Looking for the perfect mini quiche recipe? Look no further! Packed with savory flavors and conveniently bite-sized, these mini quiches are perfect for any occasion, from brunch gatherings to potluck parties. Enjoy them fresh or freeze them for later!
We love easy breakfast ideas around here - whether it's a pan of cinnamon rolls or einkorn waffles from the freezer. So even when we aren't hosting a brunch party, we enjoy these mini quiches for ourselves!
And with so many fresh eggs coming in from the homestead, we water glass all the eggs we have room for, and then use the rest in recipes to freeze! This mini quiche recipe is our favorite and we hope you love it too!
Making the Perfect Mini Quiche
Mini quiches are so much more than just mixing eggs with cheese and baking them in a pie crust. With these expert tips, you will be the all-time brunch winner when you show up with a tray of perfect mini quiche bites!
- Don't Overfill: Be mindful not to overfill the mini quiche cups with the filling mixture. Leave a little space to allow the quiche to rise and set properly without overflowing.
- Balanced Filling-to-Egg Ratio: Achieve a well-balanced flavor by maintaining a proper ratio of filling ingredients to eggs. Aim for a ratio of approximately 1 cup of filling to every 4-5 eggs.
- Allow for Cooling Time: After baking, allow the mini quiches to cool slightly in the muffin tin before removing them. This helps them set and makes them easier to handle without falling apart.
Ingredients
This is the base recipe, and we will talk about variations in just a bit. You can make this recipe with just the base ingredients for a delicious mini quiche for any time, or you can spice things up a bit by throwing in a few different flavors!
- Eggs: Provide the base and structure of the quiche.
- Milk: Adds moisture and richness to the quiche, or you can use half milk, half cream. You can use non-dairy milk if desired.
- Shredded Cheese: We typically use cheddar, but you can use your favorite variety such as Swiss, feta, or mozzarella. Vegan cheese can be used as a dairy-free alternative!
- Salt and Pepper: Enhances the overall flavor of the quiche.
- Bacon: Adds a savory and smoky taste. Substitute with diced ham or cooked sausage for a different flavor profile.
- Pie Crust (dough): Provides the base for the quiche. We use our homemade einkorn pie crust, but you can also use a pre-made refrigerated dough or a gluten-free alternative.
If you're looking for a really quick and easy way to make tart shells, I highly recommend this mini-tart press from Booij Woodworks! This is the Kitchen Dance 301 model and I was able to press 48 tarts in less than 5 minutes! I used 25g of dough per tin and it was perfect!
How to Make Mini Quiche at Home
The process for making mini quiches is so simple! Once you try it, you'll be hooked! Full printable instructions are available at the very bottom of the post.
- Prepare Crust: If you are using store-bought crust, set it out to warm up a bit before rolling. For homemade pie crust, make the crust about 30 minutes in advance and let it rest in the fridge. Either way, you want a firm dough that is not too cold, and also not room temperature.
- Make Filling: Whisk eggs, milk, salt, and pepper. Add shredded cheese and crumbled bacon.
- Cut Crusts: For a bite-sized mini quiche, use a 24-count muffin tin and cut the crusts to about a 2" diameter. If you're using a 12-count muffin tin, cut the crusts into 3.5" rounds.
- Assemble Quiches: Place dough circles in mini muffin tin, fill with egg mixture.
- Bake: Cook in preheated oven until crust is golden and filling is set.
- Serve and Enjoy: Let cool, remove from tin, arrange on platter, and serve warm.
Making Crustless Quiche
If you want to enjoy your mini quiches without the need for crust, it's super easy to do! Just grease your muffin pans well with butter or cooking spray. Then pour your egg batter directly into the pans.
You will need to adjust the baking time down by about 10 minutes, then check to see if your mini quiches are firm in the middle and slightly browned around the edges.
Flavor Variations
Get creative with the fillings! Consider adding sautéed vegetables, diced ham, or a combination of different cheeses to customize the flavors of your mini quiches. Remember to use about 2 cups of filling for this recipe in total.
Here are a few of our favorite flavor options for these homemade mini quiches!
- Diced Ham: Provides a savory and salty element. Combine diced ham with shredded cheddar cheese for a classic pairing.
- Cooked Sausage: Adds a robust and flavorful twist. Choose your favorite sausage variety, such as breakfast sausage or Italian sausage, and pair it with shredded mozzarella or Parmesan cheese.
- Spinach and Feta: Create a Mediterranean-inspired quiche with the combination of sautéed spinach and tangy feta cheese. This filling is perfect for those looking for a vegetarian option.
- Broccoli and Cheddar: Combine the earthy flavors of steamed broccoli with sharp cheddar cheese for a delicious and nutritious quiche.
- Tomato and Basil: Incorporate the refreshing flavors of fresh tomatoes and fragrant basil leaves. Top it off with a sprinkle of Parmesan cheese for added richness.
- Mushroom and Swiss: Sauteed mushrooms and Swiss cheese create a harmonious combination of earthy and nutty flavors.
- Asparagus and Goat Cheese: Enjoy the delicate and slightly sweet taste of roasted asparagus paired with creamy goat cheese. This filling adds an elegant touch to your mini quiches.
How to Freeze Mini Quiches
If you're not making them for a party, then you'll likely have a lot of leftovers from this recipe! The easiest thing to do is to freeze them for later.
To Freeze:
- Fully bake and cool the mini quiches
- Place them in the freezer on a baking tray to freeze fully.
- Once frozen, place them in air-tight containers of your choice.
- Keep frozen for up to 6 months.
To Reheat:
- Take the desired number of quiches from the freezer and place them into a pre-heated oven at 375°F
- Bake for 10-15 minutes until warm all the way through.
- Allow to sit for about 1 minute and serve!
Common Questions
Yes, you can make mini quiches ahead of time. Prepare and bake the quiches as instructed, then allow them to cool completely. Once cooled, store them in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat them in a preheated oven until warmed through.
Yes! Mini quiches can be frozen for future enjoyment. After baking and cooling, place them in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 6 months. To reheat, simply bake them in a preheated oven until heated through.
Absolutely! One of the great things about mini quiches is their versatility. Feel free to get creative and customize the fillings to suit your preferences. You can add sautéed vegetables, diced ham, cooked sausage, or a variety of cheeses. Just make sure to adjust the quantities to a total of 2 cups in order to maintain a good balance of flavors.
Even More Breakfast Ideas
Ready for even more make-ahead breakfast ideas? Here are a few of our favorites!
- Cheesy Bacon and Egg Hashbrown Breakfast Casserole
- Einkorn Blueberry Muffins
- Einkorn Banana Bread
- Easy Homemade Granola
Mini Quiches (with Variations)
Equipment
- 1 24-count mini muffin pan optional
Ingredients
- 8 eggs
- 1 1/2 cup milk
- 8 oz shredded cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pound crumbled bacon
- 2 unbaked pie crusts (dough)
Instructions
- If you are using store-bought crust, set it out to warm up a bit before rolling. For homemade pie crust, make the crust about 30 minutes in advance and let it rest in the fridge. Either way, you want a firm dough that is not too cold, and also not room temperature.
- Pre-heat the oven to 375°F
- Whisk eggs, milk, salt, and pepper. Add shredded cheese and crumbled bacon.
- For a bite-sized mini quiche, use a 24-count mini muffin tin and cut the crusts to about a 2" diameter. If you're using a 12-count muffin tin, cut the crusts into 3.5" rounds.
- Place dough circles in mini or regular muffin tin, fill with egg mixture.
- Cook in preheated oven until the crust is golden and the filling is set, about 25 minutes for mini quiches, and 28 minutes for the regular muffin size quiches.
- Repeat with remaining dough and filling as needed.
- Let cool, remove from tin, arrange on platter, and serve warm.
Notes
Flavor Variations
Get creative with the fillings! Consider adding sautéed vegetables, diced ham, or a combination of different cheeses to customize the flavors of your mini quiches. Remember to use about 2 cups of filling for this recipe in total. Here are a few of our favorite flavor options for these homemade mini quiches!- Diced Ham: Provides a savory and salty element. Combine diced ham with shredded cheddar cheese for a classic pairing.
- Cooked Sausage: Adds a robust and flavorful twist. Choose your favorite sausage variety, such as breakfast sausage or Italian sausage, and pair it with shredded mozzarella or Parmesan cheese.
- Spinach and Feta: Create a Mediterranean-inspired quiche with the combination of sautéed spinach and tangy feta cheese. This filling is perfect for those looking for a vegetarian option.
- Broccoli and Cheddar: Combine the earthy flavors of steamed broccoli with sharp cheddar cheese for a delicious and nutritious quiche.
- Tomato and Basil: Incorporate the refreshing flavors of fresh tomatoes and fragrant basil leaves. Top it off with a sprinkle of Parmesan cheese for added richness.
- Mushroom and Swiss: Sauteed mushrooms and Swiss cheese create a harmonious combination of earthy and nutty flavors.
- Asparagus and Goat Cheese: Enjoy the delicate and slightly sweet taste of roasted asparagus paired with creamy goat cheese. This filling adds an elegant touch to your mini quiches.
Common Questions
Nutrition
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