This Mini Quiche Recipe makes two-bite quiches perfect for popping in the freezer for easy breakfasts or serving at brunch parties and showers. Mix-and-match the filling options and make them your own!
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The quintessential brunch dish, made mini.
Yes, there’s Fluffy Pancakes and Crockpot Breakfast Casserole, but when I think about brunch, my mind goes straight to quiche.
No other dish bridges breakfast and lunch so perfectly! And while I adore my Easy Quiche Recipe, it’s not as great for parties.
Enter: this Mini Quiche Recipe, which stores better if you’re planning on freezing them for meal prep breakfasts and is much easier to serve at a baby shower or brunch alongside Peach Bellinis.
As a bonus, the cooking time for mini quiches is much faster because there’s less filling that needs to bake through. We’re talking 25 minutes here, boom!
Rather than giving you a single flavor option, I’ve listed several different cheeses, meats, and veggies you can use in your mini quiches. For a party, I love using a few combinations so everyone can find something that strikes their fancy.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
Pie Crust:
Unsalted Butter. It must be cold! This is how you get a crust that’s light and flaky, not tough and dense.
All-Purpose Flour. White whole wheat flour can be substituted for half the amount of all-purpose flour to work in a little extra whole grain goodness.
Ice Water. Let the water and ice sit until the water is chilled, then measure the water without the ice.
Filling:
Eggs. You can’t make mini quiches without cracking a few eggs.
Milk. I use low-fat milk, but whatever you have on hand will be fine. Whole milk will give you a richer filling.
Meat. Cooked bacon or ham are my favorites. I use my Air Fryer Bacon.
Cheese. Like shredded cheddar, mozzarella, Parmesan, Swiss… but really, you can’t go wrong with any cheese when it comes to quiche.
Veggies. Like diced red bell pepper, thinly sliced green onions, or wilted spinach. Since we’re making mini quiches, the key here is to dice everything very small.
My Best Tips for Perfect Mini Quiches
Don’t Overwork the Dough. Whether it’s crust for mini quiches or my Darn Good Whole Wheat Pie Crust, this is the golden rule for working with pie crust. The more you handle the dough, the more the butter will melt into it. The result will be an unpleasantly hard crust.
Get a Head Start. If you’re hosting a brunch, you probably have a lot on your proverbial (and literal) plate, so break up the recipe into chunks to make it more manageable. Make the dough up to 3 days ahead of time, bake the mini quiches another day, and reheat them for your party. (Mini quiches are fantastic for reheating!)
Fully Break Up the Yolks and Whites. This is not a “lightly whisk” situation, my friends. If you just whisk the eggs a little bit, you’ll end up with quiches that have big blobs of unmixed egg white, which looks unsightly, tastes bland, and has a different texture than the rest of the quiche filling. So really go to town and make sure the custard is completely smooth and the whites are incorporated into the yolks.
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Mini Quiche Recipe
This mini quiche recipe is made in a mini muffin pan for perfect two-bite quiches. Great for freezer meal prep and brunch parties!
Course Appetizer, Breakfast
Cuisine American
Prep Time 1 hourhour
Cook Time 25 minutesminutes
Chilling Time 2 hourshours
Total Time 3 hourshours25 minutesminutes
Servings 24mini quiches
Calories 91kcal
Author Erin Clarke / Well Plated
Ingredients
For the Pie Crust:
1 ½sticks cold unsalted buttercut into ¼-inch cubes
1 ½cups+ 3 tablespoons all-purpose flour
½teaspoonkosher salt
5-8tablespoonsice water
For the Filling:
3large eggs
⅓cuplow fat milkor milk of choice
½teaspoonkosher salt
¼cupcooked bacon or hamfinely diced into 1/8-inch cubes
¼cupshredded cheddar, mozzarella, parmesan, Swiss, or a mixture of cheeses
¼cupfinely diced red bell pepper, thinly sliced green onions, or wilted spinach, finely chopped into 1/8-inch pieces
Instructions
For the pie crust: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse 10 to 20 times, until the mixture has a sandy texture with some larger and some smaller chunks. While pulsing, slowly add the ice water 1 tablespoon at a time, until the dough sticks together when pressed between your forefinger and thumb.
Transfer the dough to a clean work surface and shape it into a 1-inch-thick disk, handling it as little as possible to prevent it from becoming tough. Wrap in plastic wrap, and chill for at least 2 hours or up to 3 days.
When ready to roll, if necessary, let the dough soften up on the counter for 2 to 3 minutes. On a lightly floured work surface, roll the dough until it is ¼ inch thick (the shape doesn’t matter).
Generously grease a mini muffin pan with nonstick spray, or place a mini silicone muffin pan on a baking sheet. With a 2½-inch round cutter, cut the dough into 24 rounds, re-rolling the scraps as necessary. Gently stretch each round of dough a bit and place it into a muffin well. Gently press it to the bottom of the well. Chill the muffin pans in the fridge while you make the filling.
Preheat the oven to 375°F with a rack in the center.
For the filling: In a large mixing bowl (with a spout if you have one) or large measuring cup, whisk together the eggs, milk, and salt until totally smooth and the egg whites are fully broken up (this will take some elbow grease; it's character building).
Divide the meat, cheese, and vegetables between the prepared crusts in the muffin tin.
Divide the egg mixture between the muffin cups, leaving ¼ inch of space at the top of each cup for the filling to expand.
Bake the mini quiches for 25 to 27 minutes, until the tops are golden brown and the centers are set when you peek with a butter knife.
Place on a wire rack and let cool in the pan for 5 minutes then transfer to a wire rack to cool completely, or serve warm.
Notes
You’ll have a little bit of leftover pie crust. For a fun treat, roll it out and cut into strips. Sprinkle with cinnamon and sugar, then bake.
If using a water vegetable such as spinach or mushrooms, saute them first to remove excess moisture so the quiches do not become watery.
Nutritional information is calculated for the base of the quiches only, as the cheese, meat, and veggies you choose will cause variation in these calculations.
TO STORE: Let the mini quiches cool on a wire rack, then transfer to an airtight container and refrigerate for 3 to 4 days.
TO REHEAT: For best results, warm the quiches in a 350ºF oven until heated through. The microwave also works, but the crust will be soggy. (You can also eat the quiches chilled or at room temperature.)
TO FREEZE: Place the cooled quiches on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag or airtight container and store for up to 2 months. You can reheat the quiches from frozen.
Here’s some inspo for a perfect breakfast or brunch.
Salad. A classic quiche pairing! Keep it simple with this Arugula Salad.
Something Sweet. To balance the savory, serve this mini quiche recipe with Lemon Poppy Seed Muffins.
Other Finger Foods. I adore these Lemon Bars for a shower—just cut them into bite-sized squares. Whipped Feta Crostini and Bruschetta are excellent too!
