Mini Quiches only take 20 minutes of prep, including making the pie crust from scratch! They’re filled with a creamy and cheesy filling with smoky bacon, fresh spinach leaves, and tangy green onions. You can change up the kind of meat, veggies, cheese, or seasonings used to make them your own. You can even leave out the crust and make it a crustless mini quiche recipe! They’re perfect for a grab-and-go breakfast as they’ll last up to 4 days in the fridge – you can pick one up on your way out on busy mornings. I love them at a brunch party or holiday breakfast, too — their small size makes them perfect for adding to a large spread! For more delicious quiche recipes, check out my Easy Ham Quiche Recipe, Quiche Lorraine, Easy Loaded Baked Potato Quiche, or this Crustless Quiche!
Ingredients Needed:
Quiche Crust: use my homemade pie crust or store-bought pie crust. Bacon: thick-cut bacon works best for this recipe to add some meaty substance and a smoky flavor. Eggs: eggs are the base of any quiche filling. Evaporated Milk: makes the mixture creamy and fluffy, but you can use half and half if you prefer. Seasoning: use salt, black pepper, and dried parsley for these quiches. Cheese: I like to use shredded cheddar cheese to add a cheesy flavor, but you can use your favorite kind. Spinach: fresh spinach is perfect to add color and nutrients without an overpowering flavor. Green Onion: adds a fresh, tangy flavor to the mini quiches.
How to Make Mini Quiches
This recipe is quick and easy to make! Full instructions are included in the recipe card below.
Quiche Crust
Mini Quiche
Tips and Notes
Muffin Pan. Call me crazy, but I make this mini quiche recipe in a regular-sized muffin tin, not a mini muffin pan. I figure a muffin pan makes a mini quiche. Regular-sized quiches would be made in a pie plate or tart pan, and I like to get a little more egg and a little less pastry than you would if you used a mini muffin pan. You can absolutely use a mini muffin pan and make twice as many! Pie Crust. I’ve used my homemade pie crust for the best flavor here, but a store-bought pie crust will give you a head start and save you some time if you prefer! Cutter. I use a 3.8-4″ round cookie cutter to cut the pie crust into small circles for my muffin pan. You can use a biscuit cutter too. If you use a mini muffin tin, you’ll need smaller circles.
Mini Quiche Variations
Make it Gluten-Free. Use a gluten-free pie crust from the store or a gluten-free pie crust recipe. Change up the cheese. I love using guyre cheese for my Quiche Lorraine recipe, and that would work well here too. You can also try mozzarella cheese for a milder flavor or Pepper Jack cheese for a bit of a kick. Use other veggies. There isn’t much space in these bite-sized quiches, so there’s only so much I would add in. You may be better off substituting half of something for half of something else if you’re going to change the filling. Try chopped bell pepper, jalapenos, mushrooms, sweetcorn, or chopped broccoli! Spice it up. Add some red pepper flakes, chili powder, or hot sauce to the filling mix to add some spice to these bites.
Serving Suggestions
Try these mini quiches along with some other mini quiche recipes like these Mini Spinah and Roasted Red Pepper Quiches, Mini Wonton Quiches, or these Mini Mexican Wonton Quiches. Serve them on your appetizer table with my Potato Salad Bites, Jalapeno Poppers, Bacon-Wrapped Smokies, or these Maple Glazed Chicken Drumsticks. They’re also great with your cooked breakfast or for brunch with my Tater Tot Breakfast Casserole, Breakfast Potatoes, and my Breakfast Stuffed Peppers.
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