Mini quiches are the perfect small bite for a party—or for a grab-and-go breakfast! We have 3 different varieties of these wee baby quiches, so there’s something for everyone!

3 varieties of mini quiches on a small round plate.

What is it about mini things that makes them so fun? (Ahem: pancake cereal – mini pancake fun!)

Quiche is delicious, but it’s not exactly something to get excited about—but when you make it in bite-sized form, suddenly quiche is pretty much the best thing ever

These mini quiches are a great option for a brunch (try adding them to a brunch board!), baby shower, or bridal shower, but store some in the freezer (read on, we’ll tell you how!) and you’ve got yourself an effortless breakfast that you can literally eat on-the-go. 

About this mini quiche recipe

Quiche is the quintessential brunch dish, right alongside French toast casserole, candied bacon, and mimosas. But when you’re serving a crowd? Well, then quiche falls a little short. It can be a pain to slice and serve (especially for those guests who insist on cutting themselves a tiiiiny sliver), and there are only so many pie plates you can fit in one oven.

See where we’re going here? Mini quiches are the answer!

We love the crust-to-filling ratio on these bite-sized quiches, but you can make them crustless and go all-in on the filling. (Bonus: Going crustless also makes these quiches suitable for a low-carb diet, just like our low carb pancakes and bulletproof coffee.)

Hand holding quiche to show size.

What you need

Base Recipe (Plain Quiche)

For the base recipe, the ingredients are super simple! Here’s what you need:

  • Unbaked refrigerated pie crusts – The kind that’s rolled up and sold in boxes in the refrigerated section. If you want to make your own, go for it!
  • Eggs
  • Whole milk
  • Salt and pepper – We keep it classic, but see below for more seasoning ideas!
Ingredients needed for mini quiche.

Vegetarian cheddar and chive quiches

Top each quiche with about 1 teaspoon of grated cheddar cheese before baking, then add minced chives or green onions before serving. 

Bacon and onion quiches

Top each quiche with about 1/2 teaspoon each of minced onion and bacon bits (crumble up some baked bacon). As long as you mince the onion very finely, you don’t need to cook it before adding it to the quiches.

Gluten-free version

Make crustless quiches by omitting the crust completely and turning them into mini egg bites. Decrease the baking time a bit.

How to make them

Prepare. Preheat your oven to 400ºF and spray a mini muffin tin with non-stick cooking spray.

Make the crusts. Use a small cookie cutter to cut out circles from the pie crust (we used a 2-inch cookie cutter).

Pie crust cut into small circles.

Place a circle into each muffin cup. Use a fork to poke holes into the bottom of the crust to keep it from getting too puffy. 

Unfilled crusts.

Make the egg mixture. Whisk the eggs, milk, salt, and pepper in a large mixing bowl.

Fill the muffin tin. Pour the egg mixture into the muffin tins and top with the add-ins. (If your mixing bowl doesn’t have a spout, you can transfer the egg mixture to a liquid measuring cup to make filling the muffin tin mess-free.) 

Unbaked mini quiches.

Bake and serve. Bake the mini quiches until the tops begin to turn golden brown, 15 to 18 minutes.  They’ll be puffy, but they’ll deflate a bit after being removed from the oven. Add the toppings and serve.

Baked mini quiches in a mini muffin tin.

FAQs

Why are my mini quiches watery?

If your quiches are watery, the culprit is too much moisture in the egg mixture. Make sure you’re precise in the amount of milk you measure; because this mini quiche recipe doesn’t include vegetables mixed into the filling, the quiches won’t be watery unless more milk is used than needed.

Can mini quiches be served cold?

Yes, mini quiches can be served hot, cold, or at room temperature. This makes them perfect for entertaining!

How can I tell if quiche is done?

A quiche is done when the edges are set, but the middle still jiggles just a bit. 

How to make these mini quiches your own

Here are some more ideas for variations, toppings, and add-ins:

  • Make them crustless. As we mentioned above, you can omit the crust and make your mini quiches crustless. Simply grease the muffin cups well and pour the quiche batter directly into them.
  • Give them a hash brown crust. Thaw frozen hash browns and push them into the bottom of the (greased!) muffin cups. Spray with oil or cooking spray, and bake for about 10 minutes before adding the egg mixture. Everyone loves hash browns!
  • Get creative with your toppings. Sautéed spinach or mushrooms, a little bit of pepper jack and homemade salsa, steamed broccoli and cheddar, quiche Lorraine—or come up with your own ideas!
  • Seasoning variations could include red pepper flakes for some heat, Italian seasoning for fresh herbs, paprika, and garlic or onion powder.
Individual quiches on a cooling rack.

Make Ahead Ideas

You can make these quiches up to 5 days in advance and store them in the fridge. They can also be frozen for up to 3 months.

Storage Suggestions

Store your mini quiches in an airtight container or freezer bag. To keep them looking nice, place parchment paper between the layers to prevent them from sticking to each other.

Reheating Tips

Reheat mini quiches in a 300ºF oven for 10 to 15 minutes, or in the microwave. They can also be served cold or at room temperature.

If you’re reheating these from frozen, simply add a few more minutes to the cooking time.

More egg recipes

Three varieties of mini quiches on a small plate.

Get the Recipe: Mini Quiches Recipe (3 Varieties)

Mini quiches are the perfect small bite for a party—or for a grab-and-go breakfast! We’ve got 3 different varieties of these wee baby quiches so there’s something for everyone!
5 from 2 votes

Ingredients

  • 2 unbaked refrigerated pie crusts
  • 5 large eggs
  • ½ cup whole milk
  • salt and pepper (to taste)
  • add-ins of choice (see notes)

Instructions

  • Preheat oven to 400ºF and spray a mini muffin tin with non-stick cooking spray.
  • Cut out circles from the pie crust that will fit into the tins (I used a 2” cookie cutter) and then place one circle in each muffin cup. Poke the bottom of each crust with a fork twice.
  • In a large mixing bowl, whisk the eggs, milk, salt, and pepper together.
  • Pour into the tins until each is full and top with add-ins, if using.
  • Bake until the tops begin to turn golden brown– about 15-18 minutes.
  • Serve warm and store in an airtight container in the fridge for up to 5 days.

Notes

  • Recipe makes 24 mini quiches.
  • Nutrition information is for plain quiches with no add-ins.
  • For cheddar and chive quiches, top each quiche with a pinch (about 1 teaspoon) of grated cheddar cheese before baking and with a slice of chive or green onion before serving.
  • For bacon and onion quiches, top each quiche with a pinch (about 1/2 teaspoon each) of minced onion and bacon bits. As long as you mince the onion very finely, you don’t need to cook it before adding it to the quiches.
  • Make crustless quiches by omitting the crust completely and turning them into mini egg bites. Decrease the baking time a bit.
  • Important: When you take the quiches out of the oven, they will be very puffy and will look like they’ve overflowed slightly. Don’t worry— after 1-2 minutes, they will sink and turn out perfectly!
Serving: 3quiches, Calories: 243kcal, Carbohydrates: 22g, Protein: 7g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 219mg, Potassium: 102mg, Fiber: 1g, Sugar: 1g, Vitamin A: 174IU, Calcium: 42mg, Iron: 2mg