This mini quiche recipe is bite sized pastries filled with eggs, cheese, meat and vegetables and baked to perfection. 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 sausage stuffed mushrooms, fried pickles and these cute little quiche.
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.
When you want holiday appetizer recipes, check out my collection of Christmas appetizer recipes like steak bites, bacon wrapped scallops and bacon deviled eggs. Pair your appetizers with some refreshing holiday cocktails like Christmas sangria, a poinsettia cocktail or a cranberry Moscow mule.
Table of Contents
Mini Quiche Ingredients
To make this mini quiche recipe you will need pie crust rounds, eggs, cream, salt and black pepper. Depending on the flavors you want, you will also want cooked spinach, roasted bell peppers, feta cheese and dill for a Greek flavor. For ham and cheese make sure you have diced ham, Swiss cheese and parsley. Finally, for bacon quiche you need cooked bacon, cheddar cheese and green onions.
How Do You Make Mini Quiche?
This mini quiche 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 round cookie cutter or a jar lid. Press the crust circles into a mini muffin pan. 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. Remove the bite size quiche from the muffin tin and serve them warm.
Tips For The Perfect Dish
- 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 mini quiche, otherwise they’ll leach water if they cook in the egg mixture and make your quiche watery.
- Use an offset spatula to remove the mini quiche from the muffin tin. You can go around the outside of a quiche to loosen it from the tin.
- You can make your own homemade pie crust instead of a store-bought pie crust if you want. Make sure you roll out your dough evenly if you choose to make your own crust.
- Feel free to garnish the finished quiche with fresh chopped herbs.
- Store any leftover quiche in the fridge for up to 3 days.
Quick Tip
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.
Recipe FAQs
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!
You can freeze these mini quiche in an airtight container for up to 2 months. To reheat them, place the frozen quiche in a 325 degree F oven and cook until warmed through, about 12-16 minutes.
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.
You can use whole milk instead of heavy cream in quiche. If you do use milk, your quiche may be a little fluffier, but also more loose and crumbly.
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Mini Quiche Flavor Variations
There are countless ways to customize these mini quiche 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 and red bell peppers.
- Mushroom: Sauteed mushrooms and mozzarella cheese.
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
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Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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 a total of 24 circles out of the crusts.
- 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 quiche out of the pan. Serve immediately.
Notes
- 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.
Can I use dairy free heavy cream? I have a dairy intolerance.
My guess is that it would work, although I haven’t tested the recipe this way!
Do these have to be served warm or can they be served at room temp?
Room temp is also fine!
Should I bake the pie crust a bit before adding other ingredients and eggs? If not, will the crust get soggy?
I don’t pre-bake the crusts because they’re much more likely to shrink if they’re not filled. I haven’t had an issue with sogginess you just want to make sure they’re golden brown when they come out of the oven.
Great recipe, made 36, spinach red pepper, and feta quiches for a pot luck.
Fabulous results, lots of compliments so thank you
I made my own pie crust and am making these ahead of a baby shower. Do I cook them completely and then freeze once cooled and then reheat at 350 for.10-15 min the day of the party?
Or do I freeze them uncooked but with all the filling in the dough?
Delicious, a lot of work!
Directions say to cut 12 rounds from each pie crust. That would be 36 mini quiches not 24. So is this enough filling for 46?
I apologize, this was not correctly stated in the recipe. To clarify, you can get about 9 3-inch rounds per crust, so it’s 24 circles cut from the 3 crusts. I updated the recipe to make it more clear, thanks for catching that!
Can you substitute Greek yogurt for the heavy cream?
I haven’t tested the recipe this way so I can’t say for sure, but I’m thinking it would not taste the same.