MINI QUICHES - 20 FAVORITE QUICHE VARIETIES

Mini Quiche for a Crowd

Tucked into flaky pie crusts, Mini Quiches are perfect for lazy morning breakfasts, and always the star at bridal shower and holiday brunches!   Tiny pie pastries are filled with rich and creamy egg custard, a variety of flavors, all your favorite quiche add-ins – bacon, ham, seafood, spinach, tender vegies, and always Swiss, cheddar, gouda or other flavorful cheese!   

​Inspired by our favorite holiday quiches, these are easier and quicker to make than full size quiche, and can be prepared as tart size, cupcake size, tiny mini-muffin bite-size and even crustless – the possibilities are endless! Quiche – no matter what size – is perfect for brunch, dinner, Easter, baby showers, bridal showers, potlucks, tea parties, and so much more!

Mini Quiches

MINI QUICHE FLAVORS & ADD-INS:

​Pick your favorite quiche flavors!   Simply add the Mini Quiche recipe variation ingredients to the base recipe to make your favorite Mini Quiche flavors. It’s best to add your add-ins into each quiche crust before adding the Egg Filling, rather than mixing them into the egg mixture.

Mini Quiches

HOW BIG ARE MINI-QUICHES?

The magic of this recipe is that it can be used for many different sizes of mini quiches.  I'm partial to 3-1/2-inch individual quiches, but you can prepare these in 4-inch tart pans, prepare a quick dozen in a regular-size muffin pan, or make bite-size mini-quiches in a mini-muffin pan for a crowd-size brunch!

Mini Quiches for a Crowd

CAN I MAKE CRUSTLESS MINI-QUICHES?

​You can skip the pie crust and make crustless mini quiches from this recipe!  Spray your regular size muffin pan or mini muffin pan with nonstick spray, pour the Egg Filling into the pan, and then add fillings.   The bake time will be shorter than regular mini quiches. Bake in a preheated 350 degree oven until edges are golden brown and the top are set but still moist, about 19 – 23 minutes.

20 FAVORITE MINI QUICHE VARIETIES:

Ham & Gruyère Quiche:
Finely diced ham
Gruyère cheese
Dijon mustard
Fresh herbs (parsley & chives)
 
Bacon & Swiss Quiche:
Crumbled bacon
Swiss cheese
Thinly sliced green onions or sweet onion
Dijon mustard
Fresh herbs (parsley & chives)
 
Quiche Lorraine:
Gruyère or Swiss cheese
1 10-oz. pkg frozen chopped spinach (defrosted and squeezed free of water)
Thinly sliced shallots
 
Bacon, Spinach, Swiss & Caramelized Onion Quiche:
Crumbled cooked bacon
Swiss cheese
Caramelized onions
Dijon mustard
Fresh herbs (parsley & chives)
 
Caramelized Onion & Gruyère Quiche:
Caramelized onions
Gruyere cheese
Dijon mustard
Fresh herbs (parsley & chives)

Caramelized Onion & Gruyère Mini Quiches

MORE FAVORITE QUICHE VARIETIES:

Eggs Benedict Quiche:
Canadian bacon
Swiss cheese
Dijon mustard
Fresh herbs (parsley & chives)
Hollandaise sauce (warm to serve on side)
 
Sweet Onion & Herb Quiche:
Vidalia onion
Gruyère, Swiss or Italian cheese
Dijon mustard
Fresh herbs (thyme & chives)
 
Seafood Quiche:
Minced crab, lobster meat or tiny shrimp
Fontina cheese
Minced shallots
Minced fresh parsley
 
Caramelized Onion, Mushroom and Gruyère Quiche:
Caramelized onions
Sauteed mushrooms
Gruyère cheese
Minced fresh parsley
 
Vegie & Feta (or Vegie & Goat Cheese):
1-1/2 cups fresh minced vegetables (choose from mix of fresh sweet peppers (red, yellow or orange), fresh mushrooms, diced tomatoes, broccoli florets, cauliflower florets, asparagus tips)
2 tablespoons thinly sliced green onions
Swiss or Cheddar cheese
feta cheese (crumbled) or goat cheese
Fresh herbs (parsley & chives)

Caramelized Onion & Gruyère Mini Quiches

MORE MINI QUICHE FAVORITES:

Spring Quiche:
Prosciutto
Asparagus tips (cooked)
Ricotta cheese
Minced shallots
Fresh herbs (thyme & chives)
 
Mediterranean Quiche: 
Roasted red peppers & red onions
Grape tomatoes (diced)
Fresh spinach
Fresh basil
Feta cheese
 
BLT Quiche: 
Crumbled cooked bacon
Fresh spinach, chopped
Fresh grape tomatoes (diced or sliced)
Swiss cheese
Fresh herbs (parsley & chives)
 
Sausage & Potato Quiche:
Cooked sausage (breakfast sausage, Italian, turkey),
Diced leftover baked potatoes or hash browns
Yellow or sweet onions (minced)
Garlic powder & onion powder
Cheddar, Monterey Jack or co-jack cheese
Fresh herbs (parsley & chives)

Mini Quiche - Our Favorite Quiche Flavors

DELICIOUSLY DIFFERENT MINI QUICHE VARIETIES:

Chicken Cordon Blue Quiche:
Cooked chicken (shredded or diced)
black forest ham (chopped)
2 tablespoons finely sliced green onion
Swiss or Gruyère cheese
Fresh herbs (parsley)
½ cup seasoned croutons, crushed to sprinkle on top

Oriental Quiche:
Cooked chicken breast (minced)
8 pea pods (sliced)
2 green onions (sliced)
2 tablespoons red bell pepper (minced)
2 tablespoons teriyaki or soy sauce
½ tablespoon grated gingerroot (in place of cayenne pepper)
Swiss cheese
​
Barbecue Quiche:
Barbecued pulled pork or chicken (shredded or diced)
¼ cup sweet onion (finely chopped)
Swiss or pepper jack cheese
1/2 teaspoon smoked paprika
Fresh herbs (parsley)
Barbecue Sauce (serve on side to drizzle on top)
 
Mexican Quiche:
Cooked chorizo sausage
Sauteed red onion (minced)
Sauteed poblano peppers (chopped)
2 Tablespoons Rotelle or canned green chiles
Monterey jack cheese, pepper jack or Mexican blend cheese
1 teaspoon taco seasoning
Red pepper flakes
Serve with salsa, hot sauce & chopped cilantro
 
Pizza Quiche:
Sweet Italian sausage (browned, drained & crumbled)
mini pepperoni slices (chopped)
2 plum roma tomatoes (thinly sliced)
1 tablespoon Italian seasoning
½ teaspoon minced garlic
Fresh Mozzarella cheese (shredded)
Parmesan cheese (grated to sprinkle on top)
Marinara Sauce (warm to serve on side)

Ham & Gruyère Mini Quiches

Bacon, Spinach, Swiss & Caramelized Onion Mini Quiches

MINI QUICHE (& OUR FAVORITE QUICHE VARIETIES)

Tucked into flaky pie crusts, Mini Quiches are perfect for lazy morning breakfasts, and always the star at bridal shower and holiday brunches!   Tiny pie pastries are filled with rich and creamy egg custard, a variety of flavors, all your favorite quiche add-ins – bacon, ham, seafood, spinach, tender vegies, and always Swiss, cheddar, gouda or other flavorful cheese!   

Inspired by our favorite holiday quiches, these are easier and quicker to make than full size quiche, and can be prepared as tart size, cupcake size, tiny mini-muffin bite-size and even crustless – the possibilities are endless! 

Mini Quiche for a Crowd

INGREDIENTS:
2 unbaked pie crusts (homemade, frozen or refrigerated)
 
Egg Filling:
6 large eggs
¾ cup heavy whipping cream
¾ cup whole milk
½ teaspoon salt
½ teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
 
Quiche Filling Add-Ins:
1-1/2 cups TOTAL add-ins (from Recipe Variations below)
1-1/2 cups TOTAL fresh shredded or crumbled cheese (from Recipe Variations below)
 
EQUIPMENT:

• 2 non-stick individual tart pans (I recommend USA Pan Bakeware Aluminized Steel Mini Fluted Tart Pan, 6-Well or Webake 4 Inch Mini Tart Pan Set of 6, Non-Stick Small Tart Mold Quiche Pans with Removable Bottoms
• 2 Non-Stick regular muffin pan (12-count)
• 2 Non-Stick 24-count mini muffin pans (24-count)

NOTE:  If you have only one of these pans, you can prepare and bake the mini-quiches in batches. 
 
MINI-QUICHE RECIPE VARIATIONS:
 
Ham & Gruyère Quiche:
Finely diced ham
Gruyère cheese
Dijon mustard
Fresh herbs (parsley & chives)
 
Bacon & Swiss Quiche:
Crumbled bacon
Swiss cheese
Thinly sliced green onions or sweet onion
Dijon mustard
Fresh herbs (parsley & chives)
 
Quiche Lorraine:
Gruyère or Swiss cheese
1 10-oz. pkg frozen chopped spinach (defrosted and squeezed free of water)
Thinly sliced shallots
 
Bacon, Spinach, Swiss & Caramelized Onion Quiche:
Crumbled cooked bacon
Swiss cheese
Caramelized onions
Dijon mustard
Fresh herbs (parsley & chives)
 
Caramelized Onion & Gruyère Quiche:
Caramelized onions
Gruyere cheese
Dijon mustard
Fresh herbs (parsley & chives)
 
Eggs Benedict Quiche:
Canadian bacon
Swiss cheese
Dijon mustard
Fresh herbs (parsley & chives)
Hollandaise sauce (warm to serve on side)
 
Sweet Onion & Herb Quiche:
Vidalia onion
Gruyère, Swiss or Italian cheese
Dijon mustard
Fresh herbs (thyme & chives)
 
Seafood Quiche:
Minced crab, lobster meat or tiny shrimp
Fontina cheese
Minced shallots
Minced fresh parsley
 
Caramelized Onion, Mushroom and Gruyère Quiche:
Caramelized onions
Sauteed mushrooms
Gruyère cheese
Minced fresh parsley
 
Vegie & Feta (or Vegie & Goat Cheese):
1-1/2 cups fresh minced vegetables (choose from mix of fresh sweet peppers (red, yellow or orange), fresh mushrooms, diced tomatoes, broccoli florets, cauliflower florets, asparagus tips)
2 tablespoons thinly sliced green onions
Swiss or Cheddar cheese
feta cheese (crumbled) or goat cheese
Fresh herbs (parsley & chives)

Spring Quiche:
Prosciutto
Asparagus tips (cooked)
Ricotta cheese
Minced shallots
Fresh herbs (thyme & chives)
 
Mediterranean Quiche: 
Roasted red peppers & red onions
Grape tomatoes (diced)
Fresh spinach
Fresh basil
Feta cheese
 
Chicken Cordon Blue Quiche:
Cooked chicken (shredded or diced)
black forest ham (chopped)
2 tablespoons finely sliced green onion
Swiss or Gruyère cheese
Fresh herbs (parsley)
½ cup seasoned croutons, crushed to sprinkle on top
 
BLT Quiche: 
Crumbled cooked bacon
Fresh spinach, chopped
Fresh grape tomatoes (diced or sliced)
Swiss cheese
Fresh herbs (parsley & chives)
 
Sausage & Potato Quiche:
Cooked sausage (breakfast sausage, Italian, turkey),
Diced leftover baked potatoes or hash browns
Yellow or sweet onions (minced)
Garlic powder & onion powder
Cheddar, Monterey Jack or co-jack cheese
Fresh herbs (parsley & chives)
 
Oriental Quiche:
Cooked chicken breast (minced)
8 pea pods (sliced)
2 green onions (sliced)
2 tablespoons red bell pepper (minced)
2 tablespoons teriyaki or soy sauce
½ tablespoon grated gingerroot (in place of cayenne pepper)
Swiss cheese

Barbecue Quiche:
Barbecued pulled pork or chicken (shredded or diced)
¼ cup sweet onion (finely chopped)
Swiss or pepper jack cheese
1/2 teaspoon smoked paprika
Fresh herbs (parsley)
Barbecue Sauce (serve on side to drizzle on top)
 
Mexican Quiche:
Cooked chorizo sausage
Sauteed red onion (minced)
Sauteed poblano peppers (chopped)
2 Tablespoons Rotelle or canned green chiles
Monterey jack cheese, pepper jack or Mexican blend cheese
1 teaspoon taco seasoning
Red pepper flakes
Serve with salsa, hot sauce & chopped cilantro
 
Pizza Quiche:
Sweet Italian sausage (browned, drained & crumbled)
mini pepperoni slices (chopped)
2 plum roma tomatoes (thinly sliced)
1 tablespoon Italian seasoning
½ teaspoon minced garlic
Fresh Mozzarella cheese (shredded)
Parmesan cheese (grated to sprinkle on top)
Marinara Sauce (warm to serve on side)
 
HOW I MAKE THESE:

1. PREPARE PIE DOUGH:  Fresh pie dough needs to chill for 2 hours before using, so I always recommend making it the night before; if using frozen pie dough thaw per package instructions; if using refrigerated pie dough keep refrigerated until ready to use. 
2. Preheat oven to 375 degrees; place rack in center of oven.
3. PREPARE VEGIES:  If using vegetables in your mini-quiche, I recommend sautéing them in olive oil for a few minutes until tender; set aside. 
4. SHRED CHEESE:  Make sure to shred the cheese yourself right before using, as pre-packaged shredded cheese contains fillers that prevent the cheese from melting smoothly.  For the creamiest melted cheese, don’t skip this step!
5. PREPARE EGG FILLING:  I like to make the egg filling before I start cutting the crusts, that way it’s chilled and ready to go – remember, pie dough loves being cold!  In a medium bowl, beat eggs with a whisk or hand mixer.  Add whole milk and heavy whipping cream, salt and pepper, nutmeg and cayenne pepper.  Blend just until well combined.  If your recipe variation includes Dijon mustard or other spices, add them now as well. Cover and chill the Egg Filling in the refrigerator while you work on the dough.
6. ROLL OUT PIE DOUGH:  Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle, rolling the dough as thinly as you can – this is one time that you want a thin crust so that it bakes up flaky and golden!  Use your warm hands to mold any cracking edges back together. Roll out first pie dough, fill, and bake before rolling out the second pie dough, fill and bake each pan individually. 
7. CUT INDIVIDUAL QUICHE CRUST:  For individual tart size, use a 5-inch round cookie cutter (you’ll get 6 out of each pie crust); for muffin size, use a 3.5-inch cookie cutter (you’ll get 6-8 out of each pie crust), or for mini muffin size, use a 2.5-inch cookie cutter (about 24 from each crust).  Re-roll the dough scraps until all the pie dough is used. Work quickly, as the dough becomes delicate the longer it sits at room temperature.
8. FIT DOUGH ROUNDS INTO YOUR PAN:  Grease your tart or muffin pan or spray with non-stick baking spray. Press the dough flat into the bottom of each well and up the sides. You do NOT need to pre-bake the crusts for this recipe! 
9. FILL WITH DESIRED ADD-INS:  For best results, rather than mixing the add-ins into the egg filling and trying to pour the mixture into the quiche crusts, we’re going to build each quiche individually to keep them consistent and with an even balance of fillings.  It’s almost impossible to have the add-ins distributed evenly if you mix them in with the egg filling - they tend to sink to the bottom, and are hard to keep evenly-mixed and pour into the individual quiche crusts.  Sprinkling each individual crust with your add-ins is much easier and only takes a few minutes!
10. START BY ADDING CHEESE:  Add shredded cheese on top of each dough crust, distributing evenly. 
11. ADD RECIPE VARIATION ADD-INS NEXT:  meat, sauteed vegetables, etc., distributing evenly. 
12. POUR EGG FILLING INTO EACH QUICHE:  Use a liquid measuring cup to easily pour the egg filling into each crust, filling each almost to the top. 
13. GARNISH:  Top with any fresh herbs or other toppings that should be sprinkled on the top.
14. Bake until the crust is lightly brown and top of each quiche is set but still moist (23-25 minutes for individual tart sizes, 30 minutes for regular muffin size, and 20-23 minutes for mini-muffin or bite-size.)  Allow to cool for 5 minutes before removing from pan.  If greased well, the mini-quiches will pop right out – you can use a spoon or the edge of knife at the edge to gently lift out.
15. SERVE WARM & ENJOY!

​YIELD:    12 4-inch tarts, 16 3-inch tarts, 12 regular muffin sized, or 48 bite-sized mini-quiches
 
RECIPE NOTES: 
SERVING SUGGESTIONS:  Mini Quiches are easy and fun to make, can be customized based on your favorite ingredients (and a fabulous way to use up leftovers), and are easy to freeze and reheat for holidays, special occasions or a quick on-the-go breakfast!

SPEAKING OF CHEESE…Make sure to shred the cheese yourself right before using. It’s tempting to pick up pre-shredded cheeses to save time, but these are mixed with anti-clumping chemicals which will cause your cheese to bake unevenly, separate and be clumpy, rather than melting creamy and smooth.

TO MAKE CRUSTLESS MINI-QUICHES:  You can skip the pie crust and make crustless mini quiches from this recipe!  Spray your regular size muffin pan with nonstick spray, pour the Egg Filling into the pan, and then add fillings.  Bake in a preheated 350 degree oven until the edges are golden brown and the top are set but still moist, about 19-23 minute.

STORAGE:  Store in an airtight container in the refrigerator for up to 4 days,  or freeze for up to 3 months.

TO REHEAT:  Reheat individual servings in the microwave for 20 to 30 seconds.  To reheat frozen egg muffins, thaw overnight in the fridge before reheating.
​
MAKE AHEAD INSTRUCTIONS: Assemble and bake as directed.  After removing from oven, allow to come to room temperature.  Place individual baked quiches in an airtight container, with parchment paper between each layer. Freeze for up to 3 months; thaw overnight in the fridge before reheating.  Preheat oven to 300 degrees, place Mini Quiche on a baking sheet lined with parchment paper, and bake for 15 minutes.  

Original recipe published September 2022.

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