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a stack of mini quiche on a plate showing how flaky the crust is
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Mini Quiche

Mini quiche are the perfect hand-held heroes for parties or an elegant addition to any breakfast or brunch spread.  They boast an irresistible, buttery, flaky pastry crust, a creamy, cheesy, eggy center and can be customized in countless ways – all in one batch.  In this mini quiche recipe, I’m sharing how to make Quiche Lorraine, Broccoli Ham Cheese Quiche, Spinach Mushroom Quiche and Mediterranean Quiche, or how to make your own with any cheese, veggies or protein. You’ll also love that this mini quiche recipe can be made ahead or frozen for later and can be made with homemade pie crust or store-bought.  So, skip the bland, overpriced store-bought quiche and make your own mini quiche today!
Course Appetizer, Breakfast
Cuisine French
Prep Time 45 minutes
Cook Time 20 minutes
Servings 48 mini quiche

Ingredients

CRUST

EGG CUSTARD (USED FOR ALL FLAVOR VARIATIONS)

  • 3 large eggs
  • 1 egg yolk
  • 3/4 cup Real California heavy cream
  • 1 tsp EACH garlic powder, onion powder
  • 1/2 tsp EACH dried parsley, dried oregano, dried thyme, paprika, ground mustard, pepper
  • 1/4 teaspoon salt
  • pinch -1/8 teaspoon cayenne pepper

Use all of one type below or mix and match (For example, halve two recipes to make 24 of each, 48 total)

    HAM, BROCCOLI, CHEESE (MAKES 48)

    BACON GOUDA (MAKES 48)

    SPINACH, MUSHROON (MAKES 48)

    MEDITERRANEAN (MAKES 48)

    Instructions

    For Homemade Pie Crust

    • Prepare homemade pie dough according to directions through chilling.
    • Preheat oven to 350 degrees F. Spray 2 two 24-count MINI muffin pans with nonstick cooking spray; set aside.
    • Working with 1 pie crust at a time, place the dough onto a floured work surface. Roll into a 13x11 inch rectangle.
    • Use a 2.5-inch cookie/biscuit cutter (or anything that is 2.5 inches in diameter like a glass) to cut out the dough. You should be able to fit 5x4 rows for a total of 20 rounds (it’s okay if it’s less, you can make it up with the scraps). Gather up the scraps and re-roll the dough to cut out 4 additional rounds or as needed for a total of 24 rounds. Repeat with second chilled pie dough for a total of 48 rounds.

    For Store-Bought Pie Crust

    • Preheat oven to 350 degrees F.
    • Remove the thawed crust pouches from the refrigerator and let stand at room temperature for 15 minutes.
    • Meanwhile, spray 2 two 24-count MINI muffin pans with nonstick cooking spray.
    • Working with one pie crust at a time, unfold on a flat floured surface and press out any fold lines.
    • Use a floured 2.5-inch cookie/biscuit cutter (or anything that is 2.5 inches in diameter like a glass) to cut out the dough into 12 rounds. Repeat with remaining pie crusts for a total of 48 rounds.

    TO MAKE QUICHE:

    • Shape Dough: Place the dough rounds into the two greased 24-count mini muffin pans by pressing the dough flat into the bottom of each tin and up the sides. Prick the bottom of each crust 3 times with a fork. Pop the tins in the refrigerator while you make the quiche filling and prep the add-ins.
    • Make Egg Custard: Whisk all of the ingredients together in a medium bowl. You want everything well combined but don’t overmix/make the eggs frothy.
    • Pre-Bake Dough: Bake the pastry crusts for 5 minutes. Remove from oven and press the dough back up the sides of the tins as needed.
    • Fill Cups: You can fill the cups with any of the below ideas, a combination to create 48, or create your own by using ½ cup melting cheese, ¼ cup Parmesan or feta cheese and 1 cup add-ins (veggie and/or meat combo).

    TO MAKE BACON GOUDA:

    • Whisk the cheeses together in a small bowl. Place a pinch of cheeses in each quiche crust followed by a pinch of bacon. Top with 1 teaspoon, more or less, of custard to fill to the top of the crust.

    TO MAKE SPINACH MUSHROOM CHEESE:

    • Melt butter over medium high in a large skillet. Add mushrooms and sauté for 2 minutes. Add spinach and cook an additional minute or until wilted.
    • Whisk the cheeses together in a small bowl. Place a pinch of cheeses in each quiche crust, top with a pinch of spinach/mushroom mixture. Top with 1 teaspoon, more or less, of custard to fill to the top of the crust.

    TO MAKE HAM BROCCOLI CHEEESE

    • Whisk the cheeses together in a small bowl. Place a pinch of cheeses in each quiche crust followed by a pinch of broccoli, then a pinch of ham. Top with 1 teaspoon, more or less, of custard to fill to the top of the crust.

    TO MAKE MEDITERRANEAN:

    • Whisk the cheeses together in a small bowl. Whisk the basil, olives and sun-dried tomatoes together (‘Antipasto Mix”).
    • Place a pinch of cheeses in each quiche crust followed by a pinch of Antipasto Mix. Top with 1 teaspoon, more or less, of custard to fill to the top of the crust.

    TO BAKE

    • Bake at 350 degrees F for 18-22 minutes, until the center is just about set. They will puff, then sink. Allow to cool for 5 minutes before removing from the pan. Sprinkle with optional garnishes and serve warm or at room temperature.

    Video

    Notes

    *To easily steam broccoli, place it in a microwave safe dish with a lid and add water so it reaches 1/4-inch up the sides.  Microwave for 5 minutes or until tender and then chop. 

    Make your own flavor combination

    You don't even have to measure anything!  Just add pinches of cheese, meat and veggies to the cups followed by the custard OR follow this formula (see post for more detailed ideas/variations:
    • ½ cup melting cheese plus option ¼ cup Parmesan or feta. 
    • 1 cup add-ins of your choice such as chopped, cooked veggies and protein.

    make ahead mini quiche

    You can either bake and reheat the quiche when ready to serve or prepare all of the components ahead of time so all you have to do is add the custard and bake.  Here are a few options for prepping ahead:
    • Quiche pastry crust: make the pastry dough in advance and chill in the fridge for up to 5 days OR make further in advance and freeze for up to 3 months, then thaw overnight and use.
    • Pre-bake the crust:  pre-bake the crust for 5 minutes up to 3 days in advance, push the crust back up the sides of the tin.  Let cool, cover and refrigerate.
    • Fill quiche crust:  go one step further after pre-baking the crust and proceed to fill the tins with add-ins of choice EXCEPT the egg filling.
    • Egg filling: whisk the ingredients together, cover, and store in an airtight container (DO NOT fill the mini quiche) for up to 24 hours.
    • Bake mini quiche:  bake the mini quiche, cool, cover and refrigerate. The quiche are best served within 24 hours.   

    How to store and reheat

    • To store: let the quiche cool to room temperature before transferring to an airtight container and refrigerating.   Quiche will last up to 4 days in the fridge, but are best served within the first 24 hours.  
    • To freeze:   Let the quiche cool completely then transfer them to a baking sheet or plate so they are not touching (work in batches as needed).  Transfer the tray to the freezer and flash freeze until solid, about 1 hour (this prevents the quiche from sticking together later), then transfer them to a freezer size bag and squeeze out excess air.   When ready to eat, transfer the mini quiche to a baking sheet and reheat from frozen at 350 degrees for about 10 minutes or until heated through. 
    • To reheat in the microwave: warm quiche on a microwave-safe plate in the microwave for 30 seconds then at 10 second intervals as needed to warmed through.
    • To reheat in the air fryer:  air fry for about 3 minutes or until warmed through or at 350F for 5 minutes.
    • To reheat in the oven: place on a baking sheet and bake for 5-8 minutes at 350 degrees F or until warmed through.