Mini quiches are the ultimate bite-sized, make-ahead breakfast or appetizer! These savory, flaky, and creamy mini quiches are baked in a buttery crust and filled with your choice of delicious ingredients.
In this recipe, you’ll learn how to make a basic mini quiche base and then customize them with three irresistible flavor variations:
1️⃣ Classic Ham & Cheese – A timeless favorite with gooey cheese and savory ham.
2️⃣ Spinach & Feta – A vegetarian option bursting with Mediterranean flavors.
3️⃣ Mushroom & Bacon – A smoky, umami-packed combination!
These mini quiches are perfect for brunch, meal prep, party appetizers, or on-the-go breakfasts. They are freezer-friendly, easy to make, and completely customizable!
Why You’ll Love These Mini Quiches
✔️ Easy to Make – No special skills required!
✔️ Perfect for Meal Prep – Make ahead and store in the fridge or freezer.
✔️ Customizable – Mix and match fillings to suit any taste!
✔️ No Special Pan Needed – You can use a muffin tin or a mini tart pan.
✔️ Great for Brunch & Parties – A crowd-pleasing finger food that everyone will love!
Ingredients (Makes 12 Mini Quiches)
For the Crust:
- 1 store-bought pie crust (or homemade)
- Flour, for dusting
For the Quiche Base (Egg Mixture):
- 4 large eggs
- 120ml (½ cup) heavy cream
- 60ml (¼ cup) whole milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg (optional, but adds a great depth of flavor!)
Flavor Variations:
???? 1. Classic Ham & Cheese
- 50g (½ cup) shredded cheddar cheese
- 50g (¼ cup) diced cooked ham
- 1 tbsp chopped green onions
???? 2. Spinach & Feta (Vegetarian)
- 40g (¼ cup) crumbled feta cheese
- ½ cup fresh spinach, chopped
- 1 tbsp finely chopped onion
???? 3. Mushroom & Bacon
- 50g (¼ cup) cooked bacon, crumbled
- 50g (½ cup) sautéed mushrooms
- 1 tbsp grated Parmesan cheese
How to Make Mini Quiches
Step 1: Prepare the Crust
- Preheat your oven to 190°C (375°F).
- Roll out the pie crust on a lightly floured surface and cut out 12 rounds using a cookie cutter or a glass (about 7cm/2.5 inches wide).
- Press each dough circle into the cups of a greased muffin tin. Prick the bottom with a fork.
- Pre-bake the crusts for 5 minutes to prevent sogginess. Remove from oven and let cool slightly.
Step 2: Make the Egg Mixture
- In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
Step 3: Assemble the Mini Quiches
- Divide the chosen fillings evenly among the 12 pre-baked crusts.
- Pour the egg mixture over the fillings, filling each cup ¾ full.
Step 4: Bake & Serve
- Bake at 190°C (375°F) for 18-22 minutes, or until the quiches are set and slightly golden.
- Let cool for 5 minutes, then carefully remove from the muffin tin.
- Serve warm or at room temperature!
Nutritional Information (Per Mini Quiche, Approximate Values)
- Calories: ~120-150 kcal
- Carbohydrates: 6g
- Protein: 5g
- Fat: 9g
Tips for Perfect Mini Quiches
✅ Pre-bake the crust – This prevents a soggy bottom.
✅ Use heavy cream – It makes the quiche extra creamy and rich.
✅ Don’t overfill – Leave some space for the eggs to expand.
✅ Make ahead & freeze – Perfect for meal prep or quick breakfasts.
✅ Let them cool slightly – This helps them set before serving.
How to Store & Reheat Mini Quiches
???? Refrigerator: Store in an airtight container for up to 4 days.
???? Reheating: Reheat in a 175°C (350°F) oven for 5-8 minutes, or microwave for 30-40 seconds.
❄️ Freezing: Freeze after baking. Wrap tightly and store for up to 2 months.
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