Valentina Ablaev
If you’re looking for a delicious addition to your brunch, then this mini quiche recipe is for you! Bite-sized goodness starts with a buttery pie crust and silky egg filling. Our mini quiches are loaded with breakfast meat, melted cheese, and an egg mixture, but you can fill them with whatever you’d like!
What’s better than a classic quiche? Nothing except a mini quiche that gives you a guaranteed crunch in every bite. That’s right, these mini quiches aren’t just a cute way to serve up breakfast; the pie crust surrounds every bite, making each feel like that delicious corner piece!
Egg Breakfasts
You always hear that breakfast is the most important meal of the day, so why not make it extra nutritious? Eggs are loaded with protein, healthy fats, and essential vitamins, and the options for serving up eggs are endless! From a mini quiche to an egg frittata, and even fluffy cottage cheese eggs, you will never get bored with eggs for breakfast!
Can You Make a Crustless Quiche?
A crustless mini quiche is also commonly known as egg bites. Make healthy egg bites with the same simple ingredients.
Ingredients for Mini Quiche
- Pie crust – Our classic pie crust recipe makes the perfect, easy, and delicious base for this mini quiche.
- Egg mixture – A simple, seasoned egg mixture made creamy with half-and-half!
- Breakfast meat – Use your favorite cooked breakfast meat! Crispy bacon, ham, or cooked breakfast sausage all make good additions.
- Cheese – Shredded cheese makes these quiches cheesy and so delicious.
- Green onions – A fresh garnish of green onion doesn’t only add flavor, but also a beautiful presentation.
See the recipe card below for a complete list of ingredients and quantities.
Pie Crust Alternatives
Don’t want to make pie crust from scratch? Here are some other great alternatives:
- Store-bought pie crust: Use premade pie crust for the perfect shortcut!
- Phyllo cups: A delicious alternative to pie crust! They are crispy and delicious, the perfect vessel for a mini quiche!
Note: the baking time will be much shorter using phyllo cups. Bake for 10 minutes and check the oven every few minutes after, and bake until the eggs are set.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- A 4-inch cookie cutter makes the perfect-sized quiche. You can also use a measuring cup or a mason jar lid!
- We use a 12-count mini muffin pan for the perfect mini quiches.
Mini Quiche Flavor Variations
- Bacon and cheddar: Pair classic crispy bacon with cheddar cheese for a simple, crowd-pleasing quiche.
- Veggie quiche: Load up your mini quiches with red bell pepper, cooked mushrooms, broccoli, and fresh spinach!
- Cheese it up: Use a variety of cheeses to make these mini quiches extra comforting! A combo of cheddar, parmesan, and gruyere, is unforgettable.
How to Make a Mini Quiche
Simple step-by-step instructions to make the perfect mini quiches:
- Prepare pie crust. Make your homemade pie crust and roll it out into an even circle.
2. Shape crust. Use your cookie cutter to cut out 12 circles.
3. Egg mixture. Whisk together the eggs, half-and-half, and seasoning. Spread evenly between the cups.
4. Arrange crust. Spray the mini muffin tin with cooking spray. Place the dough circles into the tins and gently press down. Press the dough into the tin, then use a fork to prick the bottom.
5. Toppings. Distribute the meat and cheese evenly between the quiche cups.
6. Bake. Bake the mini quiches at 375°F for 25-30 minutes or until the eggs are set.
Expert Tips:
- Don’t overfill mini quiche cups. Because they’re smaller, they won’t set properly, so don’t add too much filling to each cup.
- Prep in advance. Prepare the pie crust in the muffin tins the night before you plan to make them! Refrigerate until ready to assemble and bake the quiches.
FAQs
Quiche tastes incredible both warm and cold!
If you added too much dairy to the egg mixture, the quiche won’t set properly. Be sure to measure everything properly.
Unlike a traditional quiche, you don’t need to blind-bake the mini quiche crust. However, if you want a crispier crust, you absolutely can, but it’s not necessary for this recipe.
Refrain from assembling your mini quiches too far in advance of baking, as the pie crust will soak up the egg mixture and become soggy.
Storing Mini Quiche
If you do happen to have leftover mini quiches, they are so easy to store and reheat!
- Storage. Keep leftovers stored in an airtight container for up to 3 days.
- Reheat. Enjoy the mini quiches cold or reheat in the oven until warmed through.
- Freezer. Freeze a batch of mini quiches in an airtight container for up to 2 months. Reheat: Thaw overnight in the fridge and reheat in the oven before serving.
More Breakfast Recipes
If you enjoyed this mini quiche recipe, be sure to try our other easy breakfast recipes; here are some of our favorites:
One Pan Breakfast- Sandwiches
- One Pan Breakfast
- Pancakes
- Egg Recipes
- Sliders
- One Pan Breakfast
- Savory Breakfast
If you tried this mini quiche recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Mini Quiche Recipe (Muffin Tin)
Ingredients
- 1 pie crust (half the recipe)
- 4 large eggs
- 3/4 cup half and half
- ½ tsp salt
- ¼ tsp pepper
- 1 cup breakfast meat cooked (ham, bacon or sausage)
- 1 cup shredded cheese divided
- 2 green onions or fresh herbs chopped
Instructions
- Roll out the pie crust. Use a 4-inch round cookie cutter (or measuring cup) to cut circles.
- Lightly grease a standard 12-cup muffin tin with the butter or cooking spray.
- Place dough circles into the muffin tin. Gently press the sides and bottom of each cup, and prick the dough with a fork.
- In a large bowl, whisk together the eggs, half-and-half, salt, and pepper. Divide equally between the 12 tins.
- Distribute the meat and cheese between each tin.
- Bake the quiches at 375°F for 25 to 30 minutes, or until the centers are set and the edges are starting to brown.
- Allow the quiches to cool in the pan for 5-10 minutes.
Notes
- Be careful not to overfill the mini quiche cups. Because they’re smaller, overfilling can cause the quiche to stay soft in the center.
- Prep in advance. For easy prep, line the muffin tin with pie crust the night before and refrigerate until ready to assemble and bake.
- Easy storage and reheating. Store leftover quiches tightly wrapped and in the fridge for up to 3 days. Reheat in the oven for a crispy leftover quiche.
- Get creative with fillings. Switch out the toppings for whatever you’d like! We love the classic breakfast meat combo, but you can also make a veggie version, loaded with mushrooms, bell peppers, and spinach. Or keep it simple with a cheesy medley; the options are endless.
- Pie crust alternatives. Though a homemade pie crust takes this breakfast to the next level, it’s not 100% necessary. Use a store-bought pie crust for a quick assembly, or even phyllo cups!
