Mini Quiche Recipe

Name: Mini Quiche Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: 2 unbaked Flaky Pie Crust; 4 large eggs; 1/2 cup whole milk; 1/2 cup heavy cream or heavy whipping cream; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3/4 cup add-ins (e.g., bacon, spinach, tomatoes); 1/2 cup shredded or crumbled cheese

Last Sunday, Alex had his friend over after a long soccer game, and all he could talk about was my Mini Quiche. These little delights are not only tasty but also quick and kid-approved, which makes them a lifesaver in my busy mom life. I always have a batch ready for lazy Sundays, and these mini wonders never fail to impress. They're incredibly satisfying, even Donald can't stop at just one!

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Why you’ll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
Recipes you may like
Mini Quiche Recipe

For more snack ideas, check out my gluten-free lemon crinkle cookies.

Why you’ll love this recipe

These Mini Quiche are perfect for several reasons. They're simple to make, using ingredients you likely have on hand, and they require minimal cleanup. Whether it's a weekday breakfast or a weekend brunch, these quiches fit perfectly into various meals. Plus, you can customize them easily to match your family’s taste!

Ingredients

2 unbaked Flaky Pie Crust
4 large eggs
½ cup whole milk
½ cup heavy cream or heavy whipping cream
¼ teaspoon salt
¼ teaspoon pepper
¾ cup add-ins (e.g., bacon, spinach, tomatoes)
½ cup shredded or crumbled cheese

Step-by-step instructions

In the beginning, if you're preparing the pie dough from scratch, remember to chill it for at least two hours before use. For the egg filling, simply beat the eggs, milk, heavy cream, salt, and pepper together in a large bowl, then refrigerate until you're ready to assemble.

When you're ready to bake, preheat your oven to 375°F (191°C) and grease two 24-count mini muffin pans. Roll out the chilled pie dough into 12-inch circles and cut rounds with a 2.5-inch cutter, fitting each into the muffin pans. After that, pour the egg filling evenly and sprinkle with your choice of add-ins and cheese.

Bake these little quiches for 25-28 minutes until they are golden brown at the edges. Allow them to cool slightly before you indulge in their savory goodness.

Recipe tips & variations

One of the things I love about Mini Quiche is the flexibility. You can swap regular milk for almond milk for a lighter version, and cheddar cheese can be replaced with feta for a bold flavor. Alex loves when I add bits of bacon, while Sarah prefers it when I sneak in some spinach and tomatoes.

Storage & reheating

Once cooled, store the mini quiches in an airtight container in the fridge for up to four days. Reheat them in the oven at 350°F (175°C) for about 10 minutes for a crisp texture.

FAQs

Can I make mini quiches ahead of time and reheat them later?
Absolutely! These quiches reheat beautifully, making them ideal for meal prepping.

What are the best add-ins to use for different flavor variations of mini quiche?
Bacon, spinach, mushrooms, and tomatoes are great choices. Experiment with your favorites!

How do I prevent the pie crust from getting soggy when baking mini quiches?
Make sure your quiche filling is not too liquid, and pre-bake the crust slightly if needed for extra crispness.

Can I freeze mini quiches, and how should I reheat them?
Yes, freeze them in a single layer before transferring to a container. Reheat directly from frozen at 350°F (175°C) for about 20 minutes.

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Looking for more recipe ideas? You might enjoy my creamy mango banana smoothie or the refreshing pineapple green smoothie.