Name: Mini Quiches
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 roll store-bought puff pastry or pie crust (thawed if frozen); 4 large eggs (beaten until frothy); 120 ml heavy cream or milk (for a richer filling, use heavy cream); 1 cup shredded cheese (cheddar, Gruyère, or Swiss); 1/2 cup cooked vegetables (spinach, onions, or others); 1/2 cup cooked meat (bacon bits, ham, or sausage); 1 tsp fresh herbs (chives, thyme, or dill); 1/4 tsp salt; 1/4 tsp black pepper

Mini quiches might seem like fancy brunch fare, but honestly, they’re my go-to for quick, adaptable snacks. You can customize them with whatever’s in the fridge—leftover cheese, bits of veggie, even bits of cooked meat. They’re forgiving, forgiving, and honestly, they make me feel like I’ve got my act together, even when I’m rushing out the door.

What I love most is how they’re essentially personal pies—perfectly portable, easy to reheat, and they look pretty charming on any plate. No matter if it’s a weekday lunch or a lazy weekend brunch, they fit right in. Plus, they’re the kind of thing you can prep ahead, which means less stress and more time to enjoy the little moments.

Focusing on how mini quiches can be a versatile, no-fuss solution for brunches, picnics, and quick snacks, highlighting their adaptability and personal touches.

The secret to adaptable brunch bites

These mini quiches remind me of lazy Sunday mornings, where the smell of buttery crust and warm filling fills the kitchen with nostalgia.
I get a little thrill every time I see how versatile they are — from breakfast to late-night snacks, they never fail to satisfy.
There’s a chaos to assembling these, but the moment they come out of the oven, it’s all worth it, especially when shared with friends.
Making mini quiches feels like a small act of kindness — something I can do quickly, but that always feels special to those who eat them.
Nothing beats the pride I feel when I serve these at brunch and see everyone’s eyes light up at the first bite.

The story behind this recipe

This recipe came about when I realized how often I have odds and ends in the fridge that could be turned into something special. Mini quiches became my way of turning chaos into charm, especially on busy mornings or lazy weekends. They’re like little portable bites of comfort, and I love how forgiving they are—no perfect crust needed, just a simple batter and whatever fillings I can toss in.
One rainy afternoon, I was experimenting with leftover cheese and some wilted spinach, and those tiny pies baked up golden and crispy around the edges. That moment made me see mini quiches not just as snacks, but as a canvas for improvisation. Since then, they’ve become my standby for both casual brunches and quick bites before heading out the door.
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Trivia and historical tidbits

Mini quiches trace their roots to French cuisine, where they evolved as small, portable pastries for busy markets.
They gained popularity in the US during the 1950s, often served at brunches and social gatherings as elegant finger foods.
The concept of individual-sized quiches allows for endless customization, making them a timeless, adaptable snack.

Ingredient breakdown

Eggs: I always beat mine until smooth and slightly frothy, which helps the filling set nicely and gives a light texture. Feel free to whisk in a splash of milk for extra fluff.
Cheese: Sharp cheddar is my go-to because it melts well and adds a punch of flavor. But Swiss or Gruyère work beautifully too, giving a nuttier, richer note.
Vegetables: I love sautéed spinach or caramelized onions—bring out their sweetness first, and they add a lovely depth. Raw veggies tend to release water, so cook them down.
Meat: Crispy bacon bits or ham cubes add a savory punch. Cook any meats beforehand to avoid sogginess, and chop small for even distribution.
Crust: I prefer a simple, buttery pie crust—flaky and tender. But for a quicker fix, a store-bought puff pastry works just as well, crisp and golden.
Herbs & Spices: Fresh thyme or chives brighten the filling, especially when added just before baking. They give a fresh, aromatic lift that’s hard to beat.
Cream & Milk: A splash of heavy cream makes the filling richer and creamier. If you want a lighter version, swap with half-and-half or skip altogether.

Spotlight on key ingredients

Eggs & Cheese:

Eggs: I beat mine until smooth and slightly frothy, which helps the filling set nicely and gives a light texture. Feel free to whisk in a splash of milk for extra fluff.
Cheese: Sharp cheddar is my go-to because it melts well and adds a punch of flavor. But Swiss or Gruyère work beautifully too, giving a nuttier, richer note.

Notes for ingredient swaps

Dairy-Free: Swap out regular cheese for a nut-based or dairy-free cheese alternative—flavor will be milder and slightly different in texture.
Gluten-Free: Use a mixture of almond flour and tapioca starch for the crust—crisp but a bit more fragile than traditional pastry.
Vegan: Replace eggs with silken tofu blended until smooth, and use plant-based milk and vegan cheese—expect a denser, creamier filling.
Low-Sodium: Opt for unsalted butter and low-sodium cheese—flavor will be subtler, so consider adding extra herbs or spices.
Herb Variations: Fresh basil or dill can replace thyme or chives—each adds its own bright, aromatic note to the filling.
Meatless: Skip the meat altogether or use sautéed mushrooms for an earthy, umami boost—still hearty, still satisfying.
Sweet Version: For a brunch twist, add a touch of honey or maple syrup, and swap cheese for fruit or sweet spices—think cinnamon and apple.

Equipment & Tools

Muffin tin: Holds the crusts and fillings during baking.
Rolling pin: Rolls out dough evenly.
Parchment paper and pie weights: Prevents crusts from bubbling during blind baking.
Mixing bowl: Whisk eggs, cream, and seasonings.
Pastry cutter or glass: Cut circles for crust.
Wire rack: Cool the baked quiches evenly.

Step-by-step guide to mini quiches

Preheat your oven to 190°C (375°F). Gather a muffin tin—preferably non-stick or well-greased. Line up your ingredients and tools on the counter for easy access.
Make the crust: If using homemade, roll out your dough to about 0.5 cm thick. Cut circles slightly larger than your muffin cups. Press into each cup, trimming excess. For store-bought pastry, simply cut and fit.
Blind bake the crusts: Line each with a small piece of parchment and fill with pie weights or dried beans. Bake for 8-10 minutes until just set and lightly golden. Remove weights and parchment, then set aside to cool slightly.
Prepare the filling: In a bowl, whisk 4 large eggs with 120 ml (1/2 cup) cream or milk. Add salt, pepper, and your favorite herbs (like chives or thyme). Mix until smooth. Stir in shredded cheese, cooked veggies, and small bits of cooked meat if using.
Fill the crusts: Spoon the filling evenly into each pre-baked crust, filling almost to the top but not spilling over.
Bake the mini quiches: Place the tray in the oven. Bake for 20-25 minutes, or until the filling is puffed and just set—look for a slight jiggle in the center, not liquid. The crust edges should be golden.
Cool briefly: Let the quiches rest in the tin for 5 minutes. Then, transfer to a wire rack or plate to cool just enough to handle. They can be served warm or at room temperature.
Finish and serve: Garnish with fresh herbs if desired. Serve with a side salad or enjoy on their own. These are best eaten within 2 days, reheated gently if needed.

Let the quiches rest for 5 minutes in the tin to settle. Serve warm or at room temperature. For best texture, avoid refrigerating for more than a day; reheat gently in the oven or microwave.

How to Know It’s Done

Crust is golden and crisp around the edges.
Filling is puffed and just set, no liquid center.
A slight jiggle in the center indicates perfect doneness.

Mini Quiches

Mini quiches are tiny, savory pies that are baked in a muffin tin, featuring a flaky or store-bought crust filled with a creamy mixture of eggs, cheese, vegetables, and meats. They develop a golden, slightly puffed top with a tender yet firm filling, making them perfect for brunch, snacks, or meal prep. Their versatile nature allows for endless customization with pantry and fridge leftovers.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 12

Course: Main Course

Cuisine: French

Calories: 150

Ingredients Equipment Method

Ingredients

1 roll store-bought puff pastry or pie crust thawed if frozen
4 large eggs beaten until frothy
120 ml heavy cream or milk for a richer filling, use heavy cream
1 cup shredded cheese cheddar, Gruyère, or Swiss
1/2 cup cooked vegetables spinach, onions, or others
1/2 cup cooked meat bacon bits, ham, or sausage
1 tsp fresh herbs chives, thyme, or dill
1/4 tsp salt
1/4 tsp black pepper

Equipment

Muffin tin
rolling pin
Parchment paper
Pie weights or dried beans
Mixing bowl
Whisk
Grater
Wire rack

Method

Preheat your oven to 190°C (375°F). Roll out the puff pastry or pie crust on a floured surface to about 0.5 cm thick, then cut out circles slightly larger than your muffin cups using a glass or pastry cutter.
Gently press the dough circles into each muffin cup, trimming off excess edges. Poke a few small holes in the bottom of each crust with a fork to prevent bubbling.
Line each crust with a small piece of parchment paper and fill with pie weights or dried beans. Bake for 8-10 minutes until lightly golden to blind bake the crusts.
Remove the weights and parchment, then let the crusts cool slightly while you prepare the filling.
In a mixing bowl, whisk together the eggs and cream until the mixture is smooth and slightly frothy, about 1-2 minutes.
Stir in the shredded cheese, cooked vegetables, cooked meat, chopped herbs, salt, and pepper, mixing until evenly combined.
Carefully spoon the filling mixture into each pre-baked crust, filling almost to the top but leaving a little space for puffing.
Bake in the oven for 20-25 minutes, until the filling is puffed, set, and the crusts are golden brown.
Remove the quiches from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly.
Garnish with additional herbs if desired, then serve warm or at room temperature for a charming, portable snack or meal.

Pro tips for perfect mini quiches

the crust: Use cold butter and handle minimally to keep the crust flaky and tender.
the filling: Whisk eggs until slightly frothy for a light, evenly set filling.
the cheese: Grate cheese finely for faster melting and a smoother texture.
the baking: Bake until the edges are golden, but keep an eye to prevent over-browning.
the resting: Let the quiches rest 5 minutes after baking to allow filling to firm up.
the variations: Add a pinch of smoked paprika or fresh herbs before baking for extra flavor.
the crust alternative: For quicker prep, use store-bought puff pastry—crisp and effortless.

Common mistakes and how to fix them

FORGOT to blind bake the crust → Do so to prevent sogginess and ensure crisp edges.
DUMPED the filling mixture → Mix thoroughly to avoid uneven texture in each bite.
OVER-TORCHED the quiches → Remove once edges are golden and filling is just set, not cracked.
MISSED checking jiggle test → Center should jiggle slightly; it’s done when the edges are firm.

Quick Fixes for Mini Quiches

If filling cracks, patch with a little extra egg mixture and return to oven for a quick fix.
When crust edges burn, shield with foil and lower oven temperature slightly for even baking.
Splash cold water on the baking tray if quiches over-torch to slow browning and prevent dry edges.
Dumped the filling when too runny? Add a tablespoon of flour or cornstarch, mix well, and bake a few more minutes.
When the filling is underdone, extend baking time by 3-5 minutes and check for a slight jiggle in the center.

Prep, store, and reheat tips

Prepare the crust and blind bake up to 2 days in advance; store in an airtight container at room temperature for crispness.
Assemble and fill the quiches a day ahead, then refrigerate covered for up to 24 hours. The filling will be slightly more mellow after sitting.
Reheat in a 180°C (350°F) oven for 10-12 minutes until warm and the crust regains some crispness. Check for bubbling around the edges.
Shelf life is best within 2 days; after that, the crust can soften, and fillings may lose some brightness. Reheat gently to avoid overcooking.

Our Story

Salt Strategist was founded by Emily Carter, a passionate home cook and culinary storyteller from Portland, Oregon. Growing up in a family that valued Sunday dinners and homemade meals, Emily discovered early on that food has the power to connect hearts and cultures.

Her vision for Salt Strategist is simple: to make cooking approachable, exciting, and rewarding for everyone. Whether you are a seasoned chef or just starting your cooking journey, this blog is here to inspire confidence in the kitchen with easy-to-follow recipes, clever cooking strategies, and flavour-packed ideas.

Mini Quiches Recipe