Mini Quiche

This is the perfect mini quiche recipe! Using store-bought crust, eggs, bacon, and cheddar, you get the best tasting mini quiches every time!

Does anyone else obsess over the miniature version of things? I know some of you do. Well, I feel that obsession with these mini quiches.

Mini quiche is the scaled-down and simpler version of a regular quiche. Quiche is often given a bad rap, but it's truly one of the most filling and delicious meals to have any time of the day.

These mini quiches are amazing for breakfast, brunch, lunch, and dinner. They make an amazing dish to bring to your family and friends house for your next gathering.

What you need to make mini quiche:

• Pie crust: you can 100% make your own pie crust, but for the sake of time, my recipe calls for frozen pie crust you can buy at the grocery store. They typically come in packs of 2! You will need to let it defrost to be able to roll it out/cut it.
• Eggs: Classic quiche recipes typically call for about 4 eggs per cup of liquid, but I always like to add a little extra protein into mine!
• Half-and-half: Using half-and-half in your recipe gives you the best tasting/creamiest quiche. You can absolutely substitute for regular or non-dairy milk. For non-dairy milk, I like using oat milk because it is the creamiest option. The thinner your milk is, the less richness the quiche has.
• Salt/Pepper
• Bacon: Can be substituted for other meat or left out!
• Cheese: I used cheddar, but feel free to use any cheese that you love!

How to make mini quiche:

1. Cook bacon (or other fillings): Cook your bacon until crisp and then crumble to use as a filling later.
2. Make egg filling: Whisk eggs, milk, salt, and pepper together until combined.
3. Cut pie crusts: Roll your defrosted store-bought pie crust a little thinner to start. Using a 2.5-inch cookie scoop or a ⅓ cup measuring cup, cut your pie crust into small rounds. Use the scraps and re-roll until all the pie dough is used. 1 pie-crust should give you 24 circles!
4. Fill muffin tin with the crust: Press pie crust into the bottom and sides of your greased mini muffin tins.
5. Fill each one with egg filling: Pour egg mixture into the dough, using about 1 tablespoon of egg for each one.
6. Add in your toppings: Instead of adding your cheese/bacon to the egg mixture, sprinkle them into the muffin tins after you've already poured in the egg. This will make sure your toppings are even in every quiche!
7. Bake: at 375 for about 20-23 minutes, until the middle of the eggs are set and the crust is golden brown around the edges.

Can I add in other fillings?

Absolutely! You need about ¾ cup of fillings total, so if you aren't into bacon or cheddar cheese, you can swap those out for others.

Some other fillings ideas: sausage, ham, spinach, scallions, bell peppers, onions, mushrooms, feta, goat cheese, and many more!

Just remember that most add-ins should be pre-cooked before adding them into your quiche.

Can I make these without crust?

Yes! Crustless quiche is super easy to make as well.

Skip the crust and add your egg mixture right to a greased muffin tin. Sprinkle in your toppings/cheese and bake for about 15-17 minutes, until the eggs are set.

Other recipes to try!

• Easy Broccoli and Bacon Quiche
• Brioche French Toast
• Breakfast Burrito

📖 Recipe