutter, cut out 12 rounds. Repeat with remaining 3 pie crusts.
  • In the prepared mini muffin tins, 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:

  • In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped bacon among the 12 cups, using about ½ teaspoon bacon in each. Top with a couple slices of green onion.

To assemble the Mini Ham and Cheese Quiche

  • In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped ham among the 12 cups, using about ½ teaspoon ham in each.

To assemble the Mini Spinach Quiche

  • In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the wilted spinach among the 12 cups, using about about ½ teaspoon spinach in each. Evenly divide the chopped red pepper among the mini muffin cups.

To assemble the Mini Mushroom Quiche

  • In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped mushroom among the 12 cups, using about ½ teaspoon mushroom in each. 

To finish and bake the mini quiche:

  • 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

  1. Pie crust: Get a head start with frozen and thawed store-bought pie crust, or make your own pie crust from scratch. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll out the crust before slicing with a biscuit cutter.
  2. Bacon: To crisp up a batch at once, I like to fry bacon in the oven. To do so, preheat the oven to 400 degrees. Line a rimmed baking sheet with foil for easy clean up. Set a rack on top if using. Arrange the bacon in a single layer. Bake until bacon is crispy (start checking at 10 minutes; I usually bake it for about 15 minutes).
  3. Swiss cheese: Pre-shredded cheese is tossed with agents to prevent the cheese from sticking together, but it should still melt and thicken up fine. For the best consistency, grate your cheese fresh from a block.
  4. Spinach: 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.
  5. Yield: Each of these Mini Quiche recipes creates one dozen of each of the four quiche varieties; 48 bite-sized mini muffin tin pieces total.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  7. Freezer: Assemble, bake, and cool the Mini Quiches. Freeze the egg cups on a plate or baking sheet until they are solid, then transfer them to zip-top freezer bag (so they don’t stick together).
  8. Reheat: Bake the frozen mini quiche straight from the freezer. Transfer to a baking sheet and reheat in a 400-degree oven for 5 to 10 minutes.
  9. Crust swap: Feel free to substitute store-bought phyllo dough for the pie crust, if desired. Slice the same shape and at the same temperature as the pie crust. When reheating from frozen, reduce oven temperature to 220 degrees and reheat for about 20 minutes to prevent the phyllo dough from burning. 
  10. Quiche muffins: Slightly larger than the mini quiche, these quiche are baked in a regular-sized muffin tin instead of mini muffin tin.
  11. Egg muffins: Crustless quiche baked in a regular-sized muffin tin.
  12. Quiche Lorraine: A classic, sliceable quiche baked in a 9-inch pie pan.

Nutrition

Serving: 1appetizerCalories: 110kcalCarbohydrates: 8gProtein: 4gFat: 7gSaturated Fat: 3gCholesterol: 22mgSodium: 142mgPotassium: 149mgFiber: 1gSugar: 1gVitamin A: 1944IUVitamin C: 6mgCalcium: 86mgIron: 1mg
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Comments

  1. Made these for my son’s graduation brunch. Perfectly savory to balance out the sweeter fare. So glad the leftovers freeze well.

  2. Does it really work to freeze them and then reheat? I want to make these for a brunch and this might ease the stress of cooking.

    1. Hi Lisa, under the “Recipe Tips and Variations” heading there is a link to the crustless version which is just our egg muffins. You can also just search our egg muffins on the site. Hope this helps! – Meggan

    1. Hi Barbara, yes! There is a recipe for the crustless version in this post. Hope you enjoy! – Meggan

    1. 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

  3. Having a brunch this weekend-Whipped these up in no time using prepared pie crust. Elegant, simple and flavorful! #winner5 stars

  4. 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!

    1. Hi Shelley, they don’t reheat well in the microwave. I would suggest following the instructions for reheating in the oven! – Meggan

    1. Hi Edyta, you should roll it out to about 1/8-inch thick. Thank you! I hope you love the recipe. -Meggan

  5. Obsessed with these!! Super easy to make!! I just used store-brand pie crust & the rest of the ingredients I used were all fresh. A little time consuming prep-wise but all of the ingredients stored well separately in baggies as I was making a triple batch for a party. Froze super easy. Excited about this new app I can make!

    1. Hi Trish! The best way is to make them and then freeze them. 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). You don’t need to thaw them, bake them straight from the freezer, in a 400-degree oven, for 5 to 10 minutes. Hope this helps! -Meggan

  6. I’m making these for my daughters bridal shower. Can you use feta cheese with the spinach? My daughter and her fiancé are vegan do you have any suggestions?

    1. Hi Frances, absolutely! I would recommend crumbling it up well to fit it in. We don’t have a vegan version of the mini quiche but some popular vegan appetizers we have are black bean salsa, cowboy caviar, or roasted eggplant dip! Hope this helps! -Meggan

    1. Hi Cathy, great question! I haven’t tested it myself with this recipe, but I have made small appetizers in phyllo dough cups. I believe it will work, you may need to watch the cooking times. I don’t see why it wouldn’t reheat in oven, I don’t know if that reheating time would change either, so I would suggest watching them. I think this is a great idea, and I’m adding it to my list to test in the future. Thanks! – Meggan

  7. Hi Meghan,
    Thanks for this post! Is there any reason I couldn’t bake them a day in advance, refrigerate, and heat in the oven the next day?
    Thanks!

    1. Hi Nicole, you can absolutely do that! Reheat in a 400 degree oven for a few minutes if you refrigerate, if you choose to freeze them reheat from frozen for 5-10 minutes. Enjoy! – meggan

  8. My husband cant have gluten, so if not using the pastry just pore in the muffin pan and bake normal and it should still turn out….

  9. These look awesome. Thx so much for putting it all together, making it so easy to do. I will be tryin all of them…. I hv lots of cheese, but no Swiss…….wonder how cheddar would turn out.
    For sure, it wd be nice to hv a sackful in the freezer….

  10. Many other standard pie-size quiche recipes say to bake the crust first…what makes these different? is it that they are so shalow or thinner?

    1. Hi Rob, yes, it’s because these are in mini muffin cups, parbaking the crust is not necessary. Enjoy! – Meggan

  11. Glad I read this. I didn’t know there was a shorter baking period. I almost ruined my broccoli mushroom mini quiches. I used gurere and cheddar. One ingredient that some recipes recommend is a dash of nutmeg. It works every time. I put all the ingredients in a pitcher and avoid some of the mess of filling the cups. Thanks!

  12. Hi there, I am wondering if I cook these tonight, if they will be good to warm up and have tomorrow evening?

    Thanks!

    1. Hi Carly, yes! They are great the next day. Just refrigerate in an airtight container overnight, and bake at 375 for 5-10 minutes to reheat. (I would check them at the 5 minute mark.) Enjoy! – Meggan

  13. I want to make these for a bridal shower brunch. I plan to make ahead and freeze. How would you suggest thawing and warming up?

    1. Hi Andrea! 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). You don’t need to thaw them, bake them straight from the freezer, in a 400-degree oven, for 5 to 10 minutes. Enjoy! – Meggan

    1. Hi Joanna, the egg mixture will puff up if it is over whisked. I would recommend whisking well, so everything is incorporated but not so much that the mixture begins to froth. – Meggan

  14. Hi there! How long do you think they can be kept frozen for? (After baking and letting cool off etc)… I love these they are So yummy, but I work full time, and I like being able to pull them out of the freezer and maybe reheat in the oven or microwave. How long can they stay in the freezer for would you say?

    1. Hi Cecilia, three months is the longest I would recommend freezing them for. They may keep longer but may lose some quality when you reheat them. Enjoy! – Meggan

  15. Hi, i’m making this for a thanksgiving appetizer, do I put egg in the spinach recipe? And if not, is there a way I could add the egg?
    Thank You and Best Wishes,
    Julie

    1. Hi Julie, I’m sorry I just re-read the recipe and it’s not clear. Yes! You will add the egg mixture to each of the cups after you have added the filling, filling each cup to within 1/4 inch of the top. Sorry about that! – Meggan

    1. Hi Sydney, yes! You would just quadruple those filling items and use them for all the mini quiche. Enjoy! – Meggan

    1. Hi Alicia, you can absolutely make these ahead of time. I would recommend reheating in the oven and use the chafing dish to keep them warm, since chafing dishes are not designed to heat up food. Hope you love them! – Meggan

  16. Hi
    I just wanted to confirm the baking temperature and time for these. is it 375 degree celcius or farenheit. and do all the fillings cook at the same time?

    1. Hi Stacey! All of my temps are farenheit, and yes, all of the fillings will cook at the same time since all that really needs to “cook” is the egg base. Hope you enjoy! -Meggan

  17. Okay, I got the freezer to oven thing down. Have you tried making these tiny ones without a crust? I’d like them this size but this recipe directs me to the next size up. What would be the difference?

    1. Hi Karisse, the baking time would be different without the crust. The full-size crustless version (“Egg Muffins” which you said you already saw) take 25 minutes to bake. So, I’m thinking the mini ones would be in the 10-15 minute range. I would start with 8 minutes, actually, and check every 2-3 minutes after that. Just to make sure. They probably won’t be done at 8 minutes but I don’t want to overcook them and I haven’t made them to say for sure. If you have other questions just let me know, sorry for the delay in my response. Thanks! -Meggan

  18. So … I’ve read through the post and the comments and I’m confused about all this baking and freezing and reheating stuff. Would you bake them initially at 375 for 25-35 min, and then when reheating from the freezer, at 400 for 5-10 minutes or 30-40?

    1. Hi Betty, sorry I misread your question. I haven’t tried these with pre-baked pastry. Off the top of my head, I’d think 5 to 15 minutes? Basically I’d put them in and check them every 5 minutes to see how they are doing. You’re just waiting for the middle to set. Thanks! -Meggan

  19. Hi
    I’m making these on Friday for the baby shower. Can you please advise how thick the pastry crust needs to be before I bake the quiche..

  20. Is it necessary to grease the tins before adding the pie crusts? I worry about not being able to remove the finished quiches without sticking?

    1. Hi Trisha
      Hope you don’t mind me responding. Meghan does mention using the spray stuff to grease the muffin tin before you mould your pie crust into them..

    1. Hi Sobia, you need a mini muffin tin. They have 24 mini muffin cups and are roughly 10.6 inches x 16.9 inches, depending on the brand. This recipe makes 48 mini quiches, so if you want to bake them all at the same time, you should get 2 pans. Otherwise you can make them and bake them in batches. This recipe is for 4 different flavors, but you could definitely make just 1 or 2 kinds or whatever you want to do. If you have any questions please let me know! Thank you! -Meggan

    1. Hi Kayla, this is to get the excess water out of the spinach which also makes it smaller and flexible. If you try to visualize shoving raw spinach leaves into one of these baby quiche crusts, I don’t think it would go well. I hope that helps! Thanks! -Meggan

  21. Hello!
    If I make homemade crust, would I need to bake the crust a little then add the egg mixture and bake according to your recipe? Thank you!

    1. Hi Kayla, it won’t matter if it is homemade crust or refrigerated. Since they are both uncooked, you will just need to bake for the time in the recipe. :)

    2. Hi Kayla, if you bake the crust first, when you add the egg mixture, the crust will float up into the egg mixture and it won’t be on the bottom anymore. So, you don’t want to pre-bake the crust here, even if you make it yourself. Thanks! -Meggan

  22. Amy 12/12/2019 asked about freezing before baking and you asked her what you had written that made her question that. I think it was this because I got the same impression: “ 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 under the heading of “How long does it take to bake mini Quiche”

    1. Hi Carla, I’m really sorry about the confusion with these. It does say in the “How long does it take to bake mini quiche” section to add 5 minutes to the baking time. That isn’t correct, it should say what I have written in the “how to freeze mini quiche” section, which is reheating from 5-10 minutes. I think I meant to type “add 5 minutes to your timer,” and wrote “add 5 minutes to your baking time.” I have retested this to make sure, and from freezer to baking sheet, at 400 degrees, it took 6 1/2 minutes for mine to be heated through. I will correct the post right away. My greatest apologies again. -Meggan

  23. Hello,
    I am confused by just the same as Amy: “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.” I can not see how this can be understood otherwise than what we seem to.
    Even after your explanation I still wonder: You really mean that you bake them the same length before serving as before freezing, and then bake them even longer than the first time when heating them up after freezing? :-O

    1. Hi SKj, I’m really sorry about the confusion with these. It does say in the “How long does it take to bake mini quiche” section to add 5 minutes to the baking time. That isn’t correct, it should say what I have written in the “how to freeze mini quiche” section, which is reheating from 5-10 minutes. I think I meant to type “add 5 minutes to your timer,” and wrote “add 5 minutes to your baking time.” I have retested this to make sure, and from freezer to baking sheet, at 400 degrees, it took 6 1/2 minutes for mine to be heated through. I will correct the post right away. My greatest apologies again. -Meggan

  24. Hello,

    I have a few questions for ya!

    1. The freezing methods are confusing, in one area you instructed that we would bake them as the recipe states, cool them and then freeze, then essentially pull from freezer and warm up in oven, in another area you mention what seems like freezing them assembled and raw then pulling from freezer and just adding to the bake time? I am trying to make these for work, we have an oven at work but I would like to have as little to do with it at work as possible but not compromising the tastiness. Can you help? lol

    2. Can the pre made mini pie crusts just be used? or would the crust be too think?

    1. Hi Amy, I’m so sorry for the confusion! I have never frozen them raw and then baked them, I tried to find what I might have written in the post to give you that impression and I didn’t see anything. So if you have time to point it out to me, I’d love to know what you read that made you think you should freeze them raw. I have always baked them and cooled them before freezing them. The “adding 5 minutes to the baking time” is IF you have frozen them, vs. just baking them straight after making them (when they would be raw but unfrozen, sitting there on the counter because you just finished assembling them), then it takes 5 minutes longer. So if you make them and everything is fresh and raw, you bake them for 25 to 30 minutes. If you have already done then (assembled them, baked them, and then cooled them down), you reheat them in basically the same way, but just reheat them a little longer than you baked them. So you end up baking them twice, but then second time is when they are frozen and you are just reheating them. Does that help? Have I made this all so much more confusing?? I hope not!

      To your second question, I am not familiar with pre-made mini pie crusts. Is there a freezer product that is a bunch of tiny pie crusts? If so, it should work just fine. I use regular refrigerated pie crust and just cut out rounds. If there is something like that, already pre-cut, sure! Sounds like it would work fine.

      Please let me know if I haven’t answered your questions or if you need anything else. Thank you! -Meggan

  25. Made these today for a holiday open house this weekend. Now I am off to the store to buy more pie crusts because my husband was only supposed to “sample” just one for me and he ate almost 1/2 of them! This was a great quick and easy recipe! Thanks for sharing.5 stars

  26. When using Pillsbury pre made pie crust do you cook the pie crust first once you put the 2 1/2” circles if crust in the mini cup cake pans? If so, what temperature and for how long?

    Then once the pie crust is cooked, then put the quiche mixture in the baked crust???

    Thank you.

    1. Hi Elaine, you don’t pre-bake the crust. You cut out the circles, press then into the pan, and then add the filling. Then you bake them. I hope this helps! Thanks! -Meggan

  27. I just made this recipe … actually, just the mushroom recipe… using Pepperidge Farms Puff Pastry. I have to say that I got too much puff and not enough quiche. I think the puff pastry over powers the ingredients. If you love puff pastry, it is still delicious. Next time I’ll used pie dough.5 stars

  28. Hi! I loved your post. Just a quick question. I want to make these for a baby shower do I serve them warm or can they be cold?

  29. This looks great – do you think I could prep them at night and throw in the oven the next morning? I want to make these fresh for work but I don’t want to have to get up super early.

    1. Hi Madison, yes, you can definitely prep them the night before. I would just save the assembling and baking for the morning. Have all your ingredients chopped and pie crusts ready in the pans. All you will have to do is put in the ingredients and bake. Good luck!

  30. I would like to make my mini quiches without the crust to keep them gluten free and low carb. Reading above, you have a section on that, but if I read it correctly, you recommend using your egg muffin recipe using a regular muffin pan, not the mini. What makes the size important to the result? or am I misinterpreting your instructions? I wanted to keep the size small because I believe the muffin size is intimidating to people; they will take the small size offered, but pass on the larger “muffins”. thank you so much for offering these recipes!

    1. Hi Patricia, basically I haven’t made the mini crustless version (yet) so that’s why I recommended the regular-sized pan. The minis would absolutely work just fine, I have no doubt, but I haven’t made them that way so I cannot say “if using the mini muffin tins, bake for XX minutes” or whatever. If that makes sense. However, my educated guess would be a 375-degree oven for 8 to 10 minutes. Obviously you can just keep an eye on them and pull them when the top looks set, cut one open to see if they are done. I agree, people would probably prefer a mini one. I made the regular-sized egg muffins as a make-ahead breakfast option, not really party food. So for a party, mini is always better. I would say give it a shot, I’ll put on my list to make a mini crustless version so I can know for sure! Thanks. -Meggan

  31. I love your recipes and the variations such as the one you give if one doesn’t have a mini muffin tin.
    I also would like to make a couple of suggestions:
    1. Always spell-check your blog before you post it.
    2. Remember who your audience is. Most of us who come to Culinary Hill don’t have the culinary training you have.
    You also might want to use “°” symbol instead of the word “degrees” and use a semicolon after a direction and before “set aside”. These take up less space when we copy a document (recipe).

    1. Hi Surya-Patricia, thanks for your feedback.
      1. I do try to spell-check my blog, but errors go through. I regrettably cannot hire a full-time editor to look for typos.
      2. As far as my audience goes, I have a pretty good handle on that. Is there a recipe in particular that you felt was overly technical, that a home cook without culinary training could not handle? I only graduated from culinary school a year ago, so recipes like the Mini Quiche you were viewing were created before my training. I spent most of my life working in customer service and finance. So any specifics regarding wording that you felt was not appropriate for my audience, please let me know so I can do better moving forward.
      3. Per the company style guide for recipes, we always write out the word “degrees” in favor of using the degree symbol. Sorry about that. We also don’t use semi-colons because they feel pretentious. Just rules we have to follow!
      Thanks again for your feedback. -Meggan

    2. Hmmm. It’s not an assignment.Surya-Patricia Lane Hood… Are you her english teacher ?
      Great recipe Meggan! Thank you!
      I am baking the crustless version of these right now for my husband who is struggling to find quick keto breakfasts. They smell great and were easy… not out of the oven yet but looking awesome!5 stars

    3. How rude are you! The only thing that needs to be checked here is your atrocious manners!

  32. My go-to appetizer for the holidays! Sam’s Club used to sell them but I can never find them anymore, glad I can make my own (and way in advance). These taste better anyway! Thanks!5 stars

  33. 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

    1. 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

    2. 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”🤪5 stars

  34. 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? 

    1. 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

  35. 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! 5 stars

    1. Hi Meghan! Could you please send me your recipe for regular muffin size pans?  Thanks!!!

    2. Hi Crystal – YES! I just emailed you. Please let me know if you need anything else. :) -Meggan

  36. 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!

  37. 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?5 stars

  38. 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.

  39. 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?

  40. HI Meggan, I would like to make the Mini Quiche recipe using regular muffin tins. Please send be the recipe. Thank you so much!

  41. I want to make these in full size muffin tins, can you email me the recipe? They look amazing 

  42. 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? thanks5 stars

  43. 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! xo5 stars

  44. 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? 5 stars

    1. 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!

  45. That’s very helpful, Meggan. Thank you! I will see if the church has some chafing dishes or find some elsewhere… ☺

  46. 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!

    1. 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!

  47. 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!!

  48. 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

  49. 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!  Carolyn5 stars

  50. 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.
    Carolyn5 stars

    1. 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.

  51. 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.

    1. 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!

    2. 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.

    3. 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.

    4. 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!

  52. 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

  53. 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!5 stars

    1. 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!

  54. 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! Julie5 stars

    1. 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!

    2. 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 .5 stars

  55. 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?

    1. 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!

  56. 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 😊5 stars

  57. 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!5 stars

    1. 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. :)

    2. 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.

    3. 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!

    4. 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!

  58. 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!!

    1. 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

  59. 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.

    1. 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!

  60. 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. 

    1. 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.

    1. 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!

  61. 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!

    1. 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. :)

    2. Hi, have you posted the full size muffin recipe yet? I would really like to use it.

    3. 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

  62. 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!5 stars

    1. 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.

  63. 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!!!

  64. 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.

    1. 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.

  65. 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!

    1. 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!

  66. 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.

    1. 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

  67. 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.

    1. 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!

  68. 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?

    1. 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!

  69. 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!

    1. 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!

    1. 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!

    2. Can you substitue the milk for heavy cream, would it make a fluffier creamier quiche?

      Thank You, Faith

    3. Hi Faith, I am not sure! Sorry for the delay in my response, I had the flu. Anyway, I am sure they would still taste good and it’s certainly worth a try! Thanks -Meggan

  70. 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!👍😀

  71. 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! 5 stars

  72. 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?

    1. 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.

  73. 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

    1. 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

    1. Hi Barbara, yes! I would reduce the baking time slightly, check them at 23 minutes. But you should be fine! Thanks.

    1. 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.

  74. 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!

    1. 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!

    1. 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!

    1. 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!

    2. 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!

    1. 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!

  75. 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!5 stars

    1. Hi Helen, Which pastry do you use? I only know the filo and the puff pastry.  Thanks Jo