Mini Quiche Recipe

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This small quiche has a flaky pie crust and a simple egg filling you can customise with your favourite mix-ins. Ideal for holiday brunches and on-the-go breakfasts!


– 1 homemade pie crust or 2 store-bought pie crust – 3 large egg – ¾ cup heavy cream (180 ml) – ¼ teaspoon garlic powder – ⅛ teaspoon salt omit if bacon or ham is salty – ⅛ teaspoon black pepper – ¾ cup fully cooked chopped bacon (45 grams) – ½ cup shredded cheddar cheese (40 grams) – 1 to 2 tablespoons finely chopped green onions (5 to 10 grams; I prefer to use 2 tablespoons)

Heat the oven to 375°F (190°C). Roll pie crusts to ⅛-inch thickness on a lightly floured surface. Cut 12 circles from pie crusts using a 3.5-inch cookie cutter or cup. 

Step 1 


Reroll scrap pie dough to cut circles. In each 12-count muffin pan cavity, place a pie crust circle. Gently press the dough down and around the sides to fit snugly in the pan. 

Step 2

While making the filling, refrigerate the muffin pan. Mix eggs lightly in a large bowl or measuring cup. Whisk in heavy cream, garlic powder, salt, and pepper until blended. Avoid overbeating eggs to avoid air.

Step 3

Take the muffin pan out of the fridge. Evenly distribute bacon, shredded cheese, and chopped green onions amongst the muffin pan's 12 pie crusts. 

Step 4

Carefully pour the egg mixture over the mix-ins, filling them almost to the top. Move mix-ins using a toothpick to spread evenly.

Step 5

Bake the quiches for 18–23 minutes until the tops are crisp and a toothpick inserted into the centre comes out clean. Remove the pan from the oven and place on a wire rack. 

Step 6

After 10 minutes, remove the tiny quiches from the pan and cool on the wire rack before serving.  

Step 7

Also See

Also See

Brown Butter Sour Cream Spice Muffins Recipe