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Mini Quiche Recipe
Linda

Perfect Mini Quiche Recipe for Any Occasion

5 from 6 votes
These irresistible mini quiches are the perfect bite-sized delights for any occasion! This recipe guides you through creating flaky, golden crusts and creamy, flavorful fillings. Easy to make and endlessly customizable, these mini quiches are sure to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 mini quiches
Course: Appetizer, Breakfast, Snack
Cuisine: American, French-inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch pie crust (store-bought or homemade)
  • 3 large eggs
  • 0.5 cup milk or heavy cream
  • 1 cup shredded cheese Gruyere, cheddar, or your choice
  • 1 cup cooked fillings of your choice vegetables, meat, herbs
  • Salt and pepper to taste

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Parchment paper
  • Foil
  • Pie weights
  • Dried beans

Method
 

Step 1: Preparing the Crust
  1. Preheat oven to 375°F (190°C). Grease a muffin tin. Roll out pie crust and use a cookie cutter or the rim of a glass to cut out circles slightly larger than your muffin cups.
Step 2: Blind Baking the Crust
  1. Gently press the crust circles into the muffin cups, ensuring they fit snugly. Prick the bottom of each crust with a fork a few times. Line the crusts with parchment paper or foil and fill them with pie weights or dried beans. Bake for 10-12 minutes, or until the edges are lightly golden.
Step 3: The Star of the Show: The Filling
  1. In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined. Stir in the shredded cheese and your chosen cooked fillings.
Step 4: Assembling the Mini Quiche
  1. Carefully remove the parchment paper and weights from the pre-baked crusts. Pour the egg mixture into the crusts, dividing the filling evenly among the cups. If desired, add additional toppings like a sprinkle of cheese or fresh herbs.
Step 5: Baking to Perfection
  1. Bake for 15-20 minutes, or until the filling is set and lightly golden. Let the quiches cool in the muffin tin for a few minutes before serving.

Notes

Blind baking the crust is crucial for a crispy result.
Pre-cook fillings to avoid a soggy quiche.
Don’t overcrowd the filling; leave some space for expansion.
Get creative with the fillings! Try roasted vegetables, different cheeses, meats, or herbs.
For a tangy twist, add a splash of lemon juice to the filling.
Out of heavy cream? Half-and-half or even full-fat yogurt work well.
Let the quiches cool for a few minutes before serving to allow the filling to set.