Mini Quiche
These mini quiches are everything you want in a bite-sized appetizer or brunch dish — a golden, buttery pastry shell filled with a rich, silky egg custard packed with smoky bacon, melted Gruyère, and sharp cheddar. They come together in just 40 minutes, make-ahead beautifully, and disappear fast at every table they land on. Perfect for brunches, holiday gatherings, or weekday meal prep, these little bites are as elegant as they are effortless.
Equipment
- 24-cup mini muffin tin Non-stick preferred for easy release
- 3-inch round cookie cutter or biscuit cutter For cutting pastry rounds cleanly
- Rolling Pin For rolling pie crust to ⅛-inch thickness
- Medium mixing bowl For whisking the custard filling
- Whisk For combining eggs and cream smoothly
- Liquid measuring cup with pour spout 2-cup capacity recommended for mess-free filling
- Small skillet For cooking the bacon
- Cutting board and sharp knife
- Cooking spray or pastry brush For greasing the muffin tin
- Wire cooling rack For cooling quiches after baking
- Paring knife or offset spatula For loosening quiches from the tin
Ingredients
For the Pastry Shells
- 2 sheets refrigerated pie crust or homemade shortcrust pastry; approximately 14 oz / 400g total
For the Custard Filling
- 4 large eggs room temperature preferred
- 1 cup heavy cream 240ml
- ½ cup whole milk 120ml; room temperature preferred
- ½ tsp salt
- ¼ tsp black pepper freshly ground preferred
- ¼ tsp garlic powder
- ¼ tsp ground nutmeg classic French quiche flavor enhancer
For the Filling
- 6 slices thick-cut bacon cooked and crumbled; approximately 6 oz / 170g raw
- ½ cup shredded Gruyère cheese about 55g; freshly shredded preferred for best melt
- ½ cup shredded sharp cheddar cheese about 55g
- ¼ cup yellow onion about 40g; finely diced
For Garnish
- 2 tbsp fresh chives finely chopped; about 6g
Instructions
- Preheat oven to 375°F (190°C). Generously grease all 24 cups of a mini muffin tin with cooking spray or melted butter, making sure to coat the sides and corners of each cup.
- Place bacon in a cold skillet over medium heat and cook for 8 to 10 minutes, turning occasionally, until crispy. Drain on paper towels, then chop or crumble into small pieces and set aside.
- Let pie crust sit at room temperature for 5 to 10 minutes, then roll each sheet to about ⅛-inch thickness on a lightly floured surface. Use a 3-inch round cutter to cut 24 circles total, re-rolling scraps as needed.
- Press one dough round into each muffin cup, working from the center outward and up the sides to the rim. Refrigerate the lined tin for 5 to 10 minutes to prevent shrinkage during baking.
- Whisk together the eggs, heavy cream, milk, salt, pepper, garlic powder, and nutmeg in a medium bowl for about 1 minute until smooth and slightly frothy with no egg streaks remaining. Transfer to a liquid measuring cup with a pour spout.
- Remove the tin from the refrigerator and add a small pinch each of diced onion, crumbled bacon, Gruyère, and cheddar into each pastry shell, distributing evenly across all 24 cups.
- Pour the custard into each filled shell until about ¾ full, approximately 1 to 1½ tablespoons per cup. Do not overfill, as the custard will puff during baking.
- Bake on the center rack for 18 to 22 minutes until the custard is just set with no jiggle and the pastry edges are golden brown. Tent loosely with foil if the tops brown too quickly before the centers are set.
- Let the quiches cool in the tin for 5 minutes, then run a paring knife around the edges to loosen and lift them out onto a wire rack or serving platter. Sprinkle with finely chopped fresh chives and serve warm or at room temperature.
Notes
- Chill the pastry before filling: Resting the lined muffin tin in the refrigerator for 5 to 10 minutes prevents the dough from shrinking during baking.
- Don't skip the nutmeg: Even a small amount of nutmeg elevates the custard with a classic French quiche flavor that makes a noticeable difference.
- Room temperature dairy: Using room temperature eggs, cream, and milk helps the custard come together smoothly without any graininess.
- Don't overfill the cups: Fill each cup only about ¾ full to leave room for the custard to puff slightly without bubbling over the edges.
- Make-ahead: Bake up to 2 days in advance and refrigerate in an airtight container. Reheat at 325°F (165°C) for 8 to 10 minutes before serving.
- Freezer-friendly: Freeze fully cooled quiches in a single layer, then transfer to a zip-top bag. Reheat from frozen at 325°F for 12 to 15 minutes — no thawing required.
- Filling variations: Swap bacon for ham, smoked salmon, sautéed mushrooms, or finely chopped spinach. Replace Gruyère with Swiss, feta, or goat cheese to suit your preference.
- Crustless option: Grease the muffin tin generously, skip the pastry, and pour custard and fillings directly into the cups for a gluten-free, lower-carb version.
- Use a pour-spout measuring cup: Transferring the custard to a liquid measuring cup before filling makes it much easier to pour precisely into each small cup without spilling.
- Cheese tip: Freshly shredded cheese melts more evenly than pre-shredded, which often contains anti-caking agents that can affect the texture of the custard.
Nutrition
Serving: 1Mini QuicheCalories: 110kcalCarbohydrates: 7gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.5gCholesterol: 45mgSodium: 150mgPotassium: 55mgFiber: 0.3gSugar: 0.5gVitamin A: 5IUVitamin C: 1mgCalcium: 6mgIron: 3mg
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