If you’re on the hunt for a crowd-pleasing, versatile bite-sized treat, you absolutely have to try this Mini Quiche Recipe with Flaky Pie Crust Recipe. I love this because it brings together buttery, flaky pie crust with a creamy, custardy filling that you can customize any way you like — plus it’s perfect for brunches, picnics, or quick snacks. Trust me, once you master this, you’ll find yourself making mini quiches again and again.
Why You’ll Love This Recipe
- Flaky, Buttery Crust: The pie crust is so tender and flaky, it’s the perfect base that melts in your mouth.
- Customizable Filling: You can swap in your favorite cheeses, veggies, or meats, making it truly your own.
- Make-Ahead Friendly: Prep the dough and filling in advance, then bake fresh whenever you want.
- Perfect Party Food: These mini quiches fly off the platter — they’re just the right size for snacking.
Ingredients You’ll Need
The beauty of this Mini Quiche Recipe with Flaky Pie Crust Recipe is how straightforward the ingredients are — simple pantry staples that come together to create something special. Focus on fresh eggs and good quality cream, and your crust should be nice and flaky if you chill it properly.
- Flaky Pie Crust: I love using a homemade all-butter crust if you can; it adds incredible flavor and texture.
- Eggs: Fresh, large eggs help the custard set perfectly without being rubbery.
- Whole Milk: Adds just the right balance of creaminess without being too heavy.
- Heavy Cream or Heavy Whipping Cream: I use this for richness — it’s what makes the filling silky smooth.
- Salt and Pepper: Simple seasoning that brings the filling to life.
- Add-ins: Think sautéed mushrooms, crispy bacon, spinach, or caramelized onions; the sky’s the limit here.
- Cheese: I usually go with shredded cheddar or crumbled feta — both melt beautifully and add a punch of flavor.
Variations
One of my favorite things about this Mini Quiche Recipe with Flaky Pie Crust Recipe is how it adapts to whatever flavors you love or whatever you have on hand. Don’t be shy about experimenting — I bet you’ll find your own signature twist!
- Vegetarian: I often swap in roasted red peppers, kale, and mushrooms for a garden-fresh bite that my family devours.
- Meaty: Adding cooked breakfast sausage or diced ham turns these into hearty little powerhouses for hungry eaters.
- Dairy-Free: I’ve made it using a dairy-free pie crust and coconut milk — just make sure the custard sets well.
- Spice It Up: A pinch of smoked paprika or cayenne adds a wonderful warmth when you’re craving a little kick.
How to Make Mini Quiche Recipe with Flaky Pie Crust Recipe
Step 1: Prep Your Flaky Pie Crust Ahead
I always make my pie dough the night before or at least a couple hours ahead so it has plenty of chill time in the fridge. This is key because cold dough is much easier to roll and prevents your crust from shrinking during baking. If you find cracks when rolling it out, don’t sweat it — just gently press the edges back together with your warm fingers. It really works!
Step 2: Whisk the Custard Filling
In a large bowl, beat together the eggs, whole milk, cream, salt, and pepper until fully combined and slightly frothy. I like to use a handheld mixer to get a good mix, but a whisk works just as well. This mixture should be smooth — no uneven spots. Then, pop it into the fridge to keep it nice and cold until you’re ready to assemble.
Step 3: Roll, Cut, and Place Dough in Mini Muffin Pans
Take one chilled pie dough at a time, roll it out on a floured surface into about a 12-inch circle. I use a 2.5-inch cookie cutter (or sometimes the 1/3 cup measuring cup!) to cut rounds. You will have to re-roll your scraps a few times, but try not to overwork the dough — less handling means flakier crust. Press each round into the mini muffin cups, making sure it hugs the bottom and sides fully for that classic “cup” shape.
Step 4: Fill and Top Your Mini Quiches
Pour the chilled egg filling evenly into each crust — I find it simplest to use a small ladle or spoon. Next, sprinkle your chosen add-ins over the top, then finish with a layer of cheese. You’ll notice this recipe calls for a modest amount of cheese which keeps the filling from getting too dense or greasy. Balance is everything here!
Step 5: Bake Until Just Set and Golden
Bake your mini quiches at 375°F (191°C) for 25-28 minutes. I keep a close eye towards the end — you want the centers to be mostly set but still a tad wobbly, and the crust edges to turn a lovely golden brown. Let them cool for a few minutes in the pan, then gently scoop them out with a spoon. If your pans are well-greased, they should pop out easily.
Pro Tips for Making Mini Quiche Recipe with Flaky Pie Crust Recipe
- Chill Everything: Keep the dough and egg mixture cold until baking — this helps maintain flakiness and prevents sogginess.
- Don’t Overfill: Fill each cup to about 3/4 full; too much filling can spill over or prevent proper setting.
- Pre-Grease Pans Well: I swear by nonstick spray with flour added — it means your quiches slip out without sticking or tearing.
- Let Them Rest Before Removing: Giving them 5 minutes to cool in the pan allows the custard to firm up, preventing breakage when you remove them.
How to Serve Mini Quiche Recipe with Flaky Pie Crust Recipe
Garnishes
I like to sprinkle a little fresh chopped chives or parsley over the quiches right before serving — it brightens the flavors and adds a fresh pop of color. A light drizzle of hot sauce or a tiny dollop of sour cream can also take these from delicious to downright addictive!
Side Dishes
These mini quiches go beautifully with a crisp green salad dressed in a tangy vinaigrette, roasted seasonal vegetables, or even fresh fruit for a sweet contrast. For brunch, I often pair them with crispy breakfast potatoes or fresh avocado slices — always a win.
Creative Ways to Present
For a brunch spread, arrange the mini quiches on a tiered stand with colorful liners to make them pop. I love adding edible flowers or placing them in pretty ramekins for an elegant touch at holiday gatherings. Serving alongside tiny bowls of different dipping sauces lets guests mix and match flavors too!
Make Ahead and Storage
Storing Leftovers
Mini quiches store really well. After cooling completely, I place them in an airtight container with parchment paper between layers to prevent sticking and keep in the fridge for up to 4 days. They reheat almost as well as fresh!
Freezing
I’ve frozen these mini quiches successfully both baked and unbaked. For baked, freeze on a tray first, then transfer to a freezer-safe bag for up to 2 months. To bake from frozen, add a few extra minutes in the oven. With unbaked quiches, flash freeze in trays and then bake straight from frozen, adding a little more time too.
Reheating
My favorite way to reheat is in a 350°F oven for about 10-12 minutes until warmed through and the crust regains its crispness. Microwaving works if you’re in a rush, but you won’t get that lovely flaky texture back.
FAQs
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Can I use store-bought pie crust for this mini quiche recipe?
Absolutely! Store-bought crusts are a great time-saver and work perfectly here, just make sure to choose one labeled “flaky” or “all-butter” for the best texture. Chill it well before rolling out and proceed with the recipe as usual.
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What are some good add-ins for mini quiches?
I like classic combos like spinach and feta, bacon and cheddar, or mushroom and Swiss. You can mix cooked vegetables, cooked meats, and any cheese you enjoy. Just make sure any add-ins are cooked and drained of excess moisture to keep the crust crisp.
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How do I prevent the crust from getting soggy?
Chilling the pie dough well before rolling and baking is key. Avoid adding wet or juicy fillings right next to the crust without cooking them first. Also, bake until the custard is just set to keep the texture perfect.
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Can I make mini quiches ahead of time?
Yes! You can assemble them and refrigerate for a few hours before baking, or bake them in advance and reheat just before serving. They also freeze well, making them great for meal prep or parties.
Final Thoughts
This Mini Quiche Recipe with Flaky Pie Crust Recipe has become one of my absolute favorites because it’s so reliable and delicious every single time. Whether you’re feeding a crowd or just want a tasty snack ready to grab, these little quiches hit the spot. I hope you enjoy making them as much as I do — they truly bring joy to any table!
Print
Mini Quiche Recipe with Flaky Pie Crust Recipe
- Prep Time: 2 hr 30 min
- Cook Time: 25 min
- Total Time: 3 hr
- Yield: 48-50 mini quiches
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Mini Quiches are a versatile and delicious bite-sized treat perfect for breakfast, brunch, or snack time. Made with flaky pie crust and a creamy egg filling, you can customize them with any favorite add-ins and cheeses, making them perfect for any occasion or flavor preference.
Ingredients
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 (vegetables, meats, or herbs of choice)
- 1/2 cup shredded or crumbled cheese (such as cheddar, Swiss, or feta)
Instructions
- Prepare the Pie Dough: Make your pie dough the night before and chill it in the refrigerator for at least 2 hours to ensure it is firm and easier to work with.
- Mix the Egg Filling: In a large bowl, whisk together eggs, whole milk, heavy cream, salt, and pepper until fully combined, about 1 minute. Cover and refrigerate the filling until ready to use.
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F (191°C). Grease two 24-cup mini muffin pans with nonstick spray for easy removal of the quiches.
- Roll and Cut the Pie Crust: On a floured surface, roll one pie dough out into a 12-inch circle. Using a 2.5-inch cookie cutter or a 1/3 cup measuring cup, cut out rounds from the dough. Re-roll scraps as needed, working quickly to prevent the dough from becoming too warm and fragile. Repeat with second pie dough.
- Fit Dough into Muffin Pans: Press each dough round into the greased mini muffin pan cups, pressing flat along the bottom and up the sides to form a crust shell.
- Fill and Add Toppings: Evenly pour the chilled egg filling into each crust. Top each with your choice of add-ins and then sprinkle with shredded or crumbled cheese.
- Bake: Bake in the preheated oven for 25-28 minutes until the centers are just set and the crust edges are lightly browned.
- Cool and Serve: Allow the mini quiches to cool for 5 minutes in the pan before gently removing with a spoon. Serve warm or at room temperature.
- Storage: Store any leftovers tightly covered in the refrigerator for up to 4 days. They reheat well for future meals.
Notes
- This recipe serves as a perfect base for customizing mini quiches with your favorite add-ins such as cooked bacon, sautéed vegetables, ham, herbs, or different cheeses.
- Using a flaky homemade pie crust enhances flavor and texture, but store-bought all-butter crusts work well too.
- Work with chilled dough to prevent cracking and easier handling.
- If you only have one mini muffin pan, bake in batches as needed.
- For best results, grease muffin pans thoroughly to ensure easy removal of quiches without breaking.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 110
- Sugar: 1g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 90mg
