Mini quiche is one of those timeless recipes that feels equally at home on a brunch table, a holiday buffet, or as a make-ahead breakfast for busy mornings. These bite-sized quiches offer all the richness and comfort of a classic quiche but in a more versatile, portable form. With a flaky pie crust, a creamy egg filling, savory ham, and melted cheddar cheese, mini quiche delivers big flavor in a small package.
Why You’ll Love This Recipe
Mini quiche is beloved for good reason. First, it’s incredibly easy to make, even if you’re not an experienced cook. Using refrigerated pie crusts cuts down on prep time while still delivering that buttery, flaky texture everyone loves. The egg and cream mixture bakes into a soft, custard-like filling that pairs beautifully with savory add-ins.
Finally, these mini quiches store and reheat exceptionally well. They can be made ahead of time, refrigerated or frozen, and warmed up as needed, making them a reliable option for busy schedules.
Ingredients You’ll Need
Here’s everything required to make these mini quiches.
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 7 large eggs
- 1 ½ cups heavy cream
- 1 ½ cups chopped cooked ham
- 1 ¼ cups shredded medium cheddar cheese
- ½ cup chopped green onions
- 3 tablespoons chopped fresh parsley
- Salt, to taste
- Black pepper, to taste
- 2 refrigerated pie crusts (store-bought, 14 oz total)
Each ingredient plays an important role. The eggs and cream form a rich, silky custard base. Ham adds a savory, slightly salty bite, while cheddar cheese brings sharpness and depth. Fresh herbs and green onions brighten the overall flavor and balance the richness.
Let’s Get Started
Begin by preheating your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin to prevent sticking.
Unroll the refrigerated pie crusts on a clean surface. Using a round cutter or the rim of a glass, cut circles large enough to line each muffin cup, allowing the dough to come slightly up the sides. Press the dough gently into the muffin tin, shaping it to fit snugly without stretching too thin.
In a large mixing bowl, whisk the eggs until well combined. Slowly whisk in the heavy cream until the mixture is smooth. Season with salt and black pepper to taste.
Stir in the chopped ham, shredded cheddar cheese, green onions, and fresh parsley. Mix until the fillings are evenly distributed throughout the egg mixture.
Carefully spoon the filling into each crust-lined muffin cup, filling them about three-quarters full. Avoid overfilling, as the quiche will puff slightly while baking.
Transfer the muffin tin to the oven and bake for 22–26 minutes, or until the centers are set and the tops are lightly golden. A toothpick inserted into the center should come out mostly clean.
Once baked, allow the mini quiches to cool in the pan for about 5 minutes before gently removing them. Serve warm or at room temperature.
Servings and Pairing Variations
Mini quiche pairs well with a wide range of sides, making it easy to create a complete meal. For breakfast or brunch, serve alongside fresh fruit, yogurt, or a simple green salad. For lunch, pair with soup or roasted vegetables for a balanced plate.
You can also switch up the flavor profile depending on the occasion. Swap ham for cooked bacon or sausage, use Swiss or Gruyère cheese instead of cheddar, or add sautéed mushrooms, spinach, or bell peppers for a vegetable-forward version.
For entertaining, consider making several varieties at once. Using the same egg base, divide the filling and add different mix-ins to create an assortment that appeals to everyone.
Storage Tips
Mini quiche stores very well, which makes it ideal for meal prep. Once fully cooled, store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, place cooled quiches in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag and store for up to 2 months.
Reheat refrigerated mini quiches in the microwave for 30–45 seconds or in a 350°F (175°C) oven for about 10 minutes. Frozen quiches can be reheated directly from frozen, adding a few extra minutes to the heating time.
FAQs
Can I make mini quiche without crust?
Yes, you can skip the crust entirely and bake the filling directly in a well-greased muffin tin for a crustless version. This works well if you’re looking for a lighter option.
Can I use milk instead of heavy cream?
Milk can be used, but the texture will be less rich and creamy. For best results, whole milk is recommended if substituting.
How do I prevent soggy crust?
Avoid overfilling the crusts and make sure the oven is fully preheated before baking. Using refrigerated crusts also helps maintain structure.
Are mini quiches good served cold?
Yes, mini quiches taste great warm or at room temperature, making them perfect for picnics, lunchboxes, or party platters.
Final Thoughts
Mini quiche is a classic recipe that continues to earn its place in kitchens everywhere. It’s easy to prepare, endlessly customizable, and suitable for nearly any occasion. With simple ingredients and straightforward steps, this recipe delivers consistent, delicious results every time.
Print
Mini Quiche
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Mini quiche with ham and cheddar cheese makes an easy brunch recipe or party appetizer. Flaky pie crust, creamy eggs, and savory cheese create a comforting bite perfect for gatherings or make-ahead breakfasts.
Ingredients
- 7 large eggs
- 1 ½ cups heavy cream
- 1 ½ cups chopped cooked ham
- 1 ¼ cups shredded medium cheddar cheese
- ½ cup chopped green onions
- 3 tablespoons chopped fresh parsley
- Salt, to taste
- Black pepper, to taste
- 2 refrigerated pie crusts (14 oz total)
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Unroll pie crusts and cut circles large enough to line each muffin cup. Press gently into the pan.
- In a large bowl, whisk eggs and heavy cream until smooth. Season with salt and pepper.
- Stir in ham, cheddar cheese, green onions, and parsley until evenly combined.
- Spoon filling into crusts, filling about ¾ full.
- Bake for 22–26 minutes, until centers are set and tops are lightly golden.
- Cool for 5 minutes before removing from the pan. Serve warm or at room temperature.
Notes
- Do not overfill the crusts to prevent overflow while baking.
- Swap cheddar for Swiss or Gruyère for a different flavor profile.
- Let quiches cool slightly for easier removal from the pan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes