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Easy Mini Quiche Recipe in Muffin Tins

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This muffin tin recipe for Homemade Mini Quiche is so incredibly easy to make, you’ll find yourself skipping the freezer section of your market! Made with a ready-made pie crust, an eggy middle and the option to customize your fillings, you must make this Mini Quiche recipe for your next summer party, picnic or afternoon tea!

Closeup view of 3 mini quiche on a plate with grapes

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Delicious party food, teatime snack (or coffee break too), this Mini Quiche recipe shows you how simple it is to make 3 different mini quiche varieties in one mini muffin tin.

Plus, they are super easy to make ahead and freeze. Simply reheat when you’re ready to serve.

These petite quiches can be dressed up and fancy for afternoon tea, or a casual appetizer for gatherings from the holidays to game nights or even outdoor entertaining.

Tiny, bite-sized, delicious quiche made super simple and easy.

Side view of 3 mini quiche with a teacup and teapot

How do you make Mini Quiche?

Tiny bite-size quiches are absolutely simple to make. Here is how:

  1. CUT CIRCLES: Cut ready-made pie crusts into circles using a biscuit cutter.
  2. PRESS INTO MUFFIN TIN: Press the circles into the bottom of a mini muffin tin.
  3. ADD TOPPINGS: Add your favorite toppings (I’ve chosen our 3 favorite varieties below).
  4. POUR IN EGG CUSTARD: Pour in a simple egg custard to fill the muffin cup.
  5. BAKE: Bake until cooked through and golden brown.
Party style Mini Quiche on a wood serving board

Frequently Asked Questions

Can You Make Mini Crustless Quiches?

Absolutely. Crustless Mini Quiche is delicious. You might want to check out my Muffin Tin Quiche with Spinach, Tomato and Bacon for an easy crustless quiche baked in a standard size muffin tin.

How do you freeze these mini quiches?

I love to have different varieties of mini quiche in my freezer for quick snacks. Bake the mini quiche and let them cool completely. Transfer to the freezer and flash freeze, until hard, for about 1 hour. Then place them in an airtight freezer container for up to 3 to 4 months. To reheat, pop them in a mini muffin tin and bake at 400 degrees F for 5 to 10 minutes, or until heated through.

3 varieties of unbaked Mini Quiche in mini muffin tin

Mini Quiche Filling Ideas

These three varieties of Mini Quiche are always the most popular at parties.

  • Spinach Mini Quiche
  • Bacon and Cheese Mini Quiche
  • Broccoli Cheddar Mini Quiche

But, you can get creative and make your favorite combinations – just make sure all your ingredients are cooked before you add them so you don’t end up with soggy quiche!

Top view Mini Quiche for tea

More Quiche Recipes You May Enjoy

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Closeup view of 3 mini quiche on a plate with grapes

Easy Mini Quiche Recipe

Yield: 24 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Homemade Mini Quiche is so incredibly easy to make, you'll find yourself skipping the freezer section of your market. Delicious party food, teatime snack (or coffee break too), this recipe shows you how simple it is to make 3 different mini quiche varieties in one mini muffin tin.

Ingredients

  • 1 package ready-made pie crust (two 9-inch rounds)
  • 2 eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt

Mini Spinach Quiche

  • 2 ounces grated Swiss cheese
  • 3 ounces frozen spinach, thawed and squeezed
  • pinch red pepper flakes

Mini Bacon and Cheese Quiche

  • 2 ounces grated Swiss cheese
  • 2 slices cooked bacon, crumbled
  • pinch of red pepper flakes

Broccoli Cheddar Quiche

  • 1/3 cup small frozen broccoli florets
  • 2 ounces shredded Cheddar cheese
  • pinch of red pepper flakes

Instructions

  1. Bring the ready-made pie crusts to room temperature then preheat the oven to 375 degrees F. Spray 24 mini muffin cups with nonstick cooking spray. Set aside.
  2. Unfold pie crusts and smooth the edges. Cut 24 circles using a 2 ½ inch floured biscuit cutter. Press a pastry round into the bottom and up the sides of each mini muffin cup.
  3. In a glass measure with a pour spout, whisk together the eggs, milk, and salt until fully combined.
  4. MINI SPINACH QUICHE: Add frozen spinach leaves to a fine-mesh sieve and run under hot water until thawed. Squeeze as much moisture as possible from the spinach. Into the bottom of 8 mini muffin cups, distribute evenly the shredded Swiss cheese. Top with an equal amount of spinach and a pinch of red pepper flakes.
  5. MINI BACON AND CHEESE QUICHE: Divide the Swiss cheese evenly among 8 mini muffin cups. Top with crumbled cooked bacon and a pinch of red pepper flakes.
  6. MINI BROCCOLI CHEDDAR QUICHE: Evenly divide shredded Cheddar cheese among the remaining 8 mini muffin cups. Top with tiny frozen broccoli florets and a pinch of red pepper flakes.
  7. EGG CUSTARD: Pour the egg custard into each of the 24 mini muffin cups leaving a 1/4-inch margin at the top of the crust.
  8. BAKE THE MINI QUICHES: Bake the mini quiches for 20 to 25 minutes, or until golden brown and cooked through. Let cool slightly before serving.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 75Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 100mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 3g

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2 Comments

    1. Hi Laura! In the instructions in step 2, I use the term “pastry round” to refer to the circle of pastry I cut out from the larger crust.

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