Mini quiche are a win in more ways than one. You get all the best parts of quiche — a flaky crust and cheesy, eggy center — in an adorable, bite-size shape, they take less time to bake, and you can make multiple flavors in one go. They’re the perfect appetizer to feed a crowd, or fun addition to any brunch spread. Here’s our favorite way to make them.
Smaller Is Better When It Comes to Mini Quiche
I attempted bite-sized quiche in both a muffin tin and a mini muffin tin, and had far more success with a mini muffin tin. Because the rounds of dough need to be pressed firmly into the bottom and all the way up the sides of each well of the muffin tin, you’ll need a surprising amount of dough, so it’s better to start with smaller wells.
Don’t worry about creating the perfect shape with the dough. That’s part of what makes this appetizer so endearing; each one is a little bit quirky. The recipe below is for a simple cheese and sweet pepper variety, but feel free to use whatever combination of fillings you please.
Mini Quiche Recipe
Makes : 24 mini quiches
Prep Time : 20 minutes to 25 minutes
Cooking Time : 25 minutes to 30 minutes
- Cooking spray
- 1 (14.1-ounce) package refrigerated or frozen pie dough, thawed if frozen (or use homemade)
- 3/4 cup whole milk, half-and-half, or heavy cream
- 1 large egg
- 1 large egg yolk
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 3/4 cup shredded Monterey jack or pepper jack cheese, divided
- 1 medium bell pepper, diced, or several mini sweet peppers, diced
- Arrange a rack in the middle of the oven and heat to 350°F. Spray a nonstick 24-well mini muffin tin with cooking spray.
- Unroll the pie crusts and use a 2 1/2 or 3-inch round cutter (or other circular object, such as the lid of a jar or rim of a drinking glass) to cut out 24 rounds. Fit into the wells of the muffin tin, pushing the dough into the bottom and up the sides of each well.
- Whisk the milk, egg, egg yolk, 1/4 teaspoon salt, and several grinds black pepper together in a medium bowl until combined; set aside.
- Sprinkle half the cheese into the dough-lined wells of the muffin tin. Top with the chopped pepper, the sprinkle with the remaining cheese. Pour the egg mixture into the wells.
- Bake until the filling is puffed and set, 20 to 25 minutes. Let cool 10 minutes before serving.
Dairy choice: Whole milk will give you the lightest quiche, heavy cream will give you the richest quiche, and half-and-half will land you somewhere in the middle.
Make ahead: The mini quiches can be baked and cooled up to 3 days in advance. Let come to room temperature or reheat in a 300°F oven before serving.
Storage: Leftover baked and cooled mini quiches can be stored wrapped in the refrigerator for up to 5 days. Reheat in a 300°F oven until just warm to the touch.