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! 

For more variations on this super popular recipe, try my Quiche Muffins (just like this but made in a full-size muffin tin, not a mini muffin tin), my Egg Muffins (crustless and made in a full-size muffin tin), and my Quiche Lorraine (a full-size quiche in a 9-inch pie plate).

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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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.

  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 for 5-10 minutes.

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

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. Josefina Power

    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

  2. Cristina Monteiro

    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. meggan

      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!

  3. julie

    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. Laurie

      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

    2. meggan

      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!

  4. Lauren Conklin

    Thank you!5 stars

  5. Lauren Conklin

    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. meggan

      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!

  6. Becky

    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

  7. Becky

    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. Laurie

      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.

    2. meggan

      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!

    3. meggan

      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!

    4. meggan

      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. :)

  8. Jessica

    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. meggan

      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

  9. Monica

    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. meggan

      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!

  10. Meghan

    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. meggan

      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.

  11. Doreen

    How much salt and pepper do i need to put in and what other spice and how much can i usr for more taste.

  12. Sandy

    I tried this and all of mine stuck in the tins just with spray. Did not use crust any suggestions

    1. meggan

      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!

  13. 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. :)

  14. 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

  15. 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.

  16. 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!!!

  17. 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.

  18. 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!

  19. 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

  20. 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!

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