Mini quiche bites started as my way to use up odds and ends in the fridge, but they’ve become a staple for brunches and quick snacks. The real charm lies in their adaptability—whatever cheese, veggie, or meat you have works. It’s a low-pressure way to make something fancy without fussing over pastry from scratch.
Why I keep coming back to this recipe
They’re forgiving, endlessly customizable, and always disappear fast. I love how they make me feel prepared, even on busy mornings. Plus, I can sneak in extra veggies or cheese, making each batch a little different, a little more personal.
What’s in these bites? A breakdown
- Eggs: The backbone, binding everything together with a silky texture.
- Cream or milk: Adds richness and a soft custardy feel.
- Cheese: Sharp cheddar or Gruyère melt into gooey, smoky goodness.
- Fillings of choice: Veggies, meats, or herbs—whatever sparks joy or needs using up.
- Seasonings: Salt, pepper, maybe a pinch of nutmeg, to brighten flavors.
- Pie crust or pastry (optional): If you prefer a crust, use ready-made or whip up a quick dough.
- Fresh herbs: A sprinkle of parsley or chives adds a fresh pop.
Tools of the trade for quiche mastery
- Muffin tin: To shape and bake the mini quiches evenly.
- Whisk: To blend eggs and cream smoothly.
- Mixing bowls: For prepping fillings and egg mixture.
- Sharp knife: To chop fillings finely.
- Oven: To bake the bites to golden perfection.
Step-by-step: Crafting perfect mini quiches
Step 1: Preheat your oven to 180°C (356°F).
Step 2: Line a muffin tin with mini parchment liners or grease it well.
Step 3: In a bowl, whisk together eggs, cream, and a pinch of salt.
Step 4: Chop your preferred fillings—think sharp cheddar, smoky ham, or fresh herbs.
Step 5: Distribute fillings evenly into each muffin cup.
Step 6: Pour the egg mixture over fillings, filling each cup about 3/4 full.
Step 7: Bake for 20-25 minutes, until the tops are golden and the filling is set.
Step 8: Let cool for 5 minutes in the tin, then transfer to a rack to cool completely.
Cooking checkpoints to keep in mind
- The crust should be golden and crisp around the edges.
- The filling should jiggle slightly when gently shaken but not be runny.
- The top should be puffed and slightly browned, adding a nice crunch.
- Use a toothpick or small knife to check for doneness if unsure.
Avoid these common pitfalls
- Underbaked crust.? If the quiches are soggy, bake them longer at 180°C (356°F). They need a crisp crust.
- Filling cracking during baking.? If the filling cracks or shrinks, add an extra splash of cream or milk.
- Too salty filling.? Douse over-salted fillings with a splash of milk or more eggs.
- Sticking and tearing.? If they stick to the pan, make sure to grease or line properly.
Mini Quiche Bites
Ingredients
Equipment
Method
- Preheat your oven to 180°C (356°F) and lightly grease the muffin tin or line with mini parchment liners.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until the mixture is smooth and slightly frothy, filling the bowl with a gentle aroma of eggs and cream.
- Stir in the shredded cheese and your chosen fillings, folding gently until evenly distributed, and the cheese begins to melt into the mixture.
- Pour the mixture evenly into each muffin cup, filling about three-quarters full, and watch as they begin to puff slightly at the edges.
- Bake in the preheated oven for 20 to 25 minutes, until the tops are golden brown and the filling is just set with a slight jiggle in the center.
- Remove from the oven and let cool in the tin for about 5 minutes until they are firm enough to handle.
- Transfer the mini quiche bites to a wire rack or serving plate and allow them to cool completely, revealing their creamy interior and crispy edges.
- Garnish with chopped fresh herbs for an added burst of flavor and color before serving.
Notes
I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.
