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:
- Cook bacon (or other fillings): Cook your bacon until crisp and then crumble to use as a filling later.
- Make egg filling: Whisk eggs, milk, salt, and pepper together until combined.
- 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!
- Fill muffin tin with the crust: Press pie crust into the bottom and sides of your greased mini muffin tins.
- Fill each one with egg filling: Pour egg mixture into the dough, using about 1 TBSP of egg for each one.
- 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!
- 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!
Mini Quiche
The perfect mini quiche recipe to try at home! Store-bought crust with some eggs and fillings and you have these bite-sized cuties to share with others!
Ingredients
- 2 frozen pie crusts
- 6 large eggs
- 1 cup half-and-half
- ½ tsp salt
- ¼ tsp pepper
- ½ cup shredded cheddar cheese
- 6 slices bacon, cooked & crumbled
Instructions
- Cook bacon: on a fry pan over medium heat, cook bacon until crisp and then remove from pan on paper towel-lined plate. Crumbled when cooled down and set aside. If you aren't cooking bacon, but are using other fillings that need to be cooked, now is the time!
- Make the egg filling: In a large bowl, add eggs, milk, salt & pepper and whisk until completely combined. Cover and refrigerate until later.
- Preheat oven to 375°F. Grease two 24-count mini muffin pans with nonstick spray. If you only have 1 mini muffin pan, bake these in batches. Work with 1 pie dough first and while the other stays in the fridge for the next batch of quiche.
- Cut your pie crust: Take your defrosted but chilled pie dough out of the fridge and onto a floured surface or a piece of parchment paper. Using a rolling pin, roll the pie crust out just a little before you start cutting. Using a 2.5-inch cookie cutter OR a ⅓ cup measuring cup, cut your small circles out and place to the side. You will need to re-roll your pie dough scraps a few times in order to get 24 for each tin. Work quickly through this, as the longer it takes the warmer the dough gets. Your first crust should give you 24 circles. Repeat with your second crust (if you have two pans). If you feel like your pie crust is getting too warm, stick it back in the fridge to chill for a little.
- Place the dough rounds into the greased 24-count mini muffin pan/pans. Press the dough flat into the bottom of the tins and up the sides.
- Evenly pour the cold egg filling into each unbaked crust. I used 1 TBSP of egg per each cup to make sure they were even. Then top evenly with bacon, and finish with a sprinkle of cheese.
- Bake mini quiches until the center is just about set and edges are lightly browned, about 20-23 minutes. Allow them to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a butter knife or spoon to scoop them out. Serve warm or at room temperature.
Notes
- Mini quiche always make wonderful leftovers! Cover and stick in the fridge for up to 4 days!
- To freeze: cool baked mini quiches completely, and layer them in a freezer-friendly container with parchment paper in between layers. Freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 300°F for 15 minutes or until warmed. You can also microwave them.
- If using a 12-count standard muffin pan: Cut the pie dough into 3 or 3.5 inch circles (I use a 1 cup measuring cup for the standard muffin tin). Assemble the same and then bake for a little longer (about 26-29 minutes) until the centers are set and edges are lightly browned.
- Milk Options: Half-and-half gives you the best taste and creaminess in your quiches. If you would prefer, using milk (whole milk, lower-fat milk, or unflavored non-dairy milk) works as well. I like using oat milk for non-dairy options because it's creamy.
- Make this crustless: Spray your mini muffin tin with non-stick spray and pour eggs and fillings in directly. Bake for 15-17 minutes until set.
- Add other fillings: Don't like bacon and cheese? Sub these for ANYTHING else! You just need about ¾ cup of fillings so keep that in mind when you are swapping/adding ingredients.
Tried this recipe?Let us know how it was! Share on Instagram and tag @bake.andbacon
Kaelyn says
Mini quiches are a winter tradition for me. Between Christmas and New years my meal plan is
12 mini quiches for breakfast
10-12 mini quiches for lunch
6 mini quiches for a mid afternoon snack
8-10 mini quiches before bed
Kelly’s recipe is easy, delicious and LOOK HOW CUTE they are!
Kelly Hamilton says
Mini quiches are the best! So glad you love this recipe, Kaelyn!
Chris Ward says
Hey Kelly! So excited to try this!
This is so impressive, um like wow! (That was for Rach!)
bakeandbacon says
Hi Mrs. Ward!! Thanks so much, I hope you get a chance to try it! I've been trying to get Rachel to make a quiche now for the past few weeks!