Mini Quiche
Published Apr 27, 2026
These mini quiche cups use one egg mixture and four different fillings baked in a mini muffin pan at the same time. Simple to prep and easy to customize.
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Mini Quiche is soo good!
One egg mixture, one crust, four fillings, all in the same pan. That’s the whole setup for this easy mini quiche recipe, and it’s seriously, barely any work. I use a biscuit or cookie cutter to cut circles from pie crust, press each circle into a mini muffin pan, fill each section with mix-ins, and then just spoon in a tablespoon of egg mixture per mini quiche, and the oven takes it from there.
I always end up making extra of the Mediterranean-flavored mini quiche cups because feta, sun-dried tomatoes, and olives… just call my name. The spinach cheddar are my second fav, but the pesto parm and mushroom, roasted red pepper, and swiss are soo good as well! This is also an easy mini quiche recipe to make ahead. They reheat really well, so I can bake them the day before a brunch and just warm them up before serving.
Happy Cooking!
– Yumna
Mini Quiche Ingredients
- Pie crusts: I usually use store-bought because it’s so easy! Let them sit out for about 10 minutes before you start so they’re easier to roll and less likely to crack when you press them into the cups. Here’s how to make homemade pie crust if you want to make the mini quiche cups from scratch.
- Egg base: Whisk together large eggs, milk, salt, and pepper. Set the eggs out with the crust to take the chill off, making them easier to blend. You can use 2%, but the filling will set a little looser.
- Spinach and cheddar mini quiche filling: Sauté the spinach until just wilted, then press out any extra moisture before adding it to the cups. Spinach releases water as it cooks, so skipping that step will thin out the egg mixture in those spots. Green onions and shredded cheddar go in on top.
- Mediterranean mini quiche filling: Chop the sun-dried tomatoes small so they spread more evenly across each cup. If you’re using oil-packed, blot them dry first. The feta, olives, and parsley don’t need any cooking.
- Mushroom, roasted red pepper, and Swiss mini quiche filling: The most important thing with this filling is getting the moisture out. Sauté the mushrooms until the liquid fully cooks off, not just until they soften. The roasted red peppers need to be completely dry before they go in. Any extra moisture sitting in the cup will keep the eggs from setting properly.
- Pesto Parmesan mini quiche filling: The simplest of the four. Store-bought pesto works great here, or use homemade pesto if you have it.
How to Make Mini Quiche
Mini Quiche Recipe 4 Flavor Variations
Ingredients
- 2 sheets prepared pie crust
- 2 large eggs
- ¾ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Spinach & Cheddar
- 1 cup fresh spinach chopped and sautéed
- 2 green onions thinly sliced
- 2 tablespoons shredded cheddar cheese
Mediterranean
- 1 tablespoon sun-dried tomatoes chopped
- 1 tablespoon crumbled feta cheese
- 1 tablespoon chopped Kalamata olives
- 1 tablespoon fresh parsley chopped
Mushroom, Roasted Red Pepper, & Swiss
- 2 tablespoons mushrooms diced and sautéed
- 2 tablespoons roasted red bell pepper diced and well dried
- 2 tablespoons shredded Swiss cheese
Pesto Parmesan
- 2 tablespoons pesto
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Roll out the pie crusts and use a 3-inch biscuit cutter to cut out 24 circles. Gently press each circle into a 24-cup mini muffin pan.
- In a large measuring cup, whisk together the eggs, milk, salt, and black pepper until smooth. Set aside.
Prepare the fillings:
- For the spinach and cheddar, sauté the spinach in a small skillet over medium heat for 1–2 minutes, just until wilted. Remove from heat and divide the spinach evenly among 6 muffin cups, then top with green onions and cheddar.
- For the Mediterranean filling, mix the sun-dried tomatoes, feta, olives, and parsley in a small bowl. Divide evenly among 6 muffin cups.
- For the mushroom, roasted red pepper, and Swiss, sauté the mushrooms and red peppers in a skillet over medium heat for 3–4 minutes, until softened and any moisture has cooked off. Remove from heat and divide evenly among 6 muffin cups, then top with Swiss cheese.
- For the pesto Parmesan, add about 1 teaspoon Parmesan cheese to each of the remaining 6 muffin cups, followed by about 1 teaspoon pesto.
- Spoon about 1 tablespoon of the egg mixture into each muffin cup, filling nearly to the top.
- Bake for 20–22 minutes, until the eggs are set and the tops are lightly golden. The quiches will puff up while baking and settle as they cool.
- Let cool for 5 minutes before removing from the pan.
Equipment
- Round Biscuit Cutter (3 Inch) or Cookie Cutter
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Always pre-cook fillings with high moisture content. If the ingredient gives off moisture while it cooks (like spinach, mushrooms, and red bell pepper), it should not go into the quiche raw.
- Press the crust circles firmly into the cups. If the dough isn’t sitting snugly against the sides, it can slide down during baking and leave you with a thin, floppy base. Push it up the sides of each cup before adding any filling.
- Let them cool in the pan. The quiches will puff up as they bake, but then settle down as they cool.
FAQs
If the mini quiches are watery, they’re either underbaked or overbaked, but it’s probably the former. I recommend just keeping them in the oven for a little longer!
They baked a little too long. Check them at the 20-minute mark. The tops should look set and just lightly golden. They continue to firm up as they cool, so pulling them on the earlier side is better.
