My family and I love quiche, and if your family is anything like mine then I know they all have different preferences when it comes to add-ins. That is why this mini quiche recipe is perfect for satisfying the whole family. It’s quicker and easier than the full-size version, can be made ahead of time, and can be made without the crust for a low-carb option. Every time I make these mini quiches they literally disappear in a matter of minutes.
How to Make Mini Quiche:
Start with a homemade or store-bought pie crust: If using homemade be sure to plan ahead so it has time to chill. To fill a 12-count muffin pan the pie dough will need to be cut into circles that are about 3 and ½ – 4″ in diameter. Two- 9″ pie crusts are more than enough. Use a round cookie cutter, measuring cup, a sharp knife or a pastry knife to cut out the circles.
Spray your muffin pan with non-stick spray and press the circles into the holes. Keep the pan refrigerated while you prepare the rest of the ingredients.
Make the egg mixture: Whisk together eggs, half & half, salt, and pepper. A liquid measuring cup makes pouring the egg mixture into the muffin pan extra easy.
Add your desired toppings into the bottom of the pie crust then pour in the egg mixture.
Top with about a tablespoon of shredded cheese and bake at 375° for 22-25 minutes. When done, the mini quiches will be set and puffed up. Allow them to cool in the pan for about 5 minutes before serving. Store in an airtight container for up to 4 days.
Most quiche add-ins will need to be pre-cooked and chopped small. Choose 1-3 and a cheese. The filling should be about 2 tablespoons in total.
- Cooked and chopped mushrooms, bell peppers, spinach, onions, garlic, asparagus, scallions.
- Chopped, quartered or diced tomatoes, artichoke hearts, olives.
- Cooked and diced ham, turkey, chicken, steak.
- Cooked and crumbled sausage.
- Shredded cheddar, swiss, gruyere, mozzarella, parmesan.
- Crumbled feta, goat, blue.
- Fresh herbs: Cilantro, thyme, rosemary, basil, chives, parsley.
How to Freeze Mini Quiche:
Once the quiches are completely cool, place them separated on a plate in the freezer. After about an hour of freezing place them into a large gallon storage bag. Keep frozen mini quiches for up to 4 months. To reheat: Bake from frozen in a 400° oven for 10 minutes. Or, microwave for 1 and a half – 2 minutes.
How to Make Crustless Mini Quiche:
Spray your 12-count muffin pan with non-stick cooking spray. Pour in the egg mixture then top with desired add-ins and cheese. Bake for 15-20 minutes until set and puffy.
Want to make a full-size quiche? Try my recipe for quiche florentine (spinach quiche).
- 12-count muffin pan
- 1 Homemade or store-bought pie crust
- 4 large eggs
- ¾ cup half-and-half (or half milk and half heavy cream)
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 cup shredded cheese (I used medium cheddar)
- Bacon, cooked and chopped
- Sausage, cooked and crumbled
- Ham, turkey, chicken, steak: Cooked and diced
- Spinach, cooked and chopped
- Mushrooms, cleaned and sliced or quartered
- Bell peppers, cored and diced
- Tomatoes, seeded and diced
- Asparagus, cooked and chopped
- Prepare the homemade pie crust, if using, a day or a few hours in advance so it has time to chill.
- Preheat your oven to 375° and spray a 12 - count muffin pan with non-stick cooking spray.
- Roll out the prepared or store-bought pie crust and use a cookie cutter, round measuring cup, or a sharp knife to cut out circles that are about 3 and ½ - 4" in diameter.
- Press the pie crust circles into the prepared muffin pan and keep in the fridge while you prepare the rest of the ingredients.
- Prepare your optional add-ins as needed. In a liquid measuring cup whisk together eggs, half-and-half, salt, and pepper.
- Add the add-ins into the pie crusts and pour the egg mixture over them. Top with about a tablespoon of shredded cheese.
- Bake for 22-25 minutes until set and puffed up. Allow to cool for 5 minutes before serving.
- Store leftovers in an airtight container for up to 4 days. See post for freezing instructions.