These Easy Homemade Mini Quiches are an elegant, versatile and crowd-pleasing bite-sized appetizer that's perfect for any occasion...holidays, parties, brunches, showers, and more. And you can even make them ahead of time!
Michelle's Recipe Rundown
Crisp, flaky, golden brown pie crusts are filled with a creamy egg custard and a variety of toppings. These quiches made in a mini muffin tin may be small in size, but they're big in flavor. Put them out for your guests and watch them disappear!
To keep things quick and easy, I take a shortcut by using store-bought refrigerated pie crust. Just cut circles out of the dough, put one in each muffin cup, mix up your custard, fill the crusts, add the toppings, and bake.
I've got 3 of my favorite meatless topping combinations for you today:
- Spinach and feta cheese
- Mushroom, mozzarella cheese and chive
- 3-cheese and black pepper
I like to make all 3 in one batch for a nice assortment, but you can also make the batch 2 flavors or even just one.
What's even better is that you can change things up and add any fillings that you like, because these are totally customizable. Have fun and experiment!
Want more easy, crowd-pleasing finger foods?
Try my Sweet and Spicy Bacon-Wrapped Water Chestnuts, Easy Stuffed Mushrooms and Classic Deviled Eggs With Butter.
Jump to:
Ingredients & Notes
This photo shows all of the ingredients you need to make this easy mini quiches recipe. I've also included a few notes on making the best selections, preparation and some easy susbstitutions.
Note: Ingredient amounts are in the recipe card at the bottom of the post.
- Refrigerated Pie Crusts - The kind that is rolled-out circles of dough. You can certainly make homemade pie crust if you prefer (try my Easy All-Butter Pie Crust).
- Heavy Cream - This is my preference for its creaminess and richness. Half-and-half or whole milk can be used instead, but just note that less fat will result in a filling that is less rich and creamy and more airy.
- Cheeses - Freshly and finely shredded or grated is best so the cheese will melt better.
- Cooking Spray - Not pictured, but you'll need it (or some oil) to grease the muffin cups.
Special Equipment Needed
- 24-count mini muffin pan
- 3-inch round biscuit or cookie cutter
- Rolling pin
How to Make Mini Quiches
Note: This is a brief overview of the steps. The full printable recipe with ingredient amounts and detailed instructions, is in the recipe card below.
Unroll the pie crusts. If needed, roll out each crust on a lightly floured surface to 12 inches in diameter.
Using a 3-inch round biscuit cutter or cookie cutter, cut out 12 circles from each crust (for 24 total).
Lightly spray a 24-count mini muffin pan with cooking spray. Place one circle of crust in each cup and gently press it down into the bottom and up the sides.
In a small to medium bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until well combined.
TIP: Use a bowl or large measuring cup with a spout for easy pouring.
Evenly pour the egg mixture into each pie crust.
Evenly divide each of the 3 varieties of topping ingredients among 8 of the cups.
Bake in a preheated 375°F oven for 20 to 25 minutes or until the crust is lightly golden brown and the custard is set. Cool in the pan for 5 minutes.
Remove the quiches from the pan. Serve immediately and enjoy!
Recipe Tips
- Prepare all of your toppings first and have them ready before you start working with the pie crust, so the crust doesn't get too warm.
- The crusts should only be about ¾ full after adding the custard and toppings so they don't overflow during baking.
- If you'd rather make the whole batch one flavor, just triple the toppings for that flavor. For a batch of 2 flavors, use 1½ times the toppings for each flavor.
- These are best when served fresh from the oven and still warm, but they're are also very good served at room temperature (for food safety, don't keep them out for any longer than 2 hours).
Make-Ahead, Leftover Storage & Reheating
Make-Ahead
Although these quiches are best fresh from the oven, you can make them ahead of time. I recommend only making them several hours or up to a day ahead because the fresher they are, the better.
Bake the quiches and cool completely, then store them in an airtight container in the refrigerator until you are ready to reheat and serve.
Leftover Storage
Refrigerator: Once cooled, store leftover quiches in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: Place the cooled quiches on a baking sheet or tray lined with parchment or wax paper and freeze just until firm. Transfer to an airtight freezer container or freezer bag, remove as much air as possible to prevent freezer burn, and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Reheating
Place the quiches on a baking sheet and bake in a preheated 325°F oven for 5 to 10 minutes or just until heated through (be careful not to overcook).
Variations
You can customize these quiches by using any combination of finely chopped vegetables, cooked meats, cheeses, herbs and seasonings that you like. To make one flavor of 8 mini quiches, you'll need about ¼ cup total of toppings. So many possibilities!
Some of my other favorite veggies and meats to use are broccoli, bell peppers, onions, asparagus, zucchini, tomatoes, bacon, ham, and sausage.
Meats should always be cooked first because there won't be enough time to cook them thoroughly during baking. Depending on how crunchy or soft you like your veggies, you may want to precook some of them.
I hope you try this Easy Homemade Mini Quiches recipe and love it as much as I do. Thanks for visiting today!
More Easy Appetizer Recipes to Try
For even more ideas,
be sure to check out my Appetizer and Snack Recipes page!
If you make this recipe, I'd love to know how it went. Please leave a star rating and comment below. Thanks!
📋Recipe
Easy Homemade Mini Quiches
Ingredients
Crust
- cooking spray, for greasing the muffin pan
- 2 refrigerated pie crusts, such as Pillsbury (one 14.1-ounce package); bring the crusts to room temperature as per package instructions
Egg Custard
- 2 large eggs
- ½ cup heavy cream
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ½ teaspoon kosher salt, or to taste (if using regular table salt, you may want to use less)
- ¼ teaspoon black pepper, or to taste
Spinach & Feta Topping (Makes 8)
- 2 tablespoons finely chopped fresh spinach
- 2 tablespoons finely crumbled feta cheese
Mushroom, Mozzarella & Chive Topping (Makes 8)
- 2 tablespoons finely diced fresh mushrooms
- 2 tablespoons finely shredded mozzarella cheese
- ½ tablespoon finely chopped fresh chives
3-Cheese & Black Pepper Topping (Makes 8)
- 2 tablespoons finely shredded Swiss cheese
- 2 tablespoons finely shredded cheddar cheese, I use a sharp yellow cheddar
- ½ tablespoon freshly grated parmesan cheese
- freshly cracked black pepper, to taste (I do a small pinch per quiche)
Special Equipment
- 24-count mini muffin pan
- 3-inch round biscuit or cookie cutter
- rolling pin
Instructions
- Preheat the oven to 375°F. Spray a 24-count mini muffin pan with cooking spray.
Prepare the Crusts
- Unroll the pie crusts. If needed, roll out each crust on a lightly floured surface to make a circle that is 12 inches in diameter.
- Using a 3-inch round biscuit cutter or cookie cutter, cut out 12 circles from each crust for a total of 24 circles.
- Put one circle of crust into each muffin cup and gently press it down into the bottom and up the sides to the top of the cup.
Make the Egg Custard
- In a small to medium bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the egg mixture into the crusts, dividing it evenly among all 24.
Add the Toppings & Bake
- For each variety of topping, evenly divide the topping ingredients among 8 of the muffin cups.
- Bake in the center of the oven for 20 to 25 minutes or until the crust is lightly golden brown and the filling is set.
- Cool the quiches in the pan for 5 minutes, then remove. Serve immediately and enjoy!
Notes
- These mini quiches are best when served warm and fresh from the oven. You can also serve them at room temperature (for food safety reasons, don't keep them out at room temperature for any longer than 2 hours).
- Prepare all of your toppings first and have them ready before you start working with the pie crust, as you don't want the crust to get too warm.
- If you'd rather make the whole batch one flavor, just triple the toppings for that flavor. For a batch of 2 flavors, use 1½ times the toppings for each flavor.
- Estimated calories of 72 shown are for the 3-cheese quiches. The estimated calories for the mushroom, cheddar and green onion quiches are 71 calories each, and for the spinach and feta quiches, it is 70 calories each.
Leave A Comment