Tasty Tiny Quiches

One Sunday I was scrambling to put together brunch and didn’t have enough time to bake a big quiche. Grabbing pre-made pie crust ended up being a lifesaver. These cute little quiches were so simple and a total hit. The crust is flaky, the egg part is super tasty, and popping a couple as an appetizer or weekend breakfast is just perfect. Now I make these mini versions for just about every special breakfast, baby shower, or whenever I want something a little fancy but don’t want to spend the whole morning in the kitchen.

My mother-in-law almost never asks for how-tos but she wanted this one badly after trying them at our Easter brunch. My buddy Sarah serves them at her book club every month, and my neighbor’s little kid (who normally complains about "mixed" foods) scarfs them down. That buttery crust mixed with smooth egg filling is just a combo everyone seems to love.

Easy Ingredient List

• Pre-made pie crust: This shortcut cuts down time so you can whip these up on a weekend but still get flaky, buttery goodness. I’ve used name brands and no-names – they all work just fine for minis like this.
• Heavy cream: Makes the middle super velvety and rich. If you’re out, half-and-half does alright, but regular cream gives you the best results.
• Ham: Leftovers from dinner or a quick tub of diced ham from the deli are both great. The salty bits are awesome against those creamy eggs.
• Shredded cheddar cheese: Medium cheddar is nice: not too mild so you actually taste it, but not too aged so it doesn't overpower. Tried fancy sellers, but basic cheddar is my favorite here.
• Herbs (fresh): Don’t leave these out! Green onions and parsley boost the flavor and make it brighter. When my yard’s full, I grab chives or basil instead.

Save

Handy Step-by-Step

Making those perfect little crust rounds

Chill your dough so it’s easy to work with. If it gets warm and soft, it might mess up the shape. I just use a drinking glass if I can’t find my 4-inch cutter. Scoop up scraps, squish them together (don’t fuss about flakiness), and roll again—definitely don’t toss those scraps! I used to throw them away until I realized they made just as tasty extras.

Fitting the dough into muffin trays

Handle the dough gently as you nudge it into the muffin wells. No need to squish or stretch since that shrinks the crusts while baking. Let the sides pleat and settle wherever—they’ll look homemade and beautiful. Rushing here always gave me leaks, so slow and steady is the way to go.

Getting the egg mix just right

Pour the filling in so it’s close to the top, but leave a little gap (around a quarter inch). I grabbed a little ice cream scoop and it’s been perfect for filling them all evenly. Before, I tried eyeballing and ended up with some overfilled and others sad and empty inside.

Baking to just-right doneness

Check on these after about 20 minutes. The edges will get golden and the middle should wiggle just a bit, not runny but still soft. Remember, they’re still cooking as they cool. In my hot oven, they’re perfect after exactly 23 minutes.

Getting ahead for parties

Want to prep early? Bake them all the day before and stash them in the fridge, then warm up at 325° for 10 min. You can also prep crust rounds and mix up filling the night before, then assemble in the morning. If you make extra, freeze the cooled quiches on a pan, then pop them all in a bag. They heat up from frozen in about 15 minutes at 350°.

How to serve for wow factor

I love these on tiered stands with fresh fruit for brunch, or mixed onto a cheese board with pickles and olives for appetizers. They're tasty warm but also hold up at room temp, making them fuss-free for big groups. A sprinkle of chopped herbs on top makes them extra pretty right as you serve.

I’ve been cranking out these minis for a few years now, and I've definitely learned what does and doesn’t work. At first, I seriously overfilled them and they took ages to set while the sides got too brown. Tweaking the amount of eggs and cream finally nailed that smooth texture that cooks evenly. I never get bored of testing new fillings—spinach and feta, roasted peppers with goat cheese, even—but people always want the classic ham and cheddar at parties!

Tasty Twists

You can mix these up a million ways and still get that dreamy, custardy inside. Skip the ham for sautéed mushrooms and some spinach if you want to go veggie. When tomatoes are in season, dice some up and toss in basil—just squeeze out the tomato juice so things don’t get soggy. My husband is a big fan of swapping in gruyere and bacon. And if you ever want something a bit more special, crab and swiss with a little Old Bay will make these totally restaurant-worthy.

How to Store & Reheat

Once cooled down, keep these in a container in your fridge—three days easy. To warm them up, set on a baking sheet at 325° for about 10 minutes; the microwave works, but the crust won’t stay as crisp. Batch cook and freeze too—wrap each quiche, add to a freezer bag, and you’ve got quick breakfasts for busy mornings. Frozen, they’re good for about a month.

Save

I put these together originally just to save time on busy mornings, but now they’re my favorite way to make people feel special. Plating up a tray of these golden, little quiches honestly makes everyone’s eyes light up, whether it’s a laidback breakfast or a fancy brunch. They look impressive, but honestly, they’re super easy and really forgiving. I keep making them because nothing else gets that kind of happy reaction!

Recipe FAQs

→ Is freezing these quiches an option?

Definitely! Let them cool first, then freeze in a sealed container for up to 2 months. To warm, bake at 350°F for 10-15 minutes straight from the freezer.

→ What’s a good alternative to ham?

You’ve got options! Crispy bacon, cooked sausage, or for a veggie twist, use mushrooms, spinach, broccoli, or bell peppers. Be sure to drain any veggies well to avoid sogginess.

→ Can I pick another cheese?

For sure! Great swaps include Gruyere, Swiss, mozzarella, or even pepper jack. Just stick with cheese that melts nicely.

→ Do I need to pre-cook the crusts first?

Nope! The crust bakes along with the filling and gets just the right texture in the time given.

→ Can I try these in smaller tins for mini versions?

Totally! Use 2-inch crust circles for mini muffin pans and bake for 15-18 minutes, but keep an eye to avoid overcooking.