Mini Quiche Recipe – The Perfect Appetizer
These Mini Quiches are the perfect party Appetizer, brunch snack or quick snack! 🥚🧀 With a soft, buttery crust, creamy custard filling and delicious toppings like spinach, ham or mushrooms. Whether you make your mini quiches ahead of time for easy meal prep or serve them fresh, these mini breakfast quiche recipes are sure to impress. Choose from classic flavors like Lorraine, feta & spinach or cheddar & ham. Small, delicious and totally irresistible!
Ingredients
Base Ingredients:
- 1 package of store-bought pie crust (or homemade crust)
- 4 large eggs
- 3/4 cup heavy cream (or whole milk)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Flavor Variations:
- Classic Lorraine: 1/2 cup cooked bacon, 1/2 cup shredded Swiss cheese
- Greek Style: 1/4 cup cooked spinach, 1/4 cup roasted red bell peppers, 1/4 cup crumbled feta cheese, 1 teaspoon fresh dill
- Ham & Cheese: 1/2 cup diced ham, 1/2 cup shredded cheddar cheese
- Mushroom & Swiss: 1/2 cup sautéed mushrooms, 1/2 cup shredded Swiss cheese
- Mexican: 1/4 cup crumbled chorizo, 1/4 cup diced bell peppers, 1/2 cup shredded cheddar cheese
Instructions
Prepare the Crust
- Preheat your oven to 375°F (190°C).
- Unroll the pie crust and use a round cookie cutter or jar lid to cut circles.
- Press each crust circle into a mini muffin tin, making sure they fit snugly.
Make the Filling
- In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until smooth.
- Place your chosen fillings into each crust.
- Carefully pour the egg mixture over the fillings, filling each cup about 3/4 full.
Bake
- Bake for 18-20 minutes, or until the quiche is golden brown and set.
- Let cool for 5 minutes, then use an offset spatula to remove from the tin.
Notes
- You want your pie crust to be chilled or at room temperature. If the pie crust is overly warm it will be hard to cut out.
- Make sure to dice your flavorings into tiny pieces to make sure they fit into the mini muffin cups.
- Pre-cook any vegetables that you’ll be adding to your quiche, otherwise they’ll leach water if they cook in the egg mixture and make your quiche watery.