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Perfect for make-ahead breakfasts or hors d’oeuvres, these Mini Quiche are always a hit! Easy to make and freeze, bake these delicious muffin tin quiche and store them in your freezer for months.
A freezer full of make-ahead quiche is perfect for fast breakfasts, dinners, or even a quick snack.
And even better, you can add whatever you want to the quiche, or mix and match to make everyone in the family happy.
If you’re looking for a larger version of this recipe, check out our Ham and Swiss Quiche. Want to use puff pastry? You’ll love our Puff Pastry Quiche.
Ingredients
This recipe uses:
- Pie crust – storebought or homemade will work
- Eggs
- Half-an-half (see notes about using cream or milk)
- Dried dillweed
- All-purpose flour
- The add-ins of your choosing: ham, bacon, veggies, cheese, etc.
How to Make Mini Quiche
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Start by spraying muffin tins with non-stick cooking spray. Be generous with the spray! Pro tip: to make transferring everything to the oven easier, place the muffin tins on baking sheets.
Next up, roll the pie crust out to 1/8 inch, and then use a floured biscuit cutter, metal measuring cup, or a drinking glass to punch out circles in the dough. Combine and reroll the scraps and repeat until all the dough has been used.
Place the dough circles into the muffin tins. Place your favorite add-ins in the bottom of each cup. You do not need to blind bake the crust.
In a medium mixing bowl (this one has a spout, which makes pouring easier), combine: eggs, half-an-half, dill, sea salt, and the flour. Whisk well, or use an immersion blender to make sure everything is well combined.
For normal-sized muffin pans, add about 1/4 cup of the egg mixture to each cup. For mini-muffin tins, start with 2-3 tsp of the egg mixture and adjust if needed.
Carefully place the muffin tins in the oven and bake until firm, ~25 minutes. If you’d like to add grated cheese on top of the quiche, sprinkle it on after 15 minutes in the oven.
Allow the mini quiche to cool in the muffin tins for 10 minutes, and then use a butter knife or offset spatula to carefully remove them. Pro tip: if you use a silicone muffin tin and did not include a crust, allow the quiche to fully cool before removing.
How to Store and Reheat
Storing Leftovers: Store cooled leftover mini quiche in an airtight container in the refrigerator for 2-3 days. To prevent condensation from ruining the crust, allow them to fully cool before you put the lid on.
Reheating Leftovers: You can reheat them in the air fryer at 350°F for 2-3 minutes. Alternatively, you can place the quiche on a baking sheet and heat them in a 350°F oven for about 10 minutes, or until warmed through. A quick 30-45 seconds in the microwave also works.
They can also be served cold or at room temperature for up to two hours.
Freezing Leftovers: 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 freeze fully (about 3-4 hours) and then transfer them to freezer-safe storage. They will keep in the freezer for up to six months. For more details, check out our post on How to Freeze Quiche.
Pro Tips/Recipe Notes
- 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.
- 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.
- Any meat you add must be precooked.
- You do not need to prebake the pie crust.
Mini Quiche Appetizers
Ingredients
- pie crust {enough for 2 9-inch pies with a top and bottom crust}
- 10 eggs
- 3.5 cups half-and-half
- 1 tsp sea salt
- 1/2 tsp dried dill
- 4 tbsp all-purpose flour
Add In Suggestions
- cheese {Swiss, cheddar, feta, mozzarella}
- spinach, kale, other greens {sauteed before adding}
- mushrooms {sauteed before adding}
- grape tomatoes {sliced}
- canned artichoke hearts {chopped and drained}
- chopped ham, turkey, bacon, sausage {cooked before adding}
Instructions
- Preheat oven to 350˚F degrees.
- Roll pie crust 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.pie crust
- Place dough into well-greased muffin tins.
- Add in mix-ins (cheese, cooked meat, veggies, etc.).
- Whisk eggs, flour, dill, sea salt, and half-and-half together. Pro tip: I often use an immersion blender to make sure it is thoroughly combined.10 eggs, 3.5 cups half-and-half, 1 tsp sea salt, 4 tbsp all-purpose flour, 1/2 tsp dried dill
- Add ~ 1/4 cup of egg mixture to each mini quiche cup for a regular-sized muffin tin or 2-3 tsp for mini muffin tins.
- Bake for 25 minutes or until the middle of the quiche is firm. If you want to add cheese on top, sprinkle it on the top of each quiche after baking for 15 minutes.
- 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.
Notes
- The baking time will remain the same for mini or regular-sized muffin tins.
- Half-and-half is a dairy product that can be found in the United States. It is made up of half heavy cream, and half whole milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A great recipe!
I made a small batch with 3 eggs and adapted the other ingredients, gave me 9 mini quiches, perfect for my silicon muffin tin. Did a crust-less version, and if you do so please follow Sarah’s advice on the other recipe she mentioned (egg bites) to let them cool COMPLETELY before getting them out of the tin. I of course tried to get 2 out before they were cool and couldn’t as they hadnt set yet, so I let everything cool down for one hour and it worked well after that. The 7 I hadn’t tried to pluck out of the tin came out perfectly.
For toppings I used veggies I’d just baked and cheese.
Thank you for a great recipe, Sarah!
Thank you for the reminder to allow everything to fully cool for the crustless version. I’m going to go add that tip into this post right now.
Glad you enjoyed these so much and thanks for taking the time to leave a review.
I’ve made these a few times in the mini size and they always get rave reviews. I’ve found that my ratios are different than listed but now that I’ve adjusted for it, they turn out perfect everytime. Thank you for a great addition to my recipe book!
So glad you’ve enjoyed them Heather!
When you mention the ratios, are you getting more or less with your pan?
I’m only getting 48 mini quiche with store bought pie dough but could always try rolling it thinner. Also, I only use half the mixture with adding a tablespoon to each crust.
I almost wonder if our muffin tins are different sizes!
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!
so good!
This looks so yummy and I never thought they would be this easy to make something with such a fancy name. Going on the list!
I’m from the UK and I haven’t heard of half cream. We have single cream and double cream. When I’ve made quiche in the past I’ve used half double cream and half milk. Seems to work.
Love these! I made them and posted on my blog atasteofalaska.blogspot.com. Perfect for my lunch.
So, I made these today for Father’s day. I’m totally lazy, I cut up mozzarella cheese sticks into my pie crusts for the cheese. My kids almost ate them too, so I’m calling it a win.
My fave quiche – er, egg-pie – filling is leftover grilled (marinated in Italian Dressing) chicken breast broccoli & cheddar cheese. Yummy! Looks like egg pie is on the menu this week!!
I love scrambled eggs, eat them almost every morning for breakfast, and will sometimes tolerate them with bacon or sausage and cheese mixed in. But there’s just something about quiche that makes my stomach turn! Maybe it’s because I’m not a morning person and eggs are the only thing I can stomach that early in the day? And they have to be in a pretty mild form to get them down.
Hmmmm, never heard of putting flour into quiche mix. My favoured filling goo is 1 egg to 1/2 to 3/4 pint milk, yoghurt or fromage frais. Yoghurt’s my favourite – a nice fresh tang to it! And the lower egg ratio tends to appease sworn quiche enemies ^_^
Regards Commrade x
I’ve played with egg-pies before… they turned out really good. I was using peperoni as base instead of dough (hello, low-carbing). I’d add hot dog pieces or more mini peperoni, cheese, and spinach. Yum! Mine did not look anywhere near as good as mine. You’d think mine came from Mars and yours from Venus from how different they were. But the taste was definitely there.
Good gravy, those look delicious. I’ve made mini-mini quiches in mini-muffin tins with broccoli and bacon, but these are definitely more breakfast-size, which I like. How did you reheat these? And did you use frozen artichokes or canned? I suppose it doesn’t matter – just curious.