Mini Quiche Recipe

Mini Quiche

The Spruce Eats / Cara Cormack

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 24 servings
Yield: 24 mini quiches
Nutrition Facts (per serving)
125 Calories
7g Fat
13g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 125
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 13%
Cholesterol 25mg 8%
Sodium 185mg 8%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 0%
Calcium 23mg 2%
Iron 1mg 3%
Potassium 35mg 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.

"These mini quiches are flavorful and bite size, make them perfect for a potluck or a quick breakfast. They come together quickly, especially when using store-bought pie crust. The shell is perfectly crunchy and they're soft in the middle. Just keep an eye on them once baking as they can get overcooked really fast." —Tara Omidvar

Mini Quiche/tester image
A Note From Our Recipe Tester


  • Cooking spray

  • 2 store-bought or homemade unbaked pie crusts

  • All-purpose flour, as needed

  • 4 strips bacon, finely chopped, optional

  • 2 tablespoons finely chopped shallot

  • 3 large eggs

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

  • 1/4 teaspoon fine salt

  • Dash freshly ground black pepper

  • Dash freshly grated nutmeg

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

  • 2 tablespoons sliced chives, optional

Steps to Make It

  1. Gather the ingredients.

    Mini Quiche ingredients

    The Spruce Eats / Cara Cormack

  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.

    Greased muffin tins

    The Spruce Eats / Cara Cormack

  3. Place one of the unbaked pie crusts on a lightly floured surface. Roll the pie crust 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.

    Greased mini muffin tins with dough, next to a bowl with flour and a rolling pin

    The Spruce Eats / Cara Cormack

  4. Put the bacon, if using, in a medium skillet over medium-high heat and cook, stirring occasionally until almost crisp, about 5 minutes. Add the shallot and continue cooking until the bacon is crisp and the shallot is translucent, about 2 minutes. Drain on paper towels and set aside. 

    Bacon in a skillet

    The Spruce Eats / Cara Cormack

  5. In a medium bowl, whisk the eggs with the half-and-half, salt, pepper, and nutmeg.

    Eggs with the half-and-half, salt, pepper, and nutmeg in a bowl with a fork

    The Spruce Eats / Cara Cormack

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

    Bacon-shallot mixture added to the egg mixture in the bowl with a fork

    The Spruce Eats / Cara Cormack

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

    Mini-muffin tins with dough and shredded Gruyère cheese

    The Spruce Eats / Cara Cormack

  8. Add about 1 tablespoon of the egg mixture to each cavity. Top each with sliced chives, if using.

    Mini-muffin tins with dough, cheese, egg mixture and bacon mixture

    The Spruce Eats / Cara Cormack

  9. Bake until the eggs puff up and the crust is golden brown, 15 to 20 minutes. Let cool slightly, remove from the muffin tins and serve.

    Mini Quiche in mini-muffin tins

    The Spruce Eats / Cara Cormack


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?

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