These Mini Quiche are a delightful way to start your day. With only 15 minutes of prep time and endless filling options, they’re ideal for breakfast, brunch, or celebrating with friends.
If I am hosting guests or a brunch party, I have my list of go-to breakfasts, which are today’s mini quiches, Chunky Homemade Granola, Heavenly Lemon Poppyseed Bread, and/or Overnight Sausage, Egg, and Croissant Bake. They are easy to make and serve and can be prepped ahead of time!
Table of Contents
Why We Love Mini Quiche Bites
- This Mini Quiche recipe can be prepped ahead, ensuring no one is stuck in the kitchen during brunch parties.
- Mini Quiche are quick and easy to make, perfect for breakfast, lunch, or dinner, satisfying your cravings anytime.
- These Mini Quiches are customizable with a variety of add-ins, enhancing flavors and making every bite delicious.
Recipe Ingredients
- Cheddar Cheese: Provides a rich, sharp, and creamy taste to the quiche.
- Ham: Offers a salty, savory, and tender taste.
- Mozzarella Cheese: Gives a mild, creamy, and slightly stretchy texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Savory Meat Options: Incorporate meat options like bacon, sausage, ham, Canadian bacon, and salmon into your Mini Quiche for added richness.
- Add Extra Veggies: You can add vegetables such as fresh spinach, peppers, mushrooms, broccoli, onions, and cherry tomatoes to your Mini Quiche for added texture and nutrition.
How to Make Mini Quiche
Step 1: Preheat oven to 375°F (190°C). Lightly spray 24 mini muffin molds with baking spray, and set aside.
Step 2: Unfold one pie crust. Using your fingers, smooth out any lines or creases. Take a 2 1/2-inch or 3-inch cookie cutter (round cookie cutter or fluted) and cut 12 crusts. You may need to roll some of the scraps to get 12. Repeat with the second pie crust.
Step 3: Carefully press the crusts into the bottoms of the mini muffin molds. Make sure that the crust reaches the top edge of the muffin pan; you may need to press them gently with your fingers to slightly stretch out the crust.
Step 4: In a large mixing bowl, whisk together the eggs, half and half, salt, and pepper. Add desired mix-ins (Note: if you are making the Caprese ones, reserve the tomatoes for the end; you will place them on top of the egg mixture).
Step 5: Divide the mixture evenly between the crusts.
Step 6: Place in the oven and bake for 16-22 minutes or until the crust is golden brown and the filling is set.
Step 7: Remove from the oven and let cool in the pans for 5 minutes before serving.
Expert Tips
- Chill the Dough: After pressing the crusts into the mini muffin tin, refrigerate them for 10 minutes before adding the filling. This helps prevent the crust from shrinking during baking.
- Use a Pouring Jug: Transfer the egg mixture to a jug with a spout for easy and mess-free pouring into the crusts, ensuring an even distribution.
FAQs
To achieve a creamy and indulgent taste, incorporate cheeses like cheddar, Swiss, mozzarella, crumbled goat cheese, Monterey, feta cheese, fontina, brie, and Colby. These cheeses add richness to your quiche.
Absolutely! You can use store-bought pie crust for these quiche bites. Alternatively, you can make a homemade pie crust.
Yes, you can mix the egg mixture the night before and keep it tightly covered in the fridge overnight and then you can precut the pie crust circles and leave them in the pan in the fridge overnight as well. Then in the morning while you are preheating the oven you can put everything together.
You need to refrigerate them after 2 hours of them being out. Typically they are eaten at room temperature, but if they are left out for too long they can spoil. Make sure to keep them in a chafing dish or another food heating system.
Yes! Let them cool completely and then flash freeze them in the pan for 30 minutes before taking them out of the pan and placing them in a freezer-safe bag for up to 2 months.
Storage Info
STORE Mini Quiche leftovers in an airtight container in the refrigerator for up to 3 days. To FREEZE, just wrap each quiche tightly in plastic wrap and aluminum foil, then place them in a freezer bag for up to 2 months.
To REHEAT, thaw frozen quiches in the refrigerator overnight, then warm them in a preheated oven at 350°F (175°C) for 10-15 minutes or microwave them on medium power for 1-2 minutes until heated through.
Mini Quiche Recipe
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Ingredients
For the Base:
- 2 rounds of frozen pie dough - thawed for 20 minutes
- 6 eggs
- 1 c. half and half
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
For Broccoli Ham and Cheddar Mini Quiche Bites add:
- 1/2 c. small broccoli florets - raw
- 1/3 c. cubed ham - 1/4-inch pieces
- 2/3 c. grated cheddar cheese
For Caprese Mini Quiche Bites Add:
- 1 tbsp. freshly julienned basil
- 1 c. chopped spinach - raw
- 2/3 c. grated mozzarella cheese
- 12 cherry tomatoes - halved (raw)
For Swiss Mushroom Quiche Bites Add:
- 8 small cremini mushrooms diced - raw
- 1 small shallot - minced (raw)
- 2/3 c. grated Swiss cheese
For Denver Omelet Mini Quiche Bites Add:
- 2 tbsp. minced yellow onion - raw
- 1/4 c. finely diced bell red pepper - raw
- 1/4 c. finely diced green bell pepper - raw
- 1/2 c. chopped spinach - raw
- 1/3 c. cubed ham - 1/4-inch pieces
- 3 strips cooked bacon - crumbled
Instructions
- Preheat oven to 375°F (190°C). Lightly spray 24 mini muffin molds with baking spray, and set aside.
- Unfold one pie crust. Using your fingers, smooth out any lines or creases. Take a 2 1/2-inch or 3-inch cookie cutter (round cookie cutter or fluted) and cut 12 crusts. You may need to roll some of the scraps to get 12. Repeat with the second pie crust.
- Carefully press the crusts into the bottoms of the mini muffin molds. Make sure that the crust reaches the top edge of the muffin pan; you may need to press them gently with your fingers to slightly stretch out the crust.
- In a large mixing bowl, whisk together the eggs, half and half, salt, and pepper. Add desired mix-ins (Note: if you are making the Caprese ones, reserve the tomatoes for the end; you will place them on top of the egg mixture).
- Divide the mixture evenly between the crusts.
- Place in the oven and bake for 16-22 minutes or until the crust is golden brown and the filling is set.
- Remove from the oven and let cool in the pans for 5 minutes before serving.
Light, fluffy, and easy to make ahead for busy mornings!
These little bites pack so much flavor! I’m going to make them for my boys to grab for breakfast on their way out the door in the morning.