Mini Quiche Recipe

mini quiches on a plate

The Spruce Eats / Diana Rattray

Prep: 15 mins
Cook: 26 mins
Total: 41 mins
Servings: 24 servings
Yield: 24 mini quiches
Nutrition Facts (per serving)
133 Calories
8g Fat
12g Carbs
3g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 133
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 14%
Cholesterol 27mg 9%
Sodium 217mg 9%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 3g
Vitamin C 0mg 0%
Calcium 23mg 2%
Iron 1mg 3%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mini quiches make an excellent appetizer or snack because they are easy to make and packed with protein and flavor. They are the perfect bite, and are hot and ready to eat in less than 45 minutes!

This version turns classic quiche Lorraine ingredients into easy-to-prepare snack-size mini quiches. The recipe is versatile as well. If you prefer cheddar cheese, feel free to add it instead of the Gruyère or replace it with havarti or freshly grated Parmesan cheese. Or make it with finely chopped pancetta, prosciutto, or ham instead of bacon. Take a look at the variations below the recipe for more complementary combinations.

The sliced chives are optional in this recipe, but they add some color to the quiches. Add a few sliced chives as a garnish before or after baking the mini quiches. Serve mini quiches hot, warm, or cold, or reheat them in a 375 F oven for about 5 to 8 minutes.

Ingredients

  • Cooking spray

  • 2 unbaked pie crusts, store-bought or homemade

  • 4 strips bacon, finely chopped

  • 2 tablespoons finely chopped shallot

  • 3 large eggs

  • 1/2 cup half-and-half, or heavy cream

  • 1/4 teaspoon fine salt

  • Dash freshly ground black pepper

  • Dash freshly grated nutmeg

  • 1/3 cup finely shredded Gruyère cheese, or Swiss, about 1 1/2 ounces

  • 2 teaspoons sliced chives, optional

Steps to Make It

  1. Gather the ingredients.

  2. Spray a 24-cavity mini muffin tin with cooking spray. Position a rack in the center of the oven and preheat to 375 F.

  3. Place one of the unbaked pie crusts on a lightly floured surface. If using homemade pie crust, roll it out to a thickness of about 1/8-inch. Cut out rounds with a 2 1/2-inch cookie cutter. Press each pastry round into a cavity in the mini muffin pan. Repeat with the remaining pie crust—re-roll scraps as needed for the last few rounds. Set aside.

  4. Put the finely chopped bacon in a skillet over medium-high heat and cook, stirring, for about 5 minutes. Add the finely chopped shallot and continue cooking for about 2 minutes, until the bacon is crisp and the shallot is translucent. Remove to paper towels to drain and set aside. 

  5. Whisk the eggs with cream, salt, pepper, and nutmeg in a medium bowl.

  6. Add the drained bacon and shallot to the egg mixture and whisk to blend.

  7. Add about 1 scant teaspoon of shredded Gruyère cheese to each mini muffin cavity.

  8. Add about 1 tablespoon of the egg mixture to each cavity.

  9. Bake in the preheated oven for 22 to 26 minutes, or until the eggs puff up and the crust is golden brown.

Tips

Bacon is much easier to chop or dice when frozen. Arrange the bacon strips on a plate or tray and freeze for about 10 to 15 minutes before chopping.



Recipe Variations

Here are a few more tasty mini quiche combinations:

Ham and Cheese: Omit the shallot and replace the bacon and Gruyère with finely chopped ham and shredded cheddar cheese.

Spinach and Feta: Omit the bacon. Sauté the shallot in 1 tablespoon of unsalted butter and add about 1 cup of chopped spinach. Cook just until the spinach wilts. Replace the Gruyère cheese with feta.

Spinach, Ham, and Mozzarella: Omit the bacon. Sauté the shallot and about 1/2 cup of the diced ham in 1 tablespoon of unsalted butter. Add the spinach to the pan and cook until wilted. Replace the Gruyère cheese with mozzarella.


How to Store and Freeze

  • Refrigerate mini quiches in a covered container within 2 hours and eat within 3 to 4 days.
  • To freeze cooled mini quiches, place them in an airtight container, separated by sheets of wax paper or parchment paper, and freeze for up to 3 months.
  • To reheat, place the mini quiches on a baking sheet and heat in a preheated 375 F oven for about 5 to 8 minutes, or about 10 to 12 minutes if frozen.


How do you keep mini quiches warm for a party?

Keep mini quiches warm if not serving within 2 hours. A warming tray or chafing dish is ideal for keeping mini quiches warm for serving. Alternatively, you may use the warm setting on your oven. Cover the food loosely with foil and keep it warm in a preheated 200 F oven if it doesn't have a 'warm' setting.