If you’re looking for a bite-sized breakfast or an impressive appetizer, this Delicious Mini Quiches with Flaky Pie Crust Recipe is an absolute winner. I love this recipe because it brings together that buttery, flaky crust with a creamy, savory filling that’s endlessly customizable. Once you try these little beauties, you’ll see why they’ve become my go-to for brunches, parties, and quick snacks. So, grab your rolling pin and your favorite add-ins—I’m about to share how to whip up these perfect mini quiches that will wow your taste buds and your guests alike!

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Why You’ll Love This Recipe

Flaky Pie Crust Magic: The crust is buttery and flaky—trust me, it makes all the difference and keeps these mini quiches light and irresistible.
Versatility at Its Best: You can customize the add-ins for every occasion, making it a perfect recipe for every taste.
Perfect Bite-Sized Treats: These mini quiches are ideal for gatherings, easy to serve, and everyone loves popping them in their mouths!
Great Make-Ahead Recipe: I discovered you can make them in advance and they store beautifully for busy days or parties.

The image shows a close-up of many small savory mini quiches stacked together. Each mini quiche has a light golden brown, slightly crispy crust that forms a thick, round base and sides. Inside the crust, the filling has a creamy yellow color with slightly browned spots on top, indicating melted cheese. There are bits of green leafy vegetables and pinkish chunks, likely small pieces of shrimp or ham, embedded within the soft filling. The texture of the filling looks smooth and fluffy with a few browned edges around the top for a baked effect. The mini quiches are placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Mini Quiches with Flaky Pie Crust, mini quiche recipe, savory mini quiches, easy brunch appetizers, bite-sized quiche ideas

Ingredients You’ll Need

The ingredients for this Delicious Mini Quiches with Flaky Pie Crust Recipe are simple but powerful together. When you start with a great pie crust and fresh eggs, the filling comes out creamy and rich. I’ll share tips on picking the best add-ins and cheeses to elevate your mini quiches.

Flat lay of two unbaked flaky pie crust rounds, four whole brown eggs with smooth shells, a small white bowl of whole milk, a small white bowl of heavy cream, a small white bowl of mixed salt and black pepper, a small white bowl of mixed fresh diced vegetables and herbs as add-ins, a small white bowl of shredded cheese, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Mini Quiches with Flaky Pie Crust, mini quiche recipe, savory mini quiches, easy brunch appetizers, bite-sized quiche ideas

Flaky Pie Crust: Look for an all-butter crust or make your own for that perfect flaky texture—trust me, it’s worth the effort.
Eggs: Fresh, large eggs are the base; they add creaminess and help the filling set nicely.
Whole Milk: Adds richness without being too heavy—substituting with dairy-free milk can work too, just adjust accordingly.
Heavy Cream or Heavy Whipping Cream: This is what makes the filling decadent and silky smooth.
Salt and Pepper: Simple seasoning that brings out all the flavors without overpowering the fillings.
Add-ins: Think veggies, cooked bacon, sautéed mushrooms, or spinach—whatever you love and have on hand!
Cheese: I recommend shredded cheddar, gruyère, or goat cheese for a nice tang; feel free to experiment.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Delicious Mini Quiches with Flaky Pie Crust Recipe is how flexible it is. I love switching up the add-ins depending on what’s in season or what leftovers I have. Don’t be shy about making this recipe your own!

Vegetarian Variation: My go-to veggie combo is spinach, mushrooms, and caramelized onions—it’s a classic that never fails.
Bacon Lover’s Version: Crispy bacon bits and cheddar cheese always get rave reviews from my family.
Cheese Swap: Try swapping cheddar with feta or gouda for a different flavor profile, adds a cool twist.
Gluten-Free Option: Use a gluten-free pie crust and double-check your add-ins for gluten content.

How to Make Delicious Mini Quiches with Flaky Pie Crust Recipe

Step 1: Get Your Pie Dough Ready

Start by preparing your pie dough at least two hours ahead of time, preferably the night before. Trust me—I’ve learned it’s so much easier to work with well-chilled dough that hasn’t warmed up and become sticky. You want it firm enough to roll out without cracking, but still pliable. If cracks do happen, just use your warm hands to gently patch and smooth them out. That flaky crust is what makes these mini quiches a standout!

Step 2: Whisk Together Your Filling

In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, and pepper until everything is perfectly combined—about a minute with a mixer or a bit longer by hand. This step is quick but important because the fluffy, smooth filling is the heart of your mini quiches. Cover it and pop it in the fridge till you’re ready to use it in step 6.

Step 3: Prep Your Pans and Dough Circles

Preheat your oven to 375°F (191°C), and grease your mini muffin pans well—I love using nonstick spray. Roll out one pie dough at a time on a floured surface into a 12-inch circle. Then use a 2.5-inch cookie cutter or even a 1/3 cup measuring cup to cut out circles. You’ll need to re-roll scraps a few times, and quick work here helps maintain the dough’s texture.

Step 4: Shape the Crusts in the Pans

Press each dough round into the mini muffin pan, making sure to gently push them up the sides to form little crust cups. This part takes a bit of patience, but after a couple of quiches, you’ll be rolling out crusts like a pro!

Step 5: Fill and Bake

Pour the cold egg filling evenly into each crust, then add your chosen add-ins on top, followed by a sprinkle of cheese. Bake for about 25-28 minutes until the centers are just set and the crust edges turn golden. Let them cool for 5 minutes—the mini quiches will come right out of the pans, and you’re ready to serve!

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Pro Tips for Making Delicious Mini Quiches with Flaky Pie Crust Recipe

Chill Dough, Always: I learned that keeping dough cold prevents shrinking and tearing while baking, so don’t skimp on chilling time.
Don’t Overfill: Pour filling just enough to avoid overflow; it makes clean mini quiches and less mess in the oven.
Use a Variety of Cheeses: Adding a blend of cheeses amps up flavor and texture; mixing hard and soft cheeses works beautifully.
Timing is Key: Watch your quiches during the last 5 minutes of baking to avoid overcooking, which can make the filling rubbery.

How to Serve Delicious Mini Quiches with Flaky Pie Crust Recipe

A gray metal muffin tray filled with 24 mini egg tarts, each tart consisting of a golden brown crust that forms a cup holding a smooth, creamy yellow egg filling mixed with small green and brown bits of vegetables or meat. Some tarts are slightly raised above the tray’s edge, showing a crisp outer layer, while a few are tilted or removed, revealing their round, flaky textured bottoms. The tray rests on a white marbled surface with a red and white checkered towel partly visible at the top left corner. Photo taken with an iphone --ar 2:3 --v 7 - Mini Quiches with Flaky Pie Crust, mini quiche recipe, savory mini quiches, easy brunch appetizers, bite-sized quiche ideas

Garnishes

I love topping mine with a few fresh herbs—chives, parsley, or even a little dill adds a fresh pop that complements the richness. A tiny dollop of sour cream or a drizzle of hot sauce works wonders too if you’re feeling adventurous!

Side Dishes

Serving these mini quiches alongside a crisp green salad or some roasted potatoes makes a balanced, satisfying meal. I also often pair them with simple fruit salad to lighten things up and add refreshing sweetness.

Creative Ways to Present

For parties, I’ve enjoyed arranging them on a tiered tray garnished with edible flowers or greens, making them look as special as they taste. Wrapping a tiny ribbon around a bunch to give as gifts is another fun idea I tried and loved!

Make Ahead and Storage

Storing Leftovers

Mini quiches store really well — I let mine cool completely and then cover them tightly with plastic wrap or place in an airtight container in the fridge. They stay delicious for up to 4 days, making them a lifesaver for busy mornings.

Freezing

I’ve frozen mini quiches both baked and unbaked. For baked, I cool them fully and freeze on a baking sheet before transferring to freezer bags. For unbaked, just assemble and freeze; when ready, bake straight from frozen, adding a few extra minutes to baking time. Both methods worked great for me!

Reheating

To reheat, I pop leftover mini quiches in a preheated 350°F oven for about 10-12 minutes or until warmed through. Using the oven instead of the microwave keeps the crust flaky and the filling creamy without getting soggy.

FAQs

Can I use store-bought pie crust for this recipe?

Absolutely! While I love making my own flaky pie crust for the best flavor and texture, store-bought all-butter pie crust can definitely work well, saving you time without sacrificing too much on taste.
What are some good add-in combinations for mini quiches?

Some of my favorites include spinach with feta and sun-dried tomatoes, bacon with cheddar and green onions, or mushrooms with gruyère and herbs. The key is to keep add-ins well cooked and chopped small so they fit nicely into the mini quiche.
How long do mini quiches keep in the fridge?

When stored in an airtight container, these mini quiches stay fresh and delicious for up to 4 days in the fridge. Beyond that, the crust might lose some of its flakiness.
Can I freeze these mini quiches after baking?

Yes! Freezing after baking is a great idea. Just make sure they are cooled completely, freeze them individually on a sheet, then transfer to a freezer bag. Reheat in the oven for best results.
Can I bake mini quiches without a mini muffin pan?

You could use small silicone molds or even a regular muffin pan with larger pie dough circles, but the size and shape will differ. Mini muffin pans give that perfect bite-size charm that’s hard to replicate.

Final Thoughts

I absolutely love how this Delicious Mini Quiches with Flaky Pie Crust Recipe turns out every time—crispy, buttery crust with a creamy filling that you can tailor to your liking. When I first tried making mini quiches, I struggled with dough that cracked and fillings that were too runny, but this method solved all those issues. My family goes crazy for these, especially when I switch up the add-ins. I can’t recommend giving this recipe a try enough—whether for a special brunch or a quick protein-packed snack, it’s a total crowd-pleaser you’ll want in your recipe collection!

Delicious Mini Quiches with Flaky Pie Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 245 reviews

Author: Lauren
Prep Time: 2 hr 30 min
Cook Time: 25 min
Total Time: 2 hr 55 min
Yield: 48-50 mini quiches
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Mini Quiche recipe offers a versatile and delicious base perfect for any flavor combination you desire. Made with flaky pie crust and a rich egg and cream filling, these bite-sized quiches are perfect for breakfasts, brunches, or appetizers. Using simple ingredients and easy steps, you can customize the add-ins and cheese to suit your taste, making it a crowd-pleaser for any occasion.

Ingredients

Pie Crust

2 unbaked Flaky Pie Crust or All Butter Pie Crust

Egg Filling

4 large eggs
1/2 cup whole milk
1/2 cup heavy cream or heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

Add-ins and Cheese

3/4 cup add-ins (such as diced vegetables, cooked meats, or herbs – see recipe note)
1/2 cup shredded or crumbled cheese (cheddar, Swiss, feta, or your choice)

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Instructions

Prepare Pie Dough: Prepare your pie dough the night before and chill it in the refrigerator for at least 2 hours to ensure it firms up properly before using.
Mix Egg Filling: In a large bowl, beat the eggs, whole milk, heavy cream, salt, and pepper using a handheld or stand mixer with a whisk attachment or a whisk until completely combined, about 1 minute. Cover and place the mixture in the refrigerator until you are ready to fill the crusts in step 6.
Preheat Oven and Prepare Pans: Preheat your oven to 375°F (191°C). Grease two 24-count mini muffin pans generously with nonstick spray to prevent sticking. If using only one pan, you can bake in batches.
Roll Out Pie Dough: Working with one chilled pie dough at a time on a floured surface, roll it out into a large 12-inch circle. Use your warm hands to mend any cracks in the dough edges. Cut out rounds approximately 2.5 inches in diameter using a cookie cutter or a 1/3 cup measuring cup. You should get about 24 rounds per pie crust. Re-roll scraps as needed, working quickly to keep the dough from becoming too delicate.
Form the Mini Crusts: Place the dough rounds into the greased mini muffin pans. Press the dough flat into the base and up the sides of each muffin cup to form a shallow crust shell.
Fill the Crusts: Pour the chilled egg mixture evenly into each unbaked crust. Top each with your chosen add-ins and sprinkle with the shredded or crumbled cheese.
Bake: Bake the mini quiches in the preheated oven until the centers are just set and edges are lightly browned, about 25-28 minutes.
Cool and Serve: Allow the quiches to cool for 5 minutes before removing them from the muffin pan. They should pop out easily if the pan was well greased. Serve warm or at room temperature.
Storage: Store any leftover mini quiches tightly covered in the refrigerator for up to 4 days. They make great reheated leftovers.

Notes

This recipe serves as a versatile base for countless mini quiche combinations. Feel free to add your favorite vegetables, meats, or herbs to customize the flavor.
Use a super flaky homemade pie crust for best texture; commercial all-butter crusts also work well.
Work quickly when rolling and cutting dough rounds to prevent the dough from cracking due to warming.
Greasing the mini muffin pans well is key to easily removing the mini quiches after baking.
Mini quiches can be served warm or at room temperature, making them great for parties and meal prep.