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4.75 from 8 votes

Mini Quiche Recipe

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!
Prep Time15 minutes
Total Time15 minutes
Course: Recipes
Cuisine: American
Servings: 24
Calories: 187kcal
Author: Andrea

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.

Notes

Freezing Instructions: Let quiche bites cool at room temperature completely. Place into freezer-safe plastic bags and freeze for up to 2 months.
Reheating Instructions: Reheat by microwaving at half power for 1 minute, or in a mini oven at 375 degrees for 6-8 minutes.

Nutrition

Serving: 1serving | Calories: 187kcal | Carbohydrates: 10g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 330mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1838IU | Vitamin C: 16mg | Calcium: 174mg | Iron: 1mg