Best Mini Quiche with Pie Crust

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I grew up thinking mini quiches were those fancy appetizers you’d only find at upscale brunches or catered events. My mom never made them at home because she thought they’d be too complicated with all those little individual crusts to deal with.

Turns out, making mini quiches isn’t nearly as tricky as we thought. With store-bought pie crust (yes, it’s totally okay to use it!) and a regular muffin tin, you can whip up these little guys in no time. They’re basically just tiny versions of a regular quiche, and who doesn’t love food that comes in miniature form?

What Kind of Pie Crust Should I Use?

For mini quiches, you can use either homemade or store-bought pie crust – both will give you great results. If you’re going the store-bought route, look for crusts labeled “all-butter” or “flaky” as these tend to produce the flakiest, most tender results. Most grocery stores stock these in the freezer section, usually sold in packs of two rolled crusts. Just make sure to let them thaw in the refrigerator overnight before using. If you’re making your own crust, a basic butter pastry works perfectly here, though some bakers swear by adding a touch of shortening for extra flakiness.

Options for Substitutions

This mini quiche recipe is super adaptable and here’s how you can switch things up:

• Pie crusts: While homemade pie crust is great, store-bought works perfectly fine. You can also make these crustless by greasing the pan well, or use puff pastry for a different texture.
• Heavy cream and milk: If you don’t have both on hand, you can use all whole milk or all half-and-half. For a lighter version, use 2% milk, though the quiche won’t be quite as rich. Just avoid skim milk as it makes the filling too watery.
• Eggs: This is one ingredient you shouldn’t substitute – eggs are essential for the structure of the quiche. If you need to make it egg-free, you’ll want to look for a different recipe entirely.
• Fillings: The beauty of this recipe is how flexible the add-ins can be! Try combinations like ham and cheddar, spinach and feta, mushroom and swiss, or bacon and gruyere. Just make sure any veggies are pre-cooked to remove excess moisture.
• Cheese: Pretty much any cheese works here – mozzarella, cheddar, swiss, gruyere, feta, or goat cheese. Just remember that stronger-flavored cheeses will make a bigger impact in the final taste.

Watch Out for These Mistakes While Baking

The biggest challenge when making mini quiches is preventing a soggy bottom crust – you can avoid this by blind baking your pie crusts first with pie weights for about 10 minutes, which creates a barrier between the wet filling and the pastry.

Temperature control is crucial – if your egg mixture is too hot when added to the partially baked shells, it can start cooking immediately and become lumpy, so make sure all ingredients are at room temperature before mixing.

A common error is overfilling the shells – only fill them about 2/3 full since the egg mixture will puff up during baking, and always place your muffin tin on a preheated baking sheet to ensure even heat distribution and crispy bottom crusts.

For the best texture, let your mini quiches cool in the pan for 5 minutes before removing them, as they’ll continue cooking slightly from residual heat and will be less likely to break apart when served.

What to Serve With Mini Quiche?

These bite-sized quiches are perfect for brunch or light meals, and they pair wonderfully with simple sides that won’t overshadow their delicate egg filling. A fresh fruit salad with berries and melon adds a sweet contrast to the savory quiche, while also bringing bright colors to your plate. For a complete brunch spread, I like to add crispy hash browns or roasted breakfast potatoes on the side. If you’re serving these for lunch, try adding a light mixed green salad with a simple vinaigrette – the cool, crisp lettuce is a nice complement to the warm, flaky quiche.

Storage Instructions

Keep Fresh: These mini quiches are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 4 days. They make such an easy grab-and-go breakfast or quick lunch option throughout the week.

Freeze: Want to save some for later? Let the quiches cool completely, then place them in a freezer-safe container with parchment paper between layers. They’ll stay good in the freezer for up to 2 months. I like to freeze them individually so I can take out just what I need.

Reheat: When you’re ready to enjoy your mini quiches, pop them in the microwave for about 30-40 seconds if refrigerated, or 1-2 minutes if frozen. For a crispier crust, reheat them in a 350°F oven for about 5-7 minutes. They’ll taste just as good as freshly baked!

Preparation Time	120-150 minutes
Cooking Time	25-30 minutes
Total Time	145-180 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 60-70 g
• Carbohydrates: 50-60 g

Ingredients

• 2 unbaked flaky or all-butter pie crusts
• 4 large eggs
• 1/2 cup full-fat milk
• 1/2 cup heavy cream or whipping cream
• 1/4 teaspoon of both salt and pepper
• 3/4 cup ingredients of choice (refer to recipe note)
• 1/2 cup cheese of choice, shredded or crumbled (refer to recipe note)

Step 1: Prepare the Pie Dough in Advance

To ensure your pie dough is ready for use, prepare it the night before making your mini quiches.

The dough needs to chill in the refrigerator for at least 2 hours, which helps it maintain its structure when it’s rolled out and baked.

Step 2: Mix the Egg Filling

In a large bowl, use a handheld mixer, stand mixer fitted with a whisk attachment, or just a whisk to combine the eggs, whole milk, heavy cream, salt, and pepper.

Mix these ingredients on high speed if using a mixer, until completely combined, approximately 1 minute.

Cover and refrigerate the egg filling until it’s time to use in Step 6.

Step 3: Preheat the Oven and Prepare the Baking Pans

Preheat the oven to 375°F (191°C).

Grease two 24-count mini muffin pans using a nonstick spray, which works best.

If you only have one mini muffin pan, you can bake the quiches in batches.

Prepare by having your pie dough and egg filling ready to go.

Step 4: Roll Out and Cut the Pie Dough

Take one chilled pie dough from the refrigerator and place it onto a floured work surface.

Roll the dough into a large 12-inch circle.

If the edges crack, use your hands to mold them back together.

Use a 2.5-inch cookie cutter or a 1/3 cup measuring cup to cut rounds from the dough, re-rolling scraps as necessary.

Work quickly to prevent the dough from becoming too delicate.

You’ll get about 24 rounds per pie crust.

Repeat with the second pie dough if necessary for a total of about 48 rounds.

Step 5: Assemble the Mini Quiches

Place the dough rounds into the greased mini muffin pan(s), pressing the dough flat into the bottom and up the sides of each cup.

Evenly pour the cold egg filling into each unbaked crust.

Top the filling with your choice of add-ins (such as cooked bacon, vegetables, or herbs) and sprinkle each quiche with cheese for added flavor.

Step 6: Bake and Serve

Bake the mini quiches in your preheated oven until the centers are just about set and the edges are lightly browned, approximately 25-28 minutes.

Allow the quiches to cool in the pan for 5 minutes before removing them.

With well-greased pans, they should pop out easily with a gentle spoon scoop.

Serve the mini quiches warm or at room temperature.

Store any leftovers tightly covered in the refrigerator for up to 4 days, perfect for quick snacks or breakfasts later on.