These mini quiche bites are can be customized with all of your favorite fillings. They only take 15 minutes to prep, which means they’re perfect for breakfast, brunch or special occasions!
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!
Perfect for Brunch
I don’t know about you but I could eat breakfast for lunch and dinner! I love breakfast foods that are quick, easy and delicious!
Brunch is the perfect time to socialize with your family or friends. It is meant to be a relaxing meal where stories and social interactions take the spotlight! That is why our mini quiches are the perfect brunch food!
These mini quiches can be prepped ahead of time, so no one is stuck cooking or cleaning in the kitchen during the brunch party! And because they are already individually portioned, no one has to serve, and everyone can quickly fill their plate and enjoy their time together!
Plus our quiches can be filled with a variety of add-ins that will enhance the flavors and fill your bellies!
How to Make Mini Quiche
The Crust:
- Use frozen pie dough crust- 2 rounds of dough, thawed for 20 minutes
- Make your own pie dough crust- I love the pie dough recipe found here.
- Omit the crust all together- a great option for keto, gluten-free and low carb diets
Unfold one pie crust and use your fingers to smooth out any lines or creases. Next, take a 2 1/2-inch or 3-inch cookie cutter (round or fluted) and cut 12 crusts. You may need to roll some of the scraps to get 12. Repeat with the second pie crust.
Then carefully press the crusts into the bottoms of the mini muffin molds. It’s important 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.
The Base:
- 6 eggs
- 1 c. half and half
- ½ tsp. salt
- ½ tsp. ground black pepper
Mix together the eggs, half and half, salt and pepper in a large mixing bowl. Next, add in your desired mix-ins and then divide this mixture evenly between the 12 crusts.
Bake for 16-22 minutes, or until the crust is golden brown and the filling is set, in a 375-degree oven.
Once you remove the quiches from the oven, allow them to cool for 5 minutes before removing from the pan and serving.
Quiche Flavors + Additions
Different flavors? Quiches are awesome because you customize them just how you would for omelets. Meaning you can chop up ham and add in extra cheese for a delicious combo! Some of our favorite add-ins are:
Meat: bacon, sausage, ham, Canadian bacon, salmon
Vegetables: spinach, peppers, mushrooms, broccoli, onions, cherry tomatoes
Cheeses: cheddar, swiss, mozzarella, crumbled goat cheese, Monterey, fontina, brie, colby
Storing, Making Ahead + Freezing Mini Quiche
Can you meal prep these? 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.
How to keep them warm for parties? 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.
Can you freeze quiche? 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.
How to reheat quiche? To reheat frozen quiche, put them in the oven at 375 for 8-10 minutes. Or reheat quiche from the refrigerator by microwaving at half power for 1 minute, or in a mini oven at 375 degrees for 6-8 minutes.
I hope you love these mini quiches as much as we do! Perfect for your next get together or busy mornings!
For more breakfast recipes, check out:
- Sausage Stuffed French Toast Roll-Ups
- Hash Brown Egg Cups
- Freezer-Friendly Breakfast Burritos
- Healthier Breakfast Fruit Pizza
- Lemon Poppy Seed Sweet Rolls
Mini Quiche Recipe
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 degrees. Lightly spray 24 mini muffin molds with baking spray, 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 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.
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.