How to make an easy mini quiche?

Making a mini quiche is simple and fun! First, get your ingredients ready—eggs, milk, cheese, and some fillings. Then, pour the mixture into mini crusts. After that, bake them for about 18–20 minutes. They’ll be golden and fluffy when done! It’s like creating mini savory pies in no time. You’re going to love how easy it is to whip up these mini quiches!

How many eggs for a mini quiche?

For each mini quiche, I recommend using 1 egg per quiche. This ensures the quiche has a perfect, creamy texture. For example, if you're making 6 mini quiches, you'll need 6 eggs. It's super simple to adjust based on how many you're making. Add in your seasonings and fillings, and you've got a delicious quiche ready to bake in no time!

What pastry is best for mini quiches?

The best pastry for mini quiches is a flaky pie crust. It’s buttery and tender, which makes it the perfect vessel for your quiche filling. You can use a store-bought crust for convenience or make your own for extra flair. Also, feel free to try gluten-free crusts if needed! It’s all about what works for you, and both options will turn out delicious!

Is heavy cream or milk better for quiche?

Heavy cream makes the quiche richer and creamier, giving it a decadent texture. However, milk will still work if you’re looking for something lighter. If you want the best of both worlds, use a combination of both! You can also swap in plant-based cream or milk if you’re keeping it dairy-free. Either way, your mini quiches will be delicious!

Best Mini Quiche Recipe: Perfect Bite-Sized Dish for Any Occasion

Ingredients

Scale

2 unbaked Flaky Pie Crust (or all-butter or gluten-free crust)
4 large eggs
1/2 cup whole milk (or dairy-free milk alternative)
1/2 cup heavy cream (or plant-based heavy cream)
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup add-ins (spinach, mushrooms, bell peppers, etc.)
1/2 cup shredded cheese (cheddar, mozzarella, goat cheese, etc.)

Instructions

Prepare the Crust: Preheat the oven to 375°F (190°C). Lightly grease a muffin tin and fit the pie crusts into each cup. If using store-bought crust, press gently into the muffin tin. If making homemade, roll out the dough and press it into the cups.
Whisk Together Eggs and Milk: Crack the eggs into a bowl and whisk together with milk and heavy cream until smooth and creamy.
Add Seasoning and Cheese: Season with salt and pepper, then mix in your shredded cheese (or vegan cheese).
Add Your Fillings: Add any desired fillings like vegetables, meats, or herbs into the egg mixture. Stir to combine.
Fill the Crusts: Pour the egg mixture into each crust until they’re about 3/4 full. Do not overfill.
Bake: Bake the mini quiches at 375°F (190°C) for 18-20 minutes or until the tops are golden and a toothpick inserted comes out clean. Let cool for 5 minutes before serving.

Notes

Customizable Fillings: Mini quiches are highly versatile. Use your favorite vegetables, cheeses, or meats for a personalized dish. Try combinations like spinach and feta, mushroom and Swiss, or broccoli and cheddar.
Make-Ahead: You can prepare the quiches ahead of time and store them in the fridge for up to 3 days. They also freeze well, so you can make a large batch and enjoy them later.
Gluten-Free Options: For gluten-free quiches, use gluten-free pie crusts or even phyllo dough for a crispy base.

Author: Anna Gomez
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer, Snack, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 mini quiche
Calories: 230
Sugar: 1g (mainly from milk and any added vegetables or fillings)
Sodium: 200mg
Fat: 15g
Carbohydrates: 12g
Fiber: 1g
Protein: 8g
Cholesterol: 80mg (due to eggs and cream)

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