If you are searching for the perfect bite-sized breakfast or snack, this Mini Quiche Recipe is exactly what you need to brighten your day. These delightful little quiches pack a flavorful punch with creamy eggs, sharp cheddar, smoky bacon, and a pop of fresh greens, all baked to golden perfection. Whether you want a crustless, wholesome option or a flaky crust base, these mini bites are simple to make and sure to impress everyone at your table. The versatility and ease of this Mini Quiche Recipe make it a go-to for busy mornings, brunch gatherings, or even a savory treat on the go.
Ingredients You’ll Need
This Mini Quiche Recipe relies on simple ingredients that come together beautifully to provide a rich and satisfying taste. Each component plays a role in creating the perfect balance of flavor, texture, and color, ensuring these mini morsels are as appealing to the eye as they are to your palate.
- 6 large eggs: The creamy, protein-packed base that binds everything together.
- 1/2 cup whole milk: Adds richness and moisture to the custard mixture for a tender bite.
- 1/2 cup shredded cheddar cheese: Sharp and melty cheese that brings savory depth and a golden hue.
- 1/2 cup cooked and crumbled bacon or diced ham: Adds a smoky, salty punch and hearty texture.
- 1/4 cup finely chopped spinach or green onions: A fresh, vibrant element that adds color and mild flavor.
- 1/4 teaspoon garlic powder: A subtle hint of aromatic warmth to elevate every bite.
- 1/4 teaspoon salt: Essential for balancing and enhancing all flavors.
- 1/8 teaspoon black pepper: Adds a touch of gentle spice and complexity.
- 1 refrigerated pie crust (optional): For those who love a flaky, buttery crust to complement the filling.
- Nonstick cooking spray: To ensure easy release and hassle-free cleanup.
How to Make Mini Quiche Recipe
Step 1: Prepare Your Oven and Tin
Start by preheating your oven to 375°F (190°C). This ensures a steady temperature so your mini quiches will cook evenly and develop that inviting golden top. Next, grease a 12-cup muffin tin generously with nonstick cooking spray to prevent sticking and make removal a breeze.
Step 2: Prep the Crust (If Using)
If you’re using the refrigerated pie crust for that extra buttery crunch, cut it into 12 small circles using a cup or cookie cutter, then gently press each circle into the bottom of the muffin cups. This step adds a lovely texture contrast and makes your mini quiches feel extra special.
Step 3: Whisk the Egg Mixture
In a medium bowl, whisk together the eggs, whole milk, garlic powder, salt, and black pepper until the mixture is smooth and uniform. This custard base is key for the creamy, delicate texture your mini quiches are known for.
Step 4: Distribute Fillings
Evenly divide the shredded cheddar cheese, crumbled bacon or diced ham, and chopped spinach or green onions into each prepared muffin cup. This layering allows every bite to have a perfect balance of flavors and textures.
Step 5: Add the Egg Mixture
Slowly pour the egg mixture over the fillings in each muffin cup, filling about three-quarters full. This gives enough room for the quiches to puff up slightly as they bake without overflowing.
Step 6: Bake to Perfection
Bake in the oven for 20 to 25 minutes. You’ll know they are ready when the centers are completely set and the tops turn a light golden brown. Once done, let the mini quiches cool for a few minutes in the pan before carefully removing them.
How to Serve Mini Quiche Recipe
Garnishes
Sprinkle freshly chopped herbs like parsley or chives over the top to add color and a fresh aroma that complements the richness of the quiche. A light dusting of cracked black pepper or a few cherry tomato halves on the side also makes for a delightful presentation.
Side Dishes
Mini quiches pair beautifully with a crisp green salad dressed in a light vinaigrette or a bowl of fresh fruit for a balanced meal. A side of roasted potatoes or a simple vegetable medley can turn these into a satisfying brunch or light dinner.
Creative Ways to Present
Serve your mini quiches on a tiered platter at your next brunch for an elegant touch that guests will love. Alternatively, pack them into a bento box for a portable snack or add a dollop of sour cream or avocado crema on top to make each bite a creamy delight.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover mini quiches in an airtight container in the refrigerator. They will remain fresh and delicious for up to 3 days, making them perfect for quick breakfasts or snacks throughout the week.
Freezing
These mini quiches freeze wonderfully. After baking, allow them to cool completely, then place them in a single layer on a baking sheet. Once frozen solid, transfer to a freezer-safe container or bag. They can be stored in the freezer for up to 2 months without compromising flavor or texture.
Reheating
Reheat refrigerated or frozen mini quiches in a preheated oven at 350°F (175°C) for about 10 to 15 minutes or until warmed through. Microwaving is also an option for convenience, but the oven helps retain the crisp edges and prevents sogginess.
FAQs
Can I make mini quiches without the crust?
Absolutely! This Mini Quiche Recipe works perfectly crustless, which is a great option for gluten-free diets or when you want a lighter dish. The filling is delicious and holds its shape well without a crust.
What other fillings can I use in mini quiches?
Feel free to get creative with your mix-ins. Mushrooms, bell peppers, different cheeses like feta or mozzarella, or even cooked sausage can all make tasty additions. Just chop them finely so they cook evenly inside the mini quiches.
How long can I store mini quiches in the refrigerator?
You can keep mini quiches fresh in the fridge for up to 3 days. Make sure to store them in an airtight container to retain moisture and flavor.
Is this recipe suitable for meal prepping?
Yes! The Mini Quiche Recipe is excellent for meal prepping. You can make a batch ahead of time, refrigerate or freeze them, and have a grab-and-go breakfast or snack ready whenever you need.
Can I use low-fat milk instead of whole milk?
You can substitute lower-fat milk if you prefer, but whole milk adds richness and helps achieve the creamy texture typical of a quiche. Using lower-fat options might make the filling slightly firmer.
Final Thoughts
This Mini Quiche Recipe is one of those rare dishes that is both delightfully simple and endlessly versatile, perfect for any time of the day. I encourage you to try this recipe—it’s a fabulous way to elevate your breakfast or snack game with minimal effort and maximum flavor. Trust me, once you make these little quiches, they’ll quickly become a beloved staple in your kitchen!
Print
Mini Quiche Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 mini quiches
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Mini Quiche Recipe offers a delicious and versatile breakfast option, featuring a fluffy egg base filled with cheese, bacon or ham, and fresh spinach or green onions. Baked to golden perfection in a muffin tin, these bite-sized quiches are perfect for meal prep, making ahead, or serving at brunch. You can customize them with your favorite mix-ins, and they freeze well for convenient reheating.
Ingredients
Basic Ingredients
- 6 large eggs
- 1/2 cup whole milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon or diced ham
- 1/4 cup finely chopped spinach or green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Nonstick cooking spray
Optional
- 1 refrigerated pie crust (for crust version)
Instructions
- Prepare the oven and muffin tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin using nonstick cooking spray to prevent sticking.
- Add crust (optional): If you prefer a crusted mini quiche, cut the refrigerated pie crust into 12 circles approximately the size of the muffin cups. Press these into the bottom of each cup evenly to form the crust base.
- Mix the egg base: In a medium-sized bowl, whisk together the 6 large eggs, 1/2 cup whole milk, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and smooth.
- Fill muffin cups with fillings: Divide the shredded cheddar cheese, cooked and crumbled bacon or diced ham, and finely chopped spinach or green onions evenly among the muffin cups, placing them on top of the crust if using, or directly into the cups.
- Pour egg mixture: Carefully pour the egg and milk mixture over the fillings in each muffin cup, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the oven and bake for 20–25 minutes. The mini quiches are done when the centers are set, firm to the touch, and the tops have a light golden color.
- Cool and serve: Remove the mini quiches from the oven and let them cool for a few minutes in the pan. Use a knife or spatula to gently loosen the edges, then remove them from the tin. Serve warm or at room temperature.
Notes
- Feel free to customize your mini quiches with various mix-ins such as mushrooms, bell peppers, or different types of cheeses to suit your taste.
- These mini quiches freeze very well. Allow them to cool completely, then store in an airtight container in the freezer.
- To reheat, simply warm them in the microwave or oven until heated through.
- For a gluten-free variation, omit the pie crust and coat the muffin tin well to prevent sticking.
