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This easy mini quiche recipe is the perfect appetizer for a special occasion, a quick breakfast or meal prep. With a few simple ingredients, you can make all kinds of quiche fillings everyone will love.
Table of Contents
Bite-sized quiches
The two things I always have in my arsenal are refrigerated pie crusts and my favorite mini-square pan. With these items, you can whip up desserts, breakfast and appetizers like a pro.
I make these customizable mini quiches every time I have company. They look so elegant, but they’re so simple. The best part is they can be made up to a week ahead of time and frozen until you’re ready to warm them in the oven.
Aside from the custard, I don’t know that I’ve ever made this recipe the same way twice. Use your imagination. The recipe is so flexible. To make 12 mini quiches, you will need 1 cup of meat or veggies and 1/2 cup of shredded cheese. The spices are up to you. I’ve shared a few of my basic savory filling recipes below, but be creative.
I love using the mini-square pan because it has pop-out bottoms, so I can easily remove the quiches; however, this pan comes with a drawback. If I accidentally pour in too much custard, it can leak onto the bottom of the oven. To prevent this from happening, place the pan onto a foil-lined cookie sheet. The extra pan will collect any drippings and the foil makes for easy cleanup. The other option is to use a mini-muffin pan. However, it can be challenging to remove the quiches from a muffin pan without breaking the crust.
If you are making these in advance, cook them as described below, cool and then freeze. To reheat, place them on a cookie sheet. Allow them to thaw for about 5 minutes. Place them in a 400F oven, until warmed through.
Mini Quiches
Ingredients
- 2 boxes Pillsbury pie crust, 4 rolls
Custard
- 3 eggs, beaten
- 1 1/2 cups milk, or 3/4 cup milk, 3/4 cup cream
- 1/2 tsp kosher salt
- 1/2 tsp Tony’s
- 1/2 tsp pepper
Quiche Lorraine
- 1 cup ham, diced
- 1 tbls Gray Poupon Mild & Creamy Dijon Mustard
- 12 one-inch slices Swiss cheese
Sausage Quiche
- 1 cup crumbled sausage, cooked
- 1/2 cup cheddar cheese, shredded
Bacon Quiche
- 1 cup crumbled bacon, cooked
- 1/2 cup pepperjack cheese, shredded
Seafood Quiche
- 1 tbls butter
- 1/4 cup mushrooms, sliced
- 1/4 cup onion, minced
- 1 can crab meat
- 1/2 tsp lemon pepper
- 1/3 cup Parmesan cheese, shredded
Greek Quiche
- 3/4 cup chopped frozen spinach, thawed
- 1/4 cup chopped olives
- 1/2 cup feta cheese
Broccoli and Cheese Quiche
- 1 cup cooked broccoli, chopped
- 1/2 cup cheddar cheese, shredded
Instructions
Prepare the crust
- Cut: Unroll the pie crust. If using a mini-square pan, use a square biscuit or cookie cutter to cut the dough to fit the pan. If using a mini-muffin pan, use round cutters or a glass turned upside down.
- Press: Press the dough into the pan and work it up the edges. Each pie crust yields 12-15 mini quiches.
Custard
- Beat: Beat the custard ingredients together in a pitcher. You can add any other spices you favor. For instance, if you are making quiches with a Spanish flair, add ½ tsp. cumin. Going Greek? Add in some tarragon. Viva Italiano with a little oregano. This batch of custard will make 48 quiches.
Quiche Lorraine
- Mix: Mix the ham and mustard in a small bowl. Pour custard on top.
- Spoon: Spoon into pastry-lined pan.
- Top: Top with a slice of Swiss cheese.
- Bake: Bake at 400 degrees for 12-15 minutes, or until browned. Yield: 12 mini-quiches.
Sausage Quiche
- Mix: Mix the sausage and cheese in a small bowl.
- Spoon: Spoon into pastry-lined pan.
- Pour: Pour custard on top.
- Bake: Bake at 400 degrees for 12-15 minutes, or until browned. Yield: 12 mini-quiches.
Bacon Quiche
- Mix: Mix the bacon and cheese in a small bowl.
- Spoon: Spoon into pastry-lined pan.
- Pour: Pour custard on top.
- Bake: Bake at 400 degrees for 12-15 minutes, or until browned. Yield: 12 mini-quiches.
Seafood Quiche
- Melt: Melt butter in a small pan.
- Saute: Sauté mushrooms and onions until tender.
- Mix: In a small bowl, mix together the crab meat, mushrooms, onions, lemon pepper and Parmesan cheese.
- Spoon: Spoon into mini quiche pan.
- Pour: Pour egg mixture on top.
- Bake: Bake at 400 degrees for 12-15 minutes or until golden brown. Yield: 12-15 mini-quiches.
Greek Quiche
- Thaw: Thaw the spinach and squeeze out all of the liquid.
- Mix: In a small bowl, mix the spinach, olives and feta cheese.
- Spoon: Spoon into mini quiche pan.
- Pour: Pour egg mixture on top.
- Bake: Bake at 400 degrees for 12-15 minutes or until golden brown. Yield: 12 mini-quiches.
Broccoli and Cheese Quiche
- Mix: Mix the broccoli and cheese in a small bowl. Spoon into pastry-lined pan. Pour custard on top. Bake at 400 degrees for 15 minutes, or until browned. Yield: 12 mini-quiches.
- Spoon: Spoon into mini quiche pan.
- Pour: Pour egg custard on top.
- Bake: Bake at 400 degrees for 15 minutes or until golden brown. Yield: 12 mini-quiches.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for KW
- Store-bought pie crust: I used Pillsbury pie dough, but you could also use homemade pie crust if you’d like.
Egg Custard
- Eggs: This is the base for the quiche.
- Milk or heavy cream: Creates a creamy consistency for the little quiches.
- Kosher salt
- Tony’s
- Pepper
Quiche Lorraine
- Ham: Diced cooked ham. You can use leftover ham if you have it.
- Gray Poupon Mild & Creamy Dijon Mustard
- Swiss cheese
Sausage Quiche
- Sausage: Use crumbled sausage or crumble it yourself.
- Cheddar cheese: Use shredded cheese.
Bacon Quiche
- Bacon: Use whatever kind of bacon you like.
- Pepper Jack cheese: I used shredded cheese.
Seafood Quiche
- Butter
- Mushrooms: Use any kind of mushrooms you like.
- Onion: Use white onion.
- Crab meat: Use fresh lump crab meat.
- Lemon pepper seasoning
- Parmesan cheese: Use grated or shredded cheese.
Greek Quiche
- Frozen spinach
- Olives: Use whatever kind of olives you like.
- Feta cheese: Use crumbled feta.
Broccoli and Cheese Quiche
- Broccoli
- Cheddar cheese: Use shredded cheese.
Substitutions: Instead of pie dough, you can use crescent roll dough or puff pastry dough if you like.
See the full recipe card for servings and a full list of ingredients.
How to make mini quiches
Prepare the crust
- Cut: Unroll the pie crust. If using a mini-square pan, use a square biscuit or cookie cutter to cut the dough to fit the pan. If using a mini muffin pan, use round cutters or a glass turned upside down.
- Press: Press the pie crust rounds into the pan and work it up the edges. Each pie crust yields 12-15 mini quiches.
✔️ PRO TIP
When making the egg custard, make sure the eggs are at room temperature, as this will make it easier for them to blend together.
Egg custard
- Beat: Beat the egg mixture ingredients together in a pitcher. You can add any other spices you favor. For instance, if you are making quiches with a Spanish flair, add 1/2 tsp. cumin. Going Greek? Add in some tarragon. Viva Italiano with a little oregano. This batch of egg custard will make 48 quiches.
Quiche lorraine
- Mix: Mix the ham and egg filling in a small bowl.
- Spoon: Spoon into mini quiche pan. Pour egg filling on top.
- Top: Top with a slice of Swiss cheese.
- Bake: Bake at 400 degrees for 12-15 minutes or until golden brown. Yield: 12 mini-quiches.
Sausage quiche
- Mix: Mix the sausage and cheese in a small bowl.
- Spoon: Spoon into mini quiche pan.
- Pour: Pour egg filling on top.
- Bake: Bake at 400 degrees for 12-15 minutes, or until golden brown. Yield: 12 mini-quiches.
Bacon quiche
- Mix: Mix the bacon and cheese in a small bowl.
- Spoon: Spoon into mini quiche pan.
- Pour: Pour egg custard on top.
- Bake: Bake at 400 degrees for 12-15 minutes or until golden brown. Yield: 12 mini-quiches.
Seafood quiche
- Melt: Melt butter in a small pan.
- Saute: Sauté mushrooms and onions until tender.
- Mix: In a small bowl, mix together the crab meat, mushrooms, onions, lemon pepper and Parmesan cheese.
- Spoon: Spoon into mini quiche pan.
- Pour: Pour egg mixture on top.
- Bake: Bake at 400 degrees for 12-15 minutes or until golden brown. Yield: 12-15 mini-quiches.
Greek quiche
- Thaw: Thaw the spinach and squeeze out all of the liquid.
- Mix: In a small bowl, mix the spinach, olives and feta cheese.
- Spoon: Spoon into mini quiche pan.
- Pour: Pour egg mixture on top.
- Bake: Bake at 400 degrees for 12-15 minutes or until golden brown. Yield: 12 mini-quiches.
Broccoli and cheese quiche
- Mix: Mix the broccoli and cheese in a small bowl.
- Spoon: Spoon into mini quiche pan.
- Pour: Pour egg custard on top.
- Bake: Bake at 400 degrees for 15 minutes or until golden brown. Yield: 12 mini-quiches.
How to serve mini quiches
Once they’ve cooled a bit, arrange them on a lovely platter or serving tray. They’re perfect for brunch, parties or as a quick protein snack. You can even pop them onto a plate and enjoy them with your favorite dipping sauce.
Storage
Leftover mini quiches can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 1 month.
Frequently Asked Questions
Yes. Make sure to spray the mini muffin pan with nonstick spray and pour in your fillings. Bake as directed.
Stick a butter knife into the center of the quiches. If it comes out clean, it’s done.
Preheat the oven to 400F.
Bake the mini quiches until warm, around 5 minutes.
Remove from the pan and serve.
Do a blind bake. A blind bake is where you partially bake the mini quiche crusts at 350F for 5-10 minutes.
we are a produce bakeware factory.For example,muffin pan,mini pan, square pan.
Great work. I’m a fan of the varieties. I would just eat them all though.