Mini Quiche

These adorable mini quiches came to life one Sunday morning when I was hosting brunch but didn't have time to make my usual full-sized quiche. Using store-bought pie crust was my brilliant time-saving hack, and these individual portions turned out to be even more popular than the original! The flaky crust filled with that savory egg mixture creates the perfect two-bite appetizer or breakfast treat. They've become my go-to for brunches, baby showers, and those mornings when I want to feel fancy without spending hours in the kitchen.

My mother-in-law, who never asks for recipes, actually requested this one after I served these at Easter brunch! My friend Sarah now makes them for her monthly book club meetings, and my neighbor's picky five-year-old devours them despite normally avoiding "mixed foods." There's something about that combination of flaky crust and creamy egg filling that appeals to almost everyone.

Simple Ingredients

• Store-bought pie crust: This time-saving shortcut makes these quick enough for weekends but still gives you that homemade buttery flavor. I've tried the fancy brands and the store brands, and honestly, they all work great here.
• Heavy cream: Creates that luxuriously rich, custardy filling. I've used half-and-half in a pinch, but the full-fat cream really gives the best texture.
• Ham: I usually use leftover ham from a previous dinner, or those little packages of diced ham from the deli section work perfectly too. The saltiness balances the rich egg mixture beautifully.
• Cheddar cheese: Medium cheddar gives just the right flavor without overwhelming the other ingredients. I've tried fancy aged cheddars, but they can actually be too strong for these delicate quiches.
• Fresh herbs: Don't skip these! The green onions and parsley add brightness that cuts through the richness. In summer, I sometimes substitute fresh chives or basil from my garden.

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Step-by-Step Instructions

Perfect crust cutting

Getting those ideal circles starts with properly chilled dough. If your pie crust is too warm, it will stretch and shrink. I use a 4-inch round cookie cutter, but a wide drinking glass works in a pinch! Press the scraps together gently without overworking them to get those extra circles - they might not be quite as flaky as the first batch, but they'll still be delicious. The first time I made these, I threw away the scraps, not realizing I could re-roll them for extra quiches!

Filling distributing

Achieving the perfect filling-to-crust ratio takes a bit of practice. I fill them almost to the top, leaving just about 1/4 inch of space - they'll puff up slightly while baking but shouldn't overflow if you've got the right amount. A 1/4-cup measuring cup or ice cream scoop with a release mechanism works perfectly for portioning the filling evenly. My first batch had some that were overflowing and others that were half-empty because I eyeballed the amounts!

Crust fitting

Getting those crust circles to fit properly in the muffin tins takes a gentle touch. Don't stretch the dough as you press it in, or it will shrink when baking. Instead, ease it down into the corners and let the sides naturally pleat a bit at the top. I don't bother with fancy crimping since these are rustic and casual. When I rush this step, I end up with uneven crusts that can leak, so I take my time here.

Baking perfection

Achieving that perfectly set filling requires attention. Start checking them at about 20 minutes - you want the centers to be just barely set and slightly jiggly, not liquid but not too firm either. They'll continue cooking a bit after you take them out. The edges of the crust should be golden brown, and the filling should be lightly puffed. My oven runs hot, so mine are usually perfect at 23 minutes exactly.

Make-ahead strategy

Preparing these for a gathering takes some planning. You can make them completely the day before and refrigerate, then reheat at 325° for about 10 minutes before serving. Or prepare the filling and cut the crusts the night before, then assemble and bake in the morning. I've even frozen the baked quiches - cool them completely, freeze on a baking sheet, then transfer to a zip-top bag. Reheat from frozen at 350° for about 15 minutes.

Serving suggestions

Enjoying these at their best means thoughtful presentation. For brunches, I arrange them on a tiered serving platter with fresh fruit scattered around. For appetizers, I place them on a wooden board with some olives and tiny cornichons. They're delicious slightly warm or at room temperature, which makes them perfect for buffets. I sometimes sprinkle a little extra fresh herb on top just before serving for a pop of color.

I've been making these mini quiches for about three years now, gradually perfecting the recipe. My original version used too much filling, which made the centers take forever to cook while the edges got overdone. I've since adjusted the egg-to-cream ratio for that perfect custardy texture that sets evenly. I've also experimented with endless filling combinations - spinach and feta is fantastic, as is roasted red pepper and goat cheese. But this classic ham and cheddar version remains the crowd favorite at every gathering.

Flavor Variations

These versatile quiches welcome creative adaptations while keeping that perfect creamy texture. For a vegetarian version, substitute sautéed mushrooms and spinach for the ham. During summer, try adding diced tomatoes and basil for a fresh twist - just be sure to squeeze out excess moisture from the tomatoes first. My breakfast-loving husband enjoys them with crispy bacon and gruyere instead of ham and cheddar. And for an extra-fancy version, try crab and swiss with a tiny pinch of Old Bay seasoning.

Storage Tips

These mini quiches keep beautifully in the refrigerator for up to 3 days. Store them in an airtight container once they're completely cool. To reheat, place them on a baking sheet in a 325° oven for about 10 minutes - the microwave works in a pinch, but the crust loses some crispness. They also freeze exceptionally well for up to a month. I often make a double batch and freeze half, individually wrapped in plastic wrap then stored in a freezer bag, for quick breakfasts on busy mornings.

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I created these mini quiches as a time-saving alternative to full-sized quiche, but they've become so much more than just a convenient recipe. There's something about individual portions that makes people feel special, whether it's for a casual family breakfast or an elegant brunch gathering. While they might look impressive, they're actually one of the simplest and most forgiving recipes in my collection. The way people's faces light up when they see that platter of golden, perfectly portioned quiches makes them worth making again and again!

Frequently Asked Questions

→ Can I freeze these mini quiches?

Yes! Cool them completely, then freeze in an airtight container for up to 2 months. Reheat from frozen in a 350°F oven for about 10-15 minutes or until heated through.

→ What can I substitute for ham?

These are versatile - try cooked bacon, sausage, or for vegetarian options, sautéed mushrooms, spinach, bell peppers, or broccoli. Just make sure any vegetables are well-drained to prevent soggy quiche.

→ Can I use a different cheese?

Absolutely! Swiss, Gruyere, mozzarella, or pepper jack all work well. Choose a cheese that melts nicely for the best texture.

→ Do I need to blind bake the crusts first?

No, this recipe doesn't require blind baking. The crust and filling cook perfectly together in the time given.

→ Can I make these in mini muffin tins for bite-sized quiches?

Yes! For mini muffin tins, cut the pie crust into smaller 2-inch circles and reduce the baking time to about 15-18 minutes, checking frequently to avoid overbaking.