Mini Quiches are not only cute, but delicious, too! Use this easy base recipe to customize these quiches with your favorite toppings.
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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. It’s an easy meal prep idea for breakfast. Just make 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.
These are the perfect thing to whip up for Mother’s Day brunch, Easter brunch, or Christmas brunch!
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How to Make Mini Quiches
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- Cut out pie crust circles and add to the mini muffin tin.
- Make the filling.
- Pour into the muffin tin.
- Top with add-ins.
- Bake.
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.
Storage Instructions
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.
Freezing Instructions
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.
Quiche Variations
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.
Quiche Tip
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!
More Easy Breakfast Recipes We Love
- English Muffin Breakfast Pizza
- Skillet Breakfast Casserole
- Cereal Milk Breakfast Smoothie
- Eggs Benedict
- Sheet Pan Breakfast Pizza
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Mini Quiche Recipe
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Ingredients
- 2 refrigerated pie crusts unbaked
- 5 large eggs
- ½ cup whole milk
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- Add-ins of choice see notes
Recommended Equipment
Instructions
- Preheat oven to 400°F. Spray a 24-count mini muffin tin with nonstick spray. Set aside.
- Cut out circles from the pie crust that will fit into the tins (I used a 2-inch cookie cutter) and place one circle into each muffin cup. Poke the bottom of each crust with a fork twice.2 refrigerated pie crusts
- In a large bowl, whisk the eggs, milk, salt, and pepper together.5 large eggs, ½ cup whole milk, 1 teaspoon Kosher salt, ½ teaspoon ground black pepper
- Pour into the tins until each is full and top with add-ins, if using.Add-ins of choice
- Bake for 15-18 minutes, until the tops begin to turn golden brown.
- Serve warm and enjoy.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Storage: Store mini quiches in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- 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.
- Note: Nutritional values don’t include add-ins.
Nutrition Information
