Mini Quiche Recipe (All Flavors!) - Evolving Table (2024)

Look no further than this Mini Quiche Recipe for the most delicious bite-sized appetizer or quick breakfast food made with your favorite add-ins! Simply line a mini muffin tin with a homemade or store-bought pie crust and fill with a whipped egg base and your favorite flavors, like bacon, vegetables, spinach, cheese, and even mushrooms. These miniature snacks are perfect to make ahead and reheat in the oven before your guests arrive!

Mini Quiche Recipe (All Flavors!) - Evolving Table (1)

Easy Mini Quiche Recipe

Whether throwing a baby shower for my sister, or hosting our annual Christmas party, there’s one thing that’s always on my appetizer menu… Mini Quiche!!

With their flaky and buttery pie crusts, fluffy egg texture, and TONS of flavor from the delicious add-ins.

Up until recently I have bought the pre-made frozen quiche from the grocery store, falsely thinking that making them from scratch would be WAY too hard.

But boy was I wrong!

In less than 45 minutes you can make 4 dozen of these cute bite-sized appetizers – AND you get to mix and match the fillings to your hearts’ desire.

From bacon and chives, mushroom and spinach, or even a bell pepper and herb variety. The flavor options are endless!

Mini Quiche Recipe (All Flavors!) - Evolving Table (2)

Mini Quiche Ingredients

  • Pie Crusts. You need about 14-ounces, or 2 crusts, to make 48 mini quiches. Make your own homemade pie crust, pick up a store-bought crust, or you can even use puff pastry. If you are making homemade, be sure to leave enough time to refrigerate for at least 2 hours before rolling it out.
  • Eggs. Only 5 large eggs are used. Avoid using jumbo eggs as they’ll have too much volume. You can choose organic if preferred.
  • Milk. Many recipes call for heavy cream. You can use that, regular milk, or another full-fat plant-based milk alternative.
  • Seasonings. A mixture of salt, black pepper, and garlic powder add flavor. You can always toss in some paprika as well for a kick.
  • Cheese. Finely shredded is best so that it evenly distributes in the small cups. This can be left out if limiting dairy.
  • Add-ins. Choose 1 cup of add-ins. This can include meats, vegetables, and herbs. If using vegetables, there’s no need to cook or sauté them beforehand, but be sure to cut them small enough so they become tender when baking. For meats you will want to fully cook them before mixing in.
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How to Make Mini Quiche

See the recipe card below for more detailed instructions and ingredient amounts.

1. Whisk the Egg Filling

Crack the eggs into a medium bowl with a spout or a large measuring cup. (Doing this will make it much easier to pour!) Add in the milk, salt, pepper, and garlic powder and whisk until well combined.

Refrigerate the mixture until ready to use.

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2. Prepare the Pie Crusts

Set the dough on a lightly floured cutting board and roll it out until it is at least 12-inches round in diameter.

Create 24 circles in each sheet of pie crust using a 2 ½-inch round cookie cutter. You will end up re-rolling the dough about 3-4 times in order to cut enough circles.

Liberally spray a mini muffin pan with non-stick cooking spray and press the pie crust rounds into the bottoms of each cup. Press the dough up the sides so the crust completely covers them.

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3. Fill Crusts with Eggs and Add-Ins

Place 1 teaspoon of add-ins and a sprinkle of cheese in each mini pie crust.

Pour in the egg mixture to fill each cup just shy of the top of the pie crust.

Use a small spoon to mix together all of the add-ins and cheese so they’re evenly distributed throughout the egg mixture.

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4. Bake in Oven

Cook the mini quiches at 375°F for 20-22 minutes, or until the pie crust is golden brown and the center of the egg no longer jiggles.

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Mini Quiche Add-ins and Flavors

What’s so great about this recipe is that there are SO many different add-ins you can try.

The ones you’ll see pictured are the following combinations:

  • Bacon + Cheddar + Chives – Cook the bacon in the oven, make air fryer bacon or cook it in a skillet over medium-high heat.
  • Mushroom + Spinach + Swiss – Make sure to finely chop the mushrooms and spinach.
  • Bell Pepper + Parsley + Mozzarella – You can substitute tomatoes for the bell peppers and the parsley for basil for a Caprese twist!

Other add-ins you can try:

  • Herbs – Chives, parsley, basil, or cilantro.
  • Meats – Bacon, ham, or sausage.
  • Vegetables – Mushrooms, spinach, bell peppers, onions, green onions, potatoes (will need to cook these before adding in!), artichokes, broccoli, or zucchini.
  • Cheese – Cheddar cheese, Monterrey Jack, Mozzarella, Swiss cheese, or Feta cheese.

Meal Prep and Storage Directions

  • To Prep-Ahead: Make the homemade pie crust and refrigerate for up to 3 days. You can also fill the crusts with the mix-ins, but save the eggs to pour in just before baking. Or fully bake them and chill for up to 24 hours in advance.
  • To Store: Keep leftover mini quiche in an airtight container in the refrigerator for up to 3-4 days. Or, seal in a freezer-safe airtight container and freeze for up to 3 months.
  • To Reheat: Return to a 350°F oven for 5-10 minutes or until heated through. You can also pop them in the microwave for 25-30 seconds.
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FAQs

Can mini quiche be served cold?

These bite-sized snacks can be served either warm, at room temperature, or cold.

How do you keep mini quiche warm for a party?

Chafing dishes are the most convenient way to keep appetizers like mini quiche warm when entertaining.

Is quiche bad for weight loss?

Quiche often contains high amounts of fat and calories which is not conducive for weight loss. However, by using plant-based milk and opting for healthier mix-ins you can reduce the fat and calories.

Recipe Tips

  • Plan ahead. Make the pie crust up to 3 days in advance and prepare the mix-ins to make it easier the day of serving.
  • Go for variety. Use an assortment of add-ins to create multiple flavors.
  • More than once. In order to get enough circles you will need to ball up and roll out the pie dough a few times.
  • Mix in the cups. By placing the fillings and cheese in the pie crust before the egg you ensure everything is equally distributed.
  • Keep the extras. Bake up enough so that you can freeze more for the future.
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Other Easy Appetizers

These tasty snacks are great to enjoy anytime.

Smoked Salmon Dip and Bacon Wrapped Dates will impress any guest. But Baked Sweet Potato Fries and Maryland Crab Cakes are classics everyone will love.

Caprese Skewers, Crispy Southern Corn Fritters, and Cranberry Brie Bites are sweet and savory.

Or, keep it bite-sized with these Spinach Stuffed Mushrooms and Crab Stuffed Mushrooms.

More Breakfast Egg Recipes

Eggs are the cornerstone of any good breakfast, try any of these recipes next.

These Egg Muffins are similar to these mini quiches but made with the whole egg. Of course, Air Fryer Hard Boiled Eggs and Instant Pot Hard Boiled Eggs are super simple ways to prepare this favorite.

For a complete breakfast, opt for this Breakfast Potato Hash with Eggs and Bacon.

Be sure to give these Classic Deviled Eggs a try, as well.

Tap stars to rate!

5 from 18 votes

Mini Quiche Recipe (All Flavors!)

Look no further than this Mini Quiche Recipe for the most delicious bite-size breakfast food. Simply line a mini muffin tin with a homemade pie crust and fill with a whipped egg base and your favorite mix-ins, like bacon, vegetables, spinach, cheese, and even mushrooms.

Mini Quiche Recipe (All Flavors!) - Evolving Table (10)

Yield 48 mini quiche

Prep 25 minutes mins

Cook 20 minutes mins

Total 45 minutes mins

Print Pin Comment

Ingredients

  • 5 eggs
  • 1 cup milk or heavy cream
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • ¼ tsp. garlic powder
  • 2 pie crusts 14 oz. total
  • ½ cup cheese cheddar or Swiss
  • 1 cup add-ins bacon, mushrooms, bell peppers, chives, etc.

Instructions

  • Mix the Egg Filling: Whisk together eggs, milk, salt, pepper, and garlic powder in a large bowl with a spout or in a large measuring cup. Refrigerate until ready to use.

    5 eggs, 1 cup milk, ¾ tsp. salt, ¼ tsp. black pepper, ¼ tsp. garlic powder

  • Prepare the Pie Crusts: Roll out dough on a lightly floured cutting board until it is at least 12-inches round in diameter. Use a 2 ½-inch round cookie cutter to cut 24 circles from each sheet of pie crust. You will end up re-rolling the dough about 3-4 times. Press pie crust rounds into the bottoms of a mini muffin tray that has been sprayed liberally with non-stick cooking spray. Press up the sides so the crust completely covers them.

    2 pie crusts

  • Fill Each Mini Quiche: Fill each pie crust with 1 teaspoon of add-ins and a sprinkle of cheese. Pour in egg mixture and fill up just shy of the top of the pie crust. Use a small spoon to mix together all of the add-ins and cheese so they’re evenly distributed throughout the egg mixture.

    ½ cup cheese

  • Bake at 375 for 20-22 minutes, or until the pie crust is golden and the egg middle no longer jiggles. Serve immediately with a sprinkle of fresh herbs and enjoy!

Tap stars to rate!

5 from 18 votes

Video

Notes

Make-Ahead and Storage Directions

  • To Prep-Ahead: Make the homemade pie crust and refrigerate for up to 3 days. You can also fill the crusts with the mix-ins, but save the eggs to pour in just before baking. Or fully bake them and chill for up to 24 hours in advance.
  • To Store: Keep leftover mini quiche in an airtight container in the refrigerator for up to 3-4 days.
  • To Freeze: Seal in a freezer-safe airtight container and freeze for up to 3 months.
  • To Reheat: Return to a 350°F oven for 5-10 minutes or until heated through. You can also pop them in the microwave for 25-30 seconds.

Nutrition

Calories: 46kcal, Carbohydrates: 4g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 84mg, Potassium: 17mg, Fiber: 1g, Sugar: 1g, Vitamin A: 43IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

Categorized as:
Breakfast, Dairy-Free, , Gluten-Free, Low-Carb, Nut-Free, Recipes, Refined Sugar-Free, Soy-Free, Vegetarian

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Mini Quiche Recipe (All Flavors!) - Evolving Table (2024)

FAQs

How do you make store bought quiche taste better? ›

5 Upgrades for Store-Bought Quiche
  1. Serve it warm or room temperature. A cold quiche is a sad quiche. ...
  2. Stick it under the broiler. ...
  3. Spread something on top of it before serving. ...
  4. Serve it next to something homemade. ...
  5. Take it out of the aluminum pan.
May 1, 2019

How do you spruce up a quiche? ›

I've used bacon, leeks, and cheese in my quiche, but the recipe is incredibly versatile. I always add a bit of chopped kale, and you could do that or use other sturdy greens. Diced pancetta or ham is delicious, as are most types of cheese. Try caramelized onions or roasted garlic or even sautéed mushrooms.

Why is Flavour bland in quiche? ›

We've all had a slightly bland quiche before, and there's nothing worse. To avoid this classic trap, take a little of your egg mixture and fry it in a pan until cooked through. Taste it for seasoning, and this will give you a good indicator of whether you've nailed that seasoning or if it needs another pinch of salt.

What is a quiche without pastry called? ›

A frittata, sometimes called a crustless quiche, has no crust, and you can bake it directly in a pan or skillet.

How can I improve the flavor of my quiche? ›

Choose ingredients with lots of flavour and combine them with seasonal vegetables: onions, mushrooms, spinach and chard, leeks, candied or dried tomatoes... you have an infinite number of combinations that make quiche a pleasure that can be renewed without tiring.

What not to put in quiche? ›

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes. Instead, he recommends roasting vegetables such as mushrooms or eggplant before adding them to your egg mixture.

Is it cheaper to buy or make quiche? ›

The average price for a mass produced quiche is anywhere from 50p/100g and upwards. But not only will you save money making your own, you will also know exactly what has gone into it and the flavour will be so much better.

Why add cornstarch to quiche? ›

Stirring breaks down the bonds between the egg proteins causing a custard cooked on a stove-top to be less thick than custards baked in an oven. Cornstarch and flour help bind the proteins together and help keep the custard in a quiche from curdling.

What can go wrong when making quiche? ›

The 14 Biggest Mistakes Everyone Makes When Cooking Quiche
  • Not using the right type of dough. ...
  • Not rolling out the dough properly. ...
  • Not chilling the dough. ...
  • Not blind-baking the crust. ...
  • Not brushing the crust with an egg wash. ...
  • Choosing the wrong baking dish. ...
  • Not pre-baking the vegetables for the filling.
Oct 17, 2022

What is the difference between quiche and quiche lorraine? ›

Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon.

How is a frittata different from a quiche? ›

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

What is a good side dish for quiche? ›

30 Sides To Serve With Quiche
  • 01 of 30. Roasted Broccoli. ...
  • 02 of 30. Asparagus with Cheese Sauce and Herb Breadcrumbs. ...
  • 03 of 30. Spring Salad with Berries and Bacon. ...
  • 04 of 30. Sugar Snap Pea Salad. ...
  • 05 of 30. Oven-Roasted Asparagus. ...
  • 06 of 30. Romaine Salad With Oranges And Radishes. ...
  • 07 of 30. Broccoli Salad. ...
  • 08 of 30. Fresh Fruit Salad.
May 31, 2024

Do you cook shop bought quiche? ›

To serve cold: This product is ready to eat. However, for best results we recommend that you re-heat it first and allow to cool for before serving.

Should I pre bake store bought crust for quiche? ›

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Can I use milk instead of cream in my quiche? ›

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

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