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.

Nutrition

Calories: 84kcal

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  1. 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. 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!

  2. 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!

  3. Cristina Monteiro

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

    1. Faith Shayia Brady

      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!

  4. Jennifer

    do they really taste good reheated?

    1. Carolina

      Yes!!

  5. 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!👍😀

  6. 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

  7. 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.

  8. 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

  9. 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.

  10. 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.

  11. 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!

  12. 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!

  13. Carolina

    Do you first cook the ones you are going to freeze? Its not clear.

    1. Krystal

      Do you cook the crust before adding the toppings and egg mixture?

    2. meggan

      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!

    3. meggan

      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!

  14. Deb C

    Tips on freezing and re-heating?

    1. meggan

      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!

  15. 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. Maria Josefina Power

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

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