Mini Quiche Recipe

5 from 3 votes

Mini Quiches are not only cute, but delicious, too! Use this easy base recipe to customize these quiches with your favorite toppings.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: mini quiches

Preheat oven to 400°F. Spray a 24-count mini muffin tin with nonstick spray. Set aside.
Cut out circles from the pie crust that will fit into the tins (I used a 2-inch cookie cutter) and place one circle into each muffin cup. Poke the bottom of each crust with a fork twice.
2 refrigerated pie crusts
In a large bowl, whisk the eggs, milk, salt, and pepper together.
5 large eggs, ½ cup whole milk, 1 teaspoon Kosher salt, ½ teaspoon ground black pepper
Pour into the tins until each is full and top with add-ins, if using.
Add-ins of choice
Bake for 15-18 minutes, until the tops begin to turn golden brown.
Serve warm and enjoy.

Storage: Store mini quiches in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Cheddar and Chive: For cheddar cheese and chive quiches, top each quiche with a pinch (about 1 teaspoon) of grated cheddar cheese before baking and with a slice of chive or green onion before serving.
Bacon and Onion: For bacon and onion quiches, top each quiche with a pinch (about ½ teaspoon each) of minced onion and bacon bits. As long as the onion is minced very finely, there is no need to cook it before adding it to the quiches.
Note: Nutritional values don't include add-ins.