Mini quiche recipe (any flavor)

This post may contain affiliate links which help support Zestuous.

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.

Bite-sized quiches
Mini Quiches Recipe
Ingredients for KW
How to make mini quiches
How to serve mini quiches
Storage
Frequently Asked Questions
More bite-sized appetizer recipes
Latest Recipes

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.

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.