Bright, buttery crust meets silky eggs, crispy bacon, sautéed veggies, and melty cheese in this cozy mini quiche recipe. These little bites smell like brunch heaven, with savory aromas curling out of the oven that basically say “pull up a chair.”
Whether you’re hosting brunch or just feeling like something snackable and a bit fancy-but-not-really, these mini quiches hit that sweet spot. Think flaky, cheesy, herby, and actually satisfying in tiny form.
There’s something deeply satisfying about holding a warm mini quiche in one hand while sipping coffee or champagne (dealer’s choice). These are little pockets of happiness—soft, savory, and endlessly tweakable. The crust gets all golden and flaky, the egg fluff is rich from cream, and every bite has some surprise, depending on the filling swirl you chose. You can make ’em ahead and keep ‘em chillin’ in the fridge, or eat half the batch straight out of the oven while pretending you’re just taste-testing. No judgment here.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Mini Quiche
These mini quiches aren’t here to change your life, but they might casually improve your whole day.
- Ridiculously simple to make: You just roll, cut, whisk, pour, and bake—it’s basically cook-by-numbers, but tastier.
- Totally customizable: Got feta? Use it. Hate mushrooms? Skip ‘em. This is a choose-your-own-adventure situation.
- They freeze like champs: Whip up a bunch and stash them for future-you. Future-you will love that.
- Perfect for snacking (or showing off): They make you look like you have your life together at potlucks and brunches.
- They taste like brunch in a bite: Rich eggs, crisped cheese, a little flake of crust—kinda like edible hugs.
Ingredient Notes
Let’s peek into what makes these mini beauties sing (and how you can tweak things if needed).
- Refrigerated pie crusts: Store-bought pie crusts make life easy. If you’re feeling extra, go homemade—but honestly, no shame in prefab puff.
- Eggs: The base of it all. Five big ones make the custard rich but not heavy.
- Heavy cream + whole milk: The cream brings that lush, soft texture. The milk keeps it balanced and pourable.
- Bacon: Cooked until crispy and crumbled. Adds smoky saltiness in the best way.
- Gruyère cheese: It melts beautifully and has that dreamy nutty flavor. Sub with Swiss if you like!
- Green onions: Just a touch chopped fine—brings a little zip without being overbearing.
- Fresh spinach, sautéed: Wilting it first helps avoid watery quiches. Sneaks in some green vibes.
- Feta cheese: Adds briny tang. Crumble it small so it distributes evenly.
- Sun-dried tomatoes (optional): They bring chewy bursts of umami and color. Optional but delish.
- Mushrooms, finely chopped and sautéed: Earthy, savory, and super flavorful when cooked down properly.
- Swiss cheese: Milder than Gruyère but still melts like a champ.
- Fresh thyme (optional): If you have it, it adds a whisper of woodsy elegance.
- Ham + sharp cheddar: Classic combo—salty ham and punchy cheese, always a good move.
- Parsley: Don’t skip that sprinkle for brightness and a little color pop.
How To Make This Mini Quiche
Okay, aprons on! Let’s shuffle into “cozy-cook” mode. I’ll walk you through it step-by-step—and yep, you totally got this.
- Preheat and prep the muffin pans: Fire up the oven to 375°F and lightly grease two 24-cup mini muffin pans. Yes, 48 quiches. It sounds like a lot, but don’t worry—half will disappear while you’re “cooling” them.
- Roll and cut the dough: On a lightly floured surface, unroll those pie crusts and roll them out just a little thinner. Use a 2.5-inch round cutter (or a glass, let’s be real) to cut 48 circles. Press each one gently into the muffin pan cups. Pop the pans in the fridge while you prep the filling. Cold crust = flaky crust.
- Whisk the custard base: Grab a big bowl. Crack the eggs in, add the cream, milk, salt, and pepper. Whisk until it looks smooth and united. Then pour it all into something with a spout (like a big measuring cup). Trust me, this makes the next step way easier.
- Assemble the fillings: Divide up your add-ins into the muffin cups. Think of each flavor group going into 12 cups. Got a bacon-Gruyère-spinach batch? Do those. Then move on to the next combo. Don’t pack too much filling—just enough, like a teaspoon or so.
- Fill with egg mixture: Carefully pour the custard into each cup, filling them about 3/4 full. The eggs puff a bit in the oven, so no brimming, please.
- Bake until just right: Slide the pans in and bake for 22 to 25 minutes. You want gently puffed, slightly golden tops, and set centers. The house will smell unreasonably good around the 18-minute mark.
- Cool, then pop out: Let them cool 5 minutes in the pans (they’ll settle and be less clingy), then gently use a butter knife or small offset spatula to lift them out. Transfer to a wire rack or your mouth. Who’s judging?
Storage Options
Alright, you’ve made a mountain of mini quiches—now what? You’ve got options, friend.
First off, these keep beautifully in the fridge for about 4 days. Just tuck them into an airtight container once they’re fully cooled. Reheat for a few seconds in the microwave or slide them into a 300°F oven for about 8 minutes to re-crisp that bottom crust.
Now, for the freezer lovers among us: you absolutely can freeze these. Let them cool completely, then line them up on a baking sheet and freeze until solid. Pop them in a resealable freezer bag, and they’ll hang happily in your freezer for up to 2 months.
To reheat from frozen, add an extra minute or two in the oven. Or microwave them in short bursts, though the crust won’t be quite as crisp.
Variations and Substitutions
Because sometimes your fridge just doesn’t care about recipes.
- No bacon? No problem: Try crisped pancetta, diced cooked sausage, or even roasted red peppers for a veggie-friendly version.
- Dairy-free tweak: Use a plant-based milk-cream combo and skip the cheese if needed (though vegan cheese could be fun to play with).
- Swap the crust entirely: For a gluten-free version, line the muffin cups with thin slices of potato or simply go crustless.
- Cheese it your way: Don’t have Gruyère or Swiss? Use Monterey Jack, provolone, or even a mix of leftover cheese bits from your fridge drawer.
- Switch up herbs: Thyme isn’t the only green game in town—try chives, dill, or a tiny hit of rosemary instead.
- Want a bit of heat? Finely chopped jalapeños or a small swirl of hot sauce in the egg mixture brings a subtle fire.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
What to Serve with Mini Quiche
While these little guys are great solo, they shine brightest next to a few easy pairings. Whether it’s brunch or just Tuesday lunch, here are some faves.
- Bright green salad: A crisp salad with lemony dressing balances the richness of the egg and cheese. Think arugula, shaved fennel, maybe a flash of radish.
- Fresh fruit platter: Juicy orange slices, berries, and melon bring a refreshing contrast. Plus, it looks like you put in way more effort than you did.
- Soup’s always a yes: A warm bowl of tomato or zucchini soup makes this feel like a cozy full meal. If you’re needing inspiration, these mini quiche ideas go especially well with creamy, herby soups.
- A little sweet treat: After these savory bites, a soft dessert like peanut butter & banana ice cream sandwiches hits the spot in a weirdly wonderful way.
- Sparkling drinks: Coffee, obviously, or a sparkling wine if you’re feeling festive. Even a fizzy lemonade works surprisingly well.
Frequently Asked Questions
Can I make these mini quiches ahead of time?
Absolutely. You can fully bake them, let them cool, then store in the fridge for up to 4 days. Or freeze them (I do it all the time). Just reheat in the oven to restore that nice flaky crust and warm center. Perfect for making your future weekdays feel a little more gourmet.
How do I keep the crusts from getting soggy?
Good question. First, make sure your add-ins like spinach and mushrooms are well sautéed and relatively dry. No extra moisture hanging around, please. Chilling the crusts before baking also helps them stay nice and crisp. Bonus points if you pop the whole pan in the freezer for 10 minutes before baking.
Can I make these crustless?
Oh yes, you can. Just grease the muffin cups thoroughly (like, really go to town with that cooking spray) and swap out the crusts for nothing. I like to sprinkle a little cheese on the bottom for a “faux crust” effect—but they’ll totally hold their shape with just egg and add-ins.
What size should the filling ingredients be?
Keep things on the small side. Finely chopped, crumbled, shredded—nothing too chunky. You want each little bite to have a good mix of stuffing, and large pieces tend to push out the egg or hog too much space in those tiny cups. Think delicate sprinkles, not big blobs.
Cozy Mini Quiche
Ingredients
Crust
- 2 refrigerated pie crusts or homemade
Custard Base
- 5 large eggs
- 3/4 cup (180 ml) heavy cream
- 3/4 cup (180 ml) whole milk
- 1 tsp kosher salt or to taste
- 1/2 tsp (0.5 tsp) freshly ground black pepper
Fillings (choose your favorites, enough to fill 48 cups divided as desired)
- 6 slices bacon cooked until crisp, crumbled
- 3/4 cup (75 g) Gruyère cheese shredded, or sub Swiss
- 1/2 cup (15 g) fresh spinach sautéed until wilted and squeezed dry, chopped
- 2 green onions finely sliced
- 1/2 cup (70 g) feta cheese crumbled
- 1/4 cup (20 g) sun-dried tomatoes finely chopped, optional
- 1/2 cup (35 g) mushrooms finely chopped and sautéed
- 3/4 cup (75 g) Swiss cheese shredded
- 1 tsp fresh thyme leaves optional
- 1/2 cup (65 g) diced ham
- 3/4 cup (75 g) sharp cheddar cheese shredded
- 2 tbsp fresh parsley chopped, for garnish
Equipment
- 2 x 24-cup mini muffin pans
- Mixing bowls
- Whisk
- 2.5-inch round cutter or glass
- Measuring cup (with spout recommended)
- Sauté pan
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease two 24-cup mini muffin pans.
- On a lightly floured surface, unroll the pie crusts and roll them out very slightly thinner. Use a 2.5-inch round cutter (or glass) to cut 48 circles. Gently press each circle into a mini muffin pan cup. Place the pans in the refrigerator to chill while you prepare the filling.
- In a large bowl, whisk together eggs, heavy cream, whole milk, salt, and black pepper until fully combined and smooth. Pour the mixture into a spouted measuring cup for easy pouring.
- Distribute your chosen fillings (bacon, cheese, veggies, etc.) evenly among the pie crust cups—about 1 teaspoon filling per cup. Try dividing the cups into groups for different flavor combos if desired.
- Carefully pour the egg mixture over the fillings, filling each cup about 3/4 full.
- Bake for 22–25 minutes, or until tops are puffed, lightly golden, and the centers are just set.
- Let the mini quiches cool in the pan for 5 minutes, then gently lift out with a butter knife or small spatula. Transfer to a wire rack. Garnish with chopped parsley. Serve warm or at room temperature.
