Easy Mini Quiche Recipe in Muffin Tins

These easy mini quiches are crisp, golden, and perfectly bite-sized. Made in a mini muffin tin with ready-made pie crust, a simple egg custard, and your choice of savory fillings, they're an effortless appetizer for brunch, parties, holidays, and afternoon tea.

This post may contain affiliate links. Please read our disclosure policy.

This recipe makes three favorite varieties-spinach and Swiss, bacon and cheese, and broccoli cheddar-but the fillings are easy to customize with ingredients you already have on hand.

They're also wonderfully convenient. Bake them ahead, refrigerate or freeze, and reheat just before serving.

Ingredients for Mini Quiches

The exact ingredient measurements are in the recipe card at the bottom of this post, but here is what you'll need:

For the Crust and Egg Custard

• Ready-made refrigerated pie crust
• Large eggs
• Milk
• Salt

A refrigerated pie crust is an easy shortcut that gives each little quiche a crisp, flaky shell. Let the refrigerated pie crust stand at room temperature for a few minutes, or just until pliable but still cool.

For the Three Fillings

Spinach and Swiss

• Swiss cheese
• Frozen spinach
• Red pepper flakes, if desired

Bacon and Cheese

• Swiss cheese
• Cooked, crumbled bacon
• Red pepper flakes, if desired

Broccoli Cheddar

• Cheddar cheese
• Small broccoli florets
• Red pepper flakes, if desired

Be sure that any meat you add is fully cooked. Thaw frozen vegetables and remove as much moisture as possible; cook fresh vegetables first when needed. Chop all filling ingredients finely before adding them to the pastry shells.

Mini Quiche Filling Ideas

This recipe makes eight mini quiches of each flavor, giving you three varieties in one 24-quiche batch.

The spinach and Swiss quiches are mild and classic, the bacon and cheese are always popular, and the broccoli cheddar quiches are colorful and savory.

You can also create your own combinations using small amounts of cooked and finely chopped ingredients. Delicious possibilities include:

• Ham and cheddar
• Mushroom and Swiss
• Asparagus and goat cheese
• Caramelized onion and Gruyère
• Tomato, spinach, and feta
• Roasted red pepper and mozzarella

Keep the fillings petite and use a light hand. Adding too much filling leaves less room for the egg custard and can cause the quiches to overflow.

How to Make Mini Quiches in a Muffin Tin

These little quiches are surprisingly simple to assemble.

1. Prepare the Muffin Tin

Preheat the oven to 375°F and generously coat 24 mini muffin cups with nonstick cooking spray.

2. Cut the Pastry

Unroll the refrigerated pie crusts and smooth any creases. Using a floured 2½-inch biscuit or round cookie cutter, cut 24 pastry circles, gently rerolling the scraps as needed.

Gently press one circle into the bottom and up the sides of each mini muffin cup.

3. Add the Fillings

Divide the cheese and other filling ingredients among the pastry-lined cups. If making all three varieties, fill eight cups with each combination.

4. Make the Egg Custard

Whisk the eggs, milk, and salt together in a measuring cup with a pour spout. This makes it easier to fill the small pastry shells without spilling.

Pour the egg mixture over the fillings, leaving about a ¼-inch margin at the top of each pastry crust.

5. Bake

Bake for 20 to 25 minutes, or until the egg centers are set and the pastry is lightly golden.

Let the mini quiches cool in the pan for a few minutes before carefully lifting them from the cups.

Serving Mini Quiches

Mini quiches are delicious served slightly warm or at room temperature, making them especially convenient for entertaining.

Serve them as part of:

• A brunch buffet
• An afternoon tea menu
• A baby or bridal shower
• A holiday appetizer platter
• A picnic or garden party
• A game-day snack table

For afternoon tea, arrange them on a serving platter or tiered stand with tea sandwiches, savory selections, scones, and tea party desserts.

Making Mini Quiches Ahead

You can bake these mini quiches a day before serving. Let them cool completely, cover, and refrigerate.

Reheat them briefly in the oven until warmed through. An oven or toaster oven will help restore the crisp texture of the pastry better than a microwave.

How to Freeze Mini Quiches

Let the baked quiches cool completely. Place them in a single layer on a baking sheet and freeze for about one hour, or until firm.

Transfer the frozen quiches to an airtight freezer container or freezer bag. When ready to serve, reheat them from frozen until the centers are hot and the pastry is crisp.

Recipe FAQs

More Quiche Recipes You May Enjoy

For another easy muffin-tin breakfast, try my mini frittatas or these muffin tin quiche with spinach and tomato.

When you're serving brunch or a light lunch, a full-size Make Ahead Quiche with Bacon and Spinach is another convenient option. You may also enjoy my Crustless Mushroom and Zucchini Quiche or classic reader favorite Bacon Spinach Quiche.