Mini Quiche Recipe (3 Ways!)

This Mini Quiche Recipe features a layer of buttery pie crust with a creamy egg filling made with 3 flavor combinations! These bite-sized treats are perfect to feed a crowd and come in a variety of combinations, so everyone will love them!

Mini Quiche Recipe (3 Ways!)

This Mini Quiche Recipe is so easy to make and perfect for a variety of taste preferences! There is no blind baking needed, since they are so small. So they are a great size and have the perfect egg to pastry ratio.

Plus, they can be made for so many different occasions! They can be eaten for breakfast, brunch, or a simple appetizer. Mini quiches are perfect to make at the beginning of the week for meal prep, or to bring to your next get-together!

The combination of the crispy, buttery pie crust with the soft egg center and topped off with any of your favorite toppings creates a perfect blend of flavor and texture.

ingredients

egg custard base

• Eggs: Eggs are the main part of the filling of any quiche. I like to use whole eggs!
• Whole Milk: A little bit of milk makes the quiche filling rich and smooth. You can also use cream or half and half.
• Garlic Powder & Onion Powder: Adds loads of flavor!
• Salt & Pepper: To taste.
• Pie Crust: You can make a homemade pie crust, or simply use store-bought!
• Add Ins: You can choose exactly what kind of quiche you want by choosing from the flavor options below.

For the Add-Ins

• Greek: To make Greek-inspired mini quiches, add in roughly chopped spinach, feta cheese crumbles, and red bell pepper!
• Mushroom: For a mushroom filled quiche, add in uncooked sliced mushrooms, chives, and shredded cheddar cheese.
• Ham & Cheese: Ham & Cheese goes amazingly in a quiche! Just add diced ham and cheddar cheese!

how to make this recipe

1. Make Egg Filling: Combine eggs, milk, garlic powder, onion powder, salt and pepper in a medium bowl.

2. Preheat & Prepare Pie Crust: Preheat the oven to 375 degrees. Grease two mini muffin tins with nonstick cooking spray. On a floured surface, roll out pie dough into a 12 inch circle. I like to work with one pie dough disc at a time and keep the other pie crust in the fridge.
3. Cut Out Circles: Using a biscuit cutter or a 1/3 cup measuring cup, cut out little circles.

4. Line the Muffin Tins: Place the rounds in the mini muffin tin and press down so they are touching the sides. Portion out 1 tbsp of the egg mixture into each of the pie crusts.
5. Add the Toppings: Sprinkle each mini quiche with your favorite toppings and cheeses.
6. Bake: Bake for 20-24 minutes or until the crusts look golden brown and the egg filling looks set. Allow them to cool for 10 minutes before removing from the pan and enjoy!

tips & Variations

• Skip the pie crust! You can skip the pie crust and make mini crustless quiches instead. Just make sure to spray the muffin tin well with nonstick spray or use softened butter like I do with my egg cups! Bake time will be a little shorter, so check them after about 15-16 minutes to see if they are set.
• Adjust the add ins! I made this mini quiche recipe 3 ways, but the combinations of flavors are actually endless. Mix and match different combinations depending on your taste or your family’s preferences! I typically use whatever proteins, cheese and veggies that we have on hand.
• Dice the veggies to similar sizes! To make sure that the add ins are all cooked in the same amount of time, make sure to dice them in small, uniform pieces.