assorted mini quiches

One of the most quintessential French meals is the quiche. A custardy egg filling is baked in a buttery pie crust along with a variety of different fillings such as veggies, cheese, meats, and herbs. Just for fun, I made these mini quiches, which is pretty much the same process as a regular size quiche, but they cook a bit quicker and produce cute little personal size quiches in ramekins!

The other thing I love about making mini quiches is having the ability to try an assortment of different fillings and flavors. I find it really difficult to decide sometimes whether I’m going to do a quiche Lorraine, which includes lardons, or bacon bits, or whether I want a spinach and feta quiche. There are just too many options! Luckily, making mini quiches gives you the flexibility to mix and match ingredients for an assortment of different flavors and styles.

Don’t be intimidated by the crust

The main thing that makes a quiche unique from other eggy breakfasts, like, say, a frittata, is the buttery, flaky crust that secures the filling. If you are absolutely crunched for time or just want to cheat a little bit, you can use store-bought pie crust and ignore the part of the recipe about making the crust.

However, I do highly recommend making your crust from scratch! The final product will be so worth it, plus it will get you more comfortable with making pie crust and the next time you make it, it won’t feel so intimidating!

It’s gotta be cold as ice

One of the most important things to remember when you’re making quiche is to keep everything pretty cold before baking. For example, when you’re making the pie crust, it’s imperative that the butter and water are cold and that you chill the dough thoroughly before using to prevents the crust from completely crumbling in the oven.

Once I have filled my mini pie crusts with the egg custard, I also like to pop the ramekins in the fridge for about ten extra minutes to make sure the crusts haven’t warmed up too much during handling and filling. (Plus my kitchen tends to get pretty toasty once I’ve turned my oven on!)

Fix-ins and mix-ins

Now, let’s talk about what you can add to a quiche besides the eggs, milk, and cream. The classic quiche Lorraine is made with onion, bacon, and gruyere, and there is a huge variety of other ingredients you can use to make your quiche truly special.

Veggies – here are some vegetable options that will work magnificently in a quiche

Mushrooms
Asparagus
Leeks
Spinach
Kale
Broccoli
Bell pepper
Green onion
Tomatoes

Meats – besides bacon, here are some other meats that would work well!

Ham
Sausage
Chicken
Shrimp
Crab

Cheeses – I definitely don’t recommend skipping out on cheese. Here are some of my faves

Gruyere
Emmental
Swiss
Cheddar
Goat cheese
Feta
Mozzarella
Parmesan

Herbs – finally, you’re going to want to add some herbage either in the quiche or to garnish at the end

Parsley
Rosemary
Thyme
Basil
Oregano
Dill
Chives

And then once you have prepped the mixins you’re using, you can either mix and match, or you can try some classic combos:

Mushroom, ham, and swiss
Broccoli, crab, and cheddar
Spinach and feta
Chicken, tomatoes, and mozzarella

And may the list go on and on! Bon appétit, mes amis!

⟶ the recipe

assorted mini quiches

ingredients

4 large eggs

½ cup whole milk

½ cup heavy cream

Salt and pepper

For the crust:

2 ½ cups all-purpose flour

1 cup of unsalted butter, chilled and cubed

½ cup ice water

1 teaspoon salt

Prep time

2 1/2 hours

Cook time

40 minutes

Total time

1 hour, 10 minutes

6 mini quiches

instructions

Mix together the flour and salt in a large bowl, and then add the butter cubes. Either using a pastry cutter or your bare hands, cut the butter into the dry mixture until it has been thoroughly mixed in and is a mealy texture.

Slowly drizzle in the ice-cold water, stirring constantly with a rubber spatula. The dough may still feel pretty dry at this point, but try not to add any additional water. Using your hands, mix the dough together and knead lightly until the dough is a smooth texture. Shape it into a ball and place on a floured work surface. Flatten the dough until it forms a rectangle, then cut the dough in half. Place the two halves on top of one another, wrap tightly in plastic wrap, and refrigerate for at least two hours.

When you’re ready to make the quiches, preheat the oven to 375 degrees. remove the dough from the fridge and place onto a lightly floured surface. Roll out each half with a rolling pin, turning and flipping as you go to ensure an even consistency. Using a circular cookie cutter about three inches in diameter, cut out three pieces from each half of your dough. (You may only get two out of each half, but then you can re-roll the two scraps together to cut out the final two pieces.)

Once you have your six dough circles, gently press each one into a ramekin. If the dough comes over the top of the ramekins, pinch it along the edges. Place ramekins in a baking dish and blind bake them in the oven for about 15 minutes. Remove and set aside to cool for a few minutes.

While the crust is baking, prepare the egg filling and mixins. Either with a mixer or rigorously with a handheld whisk, beat the eggs along with the milk and heavy cream. Whisk in a pinch each of salt and pepper.

Fill each ramekin about a quarter of the way with the egg filling, making sure not to use it all up. Then, fill each with a small amount of the desired cheese and mixins. Evenly distribute the rest of the filling among the ramekins and top with additional cheese.

Place the baking dish back in the oven for about 40 minutes or until the centers are set and the tops are just beginning to brown. Remove from oven and cool for about 15 minutes before serving with herb toppings.

⟶ recipe notes

If you’re planning to have these quiches for breakfast, I would recommend preparing the dough the night before and keeping in the fridge until morning. It only takes a few minutes to make the dough, and planning ahead will shorten your baking time by a ton!
If you double (or triple) the dough recipe, you can freeze the extras for another use like a pie!

⟶ modifications

Technically it’s not really a quiche anymore, but if you’re gluten free, you can make mini crustless quiches! Just prep the ramekins by brushing them with a bit of melted butter and filling them with the egg mixture and fillings without the crust. You can also cut your baking time to about 20 minutes or until the eggs are completely set

⟶ make it ahead

The pie crust can be made and refrigerated for up to five days until you’re ready to use it. You can also freeze it for 2-3 months. When you’re ready to use the crust, place it in the fridge to thaw the night before