These mini quiches are the ultimate bite-sized solution for brunch, meal prep, or entertaining. Made with a buttery crust and a rich, fluffy egg filling, they’re endlessly customizable with your favorite cheeses, veggies, or meats.
Perfect for breakfast buffets, baby showers, or grab-and-go snacks, they can be baked ahead and even frozen for later. Whether you go crustless or classic, these little egg bites always deliver big flavor.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
✨ Why You’ll Love This
✔ 3 crust options (regular, gluten-free, or crustless)
✔ Make-ahead friendly (freeze unbaked or baked)
✔ Kid-approved (great for lunchboxes)
✔ 12+ filling ideas included
Ingredients:
- 1 package (14.1 ounces) refrigerated pie crusts
- 6 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (such as cheddar, Swiss, or Gruyère)
- 1/2 cup cooked and crumbled bacon, cooked sausage, sautéed vegetables (such as onions, mushrooms, spinach), or a combination (optional fillings)
Equipment:
- Muffin tin (12 cups)
- Rolling pin (optional)
- 3-inch round cookie cutter or knife
- Large bowl
- Whisk
- Measuring cups and spoons
Step 1: Prepare the Pie Crusts
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Unroll the pie crusts on a lightly floured surface. If desired, use a rolling pin to slightly thin the crusts. Use a 3-inch round cookie cutter (or a knife to cut around a 3-inch template) to cut out circles from the pie crusts. You should get approximately 12 circles. Gently press each circle into a muffin cup, forming a small crust.
Step 2: Prepare the Egg Mixture
- In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined and slightly frothy.
Step 3: Add Cheese and Fillings
- Stir the shredded cheese into the egg mixture. If using optional fillings, divide them evenly among the pie crust-lined muffin cups.
Step 4: Fill the Crusts
- Carefully pour the egg and cheese mixture into each muffin cup, filling each one almost to the top.
Step 5: Bake the Mini Quiches
- Bake in the preheated oven for 20-25 minutes, or until the quiches are set in the center and the crusts are golden brown.
Step 6: Cool and Serve
- Let the mini quiches cool in the muffin tin for a few minutes before carefully removing them. Serve warm or at room temperature.
📊 Nutrition (Per Quiche – With Crust)
Calories 80
Protein 3g
Carbs 5g
Calcium 6% DV
💡 Pro Tips
✅ No-soggy crust: Pre-bake crust for 5 mins before filling
✅ Uniform bites: Use a cookie scoop for custard
✅ Freezer hack: Freeze unbaked, then bake +5 mins
🍽️ Serving Ideas
- Brunch Spread
- Serve with fruit salad and mimosas
- Party Appetizer
- Garnish with microgreens and crème fraîche
- Kids’ Lunchbox
- Pack with cherry tomatoes and dip
Enjoy your delicious homemade Mini Quiche!
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