Mini Quiche
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These easy Mini Quiche are tasty individual serving size quiches made with a shortcut of flakey store-bought pie crust and a rich egg filling dotted with cooked ham, melted cheddar and flavorful fresh herbs.
Want to Make a standard full size quiche? Use my recipe here.
Mini quiche are perfect for a weekend breakfast, a holiday brunch or a make ahead on the go breakfast. They are easy to make and brimming with enjoyable flavor thanks to the abundance of savory fillings.
While eggs may be pricey right now this breakfast recipe is a good way to stretch them and get more servings out of them (since you’ll mix in cream and fillings rather than using whole eggs alone).
For me I think these will be a new Easter tradition, there’s just something about quiche that’s so fitting for the holiday.
You can adjust the fillings to suite your own personal taste and it’s a good way to use up what you have on hand in the fridge (see ideas below).
Wondering what to pair with mini quiche? I recommend yogurt parfaits, breakfast potatoes or smashed potatoes, and a vibrant fruit salad.
Mini Quiche Recipe Ingredients
- Large eggs: Medium eggs could be used if that’s what you have on hand, just use 9 medium eggs instead.
- Heavy cream: This adds rich flavor and improves the texture of the baked eggs.
- Cooked ham: Dice the ham up into very small pieces for the best texture.
- Cheddar cheese: I use medium cheddar, though you could use mild or even sharp if preferred.
- Green onions: A few amount of chives would be another good alternative.
- Parsley: Use fresh parsley for the best flavor.
- Salt and black pepper: Season to taste, a good starting point is about 1/2 tsp of each.
- Refrigerated pie crust: You’ll need two store-bought pie crusts for this recipe.
How to Make Mini Quiche
Preheat oven to 375 degrees.
Make quiche filling: 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 out and cut crusts: 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 into muffin pan: Press circle cut outs into 18 wells of muffin tins, crusts should come nearly to the tops.
Add filling to crust: Scoop egg mixture into crusts filling nearly full.
Bake until set: Bake in preheated oven until eggs are just set in centers, about 23 to 26 minutes.
Cool: Let cool on a wire rack 5 to 10 minutes then remove and serve.
Frequently Asked Questions
How Long do They Keep?
Quiche, including mini quiches, should last in the fridge in an airtight container for 3 to 5 days.
Can Mini Quiche be Frozen?
Homemade mini quiches will freeze well for up to 3 months. Thaw in the fridge overnight and reheat in a 350 degree oven or toaster oven (on a baking dish covered with foil) until warm, or rewarm briefly on a plate in the microwave on 50% power until heated through.
Can I Use Homemade Pie Crust?
This recipe will also work with homemade pie crust if you roll it quite thin.
What About Using Other Mix-Ins?
Other mix ins will work great here as well. Use 3 cups mix-ins (including the cheese). Other good options included cooked bacon or sausage, or cooked vegetables such as bell pepper, broccoli, asparagus, or spinach.
You can also trade out the cheddar for other semi-hard cheeses such as gruyere, Swiss, mozzarella, provolone, Colby jack etc.
Helpful Tips
- Roll crust thin for mini quiche so it still ends up flakey rather than soft and soggy. Mini quiche cook faster than a whole quiche so the crust doesn’t have as much time to bake.
- For this recipe stick with heavy cream. Half and half or milk would make the crust soggy.
- Be careful not to over-bake or the eggs can become a bit rubbery.
More Tasty Egg Recipes to Try
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Mini Quiche
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 degress.
- 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.