Mini-Quiches
Mini Quiche, Big Flavor
If you loved my everyday deep, crustless quiche, these mini versions offer the same simple custard and gather-what’s-on-hand approach - just baked into twelve small, portable portions that are perfect for breakfast, lunch, or an easy snack.
Mix & Match for Everyone
They’re especially handy when people at your table have different flavor preferences. One tin, a few variations, and everyone is happy. A few with mushrooms, onions, and chèvre, some with ham, spinach, and cheddar, maybe one or two with leftover roasted vegetables, arugula, and feta. Small adjustments, same base mixture.
Plan Ahead, Enjoy All Week
For meal planning, these mini quiches are a dream. Make a batch ahead of time and mix flavors to suit your week – for breakfast, for lunch, or a savory snack. You can experiment with combinations that you love, keeping some classics and trying new add-ins as the seasons change.
Use What You Have
Like their larger counterpart, these are rarely planned. They’re built from what needs using up - greens past their crisp prime, roasted potatoes from supper, bits of cheese waiting patiently in the drawer. There’s something satisfying about turning odds and ends into something tidy and nourishing.
I still begin with familiar combinations: sautéed mushrooms with garlic, onion, leeks, or scallions; mineral rich kale, arugula, collards, or spinach; peppers for sweetness and color. Roasted sweet potatoes or butternut squash make them heartier. In spring, peas or asparagus feel especially right.
Cheese follows the same gentle rule: chèvre, feta, sharp cheddar - or whatever needs using up (hello parmesan or gouda).
Ready Anytime
They’re lunchbox-sized, easy to pack, and just as good cold as they are warm. Breakfast sorted. Lunch sorted. Sometimes even an afternoon snack handled without fuss.
Serve them alongside a cup of broth-based soup or a fresh salad, and you have a complete, balanced meal that’s both nourishing and satisfying.
Ready in 20
Preheat oven to 375°F.
Grease a standard 12-cup muffin tin well.
Bake for about 20 minutes, until the centers are set and lightly puffed. They will settle slightly as they cool. Let rest 5–10 minutes before removing from the tin.
Egg Base
8 eggs, whipped
1½ cups milk or cream of choice
(I use oat milk or half-and-half - whatever we’re using in our coffee.)
Salt and pepper to taste
Whisk together until smooth.
Suggested Add-Ins
Use what you have and mix as you like:
Sautéed mushrooms
Garlic, onion, leeks, or scallions
Kale, arugula, collards, or spinach
Peppers
Roasted chunks of potatoes, sweet potatoes, or butternut squash
Peas or asparagus (in spring)
Chèvre, feta, cheddar, parmesan, or gouda
Fresh or dried herbs
Small amounts of chopped ham, bacon, or sausage (optional)
Pro-Tip: Chop precooked vegetables and meats into small pieces for even distribution and consistent cooking throughout the mini-quiche.
Method
Place your desired add-ins into each greased muffin well.
Whisk the eggs, milk, salt, and pepper until smooth.
Pour the egg mixture over the fillings, filling each cup about ¾ full.
Bake for about 20 minutes, until just set in the center.
Serve warm, at room temperature, or straight from the refrigerator the next day.
Whisk! Bake! Savor!
Mini quiches carry the same quiet philosophy as the larger version - simple ingredients gathered and given purpose. Just smaller, more portable, and perhaps even more practical. A custard, a handful of vegetables, a bit of cheese - and twelve little meals appear.
Nothing complicated. Just good food, ready when you are.
Until next time,
~Barb