These super cute and simple mini quiche lorraines have got to be the perfect party food! Also great for quick breakfasts on the go, lunch boxes, picnics and snacks, they might be the tastiest, best looking, and easiest baby quiches you’ll ever make. Perfect for making ahead and freezing, just 6 basic ingredients, and no pre baking of the crust necessary!
Why you’ll love them
These delicious mini quiche lorraine appetizers might just become one of your favorite make ahead finger food recipes.
Each time I’ve made them for a party, they’ve disappeared at lightning speed and there hasn’t been a single one left on the plate. They’re perfect for any sort of celebration: birthday parties, baby showers, engagement parties, Super Bowl parties… you name it.
Here’s what makes them such a hit:
- They have everything that’s so wonderful about a full-size classic quiche lorraine. But they’re much easier and quicker to make.
- You don’t have to pre-cook the pastry or any of the filling ingredients apart from the bacon (or use ham instead if you like).
- They are just perfect for making ahead and/or freezing. Why not make a double or triple batch? Then you can bake some miniature quiche at the last minute whenever needed for a party, breakfast, brunch, snack, lunch box, picnic… whatever the occasion!
- They’re very customisable. It’s so easy to adapt this recipe to make other types of baby quiches. Scroll down a little for a few ideas!
About the ingredients
You only need 6 ingredients (I’m sneakily counting cream/milk as one) plus a few grinds of pepper to make these individual quiche lorraines:
- Ready-made shortcrust pastry sheets (or make your own pastry in a few minutes in a food processor). If using store bought (no shame in that!) remember to thaw it overnight in the fridge or at room temperature for around an hour before you want to use it. Otherwise, I’ve included an easy pastry recipe below!
- Grated parmesan cheese (or strong cheddar, gruyere, feta, goat cheese, or any kind of tasty cheese really, but I like to use parmesan for maximum flavour).
- Chopped bacon (or ham if you don’t want to have to pre-cook anything at all). If you have an air fryer, you can air fry bacon in just 8 minutes.
- Chives. For a pop of colour and flavour, and so that you don’t have to cook onions! Finely sliced spring onions/scallions work well, too, especially if you can’t find chives.
- Cream (Although I prefer to use a mixture of cream and milk to lighten the quiches a bit.)
- Eggs. You’ll need just 4 large eggs to make around 24 individual quiches.
How to make mini quiche lorraine
It’s SO easy. There are just 4 simple steps (5 if you decide to make your own pastry):
Step 1: Cut out big circles of pastry and press into pie trays. I usually use either a large cookie cutter or the round rim of a large glass. If I’m using ready-made pastry I also usually roll out the circles to be slightly thinner.
Step 2: Put teaspoonsful of cheese, bacon and chives in each pastry case.
Step 3: Pour milk/cream and egg mixture on top.
Step 4: Bake for around 20 minutes!
It’s really as simple as that.
One of the things I love the most about this easy mini quiche recipe is that you don’t have to pre bake the pastry. The pastry comes out just perfect after about 20 minutes of cooking time.
Helen’s top tips
- Use round-bottomed pie trays (sometimes called a dome tin or patty pan). I like these because they aren’t too deep and seem to allow the pastry to cook thoroughly without having to pre-cook it.
- Keep the pastry circles on the thinner side. If using ready made, just roll out a little more. This way the pastry cooks in the same time as the filling and you don’t need to pre-bake it.
- Go easy on the bacon, cheese and chives. You only need a teaspoon of each for each little quiche. You want there to be a nice balance of crisp pastry, fluffy egg and tasty fillings in each bite.
- Make a double or triple batch and freeze some for another time. You could vary the fillings using some of the ideas listed below. Mini quiches are literally made for freezing!
- Not in the mood for pastry? Try making mini crustless quiches instead. Literally just skip the pastry and add the filling directly to the pan (spray the pan with a little oil first). Or skip the ‘mini’ and make this big old crustless quiche (that makes its own crust) instead!
So can I freeze these mini quiches?
Yes, yes, yes. Absolutely! These mini quiche lorraine are perfect for making ahead, freezing, and reheating later. They taste just as good reheated.
Simply make as per the recipe instructions and let cool. Then freeze in plastic containers in single layers with baking paper between the layers. OR flash freeze on baking trays for about half an hour, and then store in ziplock bags (so that they don’t stick together).
Next time you want mini quiches for a party, snack or meal, just reheat on a baking tray at 355F/180C for about 10 to 15 minutes. They taste great either hot, cold, or at room temperature.
More filling ideas for mini quiches
These cute bite-sized quiches are endlessly customisable! They won’t be quiche lorraines any more, of course, but they are just as delicious made with different fillings.
Here are some ideas:
- leftover cooked roasted vegetables
- finely chopped, cooked mushrooms
- uncooked bits of chopped asparagus
- cooked meats
- almost any cheese you can think of (Swiss, feta, ricotta, strong cheddar, goat etc.)
- chopped fresh or dried herbs (oregano, basil, thyme, parsley etc.)
- tiny bits of sundried tomatoes, olives, artichokes or other antipasto style vegetables from a jar or deli counter
- salad onions/spring onions/scallions (uncooked is fine) or caramelized onions (you can prepare these ahead)
- finely chopped frozen (thawed) spinach (squeeze out any excess water)
You’re only limited by your imagination – or what’s in your fridge!
More things to know (recipe FAQ)
No. Use a round-bottomed pie tin. This way, the quiches aren’t deep which helps the bottoms to cook thoroughly in the same time as the egg filling. If you are using a regular muffin pan, however, pre bake the pastry for 5 minutes before adding the filling (to be sure).
These mini quiche lorraines are best served either hot straight from the oven or warm. They taste good at room temperature, too, so they’re ideal for packing up for lunch boxes and picnics.
As well as being the perfect finger food for parties, BBQs, grab-and-go breakfasts or brunches, you can make a light meal out of homemade miniature quiches by pairing them with simple sides. Try baked beans, potato salad, fries, Greek salad, or slaw.
If you’re looking for more ideas, check out these 40+ quiche side dish ideas.
3 to 4 days. So you can make them ahead or store the leftovers, then reheat them when you’re ready. They’ll be just as delicious as when first cooked!
Freezer and storage bags like these are perfect for freezing your mini quiche lorraine in batches.
More quick and easy party food
- These Greek filo parcels with tzatziki are super cute and easy to make, and another favorite at any party!
- You won’t regret trying these crispy mushroom filo triangles, either. They’re incredibly delicious but use just a few simple ingredients.
- This 10-minute fresh tomato salsa is my go-to for a party dip, nachos and more.
- Supermarket copycat pesto and cheese twists are a favorite for parties, snacks, lunches and picnics.
- Tiropitakia (Mini Greek cheese pies) are a party classic for good reason.
- The very best zucchini slice (cut into squares… mmm, delicious!)
Or see all my easy party food here
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Mini Quiche Lorraine (6 Ingredients)
Equipment (affiliate links)
- 100 large Ziploc bags (for freezing the mini quiches)
Ingredients (UK/Australia? Click below for grams/ml)
- 1 pound shortcrust pastry (Weight is average – I used 3 sheets ready-made pastry. See notes section below if you prefer to make your own pastry.)
- ¾ cups parmesan cheese grated (or other tasty cheese)
- 9 ounces bacon chopped into small pieces (4 to 6 strips/rashers)
- ½ ounce chives finely sliced
- 4 large eggs
- 1 cup heavy cream = double or thickened cream in the UK/Australia
- ½ cup milk
- black pepper a few good grinds
Instructions
- Pre-heat the oven to 355F / 180C.
- Pan fry the bacon in a little oil for ten minutes or until starting to crisp.9 ounces bacon
- Meanwhile, cut 24 circles out of the shortcrust pastry sheets using a large round cookie cutter or the rim of an upturned glass.1 pound shortcrust pastry
- Lightly spray 2 round-bottomed pie trays with oil, then press the pastry circles into the holes.
- Put a teaspoon of cheese into each hole, then top with a teaspoon each of cooked bacon and chives.¾ cups parmesan cheese, 9 ounces bacon, ½ ounce chives
- Whisk together the eggs, cream, milk and pepper and pour on top of the cheese/bacon/chives so that the pastry cases are filled almost to the top.4 large eggs, 1 cup heavy cream, ½ cup milk, black pepper
- Bake for about 20 minutes or until the egg mixture is lightly set and the pastry and tops of the quiches are starting to brown lightly.
Heather says
Hi Helen, thanks for a great recipe! So timely! I’ve cranked out 8 dozen of these beauties over the last couple of weekends to stash in the freezer for an upcoming engagement party. So easy & utterly delicious. My hubby has taste tested each of the flavours and loved them all – your original recipe, caramelised onion & feta, and sun dried tomato & feta. I will definitely be keeping your fabulous recipe handy for the future!! Thanks again & best wishes xx
Helen says
Heather! So lovely to hear from you! You know we’re living in Perth now? Would love to catch up some time!
Thank you so much for letting me know how the recipe went. 8 dozen – wow, I’m impressed! They’re so easy though, aren’t they?
I like the idea of caramelized onion and feta. Will definitely have to try that one. All the best to you and the hubby!
mira says
Happy Birthday to your little guy! No wonder these didn’t last a long time, they look amazing! Such a cool idea and perfect for a party!’
Helen says
Thanks, Mira! I just can’t believe he’s one already!
Marissa says
What a fun idea, Helen! I love Quiche Lorraine and these mini versions are perfect party fare!
Helen says
Thanks, Marissa. I feel like this is one of those recipes I’ll make time and time again!
Helene D'Souza says
I don’t pre-bake mini quiche, there is no need because the pastry gets cooked anyhow when they are that small. To be honest I have never seen any of my french aunties, cousins grandmother, mother pre-baking quiche, tart or tourte shortcrust and sweet shortcrust pastries. nobody has time to waste in the kitchen or so I was told. I would love your quiche as afternoon snack right now.
Helen says
I would usually pre-bake the pastry when making a large quiche, but these small ones definitely don’t need it!
Glad you like the recipe, Helene!
Lucy @ Supergoldenbakes says
Make ahead recipes for party food is always on my radar. I love the simplicity of these and that they can simple be reheated, if desired, right before serving. perfect.
Helen says
Thanks, Lucy!
Maddy O'Shea says
Hi Helen, Thank you once again for this recipe!
As with your crispy mushroom filo triangles these will go down a treat
as well. I do like how you set out your recipes and love the inform notes…x
Helen says
Hi Maddy! Lovely to hear from you again! I really appreciate this lovely feedback, and it’s really great that you’re finding the recipes easy to follow. That’s definitely my intention!
I hope you enjoy these as much as we do.
Have a great weeekend!