If you’re looking for a delightful bite-sized treat that combines flaky crust with a creamy, savory filling, this Mini Quiche Recipe is going to become your new favorite go-to. Perfectly portioned and endlessly customizable, these mini quiches are as charming on a brunch table as they are satisfying for a quick snack or appetizer. From the buttery pie crust to the rich egg custard and your choice of fresh add-ins, each mini quiche delivers layers of flavor and a texture that’s simply irresistible. Whether you want something elegant for guests or a fun breakfast to impress the family, this recipe has got you covered.
Ingredients You’ll Need
The magic of this Mini Quiche Recipe lies in its simplicity, relying on a handful of essential ingredients that come together effortlessly. Each ingredient plays a key role in creating the perfect balance of taste, texture, and visual appeal that will have everyone asking for seconds.
- Refrigerated pie crusts (2): These provide a buttery, flaky base that’s easy to work with and keeps each mini quiche delicate yet sturdy.
- Large eggs (5): The heart of the quiche, eggs set the custardy filling that binds everything delightfully together.
- Whole milk (½ cup): Adds creaminess and richness to the egg mixture, ensuring each bite is smooth and luscious.
- Kosher salt (1 teaspoon): Elevates all the other flavors without overwhelming them.
- Ground black pepper (½ teaspoon): A subtle kick that brings warmth and depth to the filling.
- Add-ins of choice: Feel free to customize with cheese, veggies, herbs, or meats — each optional ingredient adds its own burst of flavor and color.
How to Make Mini Quiche Recipe
Step 1: Preparing Your Pan and Crust
First things first: preheat your oven to 400 degrees Fahrenheit and spray your 24-count mini muffin tin with nonstick spray to make sure everything releases easily after baking. Then, cut circles out of your refrigerated pie crust using a 2-inch cookie cutter or a sharp knife. Placing each circle into the muffin cups, gently press them down and poke the bottom twice with a fork to prevent bubbling during baking. This step ensures that your crusts are perfectly shaped and ready to hold the delicious filling.
Step 2: Making the Egg Mixture
In a large bowl, whisk together 5 large eggs, ½ cup of whole milk, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper until the mixture looks smooth and slightly frothy. This simple yet essential custard forms the creamy base of your mini quiches. The seasoning is subtle but critical — it enhances the flavor without overpowering your chosen add-ins.
Step 3: Filling the Crusts
Pour the egg mixture carefully into each prepared mini crust, filling them almost to the top but leaving a tiny bit of space to avoid overflow. Now is the perfect moment to add your favorite bits—whether it’s crispy bacon, fresh spinach, sharp cheddar, or sweet caramelized onions—because this Mini Quiche Recipe welcomes all kinds of creativity. Each addition brings its own unique texture and flavor profile.
Step 4: Baking to Golden Perfection
Pop your filled muffin tin into the preheated oven and bake for about 15 to 18 minutes. Keep an eye on them as they cook; you’ll know they’re done when the tops turn a beautiful golden brown and the filling is set but still tender. The baking time is just right to give you custardy centers with crisp, flaky crust edges.
Step 5: Serving Your Mini Quiches
Once baked, it’s best to let your mini quiches cool slightly before removing them from the tin. They are delightful served warm, letting all the flavors meld deliciously. These bites are a perfect mix of comfort and elegance, ready to impress at any gathering or simply brighten your day.
How to Serve Mini Quiche Recipe
Garnishes
Simple garnishes elevate your mini quiche experience. A sprinkle of chopped fresh herbs like chives, parsley, or dill adds a pop of green and fresh aroma that beautifully contrasts the rich filling. A light drizzle of hot sauce or a dollop of crème fraîche can introduce a tangy or spicy dimension that keeps things interesting with every bite.
Side Dishes
Mini quiches pair wonderfully with light and fresh sides that complement without overpowering. Consider serving them alongside a crisp arugula salad tossed in lemon vinaigrette or a medley of roasted seasonal vegetables for a balanced meal. For brunch, fresh fruit like melon slices or berries bring a touch of natural sweetness to round out the plate.
Creative Ways to Present
Presentation can turn your Mini Quiche Recipe from everyday to extraordinary. Try arranging the quiches on a tiered serving stand for visual impact at parties, or serve them individually in colorful mini paper liners for a charming touch. You could also top each quiche with a tiny edible flower or a curl of smoked salmon for a gourmet flair that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover mini quiches in an airtight container in the refrigerator. They stay fresh for up to 3 days, making them a quick grab-and-go snack or addition to a packed lunch. Just be sure to let them cool completely before storing to maintain their texture and flavor.
Freezing
If you want to prepare these mini delights well in advance, freezing is a fantastic option. Place cooled quiches on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe container or bag. They can be frozen for up to 1 month without losing their delicious taste or flakiness.
Reheating
To reheat, place frozen or refrigerated mini quiches on a baking sheet and warm in a preheated oven at 350 degrees Fahrenheit for about 10 minutes or until heated through. Avoid the microwave if you want to preserve the crispiness of the crust and the smooth texture of the filling.
FAQs
Can I use homemade pie crust instead of refrigerated?
Absolutely! Homemade pie crust adds a wonderful personal touch and can make the mini quiches taste even more special. Just be sure your dough is well-chilled before cutting and lining the muffin tins for easy handling.
What are some popular add-ins for this Mini Quiche Recipe?
Popular choices include diced ham, spinach, mushrooms, caramelized onions, feta cheese, and cheddar. The combinations are endless, so have fun experimenting to find your perfect mix.
Can I make mini quiches without dairy?
Yes, you can substitute milk with a plant-based alternative like almond or oat milk, though this might slightly affect the texture. For a dairy-free crust, look for recipes or pre-made options specifically designed without butter or dairy.
How long can I leave the filling in the crust before baking?
It’s best to bake the quiches immediately after filling to prevent the crust from becoming soggy. If needed, you can prepare the crusts in advance and fill just before baking for optimal texture.
Are mini quiches suitable for freezing after baking?
Yes! After baking and cooling, mini quiches freeze very well. They maintain their texture and flavor, making them perfect for meal prep and last-minute appetizers.
Final Thoughts
This Mini Quiche Recipe is an absolute joy to make and share, offering a harmonious blend of flaky crust, creamy filling, and flavorful add-ins that will brighten any table. Whether you’re a seasoned cook or just starting out, these mini quiches bring a touch of elegance and comfort that’s hard to resist. Give them a try soon — you’ll be amazed at how quickly these little bites become a beloved staple in your kitchen!
Print
Mini Quiche Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 mini quiches
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Mini Quiche recipe is perfect for breakfast, brunch, or a savory snack. Made with flaky refrigerated pie crust, fluffy egg custard, and customizable add-ins, these bite-sized quiches are easy to prepare and bake in just 20 minutes. Ideal for serving a crowd, the recipe yields 24 mini quiches that are delicious warm and can be tailored to your favorite fillings.
Ingredients
Crust
- 2 refrigerated pie crusts (unbaked)
Custard
- 5 large eggs
- ½ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Add-ins (optional)
- Add-ins of choice such as cooked bacon, diced ham, shredded cheese, chopped spinach, mushrooms, or onions
Instructions
- Preheat. Preheat your oven to 400°F (204°C). Spray a 24-count mini muffin tin with nonstick spray to ensure easy release of the mini quiches.
- Prepare crust. Using a 2-inch cookie cutter, cut circles from the refrigerated pie crusts and place one circle into each muffin cup. Poke the bottom of each crust twice with a fork to prevent air bubbles and ensure even baking.
- Make custard. In a large mixing bowl, whisk together the 5 large eggs, ½ cup whole milk, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper until smooth and combined.
- Assemble. Pour the egg mixture into each muffin cup crust until filled almost to the top. Add your chosen add-ins evenly on top of each filled cup.
- Bake. Bake in the preheated oven for 15-18 minutes, or until the tops of the mini quiches turn golden brown and the custard is set.
- Serve. Allow the mini quiches to cool slightly before removing from the muffin tin. Serve warm and enjoy as a delightful snack or meal.
Notes
- Add-ins are optional but can include cooked bacon, diced ham, shredded cheese, spinach, mushrooms, or onions.
- To prevent soggy crusts, be sure to poke the pie crust bottoms before filling.
- Mini quiches can be stored in the refrigerator for up to 3 days and reheated before serving.
- For a crustless version, omit the pie crust and simply bake the custard mixture in greased mini muffin tins.
