1. Can I use store-bought pie crust for this mini quiche recipe?

Yes! This mini quiche recipe works great with store-bought crusts. Just thaw them if frozen, and cut into 2.5-inch rounds for a perfect fit in mini muffin pans.

2. How do I make a crustless mini quiche recipe?

Skip the crust and spray your muffin pan well. Pour the egg mixture directly into the cups, add your toppings and cheese, then bake for 16–19 minutes. This variation of the mini quiche recipe is ideal for low-carb diets.

3. Can I freeze mini quiches after baking?

Definitely. Let the mini quiches cool completely, then layer them between parchment in a freezer-safe container. This mini quiche recipe freezes beautifully and reheats in just 15–18 minutes at 300°F.

4. What cheese works best in a mini quiche recipe?

Popular options include cheddar, Swiss, feta, goat cheese, and gruyere. Choose based on your add-ins and flavor preferences to complement the mini quiche recipe.

5. Can I substitute the cream in the mini quiche recipe?

Yes. You can use 1 cup of half-and-half or swap with whole milk. For dairy-free versions of this mini quiche recipe, try oat or almond milk with plant-based cream.

6. Is this mini quiche recipe good for making ahead?

It’s perfect! You can prep and refrigerate unbaked mini quiches overnight, or fully bake them and store for up to 4 days. This mini quiche recipe is a meal-prep superstar.

7. Can I make this mini quiche recipe without a muffin pan?

If you don’t have a muffin pan, use ramekins or silicone molds. Adjust the baking time slightly, but the mini quiche recipe still works well in alternative bakeware.

Mini Quiche Recipe (Any Flavor!) – 5 Easy Ideas for Every Occasion

Description

This mini quiche recipe is the ultimate customizable bite-sized brunch dish. With a flaky crust, creamy egg filling, and endless flavor combinations—from spinach & feta to ham & cheddar—these are perfect for meal prep, holidays, and entertaining. Make them crustless or gluten-free with easy swaps.

Ingredients

Scale

2 unbaked pie crusts (homemade or store-bought)
4 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1/4 tsp salt
1/4 tsp black pepper
3/4 cup pre-cooked add-ins (e.g., spinach, ham, mushrooms)
1/2 cup shredded or crumbled cheese (cheddar, feta, Swiss, etc.)

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Instructions

Prepare pie dough and chill for at least 2 hours.
In a bowl, whisk eggs, milk, cream, salt, and pepper. Refrigerate until ready to use.
Preheat oven to 375°F (191°C) and grease mini muffin pans.
Roll out dough, cut into 2.5-inch rounds, and press into muffin cups.
Fill each crust ¾ full with egg mixture. Add toppings and cheese.
Bake for 25–28 minutes, or until centers are set and edges are golden.
Cool for 5 minutes, then remove from pan and serve warm or at room temperature.

Notes

For crustless quiches, grease pans well and skip the crust.

Quiches can be frozen after baking and reheated at 300°F for 15–18 minutes.

Customize with different veggies, meats, or cheeses based on preference.

Recipe yields 48–50 mini quiches when using two 24-count pans.

Prep Time: 2 hours 30 minutes (includes dough chilling)
Cook Time: 25 minutes
Category: Bars & Bites
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini quiche
Calories: ~70
Sugar: ~0.4g
Sodium: ~90mg
Fat: ~5g
Saturated Fat: ~2.2g
Unsaturated Fat: ~2.3g
Trans Fat: ~0g
Carbohydrates: ~4g
Fiber: ~0.3g
Protein: ~3g
Cholesterol: ~35mg