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 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 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
- 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 (1/2 ounce) mushrooms finely chopped
- 3 ounces Swiss cheese grated
- 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.
That’s very helpful, Meggan. Thank you! I will see if the church has some chafing dishes or find some elsewhere… ☺
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!
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!!
Thank you Meggan. I will look for it.
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!
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, 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.
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.
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!
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.
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!
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
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!
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
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 .
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!
Thank you!
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!
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 😊
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!
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!
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. :)
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
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! 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.
How much salt and pepper do i need to put in and what other spice and how much can i usr for more taste.
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!