quick_meals

Mini Quiche (Bite-Sized, Big-Flavored, Everyone’s Favorite)

Pam 2026
Mini Quiche (Bite-Sized, Big-Flavored, Everyone’s Favorite)

Ingredients

For the Crust (Makes 12-14 mini quiches):

  • 1 ¼ cups (156g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • 4-5 tablespoons ice water

Or use 1 package refrigerated pie crust for a shortcut

For the Egg Custard:

  • 4 large eggs
  • 1 cup (240ml) half-and-half or whole milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg (optional, but classic)

For the Mix-Ins (Choose Your Adventure):

  • ½ cup cooked bacon, crumbled
  • ½ cup cooked ham, diced
  • ½ cup shredded cheese (Gruyère, cheddar, Swiss, or Parmesan)
  • ½ cup sautéed spinach or mushrooms
  • 2 tablespoons fresh chives or parsley, chopped

Let’s talk about the perfect party food. It’s bite-sized, so no plate or fork required. It’s elegant enough for a fancy brunch but simple enough for a casual gathering. It’s endlessly customizable, so everyone finds their favorite. And most importantly, it’s absolutely delicious.

Mini quiche checks every box. Flaky, buttery crusts hold a creamy, custardy, perfectly seasoned egg filling that you can load up with bacon, cheese, spinach, mushrooms, or anything your heart desires. They’re make-ahead friendly, freezer-friendly, and crowd-friendly. Basically, they’re the appetizer you’ll come back to again and again. Let’s make some mini magic.

1

Make the Crust Dough

In a medium bowl, whisk together the flour and salt. Add the cold butter cubes and cut in with a pastry blender or fingertips until the mixture resembles coarse meal with pea-sized butter pieces.

Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.

2

Preheat and Prep

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin.

3

Roll and Cut

On a lightly floured surface, roll the chilled dough to about ⅛-inch thickness. Use a round cutter (about 3-4 inches) to cut out circles. Press each circle into a muffin cup, gently pressing into the bottom and up the sides.

4

Pre-Bake the Crusts

Line each crust with a small piece of parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the parchment and weights and bake for another 5 minutes until lightly golden. This prevents soggy bottoms.

5

Prepare Mix-Ins

While the crusts bake, prepare your chosen mix-ins—cook bacon, sauté spinach, shred cheese, chop herbs.

6

Make the Custard

In a medium bowl, whisk together the eggs, half-and-half, salt, pepper, and nutmeg until smooth and well combined.

7

Assemble the Quiches

Sprinkle a small amount of your chosen mix-ins into each pre-baked crust. Pour the egg custard over the fillings, filling almost to the top but leaving a tiny space. Sprinkle a little extra cheese on top if desired.

8

Bake

Bake for 18-22 minutes until the custard is set and lightly golden on top. A knife inserted in the center should come out clean.

9

Cool Slightly

Let the mini quiches cool in the pan for 5-10 minutes. Run a knife around the edges to loosen, then carefully remove to a wire rack.

10

Serve and Store

Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently in the oven.

Pro-Tips for Mini Quiche Greatness

  • Pre-Bake the Crusts: This step is non-negotiable for preventing soggy bottoms.
  • Don’t Overfill: Leave a tiny space at the top—the custard will puff up slightly as it bakes.
  • Use Room Temperature Ingredients: Cold eggs and dairy can make the custard uneven. Let them sit out for 20 minutes before mixing.
  • Customize Freely: This recipe is a template. Try different cheeses, meats, and vegetables based on what you love.
  • Make Ahead: Mini quiches are perfect for entertaining—make them a day ahead and reheat gently before serving.

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