Mini quiche with homemade pie crust, are small in stature, yet rich in flavor. They are perfect for brunch, a bridal shower, or a holiday breakfast.
These easy, bite-sized morsels are so yummy, cheesy, and filled with hearty, whole-food ingredients. They are perfect for using up eggs during the warmer months, and can be customized with different mix-ins depending on what you have on hand.
Serve these little bites for brunch with fruit, a fresh garden salad and lemon vinaigrette dressing, or homemade tomato soup. They also pair wonderfully with sourdough blueberry muffins or sourdough cinnamon rolls for a sweet and savory breakfast.
No matter how you choose to enjoy them, this will be a recipe you will make again and again!
Why You Will Love This Recipe
Customizable – Add your favorite ingredients to the egg filling for a combination you love. The options are endless, and can give you a fresh, new flavor every time you make these quiches.
Quick – This easy recipe cooks up much quicker than your standard full size quiche, which takes quite a long time to bake.
Bite sized – These bite-sized, pre-portioned pies are perfect for family gatherings or serving to a crowd. They are also great for weekly meal prep or for freezing for later.
Ingredients
Pie crust – My all butter pie crust is the perfect companion to this recipe. However, If you are pressed for time, you could use a store-bought pie crust. You could also make these with my einkorn pie crust or sourdough pie crust.
White cheddar cheese – I recommended buying block cheese and shredding it yourself. Not only does this save money, but also pre-shredded cheese generally has a lot of added ingredients to prevent it from caking.
Quiche Variations
I chose to make these mini quiches with sautéed broccoli and onions, but you can use an endless variety of toppings to customize your quiche with your favorite flavors. Start by picking your favorite cheese and combination of veggies, and add in some meat for extra protein if you would like!
Cheese – Parmesan cheese, Farmer’s cheese, Monterey jack, pepper jack cheese, mozzarella, feta, or gruyere.
Greens – Swiss chard, fresh spinach, and kale all work amazing in this recipe.
Veggies– Mushrooms, roasted potatoes, caramelized onions, fresh herbs (dill, parsley, chives, etc.), roasted red pepper, green onions, or chopped cherry tomatoes.
Meats – Sausage, bacon, or ham.
The sky is the limit with this recipe, so get creative with your combinations!
How to Make Mini Quiche
Step 1: Make a batch of all butter pie crust. Cover and store in the fridge while you make your filling.
Prepare and cook your desired add-ins if needed. Preheat the oven to 375 degrees Fahrenheit.
Step 2: To a large bowl, add eggs, cream, milk, salt, and shredded cheese. Whisk together until a smooth custard forms.
Step 3: Add your mix-ins, and stir well.
Step 4: Grease each muffin tin with a neutral oil like coconut oil or avocado oil. You could also line them with a cupcake liner if desired.
Step 5: Roll out dough on a lightly floured surface until about 1/4 inch thick. Use a biscuit cutter or mason jar to cut out each quiche crust.
Place each cut out dough on a floured surface and roll out slightly larger until it is about 1/8 inch in thickness.
Step 6: Place each pie crust into the greased muffin tin, pressing down to make sure it is in the bottom well.
Step 7: Pour a little bit of egg mixture into each one, reaching about 3/4 full. This will help prevent spillover during baking, which can result from over filled tins.
Step 8: Bake in the oven for 20-25 minutes. The crust should start to turn golden around the edges when done.
Allow to cool for a few minutes before serving.
Tips
- If you are wanting to add fillings that need to be pre- cooked like crispy potatoes, caramelized onion, or roasted peppers, I would suggest starting them before starting anything else. You can start forming the pie crust while your toppings are cooking.
- This is truly just a base recipe, and you can add all your favorite quiche toppings to make it your own.
- Make the pie dough the night before to make this recipe easier to assemble the next day.
Recipe FAQs
You can totally make this a crustless quiche by just skipping the crust. I would suggest adding something hearty, like cooked, diced potatoes, to make your crustless mini quiche a little more filling.
Let your mini quiches cool to room temperature and then store in an airtight container in the fridge for up to 3-4 days. These also freeze great for up to 2 months in the freezer. To reheat, simply pop them in a 350 degree Fahrenheit oven for 8-10 minutes from the fridge, or 10-15 minutes from frozen.
Yes! Simply swap out the pie crust for a gluten free crust, and you will have a gluten free mini quiche.
More Breakfast Recipes from the Farmhouse
- Whole Wheat Blueberry Muffins with Freshly Milled Flour
- Sourdough Chocolate Chip Scones Recipe
- Sourdough Orange Cinnamon Rolls
- Savory Sweet Potato Hash
- Different Ways to Make Eggs – Easy Recipes
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy Mini Quiche Recipe
Ingredients
- 1 all butter pie crust
- 4 large eggs
- 1/2 cup heavy cream , 35%
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 cup white cheddar cheese
- 1/2 cup add ins of choice, I used stir-fried broccoli and onions, see above post for more combinations, optional
Instructions
- Prepare and cook your desired add-ins if needed.
- Preheat the oven to 375 degrees Fahrenheit.
- Make a batch of all butter pie crust. Cover and store in the fridge while you make your filling.
- To a large bowl, add eggs, cream, milk, salt, and shredded cheese.
- Whisk together until a smooth custard forms.
- Add your mix-ins, and stir well.
- Grease each muffin tin with a neutral oil like coconut oil or avocado oil. You could also line them with a cupcake liner if desired.
- Roll out dough on a lightly floured surface until about 1/4 inch thick.
- Use a biscuit cutter or mason jar to cut out each quiche crust.
- Place each cut out dough on a floured surface and roll out slightly larger until it is about 1/8 inch in thickness.
- Place each pie crust into the greased muffin tin, pressing down to make sure it is in the bottom well.
- Pour a little bit of egg mixture into each one, reaching about 3/4 full. This will help prevent spillover during baking, which can result from over filled tins.
- Bake in the oven for 20-25 minutes. The crust should start to turn golden around the edges when done.
- Allow to cool for a few minutes before serving.
Notes
- If you are wanting to add fillings that need to be pre-cooked like crispy potatoes, caramelized onion, or roasted peppers, I would suggest starting them before starting anything else. You can start forming the pie crust while your toppings are cooking.
- This is truly just a base recipe, and you can add all your favorite quiche toppings to make it your own.
- Make the pie dough the night before to make this recipe easier to assemble the next day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can quiche be frozen?
Yes
Hi Lisa! Have you ever frozen these/do you think they would freeze well? I’d love to prep a batch or two for postpartum!
I have not, but they should freeze perfectly fine. I would reheat them in the oven though.
Hello, sounds awesome, could you make this as a whole quiche?
Of course! Pending the size of your dish, you’ll just want to make sure you have enough dough for your crust. Here is my full Einkorn pie crust recipe: https://www.farmhouseonboone.com/the-best-einkorn-pie-crust You can also use whatever pie crust you like!
Where do you get einkorn? I have children with wheat allergies (mild) and it was suggested to get einkorn but they don’t sell it locally.
I buy mine from Jovial Foods. I buy it directly from their website because the price is marked up a lot on Amazon. Whole Foods also carries Jovial if you have one nearby.
Hi Heather, I usually buy a the jovial 10 lb bag from Vitacost.com and the price is really good and they even over discounts. Hope this helps! Cindy
Maybe check Azure Standard? They tend to have great quality organic grains, etc.
I’m obsessed with sourdough. Could I sub the einkorn flour for sourdough starter?
You could substitute the einkorn crust for this sourdough pie crust recipe: https://www.farmhouseonboone.com/sourdough-pie-crust