With its crispy, buttery crust and light, custardy egg interior, quiche is one of my absolute favorite brinner (breakfast for dinner) dishes. But when I'm planning a brunch spread with family and friends, I love making these cute mini quiches to allow everyone to enjoy yummy bites of everything. Thanks to a handful of pantry staples, purchased crust, and pretty much endless filling combos, this mini quiche recipe will be one you'll come back on repeat.
Mini Quiche Ingredients and Supplies
Here's what you'll need to make the mini quiches recipe:
- Mini Muffin Pan: If you don't have a mini muffin pan already, they're worth the buy to make adorable little bite-size treats.
- Pie Crust: A box of refrigerated pie crust is a great shortcut ingredient to get you started.
- Eggs: You only need a couple to complete this easy recipe.
- Milk: Use whatever's in the fridge (dairy-free milk works, too).
- Green Onions: Optional, but adds flavor and a pop of color
- Meat and Veggies: You'll need about a cup total, so have fun coming up with your favorite combo of mini quiche add-ins.
- Cheese: Choose your favorite variety of cheese to liven up the mini quiches. If you have time, opt for shredding your own cheese, as the pre-shredded kind contains anti-caking agents that can prevent it from melting well.
Ingredients
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1 (14.1 ounce pkg.) rolled refrigerated unbaked piecrust
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2 eggs, lightly beaten
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⅔ cup milk
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¼ cup finely chopped green onions (optional)
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¼ teaspoon salt
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¼ teaspoon freshly ground black pepper
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½ - 1 cup desired finely chopped or crumbled cooked meat and/or vegetable, such as bacon, ham, sausage, shrimp, spinach, broccoli, or red sweet pepper
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¼ - ½ cup desired finely shredded or crumbled cheese
Directions
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Preheat oven to 425°F. Let piecrust stand according to package directions.
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Meanwhile, in a large glass measuring cup or medium bowl combine next five ingredients (through black pepper).
A measuring cup will make it easier to pour filling into pastry shells.
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Unroll piecrust. Using a 21/2- or 3-inch round cutter, cut out pastry. Press pastry circles onto bottoms and up sides of twenty-four 1 3/4-inch muffin cups. Place a pinch of meat and/or vegetable and cheese into each pastry shell. Pour egg mixture over filling.
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Bake 13 to 15 minutes or until filling is puffed and pastry is golden. Cool in muffin cups 2 minutes. Remove from muffin cups; serve warm.
Mini Quiche Variations
This mini quiche recipe can be customized with any combo of your favorite meats, cheeses, and veggies. Here are some mini quiche flavor combos to inspire your next bake:
- Ham and Swiss or cheddar cheese
- Spinach, roasted red peppers, and feta
- Leftover rotisserie chicken, mushrooms, and broccoli
- Bacon, sausage, ham, and cheddar
- Crabmeat, asparagus, and Havarti cheese
- Ham, bell peppers, and cheddar
How to Make Mini Quiches Ahead
Prepare egg mixture and press pastry circles into muffin cups as directed. Cover tightly with plastic wrap and chill 2 to 24 hours. To serve, assemble quiches and bake as directed.
How to Freeze Mini Quiches
Remove quiches and cool completely. Place in a single layer in a freezer container and freeze up to 1 month. To serve, let quiches stand at room temperature 30 minutes. Preheat oven to 350°F. Transfer quiches to a baking sheet. Bake 15 to 18 minutes or until heated through.
Nutrition Facts (per serving)
| 168 | Calories |
| 10g | Fat |
| 17g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 168 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 4g | 20% |
| Cholesterol 40mg | 13% |
| Sodium 295mg | 13% |
| Total Carbohydrate 17g | 6% |
| Total Sugars 1g | |
| Protein 4g | 8% |
| Vitamin C 2.9mg | 3% |
| Calcium 39mg | 3% |
| Iron 0.2mg | 1% |
| Potassium 66mg | 1% |
| Folate, total 6.7mcg | |
| Vitamin B-12 0.2mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
