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Mini Party Quiche

Updated: Mar 8, 2023

Anything that you can make in mini form of its normal self I wholeheartedly believe you should. Mini quiche are so versatile and easy to make and quite frankly just adorable. They are great for parties, breakfast on the go, snacks, and everything in between. Their tiny size makes then portable and because you're not committing to a full quiche, you can mix up the fillings to appease everyone's tastebuds (If you want).


I also love these because they are very amenable to making ahead of time. Quiche in general is great because it's delicious served hot, warm, or room temperature and the minis are no different. You can make these days or weeks ahead of time and keep them in the fridge or freezer then reheat in the oven when you need them.


Use fresh ingredients in the summer or raid the pantry in the winter, the base of this recipe really lends itself to the flavors of the season (or whatever you have on hand). Whisk up the egg mixture then fill each cup with whatever ingredients are speaking to you. I recommend not adding any of the mix-ins (ie: cheese, veggies) to the egg mixture because they will just sink to the bottom of your measuring cup. This process, I think, actually makes the whole thing go quicker and makes it even easier to make 2+ varieties in one go if you want.


Perfect for the busy holiday season, crazy weekday mornings, and everything in between, I just know you're going to love the ease and convenience of these mini quiche. They feel fancy, so people will feel special that you made them for them. But it's out little secret of just how easy they really are to pull together.





Mini Party Quiche
Makes ~ 18 mini quiche
Cook time: 20-25 minutes | Prep time: 20 minutes

Click the file below to download and print the recipe

Mini Party Quiche
.pdf
Download PDF • 180KB

I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.


Ingredients:

  • 1 refrigerated pie crust (like Pillsbury)

  • 3 eggs

  • 3 oz. half and half

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • Fillings of your choice (see below for recommendations of how much each quiche needs)

Special Equipment:

Mini muffin tins


Directions:

  1. Preheat the oven to 375°

  2. On a lightly floured working surface, roll the pie crust out to a little wider than it already is - big enough to get 12-14 crusts (see below). Don't roll it too thing

  3. Using a 2.5" biscuit cutter (or a glass), cut as many mini crusts as you can. You should be able to get 12-14. Place each circle into the mini muffin tins, pushing them down with your fingers so they fit into the tin and make a nice cup (see photos above). Combine the scraps from the pie crust back into a ball and and repeat the stops to roll out the dough and press the mini crusts into the tin to get 18 total.

  4. In a large measuring cup or pitcher (something that will be easy to pour from), combine the eggs, half and half, salt and pepper by whisking until everything in mixed and a little frothy.

  5. Pour the egg mixture into each mini pie crust, filling to about 3/4 full. You may have extra egg mixture - that's ok. Keep it.

  6. Add your desired fillings to each quiche. You may need to use your finger or a small spoon to press down the ingredients so they are mostly submerged in the eggs. If you have any left-over egg mixture, top off the quiches making sure to not fill over the top of the crusts.

  7. Bake at 375° for about 20 minutes until the eggs are set and the pie crust is slightly browned.

  8. Allow to cool for a few minutes before removing from the tins. Serve immediately or at room temperature.

  9. To make ahead, allow the quiche to cool completely at room temperature before transferring to a tupperware container. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months. To reheat, place on a baking sheet and bake at 300° for about 25 minutes from frozen or 15 from refrigerated.

For the fillings:

Each quiche takes about 1 tsp. total of extras in addition to the eggs. For the quiche in the photos, I did ham+cheddar and goat cheese+chives.


For the ham+cheddar, each quiche has about 1/2 tsp. shredded cheddar cheese. I made 12 total of this combo and there were 2 slices of thin deli ham chopped up and divided between the 12 quiche. It's all relative, just make sure to not over-fill the cups.


For the goat cheese+chive I used 1/2 tsp. plain goat cheese plus a pinch of dried chives in each quiche. You can definitely use fresh chives, but dried is what I had on hand.


If you want to use bacon, I think one piece of bacon would be enough to fill 4-6 quiche, depending on the size of your bacon.


*Recipe notes + Variations*


These are so easy to make and you can add whatever ingredients you like. I recommend filling the quiche with the egg mixture first so you have the right amount of egg per quiche then adding your desired fillings from there. Pour any leftover egg mixture fill finish filling the quiche after your fillings are added.


Because these are tiny, they don’t (and can’t!) take much by the way of fillings ingredients. For this, it’s a great way to use up small bits of leftovers in you fridge like a little bit of cheese at the bottom of a bag or ½ of a bell pepper sitting in the produce drawer. Just make sure to chop ingredients small enough to fit into the tiny vessel.


It is highly recommended to only mix together the eggs, half and half, salt, and pepper together and now add your fillings to the large batch of egg mixture. If you add your fillings at that stage, everything will sink to the bottom and you won't get even distribution of the fillings in each quiche. Follow the instructions as written above for optimal ingredient distribution.



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