Try this Mini Swiss Cheese Quiche recipe for breakfast, brunch and even for appetizers. Make them in a muffin tin for tasty, bite-sized savory pastries that are a breeze to make and bake.
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I love this mini cheesy quiche recipe! It’s super easy to make and makes a big batch. The best part is the flaky, buttery crust and the savory egg custard with Swiss cheese that turns golden brown when baked. They are kind of like a breakfast appetizer.
Many times, I bake a batch of these quiches for the week and then just a few for breakfast. I’ll also freeze a batch just to have them ready for a quick brunch.
Besides breakfast, serve these quiches with green salad, or even as a side with tomato soup for a light dinner option.
Besides taking just 30 minutes to bake, here are more good reasons to try these quiches.
- Versatile: You can add in your favorite ingredients or whatever you have on hand – think ham, spinach, bell peppers, or mushrooms.
- Perfect for parties: These quiches make great finger foods for a party, and your can serve them
- Freezable: They freeze wonderfully, so you can make a big batch ahead of time and heat them up whenever you need a quick meal or snack.
- Nutritious: These little quiches are packed with protein from the eggs and cheese, making them a healthy choice for breakfast or snack.
- Classic: This is a classic quiche recipe, only in mini form.
Mini Swiss Cheese Quiches Ingredients
- Flour: The base for our flaky, buttery crust that holds all the delicious filling.
- Salt: A pinch of salt is needed to enhance the flavors of the other ingredients in our quiche.
- Butter: This gives our crust that perfect, delicate, and buttery texture we all love.
- Vegetable Shortening: This is another key component for our crust, providing it with a crumbly texture that melts in the mouth.
- Swiss Cheese: The star ingredient, Swiss cheese, gives our mini quiches their distinctive rich and nutty flavor.
- Eggs: Large eggs are the binding agent in our filling, giving it structure and helping it set into a deliciously creamy custard.
- Milk: Whole milk is best for a creamy custard that is rich and full in flavor.
- Red Pepper: A bit of crunch and fresh flavor, the red bell pepper adds color and nutrition.
- Chives: These green herbs add a delicate onion flavor, elevating the taste of the quiches and giving them a touch of color.
How To Make Mini Quiches
Make the pie dough: You need a double pie crust for this recipe. You can make your own using this recipe for homemade pie crust or use a store-bought crust. Both will be delicious.
Make the tart shells: Gather the dough and roll it out on a floured surface then cut it into 2 1/2″ circles with a round pastry cutter. Put each round into a mini muffin pan.
Make the quiche filling: Shred the Swiss cheese, chop the red pepper, chives.
Make the custard: Beat the eggs, milk and salt together in a measuring cup so it will be easy to pour.
Make the quiches: Add a tablespoon of Swiss cheese to the pie dough cups and top with the chopped red pepper and chives. Pour the egg filling into the cups to almost the top.
Bake: Heat the oven to 375 degrees F. and bake the quiches for 25 minutes. Remove from the oven and let cool slightly. To remove the quiches from the muffin tin, slide a knife down the side of the quiches to loosen them.
You can serve these quiches warm or at room temperature. Store leftover quiches in an airtight container for up to three days.
Make ahead tip – Fill the quiche cups with cheese, pepper and chives, then cover the muffin tin with plastic wrap and keep it in the fridge for up to 24 hours. When ready to serve, preheat the oven. Pour the milk and egg mixture into the cups and bake for 25 minutes.
Mini Quiche RecipeTips
- Non-Stick Muffin Tin: Even if your muffin tin is non-stick, consider using a little oil or non-stick spray to make sure the quiches come out clean and intact.
- Size of the Quiche: The size of your round pastry cutter should closely match the size of your muffin cups. This ensures that the crust will fit well in the muffin cup and hold the filling securely.
- Egg and Milk Ratio: Maintaining the correct ratio of eggs to milk is critical for achieving the perfect custard consistency. Too many eggs can make the custard tough, while too much milk can make it runny.
- Baking Time: Keep a close eye on the quiches in the last few minutes of baking. All ovens are different, so your quiches might be done a little earlier or later.
- Cool Down Time: Allow the quiches to cool in the muffin tin for a few minutes before trying to remove them. This helps them set and makes them easier to remove.
Make These Tasty Variations
- Use Different Cheeses: While Swiss cheese is the star of this recipe, feel free to experiment with other types of cheese. Sharp cheddar, parmesan cheese, or a blend of Monterey Jack, Colby, and feta cheese can all be fantastic substitutes.
- Vegetable Options: If you’re not a red pepper or chives fan, you could use plenty of other veggies. Consider using cooked spinach, sautéed onions, green onions, or even chopped asparagus.
- Meat Add-ins: Feel like adding in some meat? Cooked crispy bacon, leftover ham, or sausage could add an additional layer of flavor to these mini quiches.
- Crust Variations: For those with dietary restrictions, consider using a gluten-free pie crust. Alternatively, for a lighter option, you make a crustless quiche and just add a bit more egg to the mixture.
- Dairy-Free: For a dairy-free option, substitute the whole milk for a non-dairy milk like almond or soy. Be sure to use unsweetened versions to avoid altering the flavor of the quiches.
Swiss Cheese Quiche Recipe FAQ’s
Absolutely! If you use a regular muffin tin, just keep in mind that your baking time will likely need to be increased. Start checking for doneness around the 30-minute mark.
Yes, you can replace whole milk with skim or 2% milk. However, keep in mind that this will slightly affect the richness of your quiches. Non-dairy milk can also be used.
Definitely! Feel free to experiment with spices to suit your taste. Some suggestions include cayenne pepper for a little heat, or herbs such as thyme or rosemary for a savory flavor.
Yes, this recipe is vegetarian as long as you use vegetarian cheese. If you decide to use meat add-ins, make sure they are vegetarian-friendly.
Yes, you can use frozen vegetables, but they should be thawed and drained of excess water to avoid making the quiche soggy.
Equipment
The right tools make the job so much easier – try this tamper. This dough tamper is perfect for shaping the pie crust into the pan.
Looking for more appetizer ideas?
Apricot Parmesan Puff Pastry Pinwheels
Rosemary Asiago Cheese Popcorn
Pears, Asiago, Pistachios in Puff Pastry
Savory Cheddar Cheese Crackers
If you want to make a large quiche, try this Salmon Spinach Quiche that is full of goat cheese and flavored with dill. Or this Caprese Quiche that’s perfect for breakfast, brunch and lunch.
Storage
These quiches also freeze well, so you can always keep mini quiches on hand. Just follow these steps.
Bake the quiches at 375 degrees F. for 25 minutes. Remove from the oven and let cool slightly. To remove the quiches from the muffin tin, slide a knife down the side of the quiches to loosen them.
You can serve these quiches warm or at room temperature.
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Mini Swiss Cheese Quiches
Ingredients
Double Crust Pie Dough
- 2 ½ cups AP, flour can use a 15 oz. store bought pie crust
- ½ teaspoon salt
- ½ cup butter, cold and cubed
- ½ cups cold vegetable shortening
- 6-7 tablespoons ice water
Egg Custard
- 1 ½ cups Swiss cheese, shredded
- ¼ cup red pepper cut into small dice
- 1½ tablespoon chives finely chopped
- ½ cup milk
- 2 eggs
- ¼ teaspoon salt
Instructions
Making the pie dough
- In a large bowl mix the flour and salt.
- Add the cold cubed butter and shortening to the flour mixture. With a pastry cutter or two knives, cut the butter into the flour until the butter is pea size.
- Start adding the water one tablespoon at a time and mix with a fork until the dough forms a ball.
- Turn the dough onto a floured surface. Cut into two disks and roll each pie crust into a large circle, then using a 2 1/2" cutter, cut 24 circles to fit into the mini muffin pans.
- Press each circle into the well of the muffin pan. I use a dough tamper that makes this easy.
Making the quiches
- Preheat the oven to 375 degrees. You need mini muffin pans, enough for 24 quiches.
- Add a tablespoon of the Swiss cheese to each cup. Top with the red pepper and chives.
- In a measuring up beat the two eggs, then add the milk and salt. Pour this mixture into each cup, filling nearly to the top.
- Bake at 375℉ degrees for 25-30 minutes, until the quiches are golden brown.
- Cool slightly then remove from the muffin tin. Serve warm
Notes
- How to bake and freeze the Mini Swiss Cheese Quiche for later
- Bake the quiches as shown in the recipe and then cool completely
- Remove the quiches from the pan to a plate or tray and place in the freezer for an hour
- Once the quiches are frozen place in a freezer bag or wrap in foil
- When ready to serve, take the quiches straight from the freezer, place on a cookie sheet and reheat for 10 minutes at 375 degrees
- How to make the recipe ahead to bake for later
- Put the pie crust in the muffin pan, add the cheese, red pepper and chives.
- Cover the pan with plastic wrap and place in the refrigerator
- Mix the egg, milk, and salt in a measuring cup and cover with plastic wrap and place in the refrigerator.
- When ready to serve, preheat the oven. Pour the milk over into the cups and bake for 25 minutes.
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Nutrition
First published: May 15, 2019, Last updated: Jan. 14, 2024, for better readability.
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
Wow, Jere! Just tried your Mini Swiss Cheese Quiches and they were absolutely delightful! The bite-sized format was perfect for a quick and satisfying brunch, and the combination of flaky crust, creamy custard, and melty Swiss cheese was pure heaven.
My favorite as well as my family! We all love them and cannot wait to make another batch. Easy to make and so delicious.
Thank you.
A perfect recipe for snacks and finger food I love the idea of using swiss cheese also…great recipe thanks
These are perfect for our Jubilee street party. Thank you for the great recipe!
I can grab them easily and head on to work, these quiches are easy to make and yes makes a great breakfast and snack.
Perfect little treats for a party or a holiday brunch! Thank you for this recipe!