Mini Quiche Appetizers {Muffin Tin Quiche}
Perfect for make-ahead breakfasts or hors d’oeuvres, Mini Quiche Appetizers are always a hit! Easy to make and freeze, bake these delicious mini muffin tin quiche and store them in your freezer for months.
They say real men don’t eat quiche, so if that is an issue in your house, you may wish to market quiche as “egg pie” like my sister is forced to do. With that, mini quiche becomes “little egg pies”.
Mini quiches are one of my favorite make-ahead breakfasts. They are easy to reheat and retain their shape and flavor. My kids love them and any kid who can use a microwave can heat up their own meal. Self-sufficient kids are a huge plus in my book.
These muffin tin quiche also freeze like a total dream and are the perfect appetizer to make before your next party, pot luck, or shower. Baby or bridal shower. Not actually the next time you take a shower.
But hey, you could do that too!
Can You Freeze Mini Quiche Appetizers?
Heck yes! Make and bake the recipe as noted below. Remove from pan to cool. Once fully cooled, you can place the muffin tin quiches on a rimmed baking sheet lined with parchment or waxed paper. Allow them to fully freeze (about 3-4 hours) and then transfer them to a freezer-proof container.
They will keep in the freezer for up to three months. They’re good in the fridge for up to three days.
How Do You Reheat Mini Quiche?
From the fridge: Bake at 375 degrees for 5 minutes. I use my toaster/convection oven for this rather than preheat my janky AF oven for just a few minutes. You can also microwave for 30 seconds.
From the freezer: Bake at 375 for 7-10 minutes or microwave in 30-second intervals until fully reheated (about 90 seconds in all).
If you’re serving them for a crowd as an hors d’oeuvre, I have found these quiches are delightful at room temperature.
What Ingredients Are in Mini Quiche Appetizers?
- Eggs. Surely you’re not shocked.
- Half-and-half * (see note below)
- Dill and sea salt
- Pie crust (this one is my all-time favorite. I use 100% butter instead of the shortening)
- Flour – just a little bit to create the creamiest custardy quiche ever.
- Toppings – use whatever you’d like! Cheese, veggies, meat, artichoke hearts, tomatoes, etc. Any “wet” veggies like mushrooms, onions, or zucchini work best if they’re sauteed before adding to the mixture. If you use frozen veggies, they must be thawed, drained, and chopped before being added. Meat must be precooked.
*A quick note about half-and-half. I have learned over the years that this is not a global product. Half-and-half is something you can buy in the US that is half cream and half whole milk. I believe in the UK it is called “half cream”. If you can’t find it, use whole milk or 2% instead.
Do you Bake the Crust Before Adding the Eggs and Toppings?
Nope! The crust will be unbaked when all the ingredients are added. Easy peasy.
Do You “Dock” the Crust Before Baking Mini Quiche Appetizers?
Docking crust means poking it with holes to keep it from rising up during the baking process. And guess what? You don’t have to do that with this recipe! That is one of the things that make these mini quiches so great. No extra steps. Just put it all in the oven and bake!
What Size Muffin Tin Do I Need For Mini Quiche?
This recipe makes 48 mini quiches using a regular-sized muffin tin. It will make ~65 quiches if using a mini muffin tin. The baking time will remain the same for mini or regular-sized muffin tins.
For regular muffin tins, I used a glass that was 3.5 inches wide. For mini muffin tins, use a biscuit cutter or glass that is 2.5 inches wide.
What to Serve With Mini Quiche Appetizers
If you’re serving these at a party, a simple salad and some fruit work well. For breakfast or dinner, my kiddos also like them paired with Whole30 Breakfast Sausage. And a smoothie. Because they always want smoothies.
Can I Make Muffin Tin Quiche Gluten-Free?
I have not tested these with a gluten-free crust. If you have a favorite pie crust recipe you love, give it a shot. You can leave the all-purpose flour out of the egg mixture. You’ll likely need to cook the quiche for an extra 1-2 minutes to ensure firm eggs.
You may want to check out my Instant Pot Sous Vide Egg Bites Recipe (oven baking instructions are included in the post) to make “crustless” quiche bites.
This Whole30 + Paleo Frittata would also be a great gluten-free alternative. And e’rbody loves this Whole Quiche with a hash brown crust which is Whole30 compliant, gluten-free, and dairy-free!
Can These Be Dairy-Free?
Yep! Use your favorite dairy-free pie crust, leave the cheese out, and use your favorite creamy non-dairy milk. I would use a mixture of 2 cups of original flavor Nut Pods and then your preferred plant-based milk.
You could also use 2 cups of full-fat coconut milk and 1.5 cups of another non-dairy milk.
Is It Ok To Use Store-Bought Pie Crust? Puff Pastry? Phyllo Cups?
Yes to the store-bought pie crust, no to puff pastry, and maybe to the phyllo cups. I have not tested it with phyllo cups.
Here’s How to Make Mini Quiche Appetizers
*Detailed and printable recipe card is available at the bottom of this post.
Roll dough to 1/8 of an inch. That is thin enough to work with and thick enough to hold all the stuff inside. TWSS. Punch out circles in the crust.
Place dough into a well-greased muffin tin.
Add your mix-ins (cheese, cooked meat, veggies, etc.).
In a large bowl (this one is one of my all-time favorite kitchen tools), combine half-and-half, eggs, dill, and flour and whisk really well. Due to sheer laziness, I always use my immersion blender to make sure it is really mixed.
Add ~ 1/4 cup of egg mixture to each mini quiche cup. Bake. If you like cheese on top, I add it after 15 minutes in the oven.
Allow the finished quiche to cool for 10 minutes in the tins. Use a knife to gently loosen the edges of the crust in the muffin tin. Remove and place on a baking/cooling rack to cool completely before storing.
And yes, these are the same muffin tins! It was a crazy windy and bright sunny day when I shot these photos. Every 30 seconds the light was different!
More Make-Ahead Breakfast Recipes Like This
- How to Bake Bacon in the Oven
- Easy Make Ahead Scrambled Eggs
- Peanut Butter Brownie Overnight Oats
- Overnight Cinnamon Rolls {Make Ahead Cinnamon Rolls}
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
Perfect for make-ahead breakfasts or hors d'oeuvres, Mini Quiche Appetizers are always a hit! Delicious freezer-friendly muffin tin quiche.
- 2 batches of your favorite pie crust enough for 2 9-inche pies with a top and bottom crust
- 10 eggs
- 3.5 cups half-and-half
- 1 tsp good quality sea salt
- 1/2 tsp dried dill
- 4 tbsp all-purpose flour
- Cheese
- Spinach, kale, other greens
- Mushrooms sauteed before adding
- Grape tomatoes
- Artichoke hearts chopped and drained
- Chopped ham, turkey, bacon, sausage cooked before adding
Preheat oven to 350 degrees F.
Roll dough to 1/8 of an inch. Using a biscuit cutter or drinking glass dipped in flour, punch out circles in the pie crust. Reroll the scraps and repeat until all dough has been used.
Place dough into a very well-greased muffin tin.
Add your mix-ins (cheese, cooked meat, veggies, etc.).
- Whisk your eggs, flour, dill, sea salt, and half-and-half together. I often use an immersion blender to make sure it is thoroughly combined.
Add ~ 1/4 cup of egg mixture to each mini quiche cup. Bake. If you like cheese on top, add it after 15 minutes in the oven.
Bake for 25 minutes or until the middle of the quiche is firm.
Allow the finished quiche to cool for 10 minutes in the tins. Use a knife to gently loosen the edges of the crust in the muffin tin. Remove and place on a baking/cooling rack to cool completely before storing.
The baking time will remain the same for mini or regular-sized muffin tins.
To freeze: Make and bake the recipe as noted below. Remove from pan to cool. Once fully cooled, you can place the muffin tin quiches on a rimmed baking sheet lined with parchment or waxed paper. Allow them to fully freeze (about 3-4 hours) and then transfer them to a freezer-proof container.
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Made several flavors from one batch. They turned out great and are in the freezer for new-baby prep. I made a couple edits – skipped the dill (I like dill, but didn’t want the flavor in all the varieties I made) and added some pepper instead. I also bumped the oven temperature up to 375* to get the crust a bit more brown. Thanks for a great recipe!
So glad they worked out Lindsay! When you say pepper…do you mean like black pepper or peppers?
What is the baby countdown at this point?
This is a fantastic recipe!