Mini Quiche

A delightful little mini quiche made using store bought biscuit dough for the crust. These mini quiches are so easy to make and the filling is very similar to a quiche lorraine. These are perfect for holiday mornings, meal prep, or even just for a lazy Sunday morning. Recipe is below along with other mini quiche filling ideas.

Mini Quiche Recipe with Crust

I used store bought biscuit dough for the crust. You can also use crescent roll dough or puff pastry. I chose biscuit dough because not only is it delicious, it is already round so you do not need to use a cookie cutter to create perfect circular dough. Plus, the dough is flaky and holds up well to the filling.

When you bite into one of these mini quiches you see all the flaky layers plus the delicious and creamy custard like quiche filling. This filling is a true quiche filling, and what I mean by that is that the ratio of egg to dairy is 4 eggs to 1 1/4 cup half and half. Many people think a quiche is like a frittata or a baked omelette, but truthfully, a real quiche should be more “custard like” than both of those. It is creamy, silky, and delicious.

These mini quiches are adorable, but they are also a lot faster to cook than a regular quiche. You bake each one into a cupcake pan, and then let them cool slightly. Add them to a plate and everyone get to enjoy their own mini quiche, no cutting required. If you are making these for a holiday and you will be super short on time, you can always try my recipe for “Overnight Breakfast Casserole” instead.

Mini Quiche Lorraine

My favorite quiche filling of all time is “quiche lorraine”. Quiche Lorraine is a quiche made with something called “lardons” which is like a cross between bacon and ham. I feel like this is the only acceptable quiche filling, and all others are just “fancy omelettes”. Ok, that isn’t true about them being an omelette, but still my preference will always be for the Quiche Lorraine. It feels more traditional and authentic than anything else. I feel more French just by eating it.

And then the thing you should remember when making a quiche is that the texture should not be like a frittata or omelette. Quiche should have a higher ratio of dairy within the egg mixture in the form of cream or half and half. This makes the texture more creamy and “custard” like. I also like to add a blend of gruyere and swiss cheese because the flavor is so good.

Mini Quiche in Puff Pastry

I love using biscuit dough, crescent rolls, or puff pastry to make mini quiches. They are very easy to work with and do not require par-baking. When you use pie crust, not only can it be finicky, but sometimes you need to blind bake it too. I don’t always have time to do that. Plus, a full quiche needs about 45 minutes of baking time so that the center of the quiche has time to set. Creating smaller, bite size versions of quiche means they cook in less time.

If you are using puff pastry, you cut each sheet of puff pastry into 12 equal squares. Then you can press each square into a cupcake or muffin pan. I like to use store bought biscuit dough instead because it is already in a circular shape. You take each biscuit and you gently separate the layers in half so that you get two “quiche crusts” out of each biscuit.

They also refrigerate and freeze really well so that you can make these ahead of time and warm them up as needed. I also love how customizable mini quiches are. If you have a group of people coming over your house, you can make some of these with or without meat, some with vegetables, and some without. Below are some great mini quiche filling ideas.

Filling Ideas

Mini Quiches are delicious, and best of all, they are customizable. Here are a list of my favorite flavor combos other than quiche lorraine.

• Cheddar Cheese and Broccoli
• Spinach, Artichoke, and Swiss Cheese
• Sausage and Swiss Chard (plus optional cheese)
• Bacon and Mushroom
• Spinach and Bacon 🙂
• Chorizo and Potato

How to make Quiche using Biscuit Dough

INGREDIENTS  

• 8 biscuits store bought biscuit dough in a can
• 7 slices bacon If you are using thick cut bacon, you can use less slices
• 4 eggs
• 1.25 cup half and half
• 1 cup shredded swiss/gruyere blend cheese or a large handful
• 1/2 tsp sea salt
• 1 pinch nutmeg
• 1 pinch black pepper
• 2 green onions optional

INSTRUCTIONS 

• Chop up the bacon while it is very cold into 1″ pieces. Cook the bacon on medium heat until all pieces are crisp. Once they are cooked, lay them over a paper towel to absorb the excess oil
• Preheat your oven to 350F
• Add the egg, half and half, salt, nutmeg, and black pepper to a small blender or nutribullet to fully mix together. Alternately you can whisk it by hand.
• Add the cheese to the blender/nutribullet and mix well. Or, just whisk in the cheese. 
• Open up your biscuits and separate each biscuit in half by carefully separating the layers. 
• Lay each biscuit half in a cupcake tin and use your fingers to mold it to the cupcake tin. 
• Fill each biscuit 3/4 of the way up with the egg mixture. If you have extra, you can use it to make yourself a little scrambled egg snack. 
• Add a little bacon to each quiche. If you are using green onion, chop it up finely and add a little bit to each.
• Cook for 16-18 minutes. I cooked mine for 17.5 minutes and at first I thought I burned them, but actually they were perfect when I took them out! Let them rest for a little bit before you remove them from the baking dish.