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+ servings

Mini Quiche

Mini quiche is quicker and easier than the full-size version. Plus it's fully customizable making it perfect for pleasing the whole family.
5 from 4 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer, Breakfast, Brunch
Cuisine American
Servings 12 mini quiches
Calories 350 kcal


  • 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)

Optional Add-ins:

  • 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°F 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.


To make a crustless quiche, add the egg mixture into the muffin pan, top with add-ins and shredded cheese and bake for 15-20 minutes. 


Calories: 350kcal
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