Buttery, flaky crusts filled with a creamy egg custard, colorful vegetables, and melted cheese—Mini Vegetable Quiche Cups are a delightful and versatile option for brunch, appetizers, or make-ahead breakfasts. These individual quiches are easy to serve, endlessly customizable, and perfect for any occasion.

Why You’ll Love This Recipe

Mini quiche cups offer the elegance of a full-sized quiche in a convenient, hand-held form. They’re ideal for entertaining, portion control, and meal prep. The crust is tender and buttery, while the filling is rich, creamy, and packed with vibrant vegetables and gooey melted cheese. Serve them warm or at room temperature—either way, they’re a guaranteed crowd-pleaser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

1 ¼ cups all-purpose flour
½ tsp salt
½ cup cold unsalted butter, cubed
3–4 tbsp ice water

For the filling:

4 large eggs
½ cup whole milk
½ cup heavy cream
½ cup shredded cheddar or gruyère cheese
½ cup chopped spinach
¼ cup red bell pepper, diced
¼ cup yellow bell pepper, diced
¼ cup cherry tomatoes, halved
Salt and pepper, to taste
Fresh herbs (parsley or thyme), for garnish

Directions

In a mixing bowl, whisk together flour and salt.
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add ice water, 1 tablespoon at a time, mixing gently until the dough comes together.
Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.
Preheat the oven to 375°F (190°C) and lightly grease a standard muffin tin.
Roll out the chilled dough on a floured surface and cut into rounds slightly larger than the muffin wells.
Press each dough round into the muffin cups, forming the mini crusts.
In a separate bowl, whisk together the eggs, milk, cream, salt, and pepper.
Distribute the chopped vegetables and shredded cheese evenly among the crusts.
Pour the egg mixture over the vegetables, filling each cup just below the top of the crust.
Bake for 20–25 minutes, or until the centers are set and the tops are lightly golden.
Let cool slightly before removing from the tin. Garnish with fresh herbs before serving.

Servings and timing

Servings: 10–12 mini quiches
Prep time: 25 minutes
Chill time: 30 minutes
Cook time: 25 minutes
Total time: 1 hour 20 minutes

Variations

Crustless option: Skip the crust and bake the filling directly in greased muffin tins for a gluten-free or lower-carb version.
Different cheeses: Try Swiss, mozzarella, or feta for different flavor profiles.
Protein addition: Add cooked bacon, ham, or sausage to the filling for a heartier version.
Seasonal veggies: Use zucchini, mushrooms, kale, or roasted butternut squash depending on what’s in season.
Mini phyllo cups: Use store-bought phyllo shells as a shortcut for an extra crisp, flaky crust.

Storage/Reheating

Storage:

Store cooled quiche cups in an airtight container in the refrigerator for up to 4 days.

Freezing:

Freeze baked and cooled quiches on a tray, then transfer to a freezer-safe bag for up to 1 month. Thaw in the refrigerator before reheating.

Reheating:

Warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through. Avoid microwaving, as it can make the crust soggy.

FAQs

Can I make these mini quiches ahead of time?

Yes, they are perfect for meal prep. Bake them a day or two in advance and store in the fridge. Reheat before serving or enjoy at room temperature.

Can I use store-bought pie crust?

Absolutely. Store-bought pie crust can be used for convenience. Roll out and cut into circles to fit your muffin tin.

Are mini quiches freezer-friendly?

Yes, they freeze well. Let them cool completely before freezing, and reheat in the oven when ready to serve.

Can I make this recipe without a muffin tin?

Yes, you can use mini tart pans or silicone baking cups placed on a baking sheet. Adjust baking time as needed.

What’s the best cheese for quiche?

Cheddar and gruyère are traditional and melt well. You can also experiment with goat cheese, feta, or parmesan for varied flavors.

How do I prevent the crust from getting soggy?

Blind baking the crusts for 5–7 minutes before adding the filling can help prevent sogginess, especially if your vegetables are high in moisture.

Can I use only milk instead of milk and cream?

Yes, though using both gives a richer texture. Using only milk will yield a slightly lighter custard.

How can I make these vegetarian?

This recipe is already vegetarian. To vary it, just swap in different vegetables or cheeses.

How long can I leave mini quiches at room temperature?

For food safety, do not leave mini quiches out for more than 2 hours at room temperature.

Can I serve mini quiches cold?

Yes, they can be served cold, though they’re most flavorful when served warm or at room temperature.

Conclusion

Mini Vegetable Quiche Cups are a delightful, versatile addition to any table. With their flaky crusts, creamy filling, and colorful vegetables, they’re as visually appealing as they are delicious. Whether for a brunch buffet, a party platter, or a quick weekday breakfast, these quiches deliver convenience, flavor, and charm in every bite.