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Mini Quiche 4 Healthy Ways

mini quiche

Mini Quiche - 4 Healthy Versions

Try these 4 tasty mini quiche combos. Make for the week ahead - they're freezer friendly!
Green onion and bacon mini quiche recipe (1)
25 mins
30 mins
55 mins
  1. 24 cup mini muffin tin
For the quiche crust:
  • 3 pie crusts, thawed (refrigerated Pillsbury pie crusts work great!)

For the egg mixture:

  • 3 eggs
  • 1/2 cup heavy cream
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

Topping Options (each makes enough to fill 8 mini muffin cups):

Mini Bacon & Cheddar:

  • 1/4 cup shredded cheddar cheese
  • 1/4 cup bacon bits
  • 2 Tbsp. green onions, sliced

Mini Ham & Cheese:

  • 1/4 cup shredded cheddar cheese
  • 1/4 cup ham, cubed

Mini Greek:

  • 1/4 cup feta cheese crumbles
  • 1/2 cup cooked spinach, chopped
  • 2 Tbsp. red bell pepper, chopped

Mini Mushroom & Swiss:

  • 1/4 cup shredded swiss cheese
  • 2 Tbsp. mushrooms, chopped
  1. Unroll the pie crusts, lay flat, and let stand at room temperature for 15 minutes.
  2. Preheat oven to 375 degrees. Coat a 24-cup mini muffin tin with non-stick cooking spray.
  3. Press out pie crusts. With a 3-inch floured biscuit or cookie cutter, cut 12 rounds out of each crust. Press 1 round of pie crust into the bottom and up the sides of each mini muffin cup. 
  4. In a medium-sized bowl, combine milk, eggs, and salt. Whisk well and set aside.
  5. For each flavor of quiche, evenly divide topping ingredients among the 8 mini muffin cups (for a total of 24 mini quiches).
  6. Pour egg mixture into each of the 24 cups, filling within 1/4 inch to the top. 
  7. Bake at 375 degrees for 25-30 minutes, or until golden brown.



To cook spinach, place about 4 cups of spinach into small saucepan and cover with water. Bring to a boil and cook until spinach is wilted. 

breakfast, quiche, mini quiche, eggs, bacon, cheese