Delightful bite-sized quiches with a buttery crust and customizable fillings. Perfect for breakfast, brunch, or party appetizers.

Ingredients

For the Custard:

1 cup (240 ml) whole milk or half-and-half
4 large eggs, at room temperature
1 teaspoon kosher salt
¼ teaspoon ground black pepper

For the Crust:

2 pie crusts, 14 ounces total, or shortcrust pastry (400 g) – or use an all-butter pie crust

Filling Options (about 1 cup total per option):

Spinach and Mushroom: fresh spinach, sliced mushrooms, grated Swiss cheese
Diced Ham and Cheese: diced ham, grated Swiss or cheddar cheese
Cherry Tomatoes and Bell Peppers: halved cherry tomatoes, diced bell peppers, crumbled feta cheese
Mediterranean: chopped sun-dried tomatoes, sliced olives, crumbled feta cheese

Instructions

Preheat oven: Set oven to 375°F (190°C) or 170°C for fan ovens. Lightly spray a 24-cup mini muffin pan with cooking spray.
Prepare crust: Roll out the pie crust or shortcrust pastry. Cut into 3-inch circles using a cookie cutter, biscuit cutter, glass, or ⅓ cup measure. Press each circle into the muffin cups.
Add fillings: Choose one filling option and evenly distribute the ingredients into the pastry-lined cups.
Make custard: In a mixing bowl, whisk together the milk, eggs, salt, and black pepper.
Fill quiches: Pour the egg mixture over the fillings, filling each muffin cup completely.
Bake: Place in the preheated oven and bake for 22–25 minutes, until the quiches are set and the crusts are golden brown.
Cool and serve: Allow quiches to cool for a few minutes before serving.

Why You’ll Love This Recipe

Bite-sized and perfect for any occasion, from brunch to parties
Customizable with your favorite fillings
Fluffy, creamy custard with a buttery, golden crust

Tips

Use room-temperature eggs for a smoother custard.
Don’t overfill the cups to prevent spillage.
Lightly sauté vegetables like mushrooms or spinach to avoid excess moisture.

Variations and Substitutions

Swap cheeses: try mozzarella, gouda, or goat cheese.
Make vegetarian versions with only veggies.
Use gluten-free pastry for a gluten-free option.
Add fresh herbs like parsley, chives, or basil for extra flavor.

FAQs

Can I make these ahead of time?
Yes! Store in the fridge for up to 3 days or freeze baked quiches for up to 2 months.

Can I use store-bought pie crust?
Absolutely, it works perfectly for quick and easy mini quiches.

Can I adjust the baking time for smaller or larger cups?
Yes, smaller cups may need 15–18 minutes, while larger cups may need 25–30 minutes.

Serving

Serve warm as a breakfast treat, brunch item, or party appetizer. Pair with a fresh salad or fruit for a complete meal.

Suggestions

Sprinkle fresh herbs or grated cheese on top before baking for extra flavor and presentation.
Serve with dipping sauces like hollandaise, pesto, or salsa for variety.
These mini quiches are perfect for buffet tables or packed lunches.