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Cooking & Baking
Easy Mini Quiche Recipe – Perfect for Brunch, Parties & Snacks!
Light, fluffy, and endlessly customizable, these mini quiches are a must-have for your next brunch or gathering!
If you’re searching for a quick and easy mini quiche recipe that’s both crowd-pleasing and versatile, this one is a guaranteed winner. Whether you’re hosting a tea party, preparing a make-ahead breakfast, or whipping up an impressive appetizer, these bite-sized egg quiches are the answer.
Made with simple ingredients like bread, eggs, milk, Swiss cheese, and a touch of onion and mustard for flavor, this easy quiche recipe is baked in a muffin tin for perfect portion control and minimal mess.
Why You’ll Love This Recipe
- Quick & easy – just 30 minutes start to finish
- No pastry required – bread makes the perfect base
- Great for meal prep – make ahead and reheat
- Perfect for brunch, picnics, or lunchboxes
- Can be customized with your favorite cheeses or mix-ins
Mini Quiches Recipe
Guiseppe
12
10 minutes
20 minutes
123
American
Breakfast
These mini crustless quiches are baked directly in muffin tins using circles of bread as the base. The filling is a flavorful mixture of grated onion, shredded Swiss cheese, eggs, milk, dry mustard, and black pepper. They're light, savory, and absolutely perfect for brunch buffets, holiday breakfasts, or grab-and-go snacks.
Serve them warm or at room temperature, and garnish with green olives or pimientos for a festive touch!
Ingredients
- 12 slices Bread
- 1 small Onion (grated)
- ½ cup Swiss cheese (shredded)
- 1 cup Milk
- 4 Eggs
- 1 tsp Dry Mustard
- Pinch of Black Pepper
Directions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter or nonstick spray.
- Trim each bread slice into a circle using a cookie cutter or the rim of a glass. Press each bread round into the bottom of the prepared muffin cups to form a base.
- Evenly divide the grated onion and shredded Swiss cheese over each bread-lined cup.
- In a medium bowl, whisk together the milk, eggs, dry mustard, and black pepper until fully combined. Carefully pour the mixture into each muffin cup, filling just below the rim.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden and puffy.
- Let cool slightly before removing from tins. Garnish with pimiento or sliced green olives, if desired.