Mini Quiche Recipe 4 Flavor Variations
Easy mini quiche recipe made with prepared pie crust and four filling options, all baked in the same pan. Great for brunch or making ahead the day before.
Servings: 6 servings
Equipment
- Round Biscuit Cutter (3 Inch) or Cookie Cutter
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.
Notes
Note: The nutrition label is for the full recipe with all 4 add-ins as noted. There are 4 mini quiches per serving.
My Top Tip: 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.
Storage: Store the mini quiche cups in an airtight container in the fridge for up to 3 days. I recommend layering them with wax or parchment paper so you can stack them without them sticking together. Reheat in the microwave in 30-second bursts.
Freezing: Store the mini quiche cups in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before reheating and serving.
Nutrition
Serving: 4mini quiches | Calories: 111kcal | Carbohydrates: 4g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 461mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 940IU | Vitamin C: 8mg | Calcium: 146mg | Iron: 1mg
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