Mini Quiche Lorraine (6 Ingredients)

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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!

A closeup of a mini quiche lorraine with a small bite taken out of it on a marble background with more quiche in the background.

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

All the ingredients for mini quiche from above on a marble background including cream and milk, pepper, grated cheese, 4 eggs, chives, bacon and pre-made pastry.

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!

A collage of 4 images showing the process of making mini quiche lorraine including cooking the ingredients and assembling the quiches.

It’s really as simple as that.

Mini quiches on a cooling rack from above and on a marble background.

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.

Someone holding up a mini quiche with a bite out of it with others in the background.

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)

Do you have to bake the crust first for mini quiches?

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).

Are mini quiches served hot or cold?

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.

What goes well with mini quiches?

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.

How long do mini quiches last in the fridge?

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

  • You won’t regret trying these crispy mushroom filo pies, either. They’re incredibly delicious but use just a few simple ingredients.

Or see all my easy party food here

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A close up of a mini quiche with a bite out of it on a marble background with other mini quiches in the background.
4.70 from 10 votes

Mini Quiche Lorraine (6 Ingredients)

With only 6 ingredients, you won’t have any trouble making these mini quiche lorraine for your next party. Eat some now, freeze the rest for later. And no pre-baking of the pastry required!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 24 quiches

Ingredients 
 

  • 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.

Notes

Can you use ham instead of bacon? Yes, why not? I do find bacon makes the quiches a bit tastier but I do sometimes use ham instead if I want to cut down on the cook time. 
How much pastry to use: The amount of shortcrust pastry stated in the recipe is average. I used 3 ready-made (frozen, but fresh is fine too of course) pastry sheets. 
If you’d prefer to make your own pastry: No problem. I often do this. Here’s the recipe I use:
350g (2 cups or 12 ounces) plain flour
170g (12 tablespoons or 6 ounces) cold butter, cut into cubes
Just throw the flour and butter into a food processor with 6 tablespoons cold water and pulse until you have a ball of pastry (or really big chunks). Bring together, chill for at least half an hour, then roll out with extra flour.
If you don’t have a food processor simply rub the butter into the flour with your finger tips, then add the water and bring the pastry together with your hands. 
I suggest keeping the pastry on the thinner side so that it cooks in the same time as the quiche filling. If you’re using ready-made pastry, you might want to roll it out a little thinner.
Freezing instructions: This mini quiche lorraine recipe is perfect for the freezer. You can freeze the quiches after cooking and cooling. Simply freeze for about half an hour on baking trays (or directly in the pie tray). Then transfer to ziplock freezer bags, OR place between sheets of baking paper in a plastic container. You can freeze the quiches for up to 3 months.
How to reheat: Reheat straight from frozen for around 10 minutes at 355F/180C.
Adding other fillings: These mini quiches work really well with other fillings such as cooked roasted vegetables, finely chopped sundried tomatoes, cooked meats, different cheeses and finely chopped raw produce such as bell peppers, asparagus and scallions/spring onions.
I don’t have a round-bottomed pie tray! That’s OK. You can use mini muffin trays instead. Just as long as the holes are quite shallow, your quiches will still turn out fine. If they are on the bigger/deeper side e.g. a normal sized muffin pan, I’d recommend pricking the pastry all over with a fork and pre-baking it for around 5 minutes before adding the filling. No need for baking beans etc!

Nutrition

Calories: 162kcal, Carbohydrates: 11g, Protein: 5g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 228mg, Potassium: 68mg, Fiber: 1g, Sugar: 1g, Vitamin A: 253IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 1mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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13 Comments

  1. 5 stars
    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

    1. 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!

  2. 5 stars
    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!’

  3. 5 stars
    What a fun idea, Helen! I love Quiche Lorraine and these mini versions are perfect party fare!

    1. Thanks, Marissa. I feel like this is one of those recipes I’ll make time and time again!

  4. 5 stars
    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.

    1. 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!

  5. 5 stars
    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.

  6. 5 stars
    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

    1. 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!