Get ready to ditch the store-bought options because these homemade Mini Quiches are next-level deliciousness! With tips and tricks to ensure the perfect egg-to-crust ratio and prevent any overflow mishaps, you’ll be amazed at how easy they are to make. Plus, with endless flavor variations to try, you’ll never run out of tasty combinations!

Mini quiches are served for Christmas parties.

Homemade Mini Quiches

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!

Why We Love these Mini Quiche

  • They’re super versatile! These mini quiches are your canvas for flavor exploration so you can make something for everyone.
  • So much better than store-bought. Crafted with love and attention to detail, each bite is bursting with irresistible flavor.
  • No more worries about overflow mishaps! With our expert tips and tricks, you’ll achieve the perfect egg-to-crust ratio every time, ensuring a delightful texture in every bite.
  • Prep ahead with ease! Whip up a batch of these mini quiches in advance and simply pop them in the oven when your guests arrive.
Eggs, pie crust, milk or cream, salt, garlic powder, and pepper are the ingredients in this recipe.
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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.
Mushrooms, bacon, cheese, green onions, and bell peppers are the ingredients in this recipe.

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.

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.

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.

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.

Mini Quiche Flavor Variations

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 and Chives: Cook the bacon in the oven, make air fryer bacon or cook it in a skillet over medium-high heat.
  • Mushroom Spinach and Swiss: Make sure to finely chop the mushrooms and spinach.
  • Bell Pepper and Mozzarella: You can substitute tomatoes for the bell peppers and the parsley for basil for a Caprese twist!
  • Mediterranean Mix: Experience a taste of the Mediterranean with sun-dried tomatoes, feta cheese, Kalamata olives, and fresh herbs.
  • Tex-Mex Fiesta: Spice things up with salsa, melted cheese, jalapeños, and taco seasoning.
  • Garden Delight: Enjoy a burst of veggies with bell peppers, broccoli, corn, and mushrooms.
  • Sweet & Savory Sensation: Indulge in the perfect balance of caramelized onions, goat cheese, bacon, and honey.

Serving Suggestions and Pairing Ideas

  • Brunch Bliss: Serve mini quiches alongside fresh fruit salad, mixed greens, and mimosas for a delightful brunch spread that will impress your guests.
  • Appetizer Extravaganza: Arrange mini quiches on a platter with toothpicks for easy snacking at parties or gatherings. Pair them with dips like salsa, guacamole, or tzatziki for added flavor.
  • Lunchbox Love: Pack mini quiches in lunchboxes with a side of carrot sticks, grapes, and a small salad for a satisfying and nutritious meal on the go.
  • Dinner Delight: Serve mini quiches as a main course alongside roasted vegetables and a side salad for a cozy and comforting dinner that’s sure to please the whole family.
  • Holiday Hors d’oeuvres: Impress guests during holiday gatherings with mini quiches served alongside cranberry sauce, roasted nuts, and festive cocktails for a merry and memorable celebration.
  • Breakfast Buffet: Create a mini quiche bar with assorted toppings such as diced tomatoes, avocado slices, crumbled bacon, and shredded cheese. Let guests customize their mini quiches for a fun and interactive brunch experience.
  • Afternoon Tea: Pair mini quiches with scones, tea sandwiches, and a selection of teas for an elegant afternoon tea party that’s perfect for special occasions or gatherings with friends.
A mini quiche is picked up by a hand from a plate.

Prepping Mini Quiches Ahead of Time

  1. Prepare the Crust: You can make the homemade pie crust ahead of time and refrigerate it for up to 3 days. This allows you to have the crust ready to go when you’re ready to assemble the mini quiches.
  2. Fill the Crusts: While you can fill the crusts with mix-ins ahead of time, it’s best to add the eggs just before baking. This prevents the eggs from soaking into the crust and ensures a crispier texture.
  3. Assemble and Chill: If you prefer, you can fully assemble the mini quiches and bake them ahead of time. Once baked, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 24 hours before serving.

By prepping components ahead of time, you can easily whip up a batch of mini quiches whenever you’re ready to enjoy them, whether it’s for breakfast, brunch, or a party appetizer.

How should I store leftover mini quiches?

Keep leftover mini quiche in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze leftover mini quiche?

Yes, seal them in a freezer-safe airtight container and freeze for up to 3 months.

What’s the best way to reheat mini quiches?

Return them to a 350°F oven for 5-10 minutes or until heated through. Alternatively, you can microwave them for 25-30 seconds.

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.

Mini Quiche 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.
Mini quiches are served off a white plater.

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 21 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 are shown on a plate for a healthy appetizer recipe.
Yield 48 mini quiche
Prep 25 minutes
Cook 20 minutes
Total 45 minutes
An image of an envelope sealed shut with the Evolving Table logo.

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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!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 21 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.

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Comments

  1. Hi I’ve never made quiche before but so confused as I’ve got recipes & people have told me 1/2 cup milk to 1 egg is ratio, your recipe isn’t even close , what would you say speaking from experience about that please

    1. Yes, many quiche recipes do use a 2 egg to 1 cup milk ratio. However, I like to have a more egg-forward filling. Feel free to adjust the eggs and milk to your preference, though!

    1. Yay! So happy to hear you are excited to try the recipe, John! Thanks so much for taking the time to leave a comment and rating!

    1. Yay! So happy to hear you enjoyed the recipe, Maria! Thanks so much for taking the time to leave a comment and rating!

    1. Yay! So happy to hear you enjoyed the recipe, Millie! Thanks so much for taking the time to leave a comment and rating!

  2. Your recipe says this makes 48 mini quiches but to cut out 24 rounds of pastry dough. So does the recipe make 48 or 24?