Learn how to make mini quiche. Roll out a store-bought pie crust, whisk up some eggs and assemble individual quiches in minutes.
There’s something comforting about fried eggs and toast, but it’s nice to change things up sometimes. Mini quiches are an easy way to elevate breakfast or brunch without a lot of fuss. With a rolled-out frozen pie crust, a simple egg-cream base, and a few flavorful additions, you can make bite-sized quiches that work for casual mornings or elegant gatherings.
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Although this recipe nods to French cuisine, it’s flexible and approachable. A quiche is essentially an open-faced savory tart made from eggs, cream, cheese and savory mix-ins. Turning that concept into mini portions makes them portable, party-friendly, and quick to reheat straight from the freezer.
How to make this
Why We Love This Recipe
- Fast and easy
- Uses just a few ingredients
- Versatile—suits elegant or casual occasions
- Freezes well for quick reheating
Mini quiches capture the classic elements of a full quiche—eggs, cream, and cheese—while allowing you to personalize each bite. They’re ideal for serving at showers, potlucks, church events, or simply keeping in the freezer for a fast breakfast or snack.
If you prefer convenience, frozen commercial quiches are available, but homemade mini quiches offer a personal touch and can be adapted to whatever fillings you like. Below is a straightforward approach that uses a frozen pie crust as the base and two suggested filling combinations—feel free to mix and match.
How to Make Mini Quiche
Ingredients
Base formula
- 4 eggs
- 2 egg whites
- 1 cup heavy cream
- 1 frozen pie crust, rolled out
Filling option 1
- 1 cup fresh spinach, stems removed and chopped
- 1 cup crumbled feta cheese
- 6 cherry tomatoes, halved
Filling option 2
- 1 cup dry-packed sun-dried tomatoes, chopped
- 1 cup shredded Asiago cheese
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, egg whites and heavy cream until combined.
- Stir in any optional fillings you prefer from the lists above or create your own combination.
- Roll out the pie crust on a lightly floured surface.
- Using a drinking glass, cookie cutter or donut cutter that fits your muffin or mini muffin pan, cut rounds from the crust.
- Press the pastry rounds into the muffin cups and spoon the egg mixture into each cup over the fillings.
- Bake 20–30 minutes, until the centers are set and the crust is golden brown. For mini muffin pans check earlier as cooking time will be shorter.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
