Easy, delicious & perfect for any occasion
These Mini Quiches are the ultimate bite-sized delight buttery, flaky, and filled with creamy, savory goodness. Perfect for breakfasts, brunches, parties, or make-ahead meal prep, they’re endlessly customizable with your favorite fillings like spinach, cheese, bacon, or veggies. Whether served warm from the oven or at room temperature, these little beauties always disappear fast! From Emma’s Cake Studio, this foolproof recipe proves that fancy doesn’t have to mean complicated just easy, delicious, and perfect for any occasion.
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 12 mini quiches
Ingredients List
For the Crust (or use store-bought pastry)
- 1 sheet refrigerated pie crust (or puff pastry)
- A little flour (for rolling)
- Nonstick cooking spray or butter (for greasing pan)
For the Filling
- 4 large eggs
- ½ cup milk or cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
Mix-In Ideas (choose 2–3 combos!)
- Classic Lorraine: Cooked bacon + shredded Swiss cheese
- Spinach & Feta: Sautéed spinach + crumbled feta
- Mushroom & Gruyère: Sautéed mushrooms + shredded Gruyère
- Veggie Lovers: Diced bell peppers + onions + cheddar
- Smoked Salmon Brunch: Smoked salmon + cream cheese + dill
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.
- 12-cup muffin pan
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Rolling pin (if using pie crust)
- Skillet (for sautéing fillings)
Step-by-Step Beginner-Friendly Instructions
- Preheat the oven: Set to 375°F (190°C). Lightly grease a muffin pan with butter or nonstick spray. 🧈
- Prepare the crusts: Roll out your pie crust and cut into 12 circles using a cookie cutter (about 3–4 inches wide). Press each circle into a muffin cup.
- Add fillings: Divide your chosen fillings evenly among the crusts (about 1–2 tablespoons per cup).
- Make the custard: In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour mixture evenly into each muffin cup, filling ¾ full.
- Bake: Place in oven and bake for 20–25 minutes, until centers are set and tops are golden brown.
- Cool & serve: Let cool for 5 minutes, then remove from pan. Serve warm or at room temperature. ✨
Pro Tips
- Make-ahead magic: Bake ahead and refrigerate for up to 3 days; reheat at 325°F for 10 minutes.
- No crust option: Skip the pastry for crustless mini quiches lighter but just as delicious!
- Freezer-friendly: Freeze cooked quiches for up to 2 months. Reheat in oven (no thawing needed).
- Party platter: Mix different flavor combos in one batch for a colorful brunch display!
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 mini quiche | 130 | 6g | 6g | 9g | 0g | 1g |