Mini Quiches are not only cute, but delicious, too! Use this easy base recipe to customize these quiches with your favorite toppings.
Mini Quiche Recipe
Mix up your usual eggs and toast breakfast with this fun recipe for mini quiches! Just as delicious as a homemade quiche, this mini variation is ready in less than half the time.
Top pie crust with a milk and egg mixture, your favorite add-ins, and bake until golden brown perfection. They’re light yet substantial, and a protein-packed breakfast option to enjoy all week long.
Be sure to try my Quiche Lorraine and Eggs Benedict Casserole too!
Why You’ll Love this Easy Mini Quiche Recipe:
- QUICK: Simple to prep and quick to bake, these are ready to enjoy in just 30 minutes.
- MAKE AHEAD: Mini quiches freeze and reheat beautifully. Meal prep a batch for easy grab-and-go breakfasts throughout the week.
- CUSTOMIZABLE: Use your favorite add-ins to customize these quiches to your personal taste.
How to Make Mini Quiches
Be sure to see the recipe card below for full ingredients & instructions!
- Cut out pie crust circles and add to the mini muffin tin.
- Make the filling.
- Pour into the muffin tin.
- Top with add-ins.
Yes! Instead of baking these quiches in a 24-count muffin tin, use a standard 12-count muffin tin. Cut out circles from the pie crust that will fit into the tins (likely a 4-inch cookie cutter) and place one circle into each muffin cup. Continue with the recipe as written and bake for 18-23 minutes, until the tops begin to turn golden brown.
Absolutely. I love using refrigerated pie dough to save time, but you can certainly make your own to use as the base of these mini quiches. Here is my favorite homemade pie crust recipe!
These mini quiches are perfect for breakfast on busy mornings – they’ll keep you full and energized. They’re great for brunches, too! Serve with fresh berries or a salad for a delicious bridal/baby shower or holiday brunch.
Store mini quiches in an airtight container in the refrigerator for up to 5 days. Enjoy cold or reheat in a 360°F oven for 10 minutes. If you’re in a hurry, you can reheat them in the microwave, but the pastry bottoms may get a little soggy.
Freeze baked mini quiches in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before heating or add an extra 5 minutes to the reheat time and heat them straight from frozen.
Get creative and have fun coming up with your own topping combinations! 2 of my favorites are:
Cheddar and Chive: For cheddar cheese and chive quiches, top each quiche with a pinch (about 1 teaspoon) of grated cheddar cheese before baking and with a slice of chive or green onion before serving.
Bacon and Onion: For bacon and onion quiches, top each quiche with a pinch (about ½ teaspoon each) of minced onion and bacon bits. As long as the onion is minced very finely, there is no need to cook it before adding it to the quiches.
When you take the quiches out of the oven, they will be very puffy and will look like they’ve overflowed slightly. Don’t worry! After 1-2 minutes, they will sink and turn out perfectly.
These mini quiches are such a delicious way to start the day!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!