Quick and Easy Mini Quiche Recipe

This quintessential springtime brunch dish get an update to make it super quick and easy to prepare. It fits perfectly at any brunch and fits perfectly into the easy Mother’s Day brunch party plan.

Get the party started in the kitchen (mom is not allowed to cook) and let everyone pick their filling.

Fun, easy and everyone is happy!


Mini Quiche

Prep Time: 2 minutes
Cook Time: 30 minutes
Total Time: 32 minutes
Servings: 8 appetizers
Calories: 318kcal
These tiny quiches are a great and flavorful personal-sized appetizer or brunch dish. You can experiment with different filling combinations, making exciting little appetizer options for your party guests. To make this an easier use unbaked refrigerated pie crusts that you can pick-up at the market. 
Print Recipe



  • 6 eggs
  • 3/4 cup heavy cream
  • Assorted filling items - such as bacon, ham, onion, leek, broccoli, asparagus, basil, zucchini, cheddar cheese, gruyere, swiss, pepper-jack cheese
  • Note: veggies and meats should be precooked and cut into small pieces.
  • salt and pepper to taste

Pie Dough:

  • 2 ready-to-bake refrigerated pie crusts.
  • If you want to make your own - Check out this all-purpose pie dough recipe.

Muffin tin or individual tart pans


    • For the pie crust
    • Preheat the oven to 450 degrees F.
    • Unroll refrigerated piecrust according to package directions, on a lightly floured surface.
    • Cut the pie dough into that fit either your muffin tin or tartlet pan circles (you want about a 1/2 inch of dough to overhang the pan, so you'll be able to crimp your edge.
    • Do not prick dough.
    • Now we want to add weight and cover the pie crust for the first couple of minutes of cooking.
    • Grab 2 layers of heavy duty tin foil big enough to line your individual pie crusts.
    • Line the unpricked pie crusts with the double thick heavy-duty foil.
    • Bake for 8 minutes. Pre-cooking the crust will give you a crispy crust that will stand up to the egg mixture.
    • Remove the foil and bake for an additional 5 minutes or until pastry is set and just starting to get lightly browned.
    • Remove from the oven.
    • Keep warm - the pie crust should not be pre-baked ahead of time.
    • Reduce oven temperature to 350 degrees F.


    • Lightly beat the egg and stir in the cream.
    • Place the filling ingredients in the bottom of the mini-quiches. Fill the quiches almost to the top with the filling, be sure not to overfill the small quiches.
    • Once the quiches are together, cook in a 350-degree oven for 20-25 minutes until the crust is golden brown.


    Calories: 318kcal | Carbohydrates: 21g | Protein: 7g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 153mg | Sodium: 229mg | Potassium: 103mg | Fiber: 1g | Vitamin A: 505IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 1.7mg
    Did you love this recipe? Please Share!Mention @MermaidsandMojitos or tag #mermaidsandmojitos!


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