Bite-sized and delicious, these mini quiches are the perfect canvas for unleashing your culinary creativity. With my super flaky homemade pie crust as a base, you can add all of your favorite flavors to create something truly unique - ready in just 15 minutes!
- 2 unbaked Flaky Pie Crust
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream or heavy whipping cream
- 1/4 teaspoon each salt and pepper
- 3/4 cup add-ins (see recipe note)
- 1/2 cup shredded or crumbled cheese
- Pie crust: I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
- Prep the egg filling: In a large bowl with a handheld or stand mixer fitted with a whisk attachment– or simply using a whisk and mixing bowl– beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.
- Preheat the oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.
- Shape the mini crusts: Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
- Place the dough rounds into a greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
- Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.
- Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature
- Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. To freeze, cool baked mini quiches completely, then layer between sheets of parchment paper in a large freezer-friendly container. Freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 300°F (149°C) for 15 minutes or until warmed.
- If using a 12-count standard muffin pan: Cut the pie dough into 3 or 3.5 inch circles. Other assembly instructions are the same. Bake for about 27-30 minutes until the centers are set and edges are lightly browned. Yields about 16.
- Pie Crust & Crustless Option: Both linked pie crust recipes make 2 crusts. You need 2 crusts for this recipe. You can use store-bought pie crust if desired. Make sure it is thawed. For crustless quiches, spray your mini muffin pan or regular size muffin pan with nonstick spray and pour the filling directly into the greased pan. Top with add-ins, then cheese. Bake mini quiches for 16-19 minutes and regular size (in a 12-count pan) for 20-23 minutes.
- Whole Milk & Heavy Cream: Use this combination for best taste. If desired, use 1 cup of half-and-half instead. In a pinch, using all milk (whole milk, lower fat milk, or unflavored nondairy milk) works just fine.
- Add-Ins: You need about 3/4 cup add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when adding on top of each quiche. See blog post for my favorite add-ins. No need to pre-cook or sauté add-ins like mushrooms or bell peppers unless you want to.
- Cheese: Some favorites include feta cheese, goat cheese, white cheddar cheese, Swiss cheese, gruyere and my personal favorite asiago.