This recipe for mini quiche has been a weekend ritual in my kitchen for years. I first developed it during a busy holiday morning when I wanted something elegant, handheld, and forgiving enough to prepare with sleepy kids underfoot. The little rounds are crisp at the edges, tender in the center, and customizable to anything handy in the fridge. The texture is where they win: a flaky all-butter crust gives a gentle crunch while the custard remains creamy and just-set, not rubbery. They travel well, please crowds, and show up on our brunch table whenever we want something that feels celebratory without the fuss. I discovered the balance between egg, milk, and cream after several experiments. Too much milk and the filling was too loose; too much cream and the filling overshadowed delicate add-ins. The ratio I use now—four large eggs to a half cup milk and a half cup cream for roughly 48 mini quiches—delivers a custard that sets firmly enough to be picked up and soft enough to melt in the mouth. My family loves the variety: one batch with sautéed mushrooms and thyme, another with diced ham and green onion. These little bites always spark conversation and get eaten fast.

Ingredients

• Unbaked pie crust: I recommend using two store-bought flaky pie crusts or an all-butter crust if you prefer deeper, richer flavor. Look for crusts labeled for two-crust pies, kept cold in the refrigerator section; an all-butter crust such as a good artisan brand gives the best flavor, but regular flaky crust works fine and speeds prep.
• Large eggs: Four eggs form the custard base. Use room-temperature eggs if possible to encourage a uniform texture when whisked with milk and cream.
• Whole milk: One-half cup provides body without making the custard overly rich. If you only have reduced-fat milk, the texture will be slightly firmer.
• Heavy cream: One-half cup gives silkiness and helps the filling set with a tender mouthfeel. Heavy whipping cream is fine as labeled.
• Salt and pepper: A quarter teaspoon each seasons the custard; adjust to taste if using salty add-ins like bacon or ham.
• Add-ins (about 3/4 cup total per tray): Use diced cooked vegetables, cooked and crumbled bacon, diced ham, sautéed mushrooms, or spinach. Make sure vegetables are cooked and well-drained so they don’t release moisture into the custard.
• Cheese (1/2 cup): Choose a flavorful melting cheese such as sharp cheddar, Gruyère, or a tangy feta for crumbles. Grate finely so it distributes evenly through the top of each quiche.

Instructions

Prepare dough the night before: Make or unroll chilled pie dough at least two hours before shaping so the gluten relaxes and the fat firms. Cold dough is easier to handle and yields flakier crusts. If using homemade dough, wrap tightly and refrigerate. Taking this step overnight reduces tearing and helps the crust hold its shape in the mini tins. Mix the custard: In a large bowl, whisk together the eggs, 1/2 cup whole milk, 1/2 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper until completely combined, about one minute by hand or on high speed with a mixer. The mixture should be homogenous without streaks. Cover and refrigerate the filling until ready to assemble; keeping it cold prevents premature softening of the dough when you pour it. Preheat and prepare pans: Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans thoroughly with nonstick spray. If you have only one pan, prepare and bake in batches. Well-greased pans make the quiches release cleanly after baking and reduce the need to overbake. Roll and cut dough rounds: Work with one chilled dough at a time on a lightly floured surface. Roll into a 12-inch circle. Use a 2.5-inch round cutter or a 1/3-cup measuring cup (about 2.5 inches diameter) to cut rounds. Re-roll scraps once or twice; work quickly so the dough stays cold. You should get roughly 24 rounds per crust, for about 48 total. Form mini shells: Press each round into the greased mini muffin wells, pushing the dough gently up the sides and smoothing any tears with your fingertips. Avoid stretching the dough, which can cause shrinking during baking. If you have cracks, press them closed with a small patch of dough and chill briefly before filling. Assemble and bake: Evenly pour the cold egg mixture into each unbaked crust, filling nearly to the top but leaving a small gap to prevent overflow. Distribute about 3/4 cup worth of add-ins across the tray—this averages to a scant tablespoon per tart—and top each with a pinch of cheese. Bake until the centers are just set and edges are lightly browned, about 25 to 28 minutes. Remove and cool five minutes before unmolding.

Storage Tips

Store cooled quiches in an airtight container in the refrigerator for up to four days. If you plan to freeze, cool completely, place on a baking sheet in a single layer, and freeze until firm; then transfer to labeled freezer bags for up to three months. Reheat refrigerated quiches at 325°F for 10 to 12 minutes until warmed through, or from frozen allow to thaw in the refrigerator overnight then reheat at 325°F for 12 to 18 minutes. Microwaving works for convenience but will soften the crust; use a 350°F oven or a toaster oven for the best texture.

Ingredient Substitutions

For a lighter filling, substitute half-and-half for heavy cream, though the custard will be slightly less rich. Swap whole milk for unsweetened dairy-free milk such as unsweetened almond milk and use a dairy-free cheese to make them lactose-free; texture will be a touch less creamy. Use gluten-free pie crust to remove gluten, keeping in mind some gluten-free crusts are more fragile and may require gentle handling. For vegetarian variety, omit meats and use extra vegetables and herbs such as sautéed leeks, roasted pepper, or spinach.

Serving Suggestions

Serve warm or at room temperature alongside a bright green salad dressed with lemon vinaigrette for a brunch, or arrange on a platter with pickled vegetables and fruit for finger-food gatherings. Garnish with snipped chives or microgreens for color. For a holiday brunch, set out small ramekins of chutney or a creamy horseradish sauce to complement richer fillings like smoked salmon or caramelized onion and gruyère.

Cultural Background

Small tarts and custard-based pastries share roots with European tart traditions where a simple egg-and-cream filling was used to showcase seasonal vegetables and savory meats. The quilted balance between flaky pastry and silky custard is reminiscent of French quiche, though the miniaturized form makes it practical for hors d'oeuvres and modern entertaining. Bite-sized versions became popular in home entertaining because they offer the elegance of a tart with the convenience of a finger food.

Seasonal Adaptations

Adjust the add-ins to the season: in spring try asparagus and goat cheese; summer shines with cherry tomatoes and basil; fall favors roasted squash and sage; winter is perfect for smoked ham and caramelized onion. Swap herbs accordingly and roast vegetables to concentrate flavor in cooler months. Small seasonal changes keep the base technique familiar while offering new flavor experiences all year round.

Meal Prep Tips

For meal prep, roll and cut all crust rounds and store them sandwiched between parchment in the refrigerator for one day. Mix the custard and store it covered for up to 24 hours. Cook and cool add-ins ahead, then assemble and bake on the day you plan to serve. Portion into meal prep containers and include a small side salad; reheat one or two quiches for a quick breakfast or light lunch.

These mini quiches are a simple, elegant solution when you want food that looks and tastes considered without a lot of last-minute work. They freeze and reheat well, adapt to whatever you have on hand, and always bring that small, satisfying crunch when you bite into the buttery shell. I hope you make them often and tweak the fillings to create your own traditions.