Mini Quiche Recipe

4.78 from 9 votes

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.

Prep Time15

Total Time15

Course: Recipes

Cuisine: American

Servings:

Calories: 188kcal

Author: Andrea

Equipment

Mini Muffin Pan

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.

Notes

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.

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