These mini quiches are the perfect bite-sized delights for breakfast, brunch, or entertaining. Made with flaky store-bought pie crust and filled with a rich, savory mixture of eggs, turkey, cheddar, and fresh herbs, they come together easily and taste like a gourmet treat. Ideal for making ahead and serving warm or at room temperature.
Why You’ll Love This Recipe
These mini quiches are simple to prepare yet full of flavor. They’re portable, freezer-friendly, and make a beautiful addition to any brunch spread. Using store-bought crust saves time without sacrificing taste, and the filling is rich, creamy, and versatile. Perfect for holidays, showers, meal prep, or a quick protein-packed snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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large eggs
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heavy cream
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cooked turkey (chopped)
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shredded medium cheddar cheese
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chopped green onions
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chopped fresh parsley
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salt
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black pepper
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refrigerated pie crusts (store-bought)
Directions
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Preheat the oven to 375°F.
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In a large mixing bowl, whisk together the eggs and heavy cream until well combined.
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Stir in the chopped turkey, cheddar cheese, green onions, parsley, salt, and black pepper. Mix until evenly distributed.
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Roll out each pie crust and cut into 3 7/8 to 4-inch circles. Press the scraps together, roll out into an 8×8 inch square, and cut additional circles to make 18 total.
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Press the dough rounds into 18 wells of muffin tins, shaping them so the crusts reach near the top of each well.
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Fill each crust with the egg mixture, filling nearly to the top.
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Bake for 23–26 minutes, or until the eggs are just set in the center.
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Let the mini quiches cool on a wire rack for 5–10 minutes before removing from the muffin tins. Serve warm or at room temperature.
Servings and timing
Servings: 18 mini quiche
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Variations
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Vegetarian: Omit the meat and add sautéed mushrooms, bell peppers, or spinach.
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Spicy Kick: Add a pinch of cayenne or a few dashes of hot sauce to the egg mixture.
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Crustless Option: Pour the filling directly into greased muffin tins for a low-carb version.
Storage/Reheating
Store mini quiches in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 20–30 seconds or warm in a 300°F oven for 5–7 minutes. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Reheat from frozen in the oven at 350°F for 12–15 minutes.
FAQs
Can I make these ahead of time?
Yes, these mini quiches are great for prepping ahead. Bake them fully, cool, and refrigerate or freeze until ready to serve.
What’s the best way to reheat mini quiche?
Use the oven for best texture, or microwave for a quick option. Reheat until warmed through but avoid overcooking.
Can I use a different cheese?
Absolutely—try Monterey Jack, feta, Swiss, or mozzarella depending on your flavor preferences.
Can I use leftover chicken instead of turkey?
Yes, any cooked poultry works well in this recipe.
Do I have to use store-bought crust?
No, you can make homemade pie crust if preferred. Store-bought simply saves time.
Can I make these crustless?
Yes, just spray the muffin tin well and pour the filling directly in. They’ll be lower in carbs and still delicious.
How do I know when they’re done baking?
The centers should be just set and no longer jiggly. A toothpick inserted should come out clean or with just a bit of moisture.
What herbs can I use instead of parsley?
Try fresh dill, thyme, or chives for different flavor profiles.
Can I make these in a mini muffin tin?
Yes, reduce the crust and filling portions accordingly and bake for about 15–18 minutes.
Are mini quiches freezer-friendly?
Yes, they freeze well. Just cool completely, freeze on a tray, then store in a freezer bag or container.
Conclusion
Mini quiches are a simple, elegant solution for breakfast, brunch, or on-the-go snacking. With a buttery crust, creamy filling, and customizable mix-ins, they’re endlessly adaptable and always a hit. Whether you’re prepping for a party or stocking your freezer, these little bites of goodness are sure to impress.
Print
Mini Quiche
- Total Time: 50 minutes
- Yield: 18 mini quiches
- Diet: Low Lactose
Description
These Mini Quiches are perfect for brunch, parties, or make-ahead breakfasts. Made with store-bought pie crusts and filled with a savory blend of eggs, turkey, cheddar cheese, and fresh herbs, they’re flaky, flavorful, and easy to prepare.
Ingredients
- 7 large eggs
- 1 1/2 cups heavy cream
- 1 1/2 cups chopped cooked turkey
- 1 1/4 cups shredded medium cheddar cheese
- 1/2 cup chopped green onions
- 3 Tbsp chopped fresh parsley
- Salt and black pepper to taste (about 1/2 tsp each)
- 2 refrigerated pie crusts, store-bought (14 oz)
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, whisk together eggs and heavy cream until well blended.
- Stir in chopped turkey, cheddar cheese, green onions, parsley, salt, and pepper.
- Roll out each pie crust and cut into 3 7/8 to 4-inch circles. Combine scraps and roll out to cut 4 additional circles for a total of 18.
- Press dough circles into 18 wells of muffin tins, letting crusts come nearly to the tops.
- Scoop egg mixture into the crusts, filling each nearly full.
- Bake in preheated oven for 23 to 26 minutes, or until eggs are set in the center.
- Let quiches cool on a wire rack for 5 to 10 minutes before removing and serving.
Notes
- Use leftover turkey or substitute with cooked chicken or ham.
- Chop ingredients finely to ensure even distribution in the mini quiches.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Great for freezing – cool completely, then freeze and reheat as needed.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 180
- Sugar: 1g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 95mg
