When I think of comfort breakfasts, Mini Quiche always comes to mind. There’s something about that golden, flaky crust holding a soft, custardy filling that makes mornings feel special.
Whether it’s a weekend brunch, a grab-and-go breakfast, or a make-ahead lunchbox idea, these little bites of joy never disappoint.
If you’re a fan of brunch-ready baked goods, you’ll love my Danish Carnival Buns. They share the same comforting, golden-brown vibe—just a touch sweeter.
Table of Contents
Why you’ll love this Mini Quiche
Mini Quiches are the kind of recipe that makes you feel like a pro chef, even if it’s your first time in the kitchen.
- Quick and easy—ready in 30 minutes
- Perfect for breakfast, brunch, or parties
- Customizable with your favorite fillings
- Great for meal prep—freezer-friendly and reheats beautifully
- Balanced flavors of creamy eggs, smoky ham, and sharp cheddar
You can whip up a batch on Sunday and enjoy them all week long.
Ingredients you’ll need For Mini Quiche
For the Filling
- 7 large eggs – The base of your custard; use fresh eggs for the best flavor.
- 1½ cups heavy cream – Makes the filling luxuriously soft and creamy.
- 1½ cups cooked ham, chopped – Adds a smoky, savory bite.
- 1¼ cups shredded cheddar cheese – For that gooey, melty texture.
- ½ cup chopped green onions – A fresh contrast to the rich filling.
- 3 tbsp chopped fresh parsley – Adds color and herbaceous brightness.
- Salt and black pepper, to taste.
For the Crust
- 2 refrigerated pie crusts (14 oz) – Store-bought crusts make this recipe easy, but homemade dough works perfectly too.
Optional Add-ins
- Spinach, mushrooms, or diced bell peppers for a veggie boost
- Crumbled turkey bacon for extra smokiness
- A sprinkle of paprika or nutmeg for added warmth
If you love warm, savory snacks like this, my Sausage Balls are another great addition to your brunch table—they’re bite-sized, cheesy, and just as comforting.
Step-by-step instructions
- Preheat and prepare.
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin or use parchment liners for easy cleanup.
- Cut the crusts.
- Roll out your pie crusts and cut circles large enough to fit into each muffin cup.
- Press each circle into the tin, forming small tart shells.
- Prepare the filling.
- In a bowl, whisk together eggs, heavy cream, salt, and pepper until smooth.
- Stir in ham, cheese, green onions, and parsley.
- Assemble.
- Pour the filling into each crust, filling almost to the top.
- Don’t overfill—these puff up as they bake.
- Bake.
- Place in the oven and bake for 20–25 minutes, or until the tops are golden and the centers are set.
- Place in the oven and bake for 20–25 minutes, or until the tops are golden and the centers are set.
- Cool and serve.
- Let the quiches rest for 5 minutes before removing from the pan. Serve warm or at room temperature.
Jake’s tip: For a flakier crust, pre-bake (blind bake) your shells for 5 minutes before adding the filling. It keeps them crisp, even after refrigerating.
If you’re looking for another quick and cozy breakfast idea, try my Garlic Bread Grilled Cheese — it’s the ultimate comfort meal when you need something quick and cheesy.
Expert tips for success
- Use a measuring cup with a spout for easy pouring into muffin tins.
- Don’t skip the heavy cream—it gives the filling that rich, silky texture.
- For even baking, make sure all the crusts and fillings are roughly the same level.
- Let cool completely before storing; this prevents sogginess.
- Freeze baked quiches in airtight containers and reheat as needed.
Serving suggestions
Mini Quiches are endlessly versatile. Try them with:
- Fresh fruit salad for brunch balance
- A crisp green salad for lunch
- Soup for a cozy dinner
- Or alongside pastries like my Chicken Caesar Sandwich for a full café-style spread
They’re equally delicious warm or cold—perfect for picnics, potlucks, or grab-and-go breakfasts.
Storing and reheating
How to store:
- Keep leftovers in the refrigerator in an airtight container for up to 4 days.
How to freeze:
- Freeze baked quiches in a single layer before transferring to freezer bags. Keeps well for up to 2 months.
How to reheat:
- Reheat in a 350°F oven for 10 minutes, or microwave for 30–45 seconds.
They taste just as fresh when warmed up—making them ideal for meal prep.
Nutrition facts (per mini quiche)
- Calories: 210
- Protein: 11g
- Carbohydrates: 9g
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 145mg
- Fiber: 0.5g
- Sugar: 1g
- Sodium: 310mg
- Calcium: 12% DV
Frequently asked questions
Can I make these crustless?
Yes! Just grease your muffin tin well and skip the crust. They’ll bake beautifully as low-carb egg bites.
Can I use milk instead of cream?
Yes, but the texture will be slightly less rich. Whole milk works best.
How long do they keep?
They stay fresh in the fridge for 3–4 days and in the freezer for up to 2 months.
Final thoughts
These Mini Quiches are everything you love about brunch — easy, comforting, and endlessly customizable. The flaky crust, creamy filling, and savory flavor make them irresistible for any occasion.
They’re a great reminder that homemade doesn’t have to mean complicated — just a few good ingredients and a little heart.
- Easy to prep and bake
- Perfect for any time of day
- Freezer-friendly and family-approved
Bake a batch on the weekend, and you’ll thank yourself all week long. Each bite is a reminder that the simplest recipes are often the most satisfying.
Mini Quiche
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with parchment liners.
- Roll out pie crusts and cut circles to fit into muffin cups. Press into each cup to form mini tart shells.
- In a bowl, whisk together eggs, heavy cream, salt, and pepper until smooth. Stir in ham, cheese, green onions, and parsley.
- Pour filling into each crust, nearly to the top without overfilling.
- Bake for 20–25 minutes, until tops are golden and centers are set.
- Let rest 5 minutes before removing from pan. Serve warm or at room temperature.
Nutrition
Notes
- Store-bought pie crusts make this recipe fast and easy.
- For a flakier base, pre-bake the crusts briefly before adding the filling.
