Looking for a crowd-pleasing appetizer that’s as impressive as it is simple? Mini Quiche Bites are about to become your new go-to recipe. These delectable little morsels combine flaky pastry with a creamy egg filling that’s endlessly customizable. Whether you’re hosting brunch, need an elegant party appetizer, or want to meal prep breakfast for the week, these bite-sized quiches deliver big on flavor while keeping preparation surprisingly straightforward.
They’re the perfect balance of elegant and approachable—exactly what we all need in our cooking repertoire.
Why This Recipe is Awesome
Mini Quiche Bites stand out from standard appetizers for so many reasons. First, they offer that magical combination of impressive presentation with minimal effort—exactly what we need when entertaining. The individual portions make serving a breeze with zero mess or cutting required.
What I especially love is their versatility. You can customize the fillings based on what you have in your fridge or your guests’ preferences. Vegetarian, meat-lover, or cheese enthusiast—everyone can find a mini quiche variation to adore.
These little gems also work for practically any occasion. Fancy enough for baby showers and holiday gatherings, yet practical enough for weekly meal prep. Make them ahead and reheat when needed—they maintain their delicious flavor and texture beautifully.
Equipment needed: Mini muffin tin, mixing bowl, whisk, measuring cups, cutting board, knife
Mini Quiche Bites
Ingredients
- 2 packages 15 oz each refrigerated pie crust (or 2 homemade pie crusts)
- 6 large eggs
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup shredded cheese Swiss, Gruyère, or cheddar work wonderfully
- 1/2 cup mix-ins of your choice diced ham, crumbled bacon, sautéed mushrooms, spinach, or bell peppers
- 2 tablespoons fresh herbs chopped (chives, parsley, or thyme)
Instructions
- Preheat your oven to 375°F (190°C) and generously spray a 24-cup mini muffin tin with non-stick cooking spray.
- Prepare the pie crust by unrolling it on a lightly floured surface. Using a 2.5-inch round cookie cutter or drinking glass, cut out 24 circles from the pie crust.
- Gently press each dough circle into the mini muffin cups, creating a small pastry shell. The edges should just come to the top of each cup. If the dough tears, simply pinch it back together.
- Pre-bake the empty crusts for 5 minutes to help prevent sogginess, then remove from the oven and let cool slightly while preparing the filling.
- Whisk together the eggs, cream, and milk in a large measuring cup or bowl until well combined. Add salt, pepper, and nutmeg, then whisk again until the mixture looks uniform.
- Distribute your mix-ins and cheese evenly among the partially baked crusts. Each cup should be about 1/3 filled with solid ingredients.
- Carefully pour the egg mixture into each crust, filling them about 3/4 full. Be careful not to overfill as they will puff up during baking.
- Bake for 15-18 minutes until the quiches are puffed, golden around the edges, and just set in the center. They should have a slight jiggle but not look wet.
- Let cool for 5 minutes in the pan before gently removing each quiche using a small butter knife to loosen the edges if needed.
- Garnish with fresh herbs and serve warm or at room temperature.
Notes
- For the crispiest crust, be sure your oven is fully preheated before baking.
- If making ahead, cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- These freeze beautifully! Freeze in a single layer, then transfer to a ziplock bag for up to 2 months.
- Reheat frozen quiches in a 325°F oven for about 10 minutes (no need to thaw first).
- For a lighter version, substitute half-and-half for the heavy cream or use all milk.
- To prevent soggy bottoms, make sure any vegetable mix-ins are well-drained and patted dry.
Calories & Nutritional Info
- Calories: Approximately 120 calories per mini quiche
- Protein: 4g per serving
- Carbohydrates: 8g per serving
- Fat: 8g per serving
- Contains: Eggs, dairy, wheat (gluten)
- Suitable for: Vegetarians (if using vegetable fillings)
Common Mistakes to Avoid
- Overfilling the crusts: This causes spillover during baking and makes removal difficult. Fill only 3/4 full.
- Skipping the pre-bake step: This crucial step prevents the dreaded “soggy bottom” by creating a barrier between the wet filling and the crust.
- Using wet fillings: Always cook vegetables first to release moisture, and pat ingredients like spinach or tomatoes completely dry.
- Opening the oven door too early: This causes temperature fluctuations that can make your quiches fall flat instead of staying puffy.
- Overbaking: Quiches continue cooking slightly after removal from the oven. Take them out when just set but still with a slight jiggle.
Alternatives & Substitutions
- Dairy-free option: Replace dairy milk and cream with unsweetened almond or coconut milk. Use dairy-free cheese alternatives.
- Gluten-free crust: Use a gluten-free pie crust recipe or purchase pre-made gluten-free crusts.
- Crustless version: Skip the pastry entirely and thoroughly grease the muffin tin before adding the fillings directly.
- Flavor combinations: Try spinach-feta, ham-gruyère, mushroom-thyme, roasted red pepper-goat cheese, or broccoli-cheddar.
- Spice variations: Add smoked paprika, cayenne for heat, or herbs de Provence for a French twist.
FAQs
Can I make these Mini Quiche Bites ahead of time?
Absolutely! These quiches are perfect for make-ahead situations. Bake them completely, cool, and refrigerate for up to 3 days. You can also freeze them for up to 2 months. Reheat in a 325°F oven until warm throughout.
How do I keep my mini quiche crusts from getting soggy?
The pre-baking step is key. Those 5 minutes of pre-baking create a barrier that prevents the egg mixture from making the crust soggy. Also, make sure any vegetable fillings are well-drained and patted dry before adding.
Can I use a standard muffin tin instead of a mini one?
Yes! For regular-sized muffin tins, use a 3.5-inch cutter for the crust circles and increase the baking time to 20-25 minutes. This will yield about 12 regular-sized quiches instead of 24 minis.
Why did my quiches puff up and then deflate?
That’s completely normal! Quiches puff up during baking due to the steam and air expanding in the egg mixture. They naturally deflate slightly as they cool. As long as they’re cooked through, this is expected.
What’s the best way to remove them from the pan?
Let them cool for about 5 minutes, then run a small butter knife or offset spatula around the edges to loosen. Gently lift them out or use the tip of the knife to pop them up from the bottom.
Final Thoughts
Mini Quiche Appetizers are one of those rare recipes that combine elegance with ease. They’ve saved me countless times when entertaining, and their versatility makes them a reliable go-to in my kitchen. Don’t be afraid to experiment with your favorite fillings and make this recipe truly your own. The joy of cooking is in these little adaptations that make a dish uniquely yours. Happy baking!
