Mini Quiche is the perfect appetizer for your next family gathering or party! You can even prepare these ahead of time and freeze which makes them the perfect appetizer for entertaining.
Easy Mini Quiche Recipe
Today I’m sharing with you a favorite recipe that I’ve been making for years! Quiche. And not just any quiche, this really is one of the best recipes I have been making for years; actually close to 30 years!
I started making it as a full size quiche when I was first married and then adapted the original recipe to make mini quiche which is the perfect size for parties.
For our daughter’s bridal shower, I made 15 full size quiche recipes! That was a ton of baking, but they were so delicious!
You can easily swap out the bacon for ham or leave the meat out entirely. Another yummy swap out is using frozen chopped broccoli instead of the frozen chopped spinach. The ideas or endless when you start making these.
Homemade or Refrigerated Pie Crust
You can use homemade pie crust dough. But I find store purchased pie crust dough works even better. You really cannot tell the difference for this recipe and refrigerated pie crust makes this recipe so easy.
A few people have tried this recipe without using any pie crust and the quiche do not turn out the same. You need the “bed” of pie crust for the ingredients to adhere to, so make sure you use pie crust!
Easy Freezing Instructions
It’s an easy recipe to follow and the quiche freeze really well which means you can make them ahead if you’re planning a pretty large celebration.
Follow these easy freezing instructions:
- After the mini quiche have baked, allow them to cool to room temperature.
- Place them on a baking sheet that’s been lined with parchment paper.
- Place the baking sheet in the freezer to “flash freeze” the mini quiche for about 30 minutes.
- Place the frozen mini quiche in a single layer in either a freezer-safe plastic bag or plastic container.
How to Make Mini Quiche
Pretty circles that fit perfectly in a mini muffin tin.
Helpful Kitchen Tools
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Trust me, you want this tool. I’ve tried using a juice cup or even my fingers, and nothing works as great or fast as this tamper dough tool.
How to Bake the Mini Quiche
- 4 eggs
- 2 cups heavy whipping cream
- 10 slices of bacon already cooked and crumbled
- One half package of 10 ounce size frozen chopped spinach thawed and completely squeezed dry.
- 2 cups of cheddar cheese; shredded
- 1 recipe for double pie crust dough
Mix the eggs and the whipping cream together.
Add the spinach, crumbled bacon and cheese. Stir to combine.
Roll out the pie crust dough and using a biscuit cutter, cut circle shapes. Fit the circle dough shapes into the bottom of a mini muffin pan that has been sprayed with non-stick cooking spray.
Using a small scoop, fill the muffin pan with the quiche mixture.
Bake in a preheated 415 degree oven for 10 to 12 minutes or until a knife placed in the center of the quiche comes out clean.
Let cool slightly before running a sharp knife around each quiche and remove to a baking rack to cool.
Freezing Tips: Place the mini quiche evenly on a baking sheet that's been lined with parchment paper. Place the tray in the freezer to "flash freeze" the quiche...about 30 to 45 minutes. Once they are frozen place them in a freezer safe container or plastic bag for up to 3 months.
Reheating Tips: Place the frozen mini quiche on a baking tray that's been lined with parchment paper and allow them to come to room temperature. Once they are defrosted, place the tray in a preheated 350 degree oven for up to 10 minutes or until they are heated through.