Costco Mini Quiche Cooking Instructions

Skip the store-bought and make your own Mini Quiche! Try these 4 tasty combos or choose your own adventure. Make ahead/freezer friendly and great for kids!

I remember trying Mini Quiche appetizers as a child (the frozen, store-bought kind from Sam's Club) and being impressed.

They were so fancy. And so tiny. And so delicious.

After moving to California in 2011, I sought solace in this comfort food from my past. Unfortunately, the Sam's Club out here didn't have any so I had to start making them myself.

I'm still making them almost 6 years later, just for the fun of it.

How do you make Mini Quiche?

It's simple, really.

Cut store-bought pastry crust into circles
Press into a muffin tin
Add your favorite toppings
Smother in cheese and egg
Bake to golden brown, bubbly perfection

The recipe below is for 48 Mini Quiche total, 12 of each of the 4 varieties shown in the photo above (Spinach, Bacon, Mushroom, and Ham). You can mix and match them however you want to!

How long does it take to bake Mini Quiche?

These bake up in 25 to 30 minutes at 375 degrees. If you freeze them ahead of time, bake them straight from the freezer for 5-10 minutes.

It's hard to pick a favorite out of these four, but I've always been partial to Quiche Lorraine. The Mini Bacon Quiche version below is closest to that. You just can't go wrong with a Mini Breakfast Quiche!

Mini Quiche 4 Ways - a photo of 18 small quiches spread out evenly across and wooden and white background - click photo for full written recipe

How do you make mini quiches in a regular-size muffin tin?

What if you want something mini, but not TINY? Quiche Muffins are the answer – mini quiches made in a regular muffin tin (not a mini muffin tin).

Click here for the recipe (and all the tips you need about making them ahead and freezing them!)

Quiche Muffins are going to be your new weekday BFF: Break-fast Friend. You can even make a big batch and freeze them; they reheat in just a few minutes, in the oven or microwave. You can also leave out the crust in case you're watching carbs.

How do you make mini Crustless quiche?

Looking for a mini quiche recipe without the crust?

Just follow my recipe for Egg Muffins (made in a REGULAR sized muffin tin, NOT a mini one). All the flavor without the crust!

Egg Muffins make a healthy, freezer-friendly breakfast or snack option! Make a batch to keep on hand and customize with your favorite fillings.

How do you freeze mini quiche?

This is the best part! Follow the recipe and bake the mini quiches. Once they are cool, freeze them. The best way to freeze them is to freeze them individually on a plate or baking sheet until they are solid, then transfer them to a bag (so they don't stick together).

Bake them straight from the freezer, in a 400-degree oven, for 5 to 10 minutes.

How do you make a full-size quiche?

Looking for a traditional quiche recipe made in a pie plate? Try my most favorite recipe for Quiche Lorraine.

A square photo of a slice of lightly browned Quiche Lorraine, topped with a fresh sprig of thyme, and served with three strawberry halves on a white plate. The photo is from the side of the slice, and visible are the pieces of crisp bacon. There is a fork on the plate and it is on a white wood background with a white linen napkin. A blue terracotta pot is visible in the background.

Mini Quiche 4 Ways

Skip the store-bought and make your own Mini Quiche! Try these 4 tasty combos or choose your own adventure. Make ahead/freezer friendly and great for kids!

Prep Time 25 mins

Cook Time 30 mins

Total Time 55 mins

Servings 48 appetizers

Course Appetizer

Cuisine American

Calories 110

▢ 4 pie crusts thawed (homemade or from 2 boxes store-bought)

For the egg mixture:

▢ 4 eggs
▢ 1 cup milk
▢ 1/2 teaspoon Salt

For the Mini Bacon Quiche:

▢ 3 ounces Swiss cheese grated
▢ 3 slices bacon fried and crumbled
▢ 2 tablespoons green onion sliced

For the Mini Ham and Cheese Quiche:

▢ 3 ounces Swiss cheese grated
▢ 1/4 cup (about 1.5 ounces) ham cubed

For the Mini Spinach Quiche:

▢ 3 ounces Swiss cheese grated
▢ 4 cups (3 ounces) spinach wilted (see notes)
▢ 1 tablespoon red bell pepper cubed

For the Mini Mushroom Quiche:

▢ 2 tablespoons (½ ounce) mushrooms finely chopped
▢ 3 ounces Swiss cheese grated

Place the pie crust pouches to stand at room temperature about 15 to 20 minutes.
Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray.
Open and unfold one pie crust, and press out any fold lines. With a 2 and ½ inch floured biscuit cutter, cut 12 rounds. Repeat with remaining pie crusts. In the prepared mini muffin cups, press 1 round of pie crust into the bottom and up the sides of the cup.
In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.

To assemble the Mini Bacon Quiche:

Place one tablespoon of cheese into 12 of the mini muffin cups. Evenly divide the chopped bacon among the 12 cups, about ½ teaspoon. Top with a couple slices of green onion.

To assemble the Mini Ham and Cheese Quiche

Place one tablespoon of cheese into 12 of the mini muffin cups. Evenly divide the chopped ham among the 12 cups, about ½ teaspoon.

To assemble the Mini Spinach Quiche

Place one tablespoon of cheese into 12 of the mini muffin cups. Evenly divide the wilted spinach among the 12 cups, about ½ teaspoon. Evenly divide the chopped red pepper into the mini muffin cups.

To assemble the Mini Mushroom Quiche

Place one tablespoon of cheese into 12 of the mini muffin cups. Evenly divide the chopped mushroom among the 12 cups, about ½ teaspoon.
Pour egg mixture into each of the 48 cups, filling to within ¼ inch of the top. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.

To wilt the spinach, place spinach into small saucepan and cover with water. Bring to a boil and cook until spinach is dark green and wilted.
Alternatively, in a small saucepan, place the spinach with ¼ cup of water and sauté over medium high heat until wilted. Place spinach between two kitchen towels or paper towels and remove as much water as possible.

Calories: 110 kcal Carbohydrates: 8 g Protein: 4 g Fat: 7 g Saturated Fat: 3 g Cholesterol: 22 mg Sodium: 142 mg Potassium: 149 mg Fiber: 1 g Sugar: 1 g Vitamin A: 1944 IU Vitamin C: 6 mg Calcium: 86 mg Iron: 1 mg

I'm the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.