Mini quiches are the greatest thing to happen to breakfast in the meal prep world. Flaky crust, fluffy eggs, cheese, filled with your favorite vegetables and proteins. They are easy to make and simple adjustments can give them an entirely new flavor profile. This makes them perfect for picky eaters, meal prep, kids’ breakfast, or hosting brunch with your friends.

Your grocery list

Because quiche is so customizable, there is no set recipe included in this article. The following lists include suggested quiche ingredients for you to experiment with.

Produce

• Onions (shallots, red onions, scallions, leeks)
• Leafy greens (spinach, collards, kale)
• Tomatoes
• Peppers (jalapeños, bell peppers, banana peppers)
• Asparagus
• Squash
• Sweet potatoes
• Broccoli

Dairy

• Eggs
• Cheese (shredded)
• Milk (optional, it recommended to make the fluffiest quiches possible – whole milk, coconut milk, cream cheese, Greek yogurt, sour cream can all be used)

Refrigerated/Frozen

• Pie crust or puff pastry

Meat

• Bacon, ham, sausage, rotisserie chicken, smoked salmon, crab meat, etc.

Pantry items and seasonings

• Black beans
• Salsa
• Suggested seasonings for eggs:
  • Kosher salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Italian seasoning
  • Creole seasoning
  • Cayenne
  • Red pepper flakes

Equipment/tools you’ll need

• Mixing bowls
• Cutting board and knife
• Whisk or fork (to mix eggs)
• Muffin tin
• Nonstick spray (a thin layer of butter can be spread around the bottom and sides of the tin if you don’t have nonstick spray)

The process of making mini quiches

1. Preheat oven and prepare a muffin tin

Preheat the oven to 375ºF and spray muffin tin with nonstick spray. Alternatively, a thin layer of butter or oil can be brushed onto the bottom and sides of the muffin tin.

2. Roll out the pie crust (or puff pastry)

Store bought options will already be the correct thickness. Homemade pie crust or puff pastry should be rolled to around 1/8” thick (about the same thickness as a quarter). Use a cookie cutter to cut 3 to 4” circles to use for the crust.

3. Make egg mixture

Combine eggs with salt, pepper, any other preferred seasonings, herbs, cheese, and milk. 6 large eggs is enough for a regular sized 12-well muffin tin.

4. Prep other ingredients

Dice all other ingredients into small pieces so they fit nicely in the mini quiche and cook quickly. Vegetables can be left raw or cooked down on the stove in oil before adding to the quiche.

Meat should be cooked, cooled, and diced or shredded. Crab meat and smoked salmon can be added directly to the quiche without cooking them first.

Make sure to cool any cooked ingredients before adding the egg or else you could cook the eggs before they even get to the oven.

5. Assemble and bake

To assemble, gently press crust into the muffin tin. Add ingredients the pour an even amount of the egg mixture into each well of the muffin tin. Use a fork to make sure the ingredients are evenly distributed throughout the eggs.

Bake for 15-20 minutes and top with fresh herbs.

Tips and things to consider

1. If you don’t want to worry about having to roll out crust more than once, i recommend buying 2 boxes of pie crust or puff pastry. Each box usually comes with two sheets of crust or pastry. You can gather, wrap, and use the leftover scraps for other recipes.
2. Don’t be afraid to play around with raw, caramelized, roasted, and pickled ingredients.
3. Make your mini quiches gluten-free by making them without the crust. Every other step is the exact same. Don’t forget to use nonstick spray (or butter) so you’re able to get them out of the muffin tin.
4. This is a great way to use up leftovers, so don’t shy away from using the roasted chicken and vegetables from last night for this morning’s quiche.
5. Meal prep storage: separate mini quiches into containers and store in refrigerator for up to 4 days.
6. To make the quiche ahead: all ingredients can be prepared and assembled, covered and stored in the refrigerator for 1 to 2 days.
7. To freeze: After baking and cooling, mini quiches can be wrapped thoroughly and frozen for up to 1 month. To reheat from frozen, wrap in aluminum foil and warm at 300º F for 15-20 minutes.

Switching up your mini quiches

The number of ingredients and combinations that work well in these mini quiches is pretty much endless. Whatever proteins, vegetables, herbs, seasonings, and cheeses you desire can be combined with egg and baked up into a delicious and convenient mini quiche.

Below, you’ll find lists including items I love to include in the mini quiches. Mix and match these ingredients any way your taste buds prefer.

• Proteins: most (animal) proteins should be cooked before adding them to the quiche. Beans, tofu, etc. can be cooked down and seasoned or added to the quiche raw – ham, bacon, sausage, steak, smoked/sautéed/baked salmon, crab, shrimp, rotisserie chicken, chorizo or andouille sausage, black beans
• Fruits & Vegetables (raw or roasted/sautéed): these additions can be cooked down with a little bit of salt or left raw to add texture to your finished mini quiches – mushrooms, squash, sweet potato. bell peppers, jalapeños, tomatoes, collards, kale, spinach, artichoke, Swiss chard, leeks, onions, scallions, shallots, broccoli, asparagus, corn, potatoes (hashbrowns), micro greens
• Herbs: add herbs to the quiche before baking and top with more to give the final dish a fresh finish – parsley, basil, dill, thyme, oregano, rosemary
• Seasonings: a generous sprinkling of salt and pepper will do nicely for most quiches, but switching up the seasoning is the easiest way to create a whole new flavor profile – try adding dried Italian seasonings, garlic and onion powder, chili powder and cumin, cayenne or red pepper flakes, creole seasoning for some kick or old bay for seafood quiches.
• Cheeses: cheeses that have a bold pops of flavor and/or add incredible creaminess are perfect for quiches – colby jack, pepperjack, goat cheese, feta, cream cheese, mozzarella, parmesan, gouda, muenster, sharp or mild cheddar cheese, brie