Mini Quiche
Mini quiche with a buttery pastry shell, sauteed mushrooms, scallions, and sharp cheddar, baked in a muffin pan.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 50 min.
- Serves 12 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Mini Quiche recipe takes 50 min and makes 12 servings. Small pastry rounds are pressed into a muffin pan, filled with sauteed mushrooms, scallions, and sharp cheddar, and baked in a custard of eggs and whole milk.
Helpful guides
Instructions
Heat the oven to 375 degrees F and grease a twelve-cup muffin pan. Unroll the pie crust and cut twelve rounds with a four-inch cutter, rerolling the scraps once. A four-inch round leaves enough overhang to form a shallow wall that holds the custard.
Press a round into each cup, easing it into the corners without stretching. Stretching thins the dough and makes the shells shrink as they bake, so keep the pastry relaxed and chill the pan while you make the filling.
Melt the butter in a skillet over medium heat and cook the mushrooms with a pinch of the salt for six to eight minutes, until their liquid cooks off and they begin to brown. Dry mushrooms keep the custard from turning watery.
Whisk the eggs, milk, pepper, and remaining salt in a bowl or large measuring cup until smooth, without frothy bubbles. Skim off any foam so the tops bake flat instead of domed.
Divide the mushrooms, scallions, and cheddar among the chilled shells, then pour the custard over, filling each cup about three quarters full. An overfilled cup spills and glues the quiche to the pan.
Bake twenty-two to twenty-five minutes, until the edges are set and the centers still jiggle slightly. A knife inserted an inch from the edge should come out clean. Cool in the pan ten minutes, then run a thin knife around each rim to release.
Troubleshooting — fixes, not repeats
- If the quiches stick to the pan, the cups were not greased or they cooled completely. Grease well, loosen each rim with a thin knife while the pan is still warm, and lift straight up.
- If the custard puffs and then falls, the oven was too hot or the bake ran long. Pull the pan when the centers still jiggle slightly, since carryover heat finishes the set.
- If the filling overflows, the cups were filled past three quarters. Pour from a measuring cup with a spout so you can stop at the right level in each cup.
- If the quiches taste bland, the custard was under-salted. Season the egg mixture, not just the vegetables, and use sharp cheddar rather than mild.
Make it your way
- For a ham and cheese version, swap the mushrooms for a half cup of finely diced ham and keep the cheddar.
- For a spinach batch, wilt two cups of spinach, squeeze it dry in a towel, and chop it fine before layering.
- For a crustless version, skip the pastry, grease the pan well, and bake the custard at 350 degrees F for eighteen to twenty minutes.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat at 325 degrees F for eight to ten minutes, or microwave for twenty to thirty seconds, until the center reaches 165 degrees F.
Freeze cooled quiches on a tray, then wrap each one for up to two months and reheat from frozen at 325 degrees F for twenty minutes.
FAQ
Can I use puff pastry instead of pie crust?
Yes. Thaw one sheet of puff pastry and cut the same four-inch rounds. Puff pastry rises more, so press it firmly into the cups and fill each one to about two thirds instead of three quarters.
Why did my mini quiches overflow?
Overfilling is the usual cause, along with pouring a deep custard into a hot oven. Fill each cup about three quarters full, use a measuring cup with a spout, and bake on the middle rack at 375 degrees F.
How do I know when the quiche is done?
The edges should look set and the center should jiggle slightly when you nudge the pan. A knife inserted an inch from the edge comes out clean, and a thermometer in the center reads 160 degrees F.