Mini Quiche Recipe
In this mini quiche recipe, flaky pie crust is filled with a simple egg filling that’s easy to customize using your favorite mix-ins. Perfect for on-the-go breakfasts or holiday brunches!
Just like my easy quiche recipe, these mini quiches are studded with salty bacon, chopped green onions, and shredded cheddar cheese. The main difference is that they’re made in a muffin pan instead of a pie plate, so they’re individually portioned and easier to eat!
These mini quiches are perfect for breakfast and brunch buffets when guests will be serving themselves. They can also be made in advance and refrigerated, then reheated right before serving.
They would even be an excellent addition to your Easter brunch menu, as well as any upcoming bridal or baby showers. The filling can easily be customized too, so I’ve included several recipe variations!
Recipe Ingredients
- Pie Crust: I am usually able to get 12 mini circles of pie crust out of one of my homemade pie crusts. If using store-bought pie crusts, you may need to use two of them to be able to get 12.
- Eggs: You’ll need just three large eggs for this recipe.
- Heavy cream: To keep things simple, you will be using just heavy cream for the filling. You may substitute it with half and half, just keep in mind that the quiches won’t be quite as creamy if you do.
- Bacon: This is my personal favorite mix-in! You can either purchase pre-cooked bacon or cook it yourself in the oven or on the stove.
- Cheese: I used grated cheddar cheese, but you may use any kind you like. I do recommend grating your own cheese if possible. Packaged shredded cheese has a coating on it to keep it from sticking together and doesn’t melt quite as good.
- Green onions: Balances out the salty bacon and cheese. These are optional though, so you may leave them out if you prefer.
- Spices: Salt, pepper, and garlic powder flavor the quiche filling without competing with any of the ingredients.
How To Make Mini Quiches
- Roll and cut out the pie crust: Make sure to flour your work surface so the pie crust doesn’t stick to it. I used a 3.5-inch cookie cutter to cut out 12 circles, but you can use the rim of a cup as well.
- Transfer the pie crust to the muffin tin: Press the circles of dough into the cavities of a greased regular 12-cup muffin tin. The crust should come all the way up the sides of each cavity.
- Lightly beat the eggs: Add your eggs to a large measuring cup or mixing bowl and lightly beat them with a whisk.
- Finish making the filling: Add the heavy cream and spices and continue whisking until just combined. Make sure not to over mix the filling at this point, you don’t want to incorporate too much air.
- Fill the pie crusts with the mix-ins: Evenly divide the chopped bacon, shredded cheese, and chopped green onions between the 12 muffin cups. You can whisk them into the filling ingredients if you prefer, but I find that this method ensures that they are evenly distributed between each quiche.
- Add the filling and bake: Pour the egg mixture over the mix-ins until each one is almost filled to the top. Bake at 375°F or until the tops are set and a toothpick inserted in the middle comes out clean. Let the quiches cool in the muffin pan for 10 minutes before removing to a wire rack to cool slightly.
Make-Ahead Instructions
These bite-sized quiches can be prepared up to four days in advance and stored in an airtight container in the fridge until ready to be served. Note that the pie crust will soften over time, but the quiche will still taste wonderful!
If you do make these ahead of time, I suggest setting the quiche out on your counter for 20 minutes before serving them so they’re not too cold. They can also be reheated in the microwave or oven, if you prefer to serve them warm.
Recipe Variations
This mini quiche recipe can be customized by adding different mix-ins to the filling. Try one or more of the following substitutes or use up whatever you have stocked in your fridge!
- Bacon: Can be replaced with chopped ham, cooked sausage, or another protein of choice.
- Cheese: The cheddar cheese can be replaced with any kind you like. Feta, gouda, Swiss, goat cheese, or even pepper jack would all work great.
- Green onions: Can be replaced with chopped chives or another fresh herb.
- Veggies: You can add any sautéed vegetable(s) to the egg filling. Be sure to chop the veggies finely since this is a mini quiche recipe!
Baking Tips
- Make sure not to roll your pie crust too thick! These mini quiches only need to bake for about 20 minutes or so. If the crust isn’t thin enough, it may not cook all the way through.
- Don’t over mix the filling! This can incorporate more air into the mixture and cause the quiches to have a spongy texture.
- Start checking the quiches after 18 minutes, so you don’t over bake them. You’ll know they’re done when the centers are set and are slightly puffy.
- Allow to cool slightly before serving them. The filling needs time to set up, not to mention that piping hot quiches will burn the roof of your mouth.
Mini Quiche Recipe
In this mini quiche recipe, flaky pie crust is filled with a simple egg filling that's easy to customize using your favorite mix-ins. Perfect for breakfast on-the-go or holiday brunches!
Ingredients
Servings: 12 mini quiches
- 1 homemade pie crust or 2 store-bought pie crusts
- 3 large eggs
- ¾ cup heavy cream (180 ml)
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt omit if bacon or ham is salty
- ⅛ teaspoon black pepper
- ¾ cup fully cooked chopped bacon (45 grams)
- ½ cup shredded cheddar cheese (40 grams)
- 1 to 2 tablespoons finely chopped green onions (5 to 10 grams; I prefer to use 2 tablespoons)
Instructions
- Preheat the oven to 375°F (190°C). Spray a 12-count muffin pan with nonstick cooking spray.
- Roll the pie crusts out to ⅛-inch thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
- Place each circle of pie crust in each cavity of the prepared muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in the pan. Transfer the muffin pan to the refrigerator while you make the filling.
- In a large mixing bowl or measuring cup, lightly beat the eggs. Add the heavy cream, garlic powder, salt, and pepper and whisk until just combined. Make sure not to over beat the eggs to avoid incorporating too much air.
- Remove the muffin pan from the refrigerator. Sprinkle the bacon, shredded cheese, and chopped green onions evenly between all 12 pie crusts in the muffin pan. Then, carefully pour the egg mixture over the mix-ins, filling each one almost to the top. If needed, use a toothpick to move the mix-ins around so they’re evenly distributed.
- Bake for 18 to 23 minutes or until the tops of the quiches are firm and set and a toothpick inserted into the center comes out clean.
- Remove from the oven and transfer the pan to a wire rack. Cool in the pan for 10 minutes, then remove from the pan and transfer the mini quiches back to the wire rack to cool slightly before serving.
Notes
Storage Instructions: Mini quiches may be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20 to 30 seconds, if desired.
Freezing Instructions: Quiches will freeze well for up to 3 months. Thaw overnight in the fridge and reheat in the microwave, if desired.
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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Would this still work without a crust ?
Looking at making it as egg bites .
Thanks!
That should be fine! Just make sure to spray your muffin pan with nonstick cooking spray so that they don’t stick.
Are using a regular cupcake tin ( mine only have 6 to a tray) or a mini muffin pan? Thank you!
I used a regular muffin pan.