There’s something irresistibly charming about mini quiches. These bite-sized savory treats combine a buttery, flaky crust with a creamy egg filling that can be customized with your favorite ingredients. Perfect for brunches, appetizers, or a light lunch, these mini quiches are as versatile as they are delicious.
I’ve been making these little beauties for years, and they never fail to impress guests while being surprisingly simple to prepare. The individual portions make serving a breeze, and they’re just as delightful warm from the oven as they are at room temperature.
Why You’ll Love This
- Perfect portion control with individual servings that are great for entertaining
- Make-ahead friendly – prepare the night before and bake when needed
- Customizable with whatever fillings you have on hand
- Kid-friendly and great for picky eaters
- Freezes beautifully for quick future meals
Ingredients
- 7 large eggs
- 1 1/2 cups heavy cream
- 1 1/2 cups chopped cooked ham
- 1 1/4 cups shredded medium cheddar cheese
- 1/2 cup chopped green onions
- 3 Tbsp chopped fresh parsley
- Salt and black pepper
- 2 refrigerated pie crusts, store-bought (14 oz)
Instructions
- Preheat oven to 375 degrees.
- In a large mixing bowl whisk together eggs and cream until well blended.
- Stir in ham, cheddar cheese, green onions, parsley and season with salt and pepper to taste (I use about 1/2 tsp of each).
- Roll each crust out and cut into 3 7/8 to 4-inch circles. Press scraps together and roll into a square about 8 by 8 and cut four more circles.
- Press circle cut outs into 18 wells of muffin tins, crusts should come nearly to the tops.
- Scoop egg mixture into crusts filling nearly full.
- Bake in preheated oven until eggs are just set in center, about 23 to 26 minutes.
- Let cool on a wire rack 5 to 10 minutes then remove and serve.
Tips & Variations
- For a vegetarian version, replace the ham with sautéed mushrooms or extra vegetables.
- Add herbs like fresh chives, thyme, or parsley for extra flavor.
- Try different cheese combinations – feta and spinach make a delicious Greek-inspired version.
- Use a fork to prick the bottom of each crust before filling to prevent bubbling.
- For a crustless option, simply grease the muffin tin well and pour the filling directly in.
- Make mini quiches in a mini muffin tin for bite-sized appetizers, reducing the cooking time to 12-15 minutes.
Serving Suggestions
These mini quiches pair beautifully with a simple green salad dressed with a light vinaigrette for a complete meal. For brunch, serve alongside fresh fruit and crispy bacon or breakfast sausage.
If serving as appetizers, a dollop of crème fraîche or a sprinkle of fresh herbs on top adds an elegant touch. They’re also perfect for picnics or potlucks alongside other finger foods.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, place cooled quiches on a baking sheet until frozen solid, then transfer to a freezer bag for up to 2 months.
- Reheat frozen quiches in a 350°F oven for about 10 minutes or until heated through.
- The quiches are done when they’re puffed up slightly and a knife inserted in the center comes out clean.
FAQs
Can I make these ahead of time?
Yes! You can prepare the crusts and filling up to a day ahead, store separately in the refrigerator, and assemble just before baking.
Can I use homemade pie crust instead of store-bought?
Absolutely! Your favorite homemade pie crust recipe works perfectly for these mini quiches.
How do I prevent the quiche from getting soggy?
Pre-baking (blind baking) the crusts for about 5 minutes before adding the filling helps create a barrier that prevents sogginess.
Can I make these without dairy?
Yes, you can substitute the heavy cream with full-fat coconut milk and use dairy-free cheese for a dairy-free version.
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