This mini quiche recipe is bite sized pastries filled with eggs, cheese, meat and vegetables. An elegant appetizer or brunch option that can be customized in so many different ways to suit your tastes.
I love to serve an assortment of appetizers when I entertain. Some of my favorite party snacks include stuffed mushrooms, fried pickles and these cute little quiches.
Quiche is a classic recipe that never goes out of style. What’s even better than quiche? Mini quiche! These little snacks are always a huge hit with both kids and adults alike, and they also happen to be easy to make.
How do you make mini quiche?
This recipe starts with store bought pie crust, the kind that comes pre-rolled in a box. Unroll your pie crusts, and cut circles out of the crusts with a cookie cutter or a jar lid. Press the crust circles into a mini muffin tin. Whisk together eggs with cream and seasonings to make the filling for your quiche. Place your flavorings such as ham and cheese in the bottom of each muffin tin. Pour the egg mixture over the top, then bake until golden brown.
Tips for the perfect quiche
- You want your pie crust to be chilled or at room temperature. If the pie crust is overly warm it will be hard to cut out.
- Make sure to dice your flavorings into tiny pieces to make sure they fit into the mini muffin cups.
- Pre-cook any vegetables that you’ll be adding to your quiche, otherwise they’ll leach water if they cook in the egg mixture and make your quiche watery.
- Feel free to garnish the finished quiches with fresh chopped herbs.
- Store any leftover quiche in the fridge for up to 3 days.
Mini quiche flavor variations
There are countless ways to customize these mini quiches to your tastes. Here are some of my favorite flavor combinations.
- Greek: Roasted red bell peppers, chopped cooked spinach, crumbled feta cheese and minced fresh dill.
- Mexican: Cooked and crumbled chorizo, cheddar cheese, red and green bell peppers.
- Ham & Cheese: Diced smoked ham, Swiss cheese and sauteed onions.
- Bacon: Cooked crumbled bacon, cheddar cheese and sliced green onions.
- Sausage: Breakfast sausage, sauteed onions, red bell peppers.
- Mushroom: Sauteed mushrooms, mozzarella cheese.
Can you serve quiche cold?
Quiche can be served warm, cold or at room temperature. I personally prefer to serve my quiche either warm or at room temperature, only because I think the pastry crust tastes better that way. That being said, it’s simply a matter of personal preference!
Can you freeze quiche?
You can freeze these mini quiche in an airtight container for up to 2 months. Place the frozen quiche in a 325 degree F oven and cook until warmed through, about 12-16 minutes.
Can you make mini quiche ahead of time?
You can make these quiche up to 3 days before you plan to serve them. Store the quiche in a covered container in the refrigerator. Reheat in a 325 degree F oven until warmed through, about 8-10 minutes.
This recipe is a must-make for any special occasion. No one can resist these savory bites of goodness!
More appetizers to try
Mini Quiche Video
Mini Quiche
Ingredients
- 3 pie crust rounds
- 3 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- cooking spray
Topping Options (each makes enough to fill 8 muffin cups)
Greek
- 1/2 cup cooked spinach excess water removed, coarsely chopped
- 1/4 cup roasted red bell peppers finely chopped
- 3 tablespoons feta cheese crumbled
- 1 teaspoon fresh dill minced
Ham & Cheese
- 1/4 cup ham diced
- 1/3 cup Swiss cheese shredded
- 1 tablespoon fresh parsley minced
Bacon
- 1/4 cup bacon cooked and crumbled
- 1/3 cup cheddar cheese shredded
- 2 tablespoons green onions sliced
Instructions
- Preheat the oven to 375 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
- Unroll the pie crusts and lay them out on a flat surface. Use a 3 inch cookie cutter to cut 12 circles out of each crust.
- Press each circle of pie crust into the holes in the muffin tin.
- In a medium bowl, whisk together the eggs, cream, salt and pepper.
Greek
- Divide the spinach, roasted peppers, feta cheese and dill between 8 muffin cups.
Ham & Cheese
- Divide the ham, cheese and parsley between 8 muffin cups.
Bacon
- Divide the bacon, cheese and green onions between 8 muffin cups
- Pour the egg mixture into each cup so that the cup is 3/4 of the way full.
- Bake for 20-25 minutes or until tops are browned. Use a spatula to lift the quiches out of the pan. Serve immediately.
Lou says
When you freeze the quiche, do you cook them beforehand and then freeze and warm up in the oven? Or at they frozen uncooked and then baked in the oven while defrosting? Thanks for the help.
Sara says
Yes cook them before freezing!
Fran says
Do you think I could use the dough I use to make pecan tastes? It’s made with flor, butter and cream cheese.
Sara says
I think possibly but it’s hard to say for sure without ever having tried it! You just want to make sure the shell is thin so there’s room for filling.
Sue says
The fillings in these were really good! Made a few batches and froze some also.
Sharla says
These were so yummy! I served them with tea cakes and tea. So fun!
Marlene says
I’d like to make these GF, so no crust. Think that if I sprayed the pans with Pam that would be ok?
Sara says
I believe it would work although you may want to add more filling to each cup! Use a thin knife or offset spatula to run around the edge of each quiche before removing from the pan.
Ashley says
Make sure you don’t use the Pam with flour in it if the person is truly Celiac. I use avocado oil in spray for my Celiac.
Jordan says
How many calories is in this recipe? I see it says a serving is 52 kcal. Is a serving one mini quiche?
Sara says
Yes it’s per quiche!
Janet says
Very good and easy! Put them on a tiered stand and it looked very festive!
savannah m says
if i didn’t have pie crust, would it be okay to use crescent roll dough? i know it’ll puff up but do you think the egg mixture would stay in the tin? love this recipe btw!!
Sara says
It should work I’d just fill the cups a little less so they don’t run over when the pastry puffs up!
savannah m says
thank you for responding so fast! i’m going to make them today!
Cat Peters says
If I wanted to make a larger sized, what size of circle do you think I should use? Roughly, how long would you cook the quiches for if they fit into regular muffin sized tins. Thank you for answering a previous question so quickly!
Sara says
Are you looking to use a regular muffin tin? If so you’ll want to use a 4 inch cookie cutter! I would try cooking for 30-35 minutes.
Toni says
These were so good! My kids really loved them.
Traci Kenworth says
These look cute and appetizing!
Eden says
They were perfect for my party! We all loved them!
Natasha says
I’ve been looking for a perfect appetizer recipe and this is it! I love it so much.
Jacque Hastert says
These are perfect to feed a crowd on a busy weekend morning! I love that they are bite-sized and you can make a variety of different ones at one time.
Catalina says
I only can immagine how delicious these mini quiche are! A must try recipe!
Suzy says
Yes! I love the idea of making these into mini versions! Love the three options for toppings too!
Cathy says
These make the perfect appetizer, especially since it’s so easy to mix up the flavors!
katerina @ diethood.com says
Oh wow, these are SO adorable! Perfect for brunch !! YUM!
Carrie Robinson says
I just love this idea for a weekend brunch! 🙂