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Easy Mini Quiche Appetizers

Perfect for make-ahead breakfasts or hors d’oeuvres, Mini Quiche Appetizers are always a hit! Easy to make and freeze, bake these delicious muffin tin quiche and store them in your freezer for months.

three mini quiche appetizers on a plate with tomatoes and herbs

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These muffin tin quiches are so simple to make, reheat like a dream, and are easy to personalize to your tastes and preferences. A freezer full of make-ahead quiche is perfect for fast breakfasts, dinners, or even a quick snack.

Can You Freeze Quiche?

Heck yes! A bag of these is a tasty part of our freezer essentials. 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. They’re good in the fridge for up to three days.

What Size Muffin Tin Do I Need?

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.

3 photos showing mini quiche appetizers being cooked

Pro Tips/Recipe Notes

  • 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.
  • The crust will be unbaked when all the ingredients are added. Easy peasy.
  • If you need a pie crust recommendation, I make an all-butter version of this one.

muffin tin quiche on a plate with tomatoes and parsley

More Make-Ahead Breakfast Recipes Like This

three mini quiche appetizers on a plate with tomatoes and herbs
Print Recipe
5 from 5 votes

Mini Quiche Appetizers

Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Muffin tin quiche are so simple to make and are always a hit!


Add In Suggestions

  • cheese
  • spinach, kale, other greens
  • mushrooms {sauteed before adding}
  • grape tomatoes
  • canned artichoke hearts {chopped and drained}
  • chopped ham, turkey, bacon, sausage {cooked before adding}


  • Preheat oven to 350 degrees F.
  • 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.
  • Place dough into well-greased muffin tins.
  • Add your mix-ins (cheese, cooked meat, veggies, etc.).
  • Whisk your 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.
  • 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 reheat:
From the fridge: Bake at 375 degrees for 5 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).
Nutrition Facts
Mini Quiche Appetizers
Amount Per Serving (1 quiche)
Calories 179 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 130mg43%
Sodium 266mg12%
Potassium 128mg4%
Carbohydrates 10g3%
Fiber 0g0%
Sugar 0g0%
Protein 6g12%
Vitamin A 360IU7%
Vitamin C 0.5mg1%
Calcium 78mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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17 comments on “Easy Mini Quiche Appetizers”

  1. so good!5 stars

  2. 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!

  3. 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.

  4. Love these! I made them and posted on my blog Perfect for my lunch.

  5. 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.

  6. 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!!

  7. Well, damn, and here I thought I was a conservative–but now I know I’m a Commie. Shades of the 1950’s!! 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. Do let me know where to turn in my pearls and I’ll see what I can do about keeping the pinkie down.

  8. 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

  9. 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.

  10. 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.