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Closeup view of 3 mini quiche on a plate with grapes
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Easy Mini Quiche Recipe

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 24 servings
Calories: 75kcal
Author: Stephanie Wilson

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

  • 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.
  • 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.
  • In a glass measure with a pour spout, whisk together the eggs, milk, and salt until fully combined.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1g | Calories: 75kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 100mg | Sugar: 1g