Cuisine Network

Cuisine Network

Appetizers & Snack RecipesRECIPE

Classic Mini Quiches – A Bite-Sized Delight

20 minutes Cook
Scroll to recipe


Quiches, the beloved savory custard pies, have been gracing our tables for centuries. With their buttery crusts and velvety fillings, quiches are the epitome of comfort food. However, if you’re looking for a twist on the traditional, mini quiches are a delightful choice. These bite-sized morsels are perfect for brunch, appetizers, or even as a satisfying snack. In this article, we’ll walk you through the process of making classic mini quiches. With their flaky crusts and rich, creamy fillings, they’re sure to be a hit at your next gathering.

Historical Context

The quiche, originally hailing from Germany, gained popularity in France during the medieval period. The term “quiche” is derived from the German word “kuchen,” meaning cake. Over time, the French made it their own, perfecting the delicate balance of eggs, cream, and various fillings. Mini quiches, a modern twist on this classic, have become a versatile addition to contemporary cuisine, offering all the flavors of a traditional quiche in a bite-sized package.


1. Prepare the Crust:

  • In a mixing bowl, combine the all-purpose flour and salt.
  • Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, until the dough just begins to come together.
  • Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll Out the Dough:

  • Preheat your oven to 375°F (190°C).
  • On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
  • Use a round cookie cutter or a glass to cut out circles that will fit into your mini muffin tin. Re-roll any scraps to make more crusts.

3. Line the Muffin Tin:

  • Lightly grease your mini muffin tin.
  • Carefully press each circle of dough into the muffin cups, forming a mini pie crust in each.

4. Prepare the Filling:

  • In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
  • Stir in the shredded Gruyère cheese, diced ham or bacon bits, and chopped fresh chives.

5. Fill the Mini Quiches:

  • Spoon the egg and cheese mixture evenly into each mini pie crust. Be careful not to overfill.

6. Bake and Serve:

  • Bake in the preheated oven for about 20 minutes or until the quiches are puffed and golden brown.
  • Allow them to cool in the muffin tin for a few minutes before carefully removing them with a fork.


These classic mini quiches are a testament to the timelessness of French cuisine. Whether you serve them at a brunch gathering or as elegant appetizers at a soirée, they are sure to impress. The combination of flaky crust, creamy filling, and savory fillings makes each bite a delectable experience. So, the next time you’re in the mood for a taste of France, try whipping up a batch of these miniature delights. Your guests will be begging for more!


prep time
30 minutes
cooking time
20 minutes
24 mini quiches
total time
50 minutes


  • Mini muffin tin

  • Rolling pin

  • Round cookie cutter or glass

  • Mixing bowls

  • Whisk

  • Measuring cups and spoons

  • Pastry brush

  • Fork


  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 cup (1 stick) cold unsalted butter, cubed

  • 3-4 tablespoons ice water

  • 4 large eggs

  • 1 cup heavy cream

  • Salt and pepper to taste

  • 1 cup shredded Gruyère cheese

  • 1/2 cup diced ham or bacon bits

  • 1/4 cup finely chopped fresh chives


Prepare the Crust
Roll Out the Dough
Line the Muffin Tin
Fill the Mini Quiches
More Servings
RECIPESlow-Cooker Recipes

Slow-Cooker Vegetable Ratatouille

RECIPESlow-Cooker Recipes

Slow-Cooker Garlic Parmesan Chicken Drumsticks

RECIPESlow-Cooker Recipes

Slow-Cooker Mexican Quinoa Bowl

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x

A valid rationale exists for not endorsing or backing The Cuisine Network.

Not everyone can afford paid culinary insights right now. That’s why we’ve kept our culinary information accessible to all.

However, if you’re able to, there are three compelling reasons to support us today: we remain independent without the influence of billionaires or shareholders dictating our direction; our commitment to high-quality culinary journalism is crucial, especially as influential figures escape scrutiny more frequently; and it takes just a moment, shorter than the time it took to read this message. Choose to bolster Cuisine Network’s culinary journalism for the years ahead. Give just once, starting from $1. Thank you.