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Mini quiche are a win in more ways than one. You get all the best parts of classic quiche — a flaky crust and cheesy, eggy center — in an adorable, bite-size shape, they take less time to bake, and you can make multiple flavors in one go. They’re the perfect appetizer to feed a crowd, or fun addition to any brunch spread. Here’s our favorite way to make mini quiche.
Tips for Baking Mini Quiche
I attempted bite-sized quiche in both a muffin tin and a mini muffin tin, and had far more success with a mini muffin tin. Because the rounds of dough need to be pressed firmly into the bottom and all the way up the sides of each well of the muffin tin, you’ll need a surprising amount of dough, so it’s better to start with smaller wells.
Don’t worry about creating the perfect shape with the dough. That’s part of what makes this appetizer so endearing; each one is a little bit quirky. The mini quiche recipe below is for a simple cheese and sweet pepper variety, but feel free to use whatever combination of fillings you please.
