5 from 81 votes
Mini Quiche Recipe (Tons of Flavors!)
This mini quiche recipe uses a simple egg and milk mixture combined with your choice of savory add-ins like bacon, mushrooms, or bell peppers. Pressed into mini muffin cups with pie crust and baked until golden, these bite-sized quiches have a tender, set filling surrounded by a crisp crust. They make a practical option for appetizers, brunch, or snack-sized portions and can be customized easily with different cheeses or fillings.
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings:
48
mini quiche
Calories:
46 kcal
Course:
Breakfast, Appetizer, Brunch
Cuisine:
American
Ingredients
- 5 large egg
- 1 cup milk or heavy cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 (7-ounce) pie crust
- ½ cup cheddar cheese or Swiss, shredded
- 1 cup Add-ins bacon, mushrooms, bell peppers, chives, etc.
Instructions
- Preheat the oven to 375°F.
- Whisk together the eggs, milk, salt, pepper, and garlic powder in a large bowl with a spout or in a large measuring cup. Refrigerate until ready to use.
- Roll out dough on a lightly floured cutting board until it is at least 12 inches round in diameter. Use a 2 ½-inch round cookie cutter to cut 24 circles from each sheet of pie crust. You will end up re-rolling the dough about 3-4 times. Press pie crust rounds into the bottoms of a mini muffin tray that has been sprayed liberally with non-stick cooking spray. Press up the sides so the crust completely covers them.
- Fill each pie crust with 1 teaspoon of add-ins and a sprinkle of cheese. Pour in the egg mixture and fill up just shy of the top of the pie crust. Use a small spoon to mix together all of the add-ins and cheese so they’re evenly distributed throughout the egg mixture.
- Bake at 375°F for 20-22 minutes, or until the pie crust is golden and the egg middle no longer jiggles. Serve immediately with a sprinkle of fresh herbs and enjoy!
Cup of Yum
Notes
- Prepare homemade pie crust in advance and refrigerate up to 3 days for ease of assembly.
- Fill crusts early but add eggs just before baking if prepping ahead to maintain freshness.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Reheat in a 350°F oven for 5-10 minutes or microwave briefly to warm.
Nutrition Information
Calories
46kcal
(2%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
18mg
(6%)
Sodium
84mg
(4%)
Potassium
17mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
43IU
(1%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48 mini quiche
Amount Per Serving
Calories 46
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 84mg | 4% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.