These bite-sized, buttery and flaky Mini Quiches are my go-to appetizer for holiday parties, family brunches, and cozy get-togethers. They’re so easy to make and prep-ahead of time and way tastier than anything store-bought. Plus, with endless mix-and-match flavors, there’s always a combo that everyone will love!
London’s Tips to Make It a Winner: Pre-bake the crusts briefly to prevent soggy bottoms, fill to about 80% for the perfect crust-to-filling ratio, and let them rest for 5-10 minutes after baking for easier removal and better flavor!
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Growing up, mini quiches were a staple at every holiday party in my family. Whether it was a Christmas gathering or my sister’s baby shower, a tray of warm, savory quiches was always there. For years, I relied on frozen store-bought versions, thinking homemade was too complicated—until I finally gave it a shot.
I was amazed at how easy they were to make! In under 45 minutes, you can whip up four dozen of these cute bite-sized appetizers that are fully customizable with flavors like crispy bacon, mushrooms and spinach, or bell peppers and herbs. The possibilities are endless!
Can’t get enough quiche? Don’t miss out on Quiche Lorraine or Quiche Florentine!
Mini Quiche Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Pie Crusts. You need about 14-ounces, or 2 crusts, to make 48 mini quiches. Make your own homemade pie crust, pick up a store-bought crust, or you can even use puff pastry. If you are making homemade, be sure to leave enough time to refrigerate for at least 2 hours before rolling it out.
- Eggs. Only 5 large eggs are used. Avoid using jumbo eggs as they’ll have too much volume.
- Milk. Many recipes call for heavy cream. You can use that, regular milk, or another full-fat plant-based milk alternative.
- Seasonings. A mixture of salt, black pepper, and garlic powder add flavor. You can always toss in some paprika as well for a kick.
- Cheese. Finely shredded is best so that it evenly distributes in the small cups. This can be left out if limiting dairy.
- Add-ins. Choose 1 cup of add-ins. This can include meats, vegetables, and herbs. If using vegetables, there’s no need to cook or sauté them beforehand, but be sure to cut them small enough so they become tender when baking. For meats you will want to fully cook them before mixing in.
How to Make Mini Quiche
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Whisk the egg filling. Crack the eggs into a medium bowl with a spout or a large measuring cup. (Doing this will make it much easier to pour!) Add in the milk, salt, pepper, and garlic powder and whisk until well combined. Refrigerate the mixture until ready to use.
- Prepare the pie crusts. Set the dough on a lightly floured cutting board and roll it out until it is at least 12 inches in diameter. Create 24 circles in each sheet of pie crust using a 2 ½-inch round cookie cutter. You will end up re-rolling the dough about 3-4 times in order to cut enough circles. Liberally spray a mini muffin pan with non-stick cooking spray and press the pie crust rounds into the bottoms of each cup. Press the dough up the sides so the crust completely covers them.
Tip: Make the pie crust up to 3 days in advance and prepare the mix-ins to make it easier the day of serving.
- Fill crusts with eggs and add-ins. Place 1 teaspoon of add-ins and a sprinkle of cheese in each mini pie crust. Pour in the egg mixture to fill each cup just shy of the top of the pie crust. Use a small spoon to mix together all of the add-ins and cheese so they’re evenly distributed throughout the egg mixture. By placing the fillings and cheese in the pie crust before the egg you ensure everything is equally distributed.
- Bake in the oven. Cook the mini quiches at 375°F for 20-22 minutes, or until the pie crust is golden brown and the center of the egg filling no longer jiggles.
Mini Quiche Flavor Variations
What’s so great about this recipe is that there are SO many different add-ins you can try.
The ones you’ll see pictured are the following combinations:
- Bacon Cheddar and Chives: Cook the bacon in the oven, make air fryer bacon, or cook it in a skillet over medium-high heat.
- Mushroom Spinach and Swiss: Make sure to finely chop the mushrooms and spinach.
- Bell Pepper and Mozzarella: You can substitute tomatoes for the bell peppers and the parsley for basil for a Caprese twist!
- Mediterranean Mix: Experience a taste of the Mediterranean with sun-dried tomatoes, feta cheese, Kalamata olives, and fresh herbs.
- Tex-Mex Fiesta: Spice things up with salsa, melted cheese, jalapeños, and taco seasoning.
- Garden Delight: Enjoy a burst of veggies with bell peppers, broccoli, corn, and mushrooms.
- Sweet & Savory Sensation: Indulge in the perfect balance of caramelized onions, goat cheese, bacon, and honey.
Prepping Mini Quiches Ahead of Time
- Prepare the Crust: You can make the homemade pie crust ahead of time and refrigerate it for up to 3 days. This allows you to have the crust ready to go when you’re ready to assemble the mini quiches.
- Fill the Crusts: While you can fill the crusts with mix-ins ahead of time, it’s best to add the eggs just before baking. This prevents the eggs from soaking into the crust and ensures a crispier texture.
- Assemble and Chill: If you prefer, you can fully assemble the mini quiches and bake them ahead of time. Once baked, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 24 hours before serving.
By prepping components ahead of time, you can easily whip up a batch of mini quiches whenever you’re ready to enjoy them, whether it’s for breakfast, brunch, or a party appetizer.
FAQs
Keep leftover mini quiche in an airtight container in the refrigerator for up to 3-4 days.
Yes, seal them in a freezer-safe airtight container and freeze for up to 3 months.
Return them to a 350°F oven for 5-10 minutes or until heated through. Alternatively, you can microwave them for 25-30 seconds.
These bite-sized snacks can be served either warm, at room temperature, or cold.
Chafing dishes are the most convenient way to keep appetizers like mini quiche warm when entertaining.
Other Easy Appetizers
These tasty snacks are great to enjoy anytime.
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Mini Quiche Recipe (Tons of Flavors!)
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Ingredients
- 5 large eggs
- 1 cup milk or heavy cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 (7-ounce) pie crusts
- ½ cup shredded Cheddar cheese or Swiss
- 1 cup add-ins bacon, mushrooms, bell peppers, chives, etc.
Instructions
- Preheat the oven to 375°F.
- Whisk together the eggs, milk, salt, pepper, and garlic powder in a large bowl with a spout or in a large measuring cup. Refrigerate until ready to use.5 large eggs, 1 cup milk, ¾ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
- Roll out dough on a lightly floured cutting board until it is at least 12 inches round in diameter. Use a 2 ½-inch round cookie cutter to cut 24 circles from each sheet of pie crust. You will end up re-rolling the dough about 3-4 times. Press pie crust rounds into the bottoms of a mini muffin tray that has been sprayed liberally with non-stick cooking spray. Press up the sides so the crust completely covers them.2 (7-ounce) pie crusts
- Fill each pie crust with 1 teaspoon of add-ins and a sprinkle of cheese. Pour in the egg mixture and fill up just shy of the top of the pie crust. Use a small spoon to mix together all of the add-ins and cheese so they’re evenly distributed throughout the egg mixture.½ cup shredded Cheddar cheese, 1 cup add-ins
- Bake at 375°F for 20-22 minutes, or until the pie crust is golden and the egg middle no longer jiggles. Serve immediately with a sprinkle of fresh herbs and enjoy!
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Video
Notes
- Prep-Ahead: Make the homemade pie crust and refrigerate for up to 3 days. You can also fill the crusts with the mix-ins, but save the eggs to pour in just before baking. Or fully bake them and chill for up to 24 hours in advance.
- Storage: Keep leftover mini quiche in an airtight container in the refrigerator for up to 3-4 days. To freeze, seal in a freezer-safe airtight container and freeze for up to 3 months.
- Reheating: Return to a 350°F oven for 5-10 minutes or until heated through. You can also pop them in the microwave for 25-30 seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Going to try this.
Yay! So happy to hear, Dee! Let me know what you think. Thanks so much for taking the time to leave a comment and rating!
Hi I’ve never made quiche before but so confused as I’ve got recipes & people have told me 1/2 cup milk to 1 egg is ratio, your recipe isn’t even close , what would you say speaking from experience about that please
Yes, many quiche recipes do use a 2 egg to 1 cup milk ratio. However, I like to have a more egg-forward filling. Feel free to adjust the eggs and milk to your preference, though!
Look great. Can’t wait to try them.
Yay! So happy to hear you are excited to try the recipe, John! Thanks so much for taking the time to leave a comment and rating!
Amazing recipe!!!
Yay! So happy to hear you enjoyed the recipe, Maria! Thanks so much for taking the time to leave a comment and rating!
Making this and frezze them for my daughter to take to college thank you for the recipe
Yay! So happy to hear you enjoyed the recipe, Millie! Thanks so much for taking the time to leave a comment and rating!
Your recipe says this makes 48 mini quiches but to cut out 24 rounds of pastry dough. So does the recipe make 48 or 24?
There should be 24 rounds from EACH pie crust, resulting in 48.