If you’ve ever wanted a dish that was irresistibly cute, packed with flavor, and perfect for brunch or snacking, Mini Quiche is about to become your new obsession. These little bites are creamy, cheesy, and full of savory ham and fresh veggies, all cradled in a buttery crust. Whether you’re hosting a brunch, meal prepping, or just craving comfort food in a petite package, Mini Quiche delivers on every front — always crowd-pleasing, endlessly customizable, and oh-so-easy to love!

Ingredients You’ll Need

Mini Quiche only calls for a handful of everyday ingredients, but each one brings its own magic to the table. From the richness of heavy cream to the sharpness of cheddar and the freshness of green onions, every element truly matters in this recipe.

Large eggs: The heart of your filling, giving mini quiche its fluffy, custardy texture.
Heavy cream: Brings richness and silkiness to the egg mixture for that decadent mouthfeel.
Cooked ham: Adds a salty, meaty element that pairs beautifully with the cheeses and herbs.
Medium cheddar cheese: Melts perfectly for gooey pockets of bold, savory flavor in every bite.
Green onions: Brighten things up with a mild onion flavor that won’t overpower the quiche.
Fresh parsley: A burst of color and herby freshness to balance the richness.
Salt and black pepper: Essential for bringing all the flavors together; season to taste.
Refrigerated pie crusts: Make your life easier and come out golden and flaky every time.

How to Make Mini Quiche

Step 1: Prepare Your Oven and Muffin Tins

Start by preheating your oven to 375 degrees. This helps guarantee even baking and a beautiful golden crust. Lightly grease 18 muffin wells or use nonstick spray, so each Mini Quiche pops out effortlessly after baking.

Step 2: Whisk the Egg and Cream Mixture

In a large mixing bowl, whisk together those eggs and heavy cream until they’re fully combined and smooth. This is the secret to that tender, custardy filling — don’t rush it!

Step 3: Add the Filling Ingredients

Stir in the chopped ham, shredded cheddar cheese, green onions, parsley, and your salt and pepper. (I use about 1/2 teaspoon of each, but feel free to adjust to taste.) The mixture should look colorful and packed with goodness.

Step 4: Roll and Cut the Pie Crust

Unroll your refrigerated pie crusts on a lightly floured surface. Use a 3 7/8- to 4-inch round cutter to cut circles. Gather up any scraps, reroll them into a square about 8 by 8 inches, and cut a few more circles to get a total of 18. Each mini crust should come nearly to the top of the muffin well for maximum fill and flavor.

Step 5: Fit Pie Crusts in Muffin Tin

Press each crust round gently into the bottom and up the sides of your muffin wells. Don’t worry if the edges look a little rustic — the filling will cover any imperfections and give each Mini Quiche its signature homemade charm.

Step 6: Fill and Bake

Spoon the egg mixture evenly into each crust-lined well, filling almost to the top. Slide your tray into the preheated oven and bake for about 23 to 26 minutes. When the centers are just set and the tops have a light golden hue, they’re ready to come out.

Step 7: Cool and Serve

Let your Mini Quiche rest in the pan on a wire rack for 5 to 10 minutes — this helps set the filling and makes removing them a breeze. Run a butter knife around each quiche and carefully lift them out to serve warm.

How to Serve Mini Quiche

Garnishes

Give your Mini Quiche a little finishing flair with a sprinkle of extra chopped parsley or a handful of sliced green onions. For a pop of color, you could even add a few halved cherry tomatoes or a dusting of smoked paprika.

Side Dishes

To turn these Mini Quiche into a meal, serve with a simple green salad tossed with lemon vinaigrette, a heap of fresh fruit, or some roasted potatoes. They’re equally delightful with a cup of soup or alongside your favorite brunch sides.

Creative Ways to Present

Mini Quiche look adorable stacked on a tiered stand for brunch, lined up on a platter for a baby shower, or even packed into a picnic basket. Arrange them in rainbow order if you’re adventurous with fillings, or place each on a bed of arugula for an extra-touch appetizer.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Mini Quiche leftover (and that’s a big if), allow them to cool completely before transferring to an airtight container. They’ll keep well in the fridge for up to four days, making them a phenomenal make-ahead option for busy mornings or grab-and-go snacks.

Freezing

Mini Quiche freeze like a dream! Once cooled, arrange in a single layer on a baking sheet and freeze until solid. Then pop them into a zip-top bag or airtight container and stash in the freezer for up to two months. They’re fantastic for impromptu entertaining or lazy weekend brunches when you want something homemade in minutes.

Reheating

To reheat, simply bake Mini Quiche (thawed or straight from frozen) in a 350 degree oven for about 10 minutes, or until warmed through. The crust stays crisp and the filling comes out perfectly tender — just like fresh!

FAQs

Can I use other types of meat besides ham?

Absolutely! Mini Quiche are wonderfully versatile. Try cooked bacon, sausage, smoked turkey, or even vegetarian options like sautéed mushrooms or spinach for a tasty twist.

Do I have to use store-bought pie crust?

Store-bought crusts are wonderfully convenient, but if you love making pastry from scratch, go for it! Homemade crust will only add more personality and flakiness to your mini quiches.

What’s the best way to get the egg mixture evenly distributed?

Simply give the filling one last good stir before spooning it into each crust. If some cups look low on ham or cheese, just adjust with a fork or spoon so every Mini Quiche is packed with goodness.

Can I make this recipe gluten free?

Yes! Just swap in your favorite gluten free pie crust or even use thinly sliced potatoes as the “crust” for a naturally gluten free version. Mini Quiche are super adaptable.

How do I know when they’re done baking?

The tops should look puffed and lightly golden, and when you gently jiggle the pan, the centers shouldn’t wobble much. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Final Thoughts

I can’t recommend Mini Quiche enough for anyone who loves delicious, personal-sized bites bursting with flavor. They’re inviting, endlessly flexible, and guaranteed to disappear fast. Give this recipe a try — you’ll want to make them again and again!

Mini Quiche Recipe

★★★★★

5.1 from 6 reviews

Author: Jack
Total Time: 45 minutes
Yield: 18 mini quiches 1x
Diet: Vegetarian

Print Recipe

Description

These delightful mini quiches are perfect for breakfast, brunch, or as a party appetizer. Made with eggs, ham, cheese, and flavorful seasonings, these mini quiches are sure to impress your guests.

Ingredients

Scale

Egg Mixture:

7 large eggs
1 1/2 cups heavy cream
Salt and black pepper to taste

Filling:

1 1/2 cups chopped cooked ham
1 1/4 cups shredded medium cheddar cheese
1/2 cup chopped green onions
3 Tbsp chopped fresh parsley

Crust:

2 refrigerated pie crusts (14 oz each)

Instructions

Preheat oven to 375 degrees.

In a large mixing bowl, whisk together eggs and cream until well blended.

Stir in ham, cheddar cheese, green onions, parsley, salt, and pepper.

Roll out each pie crust and cut into circles to fit muffin tins.

Press crust circles into muffin tin wells.

Scoop egg mixture into crusts.

Bake until eggs are just set in the center.

Cool on a wire rack before serving.

Notes

You can customize the fillings with your favorite ingredients.
These mini quiches can be stored in the refrigerator for a few days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 mini quiche
Calories: 190
Sugar: 1g
Sodium: 370mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 7g
Cholesterol: 125mg

Keywords: mini quiche, breakfast, brunch, appetizer, eggs, ham, cheese