My Easy Quiche Recipe is my go-to when I’m hosting a brunch or lunch for friends, but I’ve recently been obsessed with this mini quiche version! Mini Quiches are so fun because you can fill them with a variety of add-ins, making them all the same, or varying the ingredients to make a colorful and flavor-packed tray. All you need is a mini muffin pan, some pie crust, eggs, and a few other ingredients to make this simple hand-held snack that’s wonderful for breakfast, brunch, or a light meal.
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make mini quiche:
Eggs: Use fresh, large eggs for this recipe. They are the main ingredient and the most important. Milk: You’ll want to use whole milk or half and half to make the quiche filling. This will make it extra rich and creamy. Pie Crust: Pick up pie crust dough or shortcrust pastry from the store, or use your favorite homemade pie crust recipe. Add-ins: You’ll need about a cup of your desired mix-ins for this recipe. Here I’m using chopped spinach, mushrooms, tomatoes, and bell pepper.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Mini Quiche
Recipe Tips
Keep the pie crust cold: for flaky quiche, it’s important not to let the pie crust get too warm before baking. If you need to, pop the pan with the crusts in the fridge while you mix up the eggs. Double the recipe: 2 pie crusts will make about 24 mini muffin-sized quiches. If you’d like to make more, simply double the ingredients. Try crustless mini quiche: Be sure to spray your mini muffin pan really well with non-stick spray. Pour the egg filling directly into the pan, and top with desired fillings. Bake as directed, or until the eggs are set.
Storing Tips
Store in the refrigerator: After baking, mini quiche can be stored in an airtight container in the fridge for up to 5 days.
Spinach and Mushroom Mini Quiche: Fresh spinach, sliced mushrooms, and grated Swiss cheese. The veggies can be added in raw, or you can sautee them first and remove any excess moisture. Ham and Cheese Quiche: Finely diced ham and grated Swiss cheese. Fresh Veggies and Feta: Add halved cherry tomatoes, diced bell peppers, and freshly crumbled feta cheese. Mediterranean Mini Quiche: Chopped sun-dried tomatoes, sliced olives, and crumbled feta. Mini Quiche Lorraine: Cooked crispy bacon crumbles and shredded Swiss Cheese. Make Your Own! Use cheddar or gruyere cheese, and try other vegetables like artichokes, red onion, zucchini, blanched asparagus tips, or broccoli.
Store in the freezer: For longer storage, keep the cooked mini quiche in the freezer for up to 3 months. To reheat: Allow to thaw if frozen, and bake at 300°F/150°C for about 15 minutes, or until warm. If you’re in a hurry, you can also reheat these gently in the microwave, but the crust won’t be as crispy.
Should I serve quiche warm or cold?
Quiche is much, much more delicious when eaten warm rather than cold. I usually bake this recipe just when I need it, or I gently reheat the mini quiche in the oven if I’ve made them ahead of time.
Do you prebake crust for quiche?
For a full size quiche I do recommend pre-baking the crust so that it get’s crisp, but for mini-quiche, it’s not necessary. These quiches will be in the oven long enough for both the filling and crust to cook fully.
Should I precook the ingredients before adding them to quiche?
Any meat that you add should be pre-cooked, but the vegetables don’t need to be. Most veggies will cook through during the bake time, but if you want them to be extra tender, you can sautee them for a few mintues first.
Can I make this recipe gluten free?
You can use your favorite gluten-free pie crust recipe to make mini quiche. You can also leave the crust out and make crustless mini quiche instead. These mini quiche are going to be a huge hit for your next fun brunch get-together or holiday breakfast. I suggest Pinning the recipe so that you don’t forget where it came from. It’s a keeper for sure! © Little Sunny Kitchen
