Name: Mini Quiches
Prep time: 15 min
Cook time: PT-489333H59M23S
Total time: PT-489333H59M23S
Cuisine: American
Ingredients: Base Ingredients:; 5 large eggs; ½ cup milk or half-and-half; Salt and pepper, to taste; 1 pie crust (store-bought or homemade), rolled out; Filling Options (choose any):; 1 cup shredded cheese (cheddar, Swiss, or mozzarella); 1 cup diced vegetables (spinach, bell peppers, onions, mushrooms); ¾ cup cooked meats (chicken, beef) chopped; Optional: 1 tsp fresh herbs (parsley, chives, thyme); Optional: ½ tsp garlic powder or paprika

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Mini Quiches are bite-sized, savory delights packed with flavor and perfect for breakfast, brunch, or parties. I love how versatile they are—I can fill them with anything I have on hand, from cheese and veggies to meats and herbs. They’re easy to make, easy to serve, and even easier to eat.

Why You’ll Love This Recipe

I like making mini quiches because they’re quick, customizable, and great for meal prep. Whether I need a grab-and-go breakfast or a finger food for entertaining, these little quiches deliver every time. Plus, they’re just the right size to satisfy without feeling too heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Milk or half-and-half
Salt and pepper
Pie crust (store-bought or homemade)
Shredded cheese (cheddar, Swiss, or mozzarella)
Diced vegetables (like spinach, bell peppers, onions, mushrooms)
Cooked meats (like Chicken, Beef)
Optional: fresh herbs (parsley, chives, thyme), garlic powder, or paprika

Directions

I preheat the oven to 375°F (190°C) and grease a mini muffin tin.
I roll out the pie crust and cut it into small circles, then press them into each muffin cup to form the base.
In a bowl, I whisk together eggs, milk, salt, pepper, and any desired seasonings.
I add a small amount of cheese, veggies, and meat into each crust-lined cup.
I pour the egg mixture on top, filling each cup about 3/4 full.
I bake for 20–25 minutes, until the quiches are puffed and golden on top.
I let them cool slightly before removing from the tin.

Servings and timing

This recipe makes about 24 mini quiches. It takes 15 minutes to prepare and 20–25 minutes to bake.

Variations

I love how easily I can switch up the flavors. Sometimes I go with spinach and feta for a Mediterranean twist, or sausage and cheddar for a classic breakfast vibe. If I want a crustless version, I skip the pie crust and just grease the muffin tin well. I’ve also made dairy-free versions using non-dairy milk and cheese alternatives.

Storage/Reheating

I store mini quiches in an airtight container in the fridge for up to 4 days. To reheat, I warm them in the oven at 300°F for about 10 minutes, or microwave for 20–30 seconds. They also freeze well—I freeze them on a tray first, then transfer to a freezer bag. Reheating from frozen takes about 15–20 minutes in the oven.

FAQs

Can I make mini quiches ahead of time?

Yes, I often bake them the day before and reheat before serving. They’re great for meal prep or entertaining.

Do I have to use crust?

Not at all. I make crustless versions all the time—they’re lighter and even faster to prepare.

Can I use muffin liners?

I prefer greasing the tin directly. Liners sometimes stick to the crust or egg mixture, but silicone liners work well.

What’s the best cheese to use?

Cheddar, Swiss, mozzarella, or feta are all great choices. I mix and match depending on the flavor combo I’m going for.

How do I keep them from sticking to the pan?

I make sure to grease the muffin tin well, especially if I’m not using crust. Nonstick spray or butter both work fine.

Conclusion

Mini Quiches are one of my favorite go-to recipes for any time of day. I love how adaptable and satisfying they are, whether I’m feeding a crowd or prepping breakfast for the week. They’re simple, delicious, and endlessly customizable.