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Mini Quiche Recipe
Tanya

Easy Mini Quiche Recipe (4 Flavor Variations)

Perfectly golden, creamy mini quiches baked in a muffin tin with a flaky pie crust and a rich egg custard filling — endlessly customizable with bacon, spinach, mushrooms, ham, or cheese, and completely freezer-friendly for stress-free brunch, meal prep, and party platters.
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Prep Time 20 minutes
Cook Time 27 minutes
Total Time 50 minutes
Servings: 24 mini quiches
Course: Appetizer, Breakfast, brunch
Cuisine: American, French
Calories: 240
Ingredients Method Notes

Ingredients
  

  • The Crust
  • 2 refrigerated store-bought pie crusts room temperature (or homemade shortcrust pastry)
  • Non-stick cooking spray
  • The Egg Custard Base for all variations
  • 4 large eggs
  • ½ cup 120 ml whole milk
  • ½ cup 120 ml heavy cream
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • Pinch of freshly grated nutmeg optional
  • Classic Cheese Filling
  • ¾ cup 85 g sharp cheddar or Swiss cheese, grated
  • 2 tbsp fresh chives or green onion finely chopped
  • Bacon and Cheese Filling Quiche Lorraine Style
  • 4 strips bacon cooked crispy and crumbled
  • ½ small onion finely diced and sautéed
  • ½ cup 55 g Swiss or white cheddar cheese, grated
  • Spinach and Feta Filling
  • 1 cup 30 g fresh baby spinach, sautéed until wilted and squeezed dry
  • ½ cup 75 g feta cheese, crumbled (or goat cheese)
  • 1 clove garlic minced (sauté with spinach)
  • Mushroom and Gruyère Filling
  • 1 cup 90 g mushrooms, finely chopped and sautéed until golden
  • ½ cup 55 g Gruyère or Swiss cheese, grated
  • 1 clove garlic minced
  • ½ tsp fresh thyme leaves

Method
 

  1. Prep the Crust
  2. Preheat oven to 375°F (190°C). Spray a 12-cup standard muffin tin generously with non-stick spray.
  3. Let refrigerated pie crust sit at room temperature 15–20 minutes until pliable.
  4. On a lightly floured surface, unroll the dough. Use a round cookie cutter slightly larger than the muffin cup opening (about 3½–4 inches) to cut out circles.
  5. Press each dough circle into a muffin cup, gently pressing it into the base and up the sides. Keep the dough cold — colder dough makes a flakier crust.
  6. Blind Bake the Crust (Optional but Recommended)
  7. Line each dough cup with a small piece of parchment; fill with pie weights or dry beans.
  8. Bake 15 minutes until edges are lightly set. Remove parchment and weights.
  9. Bake 5–8 more minutes until the bottoms are dry and just barely golden. Remove and let cool slightly.
  10. Prepare the Fillings
  11. Bacon: Fry bacon until crisp; drain on paper towels and crumble. Sauté diced onion in the same pan until soft.
  12. Spinach: Heat a drizzle of olive oil over medium heat; add garlic and spinach; sauté 1–2 minutes until fully wilted. Squeeze out all excess moisture in a paper towel before using.
  13. Mushrooms: Melt butter in a pan over medium-high heat; add mushrooms; cook undisturbed until deeply golden, about 4–5 minutes. Add garlic and thyme; cook 1 minute more.
  14. Make the Egg Custard
  15. In a medium bowl or 4-cup measuring cup, whisk eggs, milk, heavy cream, salt, pepper, and nutmeg until smooth and slightly frothy — about 1 minute of vigorous whisking. The measuring cup spout makes pouring into cups much neater.
  16. Assemble and Bake
  17. Distribute your chosen fillings evenly into the pastry shells — cheese and fillings go in first.
  18. Pour the egg custard slowly over the fillings, filling each cup about ¾ full. Leave space for the custard to puff up during baking.
  19. Bake 25–30 minutes until the tops are puffed, golden brown, and the centers are just set. A toothpick inserted in the center should come out clean.
  20. Let cool in the muffin tin 5 minutes before removing. Run a thin spatula around the edges and lift out carefully.
  21. Crustless Mini Quiche (Egg Muffin Style)
  22. Skip the pastry completely. Spray the muffin tin very generously. Add fillings directly to the greased cups, pour egg custard over top, filling ¾ full. Bake at 375°F for 20–25 minutes until set and golden on top. Cool 5 minutes before removing — these are more delicate, so give them time to firm up.

Notes

Cold dough = flaky crust: Work quickly and keep dough chilled; the heat shock in the oven creates steam from the cold butter for flaky layers.
Don't overfill: Leave ¼ inch of space at the top — the custard puffs as it bakes.
Add fillings first, then pour custard over: This ensures every quiche has an even distribution of filling in every bite.
Frozen spinach: Thaw completely and squeeze every drop of water out — excess moisture makes the custard watery and prevents setting.
Cheese tip: Grate cheese from a block for the best melt; pre-shredded cheese contains anti-caking agents that can affect the texture.
Dairy-free option: Replace milk and cream with unsweetened plant-based milk (oat, soy, or full-fat coconut milk for richness).
Serving ideas: Serve warm with a simple green salad, fresh fruit salad, or yogurt parfaits for a complete brunch spread. Garnish with fresh chives, parsley, or thyme just before serving.
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