Mini Quiche 4 Ways

Skip the store-bought and make your own Mini Quiche! Try these 4 tasty combos or choose your own adventure. Make ahead/freezer friendly and great for kids! 

I remember trying Mini Quiche appetizers as a child (the frozen, store-bought kind from Sam's Club) and being impressed.

They were so fancy. And so tiny. And so delicious.

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!

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After moving to California in 2011, I sought solace in this comfort food from my past. Unfortunately, the Sam's Club out here didn't have any so I had to start making them myself.

I'm still making them almost 6 years later, just for the fun of it.

How do you make Mini Quiche?

It's simple, really.

  1. Cut store-bought pastry crust into circles
  2. Press into a muffin tin
  3. Add your favorite toppings
  4. Smother in cheese and egg
  5. Bake to golden brown, bubbly perfection

The recipe below is for 48 Mini Quiche total, 12 of each of the 4 varieties shown in the photo above (Spinach, Bacon, Mushroom, and Ham). You can mix and match them however you want to!

How long does it take to bake Mini Quiche?

These bake up in 25 to 30 minutes at 375 degrees. If you freeze them ahead of time, bake them straight from the freezer and add 5 minutes to the baking time.

It's hard to pick a favorite out of these four, but I've always been partial to Quiche Lorraine. The Mini Bacon Quiche version below is closest to that. You just can't go wrong with a Mini Breakfast Quiche!

Mini Quiche 4 Ways - a photo of 18 small quiches spread out evenly across and wooden and white background - click photo for full written recipe

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!)

Quiche Muffins are going to be your new weekday BFF: Break-fast Friend. You can even make a big batch and freeze them; they reheat in just a few minutes, in the oven or microwave. You can also leave out the crust in case you're watching carbs.

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!

Egg Muffins make a healthy, freezer-friendly breakfast or snack option! Make a batch to keep on hand and customize with your favorite fillings.

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.

A square photo of a slice of lightly browned Quiche Lorraine, topped with a fresh sprig of thyme, and served with three strawberry halves on a white plate. The photo is from the side of the slice, and visible are the pieces of crisp bacon. There is a fork on the plate and it is on a white wood background with a white linen napkin. A blue terracotta pot is visible in the background.

5 from 22 votes

Mini Quiche 4 Ways

Skip the store-bought and make your own Mini Quiche! Try these 4 tasty combos or choose your own adventure. Make ahead/freezer friendly and great for kids!
Course Appetizer
Cuisine American
Keyword eggs
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 48 appetizers
Calories 84kcal
  • 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

  1. To wilt the spinach, place spinach into small saucepan and cover with water. Bring to a boil and cook until spinach is dark green and wilted.
  2. Alternatively, in a small saucepan, place the spinach with 1/4 cup of water and sauté over medium high heat until wilted. Place spinach between two kitchen towels or paper towels and remove as much water as possible.


Calories: 84kcal



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  1. Becky

    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. Leila

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

    2. meggan

      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

    3. meggan

      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. Cristina Monteiro

    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

  3. Becky

    Another question, when you add your egg mixture, will it come above the crust in the tin before you bake it?

    1. meggan

      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.

  4. Becky

    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!!!

  5. Becky

    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. meggan

      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.

  6. Becky

    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. meggan

      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!

  7. Becky

    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. meggan

      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

  8. Becky

    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. meggan

      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!

  9. Becky

    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. meggan

      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.
      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!

  10. Cristina Monteiro

    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. meggan

      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!

  11. Cristina Monteiro

    The recipe just says muffin tin, does that mean regular cupcake size, or the mini cupcake size?

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

      Thank You, Faith

    2. meggan

      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

    3. meggan

      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!

  12. Jennifer

    do they really taste good reheated?

    1. Carolina


  13. Beata

    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!👍😀

  14. Mary

    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

  15. Kristen

    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. meggan

      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.

  16. Josefina Power

    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. meggan

      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

  17. Barbara

    Can you do these without the crusts?  I need them to be gluten free.

    1. meggan

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

  18. Katie

    Hey there! What happens if you bake the quiches without cupcake liners?

    1. meggan

      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.

  19. Becca

    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. meggan

      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!

  20. Liz

    So can they freeze? How do you freeze them / reheat them for a party?

    1. meggan

      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!

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