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.
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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.
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.
More Make-Ahead Breakfast Recipes Like This
- See all my Make-Ahead Breakfast Recipes
- Instant Pot Egg Bites
- How to Bake Bacon in the Oven
- Eggnog Bread Pudding
- Gluten-Free Quiche
- Easy Make-Ahead Scrambled Eggs
- Bacon and Egg Rolls
- Peanut Butter Brownie Overnight Oats
- Air Fryer Bacon
- Overnight Cinnamon Rolls
- Dairy-Free Frittata
- How to Freeze Scrambled Eggs
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
- spinach, kale, other greens
- mushrooms {sauteed before adding}
- grape tomatoes
- canned artichoke hearts {chopped and drained}
- chopped ham, turkey, bacon, sausage {cooked before adding}
Instructions
- 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.
Notes
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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!