Mini Quiche Recipe

Springtime entertaining always inspires me to make my favorite brunch recipes, like a classic quiche recipe! But what filling to choose? That's why I love the idea of a mini quiche that uses one basic batter and incorporates several different toppings to please everyone! 

Looking for a large quiche recipe? Try my Foolproof Spinach Quiche Recipe

Platter of baked mini quiche

Recipe Pairings:

Make a menu out of these mini quiche tarts by pairing them with some of my favorite springtime flavors. 

Homemade Crust vs. Store-Bought Crust

  • I definitely take the time to make my own crust because the flavor and texture are so much better than store-bought.
  • Truthfully, it's really not that "hard" to make just a little bit more time-consuming. But you'll be assured of better ingredients and no preservatives.
  • But if you are looking for a shortcut, skip the crust and try my  Air Fryer Crustless Quiche Recipe. 
  • If you've ever wondered why your quiche crust fails below I'll address the most common quiche-crust problems and how to fix them!

Spinach and Feta Mini Quiche on a white plate

Watch My Video Tutorial of this Recipe Below!

Step#1: Make the Crust

Quiche crust dough fitted into tin

Help! My Crust Droops in the Oven

  • If your crust starts to meltdown in the oven before your egg sets it's usually due to these 2 factors.
  • Your dough did not refrigerate long enough I recommend at least 2 hours but overnight is even better! 
  • Your dough was too warm when it hit the oven. After you fit the dough into your tins, it's critical that the dough is VERY cold. I say frozen is even better!
  • So as soon as the dough is fitted, place your tins in the freezer to set up for at least 15-minutes.
  • This will keep it nice and cold while you fill them and top them. It also gives your eggs a chance to set before the crust can droop! A setting egg custard will also prevent your crust from sliding. 

Removing Quiche from Mini Tins

Fixing a Soggy Bottom Quiche with Cornstarch

  • If your quiche has a soggy bottom there are two ways to fix that!
  • The first way is with cornstarch. Put a barrier of cornstarch between your crust and your eggs.
  • Place about a ½ teaspoon of cornstarch in your mini quiche tin and smooth it over the bottom and sides with a pastry brush.
  • I do this same trick with my Apple Pie Recipe and it also prevents the crust from becoming too soggy. 

adding cornstarch to mini quiche crusts

Fixing a Soggy Bottom Quiche Crust with Cheese

  • The other tip is to add your cheese to the bottom of the crust, not in the egg mixture.
  • As the quiche heats in the oven, the cheese will quickly melt creating a second layer of protection against a soggy bottom quiche crust

adding cheese to quiche tins

Step#2: Make the Quiche Custard

  • The secret to a great fluffy quiche custard comes down to 2 elements:
  • Enough Eggs (1 egg per mini quiche)
  • Heavy Cream. Let's face it, Quiche is not diet food. We've already racked up the calories just by thinking about them. This is not the time for milk my friends unless you want a watery, wiggling quiche.
  • The best way to prevent a watery quiche is heavy cream, and enough of it to make a difference! 

adding heavy cream to egg base

How to Fill a Mini Quiche?

  • The best way to fill a mini quiche is with a turkey baster! It provides such precision!
  • Resist the temptation to use your Pyrex pitcher. The mini tins are just not that deep and your egg custard will go everywhere! Trust me I've tried it.

filling quiche tins with a turkey baster

The turkey baster works perfectly. Usually, 2 turns with the baster, and your mini quiche will be filled up ¾ of the way with the custard and that's perfect. 

filling quiche tin with turkey baster ¾ of the way full

Don't Overfill the Mini Quiche!

  • Eggs rise up in the oven as they bake, if you fill the egg custard up to the brim, it will start to overflow when you bake it and the egg custard will seep in between the crust and the tin and you'll have a hot mess (literally!) to clean up.
  • Filling the quiche just ¾ of the way also allows for room for the toppings which will add height to the filling as well.

adding leeks to uncooked quiche

Step#3: Add Quiche Toppings

You can really get creative here! The recipe below includes my favorite toppings. I think these are the best for spring because they incorporate so many springtime flavors.

Quiche in tins with different toppings ready for oven

Perfect Quiche Toppings for Spring

  • Crispy Leek and Swiss Cheese
  • Salmon, Goat Cheese, and Dill
  • Spinach and Feta
  • Tomato, Pesto, Mozzarella, and Basil

Mini Quiche cooking on wire rack

Quiche Toppings For Colder Months:

  • Mushroom and Thyme
  • Bacon and Cheddar
  • Italian Sausage and Peppers

Make-Ahead Tips

  • I love this recipe because you can make these a day ahead, allow them to cool and then place them on a baking sheet, cover with foil and refrigerate.
  • Then all you have to do is reheat them at 350F for 15 minutes! And NO messy kitchen to clean up before guests arive! 

Removing Mini Quiche from Tins

Step#4: Garnish and Serve

I like to serve these across 2 plates, allowing for each plate to have 1 of the toppings represented. 

adding Leek and Cheese Quiche to Platter

You can garnish the center of the plate with microgreens, watercress or fresh parsley.

adding microgreens to a platter

More Great Easter Recipes!

If you enjoyed this recipe

please leave a rating and review below! 

Mini Quiche Recipe on Plate

Mini Quiche Recipe

Yield: 8 4" Mini Quiche
Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Additional Time: 2 hours
Total Time: 4 hours 5 minutes

Springtime entertaining always inspires a classic quiche recipe! But what filling to choose? That's why I love the idea of a mini quiche recipe that uses one basic batter and you can switch out the toppings to make a platter of assorted quiche with toppings to please everyone! 


For Crust:

  • 2 ½ cups (300g) flour
  • ½ teaspoon (2.5ml) salt
  • 1 cup (240g) of butter, diced
  • 2 egg yolks
  • ¼ cup (60ml) ice water

For Egg Custard:

  • 8 eggs
  • 1 cup (240ml) heavy cream
  • Salt and pepper to taste
  • 1 tablespoon (7 g) of cornstarch for lining pastry shells before filling with custard

For Fillings:

  • Leek and Swiss (makes 2)
  • 1 tablespoon (15 ml) olive oil
  • 1 leek, sliced into thin circles
  • 2 tablespoons (30ml) Swiss Cheese

Salmon, Goat Cheese Dill (Makes 2)

  • 2 tablespoons (30ml) crumbled goat cheese
  • 2 tablespoons (30ml) shredded smoked salmon
  • 2 tablespoons (30ml) fresh dill, minced

Spinach and Feta (Makes 2)

  • 2 tablespoons (30ml) feta cheese
  • 2 tablespoons (30ml) thawed frozen spinach
  • 2 teaspoon (10ml) fresh Italian parsley

Tomato, Pesto Mozzarella (Makes 2)

  • 2 tablespoons (30 ml) mozzarella cheese
  • 2 cherry tomatoes, sliced into 4-5 wheels each
  • 1 teaspoon (10 ml) pesto


  1. Add flour and salt to a food processor and pulse. Then add the butter, a little at a time, pulsing until a coarse meal forms.
  2. Then measure out the water, add ice cubes to it. Then pour this water into another Pyrex pitcher, straining the ice. This will give you very cold water. Add the egg yolks and whisk to combine. Then slowly add the yolk mixture to the food processor pulsing all the while until the dough forms into a ball.
  3. Transfer to a floured surface, press down into a disc and wrap in wax paper. Refrigerate for a minimum of 2 hours, or overnight.
  4. Roll out dough on a floured surface, to ¼ “ (6mm) thickness. Place tins upside down on the dough and cut out a circle about 1 inch (2.5 cm) larger than tin. Fit dough into 4" mini quiche tins with removable bottoms, pressing it down, and then pushing dough past the fluting to rip off naturally. Continue to fit the dough in tins, then trim edges with a sharp knife. Repeat the process until all tins are prepped with the dough. Place tins on a baking sheet and place in the freezer for 15 minutes.
  5. Preheat oven to 350F (175C).
  6. Meanwhile, mix together the egg filling. In a medium-size bowl or a Pyrex, pitcher crack in 8 eggs and beat together. Then add the heavy cream. Season to taste with salt and pepper.
  7. Slice the leeks, white parts only, into circles. Sautee in olive oil until fragrant and crispy. Allow to cool.
  8. Then prepare all the fillings and have everything measured out and ready to go.
  9. Remove Quiche tin from the freezer and sprinkle a little of the cornstarch in the bottom of each pastry shell and brush to distribute with a pastry brush.
  10. For each pastry add the cheese first. On the bottom.
  11. Add the custard to each pastry shell with a Turkey Baster. Allows for excellent filling precision! Only fill ¾ of the way full. Top with the various fillings.
  12. Bake at 350F (175C) for 30 minutes then increase to 375F (190C) and bake for 5-7 minutes until the pastry is golden brown.
  13. Allow to cool slightly. Remove from tins and serve immediately or. Place cooled quiche on a baking sheet, cover loosely with foil. Pop in the fridge. And then reheat when ready to serve at 350F (175C) for 15 minutes.
  14. To serve place quiche across 2 square plates with a little pound of parsley, microgreens or watercress in the center of a plate.


Don't Overfill the Mini Quiche!

Eggs rise up in the oven as they bake, if you fill the egg custard up to the brim, it will start to overflow hen you bake it and the egg custard will seep in between the crust and the tin and you'll have a hot mess (literally!) to clean up. Filling the quiche just ¾ of the way also allows for putting the topping on top which will add height to the filling as well.

The best way to fill a mini quiche is with a turkey baster! It provides such precision! Resist the temptation to use the pyrex pitcher routine. The mini tins are just not that deep and your custard will go everywhere! Trust me I've tried it.

To prevent your quiche crust from shrinking in the oven refrigerate the dough at least 2 hours or overnight before baking.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 586Total Fat: 35gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 345mgSodium: 953mgCarbohydrates: 33gFiber: 3gSugar: 5gProtein: 34g

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  1. Looking forward to trying this recipe!
    I have two questions,
    1. I am wanting to make 5 quiches of 4 different flavors. So 20 total. Would making two batches of the pie dough be enough or would that be stretching it too thin?
    2. I was going to make these a day in advance and reheat them in the morning. When reheating them in the oven, do I keep the tin foil on it still or leave the tin foil off?

    Thank you!

    1. Ah this is a good question! 1.) If your mini quiche pans are not as deep as mine then you could stretch it to 5 quiche per 1 batch of dough, but if it's the same exact tin I'm using (the extra deep mini pan) then I would make 2.5 batches. 2.) I keep the foil on when reheating and then the last 5 minutes remove the foil. Hope that helps! Enjoy!

  2. Beth, Can these be cooked and frozen and reheated? And if so, should they be popped into the oven frozen -- at what temp and for how long?

    1. Yes of course you can bake and freeze. Then reheat as needed straight from the freezer, no need to thaw first (350F until warmed through) Hope you enjoy!

  3. Great recipe! I don’t have the tart tins but if I made them in muffin/cupcake pan, how long should I bake them for? Any foreseeable issues? Thank you !!

  4. Beth I just love your bubbly personality and the recipes I have made from you have been superb. I have made your tomatoe w/angel hair pasta,your hambûrger recipe and your zucchini gratin. I cán not wait to try others. I love they are not hard and very simple. I love to cook but I don’t like a lot of recipes that have tons of ingredients. You are a gem and I look forward to more of your incredible recipes.

    1. Aww thanks Rosalie! I'm so happy to hear that you have been enjoying the recipes! You've been trying all my favorites!

  5. Hi Beth! I’ve always lived your videos and I’ve never tried a quiche before. I was wondering, can I use a larger quiche pan rather than mini ones?

    1. Yes of course! This will work with a 10 " deep quiche pan. I hope you enjoy and so glad you like the videos! 🙂

  6. Beth, I've just started making a couple of your recipes, and I must say; they are delicious. I have a question about the mini quiche pans. Where can I purchase them and are they the same as a tart pan which is thinner, not as deep looking as the quiche pans? I love cooking and I believe the quiche recipe would be something my grand-daughter and I would have fun making together.
    I'm excited to have found you and I look forward to trying more recipes.

    1. Hi Teresa. This would be a lovely recipe to try with your granddaughter! Such a nice idea. The quiche tins are deeper than the regular tart tins, which I think makes them perfect for Quiche since you can really just serve 1 or 2 per person and they are filling. They also freeze beautifully too! You can purchase them here on Amazon I own the 4" size, but they also come in 5 " size too. And once you own a set of 8 (which is what this recipe makes) you can use them to also make my Bakewell Tarts or my Pistachio Olive Oil Cakes. Both equally delicious! I'm so glad you found me too and that the recipes have been a success! WELCOME!

      1. I don't know what you paid for the Paderno pans, but currently they're $13.73@ on Amazon. That's $109.84 for eight pans. That's not affordable for many people.

        Would it be possible for you to either recalculate the recipe for the more standard (and far less expensive) 4" diameter ¾" high mini tart/quiche pans OR calculate how many pans of that size this recipe will make?

        1. Whoa! That IS really expensive! They used to offer them as a set! That's how I bought them, not sure why it's now only selling as individual. But this brand sells them as a set (6 for $13.99) or if you want to do a single quiche, just follow my recipe my Spinach Quiche and switch out the toppings as desired (from the mini quiche) Hope that helps! And I'm going to switch out those expensive pans! Thanks for the heads up!