These Mini Quiches are a delightful blend of flaky pastry, savory fillings, and a rich egg custard, perfect for breakfast, brunch, or snacks.
Packed with protein and healthy fats, they offer a satisfying bite without excess carbs.
Quick to prepare and endlessly customizable, they make meal prep easy and bring elegance to everyday cooking.
Delicious Mini Quiche
Equipment
- 1 × 24-cup mini muffin tin
- 1 × medium mixing bowl
- 1 × whisk
- 1 × 3-inch round cookie cutter (or similar)
- Cooking Spray
- Measuring Cups and Spoons
Ingredients
Crust & Custard:
- 3 rounds pie crust
- 3 large eggs
- ½ cup heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Cooking spray as needed
Greek Filling:
- ½ cup cooked spinach excess water removed, chopped
- ¼ cup roasted red bell peppers finely chopped
- 3 tablespoons crumbled feta cheese
- 1 teaspoon minced fresh dill
Ham & Cheese Filling:
- ¼ cup diced ham
- ⅓ cup shredded Swiss cheese
- 1 tablespoon minced fresh parsley
Bacon Filling:
- ¼ cup cooked crumbled bacon
- ⅓ cup shredded cheddar cheese
- 2 tablespoons sliced green onions
Instructions
- Preheat and Prepare Muffin Tin: Begin by preheating your oven to 375°F (190°C) to ensure even baking and a golden crust. While the oven warms, take a 24-cup mini muffin tin and coat each cup lightly with cooking spray. This step prevents sticking and helps the quiches release easily while maintaining their shape.
- Prepare Pie Crust: Unroll the pie crust rounds on a clean, flat surface. If they feel too cold and stiff, allow them to rest for a few minutes at room temperature to make cutting easier. Using a 3-inch round cookie cutter (or a sharp knife), cut out 24 uniform circles. This ensures even baking and a consistent appearance for each quiche.
- Line Muffin Tin with Crust: Carefully press each crust circle into the prepared muffin cups. Ensure the crust reaches the bottom and gently presses up the sides without stretching or tearing. If any gaps form, pinch gently to smooth edges. This step creates a perfect base to hold your fillings and custard mixture.
- Whisk Custard Base: In a medium mixing bowl, crack and whisk together the eggs until yolks and whites are fully combined. Add the heavy cream, salt, and black pepper. Continue whisking until smooth and creamy. This mixture will bind the fillings together while creating a rich, delicate texture for your quiches.
- Prepare Fillings – Greek Flavor: Cook spinach and remove excess water. Chop finely for even distribution. Dice roasted red bell peppers finely, crumble feta cheese, and mince fresh dill. Divide these evenly among eight muffin cups so each mini quiche has a balanced flavor profile with creamy, savory, and herbaceous notes.
- Prepare Fillings – Ham & Cheese Flavor: Dice ham into small, even pieces. Shred Swiss cheese and mince fresh parsley. Divide ham, cheese, and parsley evenly among eight muffin cups. This combination gives a savory and slightly tangy taste that complements the custard base beautifully.
- Prepare Fillings – Bacon Flavor: Cook bacon until crisp, then crumble it finely. Shred cheddar cheese and slice green onions thinly. Distribute bacon, cheese, and green onions evenly into the remaining eight muffin cups. This variety delivers a smoky, rich, and slightly sweet flavor.
- Pour Custard into Cups: Carefully pour the egg and cream mixture over each filled muffin cup. Fill each cup about three-quarters full to avoid overflow while ensuring a perfect custard texture. The custard should gently envelop the fillings without spilling over the crust edges.
- Bake to Perfection: Place the muffin tin in the preheated oven and bake for 20–25 minutes. The quiches are ready when the tops are golden brown, and a toothpick inserted in the center comes out clean. Avoid opening the oven too early to ensure the custard sets properly.
- Cool and Remove Quiches: Remove the muffin tin from the oven and allow the quiches to cool for about 5 minutes. Use a spatula or butter knife to gently lift them from the tin. This step ensures they maintain their shape and makes serving easier.
- Serve and Enjoy: Serve mini quiches warm for best flavor, paired with a fresh salad, roasted vegetables, or fruit. They make perfect finger foods for brunch, parties, or everyday breakfasts. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for later use.
Notes
- Always keep pie crust chilled until ready to cut; warm crust can become difficult to work with and tear easily.
- Dice all fillings into small, uniform pieces to ensure they cook evenly and fit neatly inside the mini quiche cups.
- Pre-cook vegetables to prevent excess moisture, which can make quiches soggy.
- Use a sharp cookie cutter for clean, even crust circles.
- Customize fillings based on preference, but keep the balance of egg custard to toppings consistent.
Chef’s Secrets For Best Results
The secret to the perfect mini quiche lies in balancing flavors and textures.
Pre-cooking vegetables not only removes excess moisture but intensifies their taste.
Always season fillings lightly before adding the custard base, as the egg mixture will mellow flavors during baking.
Using chilled pie crust helps maintain its structure and flakiness.
Finally, avoid overfilling the cups—three-quarters full gives the perfect rise without spilling.
For variety, experiment with herbs, cheeses, or proteins to create a range of mini quiches that delight the senses.
Serving Suggestions For Every Occasion
Mini quiches are versatile, making them perfect for breakfasts, brunch spreads, party platters, or snacks.
Serve them warm alongside fresh greens, roasted vegetables, or a seasonal fruit salad for a balanced meal.
They also pair beautifully with creamy dips or light sauces.
For gatherings, arrange different flavor varieties on a serving tray for an appealing presentation.
They’re also ideal for picnics or packed lunches, as they’re easy to transport and serve.
Storage Tips For Longevity
Allow mini quiches to cool completely before storing to preserve texture.
Store in an airtight container in the refrigerator for up to three days.
For longer storage, freeze them individually on a baking sheet before transferring to a freezer-safe bag; this prevents sticking.
Reheat in the oven at 350°F (175°C) for 10–12 minutes for best results, ensuring the crust stays crisp.
Avoid microwaving if possible, as this can make the crust soggy.
Frequently Asked Questions
1. Can I make mini quiches ahead of time?
Yes! You can assemble them the night before and store them covered in the refrigerator. Bake them fresh the next morning, adding 2–3 extra minutes to the baking time if chilled.
2. Can I use store-bought pie crust?
Absolutely. Store-bought pie crust works well and saves time. For best results, keep it refrigerated until ready to cut to maintain structure.
3. Can I make these gluten-free?
Yes. Use a gluten-free pie crust or pastry alternative. Ensure all other ingredients, such as processed fillings, are gluten-free.
4. Can I substitute dairy products?
Definitely. You can use plant-based cream and cheese alternatives to make this recipe dairy-free. Choose unsweetened versions to maintain flavor balance.
5. How should I reheat mini quiches?
For best results, reheat in a preheated oven at 350°F (175°C) for 10–12 minutes. This keeps the crust crisp and ensures the filling is warmed evenly.
