Mini Quiches

By Christie Vanover | Published April 17, 2011 | Last Updated December 28, 2022

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 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 ½ cup of shredded cheese. The spices are up to you. I’ve shared a few of my basic fillings 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 400 degree oven, until warmed through.

Mini Quiches

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Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 48 mini quiches

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Ingredients

 

• 2 boxes Pillsbury pie crust 4 rolls

Custard

• 3 eggs beaten
• 1 ½ cups milk or ¾ cup milk, ¾ cup cream
• ½ tsp. kosher salt
• ½ tsp. Tony’s
• ½ tsp. pepper

Quiche Lorraine

• 1 cup ham diced
• 1 tablespoon Gray Poupon Mild & Creamy Dijon Mustard
• 12 one-inch slices Swiss cheese

Sausage Quiche

• 1 cup crumbled sausage cooked
• ½ cup cheddar cheese shredded

Bacon Quiche

• 1 cup crumbled bacon cooked
• ½ cup pepperjack cheese shredded

Seafood Quiche

• 1 tablespoon butter
• ¼ cup mushrooms sliced
• ¼ cup onion minced
• 1 can crab meat
• ½ tsp. lemon pepper
• ⅓ cup Parmesan cheese shredded

Greek Quiche

• ¾ cup chopped frozen spinach thawed
• ¼ cup chopped olives
• ½ cup feta cheese

Broccoli and Cheese Quiche

• 1 cup cooked broccoli chopped
• ½ cup cheddar cheese shredded

Instructions

Prepare the crust

• 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 the dough into the pan and work it up the edges. Each pie crust yields 12-15 mini quiches.

Custard

• 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 the ham and mustard in a small bowl. Spoon into pastry-lined pan. Pour custard on top. Top with a slice of Swiss cheese. Bake at 400 degrees for 12-15 minutes, or until browned. Yield: 12 mini-quiches.

Sausage Quiche

• Mix the sausage and cheese in a small bowl. Spoon into pastry-lined pan. Pour custard on top. Bake at 400 degrees for 12-15 minutes, or until browned. Yield: 12 mini-quiches.

Bacon Quiche

• Mix the bacon and cheese in a small bowl. Spoon into pastry-lined pan. Pour custard on top. Bake at 400 degrees for 12-15 minutes, or until browned. Yield: 12 mini-quiches.

Seafood Quiche

• Melt butter in a small pan. Sauté mushrooms and onions until tender. In a small bowl, mix together the crab meat, mushrooms, onions, lemon pepper and Parmesan cheese. Spoon into pastry-lined pan. Pour custard on top. Bake at 400 degrees for 12-15 minutes, or until browned. Yield: 12-15 mini-quiches.

Greek Quiche

• Thaw the spinach and squeeze out all of the liquid. In a small bowl, mix the spinach, olives and feta cheese. Spoon into pastry-lined pan. Pour custard on top. Bake at 400 degrees for 12-15 minutes, or until browned. Yield: 12 mini-quiches.

Broccoli and Cheese Quiche

• 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.

This estimate was created using an online nutrition calculator

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