Mini quiches are easy to make, incredibly versatile, and perfect for any occasion. Whether served warm or at room temperature, they’re ideal for entertaining or preparing ahead of time. You can customize the fillings based on what you have on hand, making them great for using up leftovers. Plus, their portable size makes them perfect for lunch boxes, picnics, or on-the-go meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggs milk or half-and-half shredded cheese (cheddar, Swiss, or your favorite) diced vegetables (such as spinach, bell peppers, onions, or mushrooms) salt black pepper pre-made pie crusts or puff pastry (or use no crust for a crustless version) cooking spray or butter (for greasing the muffin tin)
Directions
Preheat the oven to 375°F.
Lightly grease a muffin tin with cooking spray or butter.
If using crust, cut the dough into rounds and press them into the bottom and slightly up the sides of each muffin cup.
In a bowl, whisk together the eggs, milk, salt, and pepper.
Place a small amount of cheese, vegetables, and meat (if using) into each muffin cup.
Pour the egg mixture over the fillings, filling each cup about ¾ full.
Bake for 20–25 minutes, or until the quiches are puffed up and the centers are set.
Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature.
Servings and timing
This recipe makes approximately 12 mini quiches. Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes
Variations
Crustless: Skip the crust for a lower-carb option—just grease the muffin tin well.
Vegetarian: Use only vegetables and cheese for a meat-free version.
Dairy-Free: Use plant-based milk and cheese alternatives.
Mini Quiche Lorraine: Use Swiss cheese, and a pinch of nutmeg.
Spicy: Add chopped jalapeños or a dash of hot sauce to the egg mixture.
Storage/Reheating
Store leftover mini quiches in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a 350°F oven for 8–10 minutes or microwave for 30–45 seconds. For freezing, let them cool completely, wrap individually, and freeze for up to 2 months. Reheat from frozen in the oven at 375°F for 12–15 minutes.
FAQs
Can I make mini quiches ahead of time?
Yes, they store and reheat well, making them perfect for meal prep or parties.
Do I need to use crust?
No, you can make crustless mini quiches by baking the filling directly in a greased muffin tin.
What kind of cheese works best?
Cheddar, Swiss, feta, mozzarella, or goat cheese all work well. Use your favorite or a combination.
Can I use egg whites?
Yes, you can use all egg whites or a mix of whole eggs and egg whites for a lighter option.
How do I prevent them from sticking to the pan?
Grease the muffin tin well or use silicone muffin cups for easy removal.
Can I use frozen vegetables?
Yes, but thaw and drain them well to avoid excess moisture.
Can I bake these in mini muffin tins?
Yes, reduce the baking time to about 15 minutes and monitor closely.
How do I know when they’re done?
The tops should be golden, puffed, and the center should no longer jiggle when shaken gently.
Can I add fresh herbs?
Absolutely. Fresh parsley, chives, thyme, or dill can enhance the flavor.
Are these good for freezing?
Yes, they freeze and reheat beautifully, making them ideal for make-ahead meals.
Conclusion
Mini quiches are the ultimate make-ahead, customizable dish that fits any occasion. With endless filling combinations and a tender, creamy texture, they’re always a hit at breakfast, brunch, or even dinner. Whether you enjoy them fresh from the oven or straight from the freezer, mini quiches are a satisfying and practical addition to your recipe collection.
Mini quiches are savory, bite-sized pastries filled with a creamy egg mixture and customizable ingredients like cheese, vegetables, or meat. Perfect for breakfast, brunch, or meal prep, they’re easy to make and full of flavor.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:12 mini quiches
Category:Breakfast
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
6 large eggs
1/2 cup milk or half-and-half
1 cup shredded cheese (cheddar, Swiss, or your favorite)
1 cup diced vegetables (spinach, bell peppers, onions, mushrooms, etc.)
1/4 tsp salt
1/4 tsp black pepper
1–2 pre-made pie crusts or puff pastry sheets
Cooking spray or butter (for greasing muffin tin)
Instructions
Preheat the oven to 375°F (190°C).
Lightly grease a muffin tin with cooking spray or butter.
If using crust, cut the dough into rounds and press into the bottom and slightly up the sides of each muffin cup.
In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
Distribute cheese and diced vegetables evenly into each muffin cup. Add any cooked meat if using.
Pour egg mixture over the fillings in each cup, filling about ¾ full.
Bake for 20–25 minutes, or until the quiches are puffed and centers are set.
Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature.
Notes
For a low-carb version, skip the crust and grease the muffin tin well.Use plant-based milk and cheese for a dairy-free option.Add jalapeños or hot sauce for a spicy variation.Great for freezing and reheating — ideal for meal prep.Use silicone muffin cups to make removal easier and prevent sticking.
