Mini Quiches are an easy, versatile recipe made with a buttery crust and a simple egg filling that can be customized with all kinds of classic add ins. They bake into individual portions with crisp edges and a soft, savory center, making them perfect for breakfast, brunch, or an easy make ahead meal.

This recipe uses one basic custard mixture, so you can keep the whole batch the same or divide it between a few different flavors. Bacon and cheddar, ham and cheese, spinach and cheese, or mushroom and Swiss all work well, making it easy to serve a variety without preparing separate recipes.

Golden Bites Made to Mix and Match

Each little quiche comes out golden and tender, with a flaky pastry shell surrounding a soft, creamy center. Melted cheese adds richness, while savory fillings bring little bursts of flavor in every bite, whether you choose smoky bacon, salty ham, earthy mushrooms, or fresh spinach.

Warm from the oven, they are especially inviting with lightly browned tops and pockets of melted cheese throughout. Their small size makes them easy to serve and just as tempting to grab straight from the platter.

Ingredients

• 2 refrigerated pie crusts, softened according to package directions, or 12 premade mini pie crusts or tart shells
• 5 large eggs
• 1 cup half and half
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Filling Options

Choose one filling for the full batch, or divide the ingredients to make several flavors.

🥓🧀 Bacon and Cheddar

• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese

🍖🧀 Ham and Cheese

• ¾ cup diced ham
• 1 cup shredded Swiss or cheddar cheese

🥬🧀 Spinach and Feta

• 1 cup fresh spinach, chopped and sautéed
• ¾ cup crumbled feta cheese

🍄‍🟫🧀 Mushroom and Swiss

• 1 cup mushrooms, finely chopped and sautéed
• 1 cup shredded Swiss cheese

Instructions

1. Prepare the crusts:
Preheat the oven to 375°F. If using refrigerated pie crust, lightly grease a standard 12 cup muffin pan. Unroll the crusts and cut out 12 circles about 3½ to 4 inches wide, rerolling the scraps as needed. If using premade mini pie crusts or tart shells, arrange them according to the package directions.

2. Fit the crusts into the muffin pan:
If using refrigerated pie crust, gently press one circle into each muffin cup, bringing the dough up the sides without stretching it. Prick the bottoms lightly with a fork, then refrigerate for about 10 minutes. Skip this step when using premade shells.

3. Partially bake the crusts:
Bake the homemade muffin pan crusts for 6 to 8 minutes, just until they begin to set but are still pale. If using premade mini shells, follow the package directions for whether they should be partially baked before filling.

4. Prepare the filling ingredients:
Cook and crumble the bacon for bacon and cheddar. Sauté the spinach just until wilted for spinach and feta. For mushroom and Swiss, sauté the mushrooms until softened and the excess moisture has cooked away. Diced ham can be added without cooking first.

5. Whisk the egg mixture:
In a medium bowl, whisk together the eggs, half and half, salt, and black pepper until smooth and evenly combined.

6. Divide the fillings among the crusts:
Add your chosen filling and cheese to each crust. If making several flavors, divide the ingredients between the quiches so you can make a variety in the same batch.

7. Pour in the egg mixture:
Slowly pour the egg mixture over the fillings, stopping just below the top of each crust. Do not overfill since the eggs will puff slightly as they bake.

8. Bake until the centers are set:
Bake for about 18 to 22 minutes, or until the tops are lightly golden and the centers are just set. Premade shells may bake more quickly depending on their size, so begin checking them early. Let the mini quiches cool for about 5 minutes before serving.

Storage

• Store cooled mini quiches in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 325°F oven for about 8 to 10 minutes, or until warmed through. The microwave can also be used, but the crust will be softer.
• To freeze, cool completely and store in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Notes

• Refrigerated pie crust works best in a standard 12 cup muffin pan. Premade mini pie crusts or tart shells can also be used, but the baking time may vary depending on their size.
• Cook bacon before adding it to the quiches. Sauté spinach and mushrooms first to remove excess moisture and prevent a watery filling.
• If making several flavors in one batch, divide the filling ingredients as needed rather than using the full amount of each option.
• Do not overfill the crusts. Leave a little space at the top since the egg filling will puff as it bakes.
• The quiches are ready when the centers are just set and no longer look wet. Avoid overbaking so the filling stays soft and tender.
• Mini quiches can be made ahead and served warm or at room temperature.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs