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
This recipe was part of our monthly Cooking Challenge for May 2026!
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.
Comments
These were so good! I made all of them but especially liked the spinach and cheddar one. I added crumbles of feta, because who doesn’t love feta!
I totally agree, you can never have too much feta! So glad you enjoyed these, Tess!
These mini quiches are super good! I made the pesto/parmesan ones one weekend and the mushroom, roasted yellow pepper, habanero, and cheddar quiches the next weekend. They come together easily and quickly and taste superb! Can’t wait to try the spinach/cheddar and Mediterranean combos next!
That’s awesome! Love that you tried different flavors and liked them!
Quiche @feelgoodfoodie May Challenge Recipe – with a little modification I made it with puff pastry because that is what we had at home and made it in a mini quiche dish so we can have more filling per bite 😋making this again and again all summer long for breakfast or brunch or dinner today’s special Mediterranean Quiche 😋 #quiche #quiché #feelgoodfoodie #breakfast #agi1971feelgoodfoodie
Mini quiche with puff pastry sounds delicious! I’m so glad you enjoyed the recipe and I hope you enjoy it again!
I have made these cuties countless times over the past month and they are so perfect for a quick grab and go breakfast or even a light lunch with a salad. My kids love the cheddar version and my favorite is the Mediterranean. It is great for using up odds and ends in the fridge and so easy to make!
Aww I love this so much! So happy they’re a hit with both you and your kids, and that you like them for both breakfast and lunch. Thank you for sharing your experience trying them!
Hi, these mini quiches are so delicious and look amazing! Thanks for sharing!
So nice to hear! Thank you for sharing!
So yummy
Thank you! I’m so glad you think so!
Made this on the weekend for a small gathering with friends. It was so easy and delicious. Will definitely make again!
This is the perfect recipe for a holiday weekend gathering with friends! So glad you all enjoyed!
Made these this morning, but I made all of them pesto and parm!!! They were soooo good, and I will be making them again!!!! So far I have tried 5 or 6 of your recipes and they have all been amazing. This is my first monthly challenge, and I’ll definitely be joining again, can’t wait for next month! Thanks so much, I am so happy I found your website!
Pesto and parm mini quiche sounds like the perfect breakfast! I’m so happy you found the site, tried this recipe, and joined the monthly challenge. It means a lot that you’ve enjoyed everything you’ve made so far. Thank you for being here!
I made this recipe as a main course for dinner last night and served it with a side salad. It was OUT OF THIS WORLD! I didn’t have mushrooms so made 8 mini muffins each with the other 3 flavor variations. I honestly cannot say which one we loved the most. The ingredients and flavor profiles of each individual mini muffin variation were spot on! They were so easy to make and I really liked that they could be baked together in one pan. The only negative is that I had difficulty removing them from the cooled pan even after spraying each muffin cup with shortening prior to assembling. This by no means is a criticism of the recipe, but most likely the muffin pan I used. I will be purchasing a quality non-stick mini muffin pan so I can make all four of these flavor variations many more times in the future. I might also try to make these in a standard muffin pan for bigger muffins because they are SO delicious!
I love this! So happy that you tried all the different flavor variations and turned them into dinner with a side salad. I think you’re probably right that the sticking had more to do with the pan, and a good nonstick one should help a lot next time. Thank you so much for sharing! I hope you enjoy the recipe over and over!
These were great!! I didn’t read closely enough that they should be mini muffins and used regular. The outside didn’t get quite as crispy. Next time I’ll pay more attention but they were still great! Love all the different filling ideas.
So glad you enjoyed them and loved the filling ideas! The outsides should definitely crisp up more next time if you use a mini pan!
Delicious! I tried them with zucchini, salsa and cheese. Love that they are bite sized.
I’m so glad they turned out delicious for you! Thank you for sharing!
These were lovely. Such a easy and healthy snack. I could eat them everyday. The spinach was lovely and knowing im having all the nutrition is a big hit.
I’m so happy to hear that, Jodie! Thank you for sharing!
I did this Saturday as we got ready to watch the Derby. Flavors were great on all of them, but the prep felt like a lot. I will either scale it up, so I am doing a big batch and packing my freezer, or I will pick just one.
I hear you! Once you find your favorite flavor or two, it gets easier and goes quicker. Sounds like a great dish for watching the Derby!
I’m trying these again! My son is getting married this Sat. and I am hosting a brunch for the wedding party. These will be perfect!
I LOVE that! I’m honored the mini quiche will be part of your son’s wedding party brunch! Congratulations!
I love and appreciate the tips
I hope they help, and I hope you enjoy the recipe if you try it!
I made these over the weekend and I was surprised how easy they were to make my husband and friend were impressed at how fast they were ready!
Aw yay! They’re surprisingly easy, right? I’m so glad you all enjoyed them together!
Super quick and easy meal prep option for a high protein breakfast on the go! I did mine with just some spinach and then I added a spoonful of cottage cheese in each.
Spinach and cottage cheese are great additions! So glad you enjoy the recipe!
Everything about this recipe is a winner – ingredients, taste, ease and convenience! My husband wakes up three hours before I do and so I make them in advance so he can just warm a couple of the quiches up and have a great breakfast.
I’m so happy that everything about the recipe is a winner for you! And I love that the mini quiches are part of your morning routine! Thank you for sharing!