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Mini Swiss Cheese Quiche

Mini Swiss Cheese Quiches

These bite-sized mini Swiss Cheese Quiches perfect for breakfast, brunch, and appetizers.  They bake up golden brown outside with a savory egg custard inside.  
Course Breakfast
Cuisine French
Keyword quiche, swiss cheese
Prep Time 45 minutes
Cook Time 25 minutes
Servings 24 quiches
Calories 156kcal
Author Jere ~ One Hot Oven


Double Crust Pie Dough

Egg Custard

  • 1 1/2 cups Swiss cheese, shredded
  • 1/4 cup red pepper, small dice
  • 1 1/2 tbsp chives, finely chopped
  • 1/2 cup milk
  • 2 eggs
  • 1/4 tsp salt


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.
    tamping down the pie dough

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 small bowl 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


  • How to bake and freeze the Mini Swiss Cheese Quiche for later
  1. Bake the quiches as shown in the recipe and then cool completely
  2. Remove the quiches from the pan to a plate or tray and place in the freezer for an hour
  3. Once the quiches are frozen place in a freezer bag or wrap in foil
  4. 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
  1. Put the pie crust in the muffin pan, add the cheese, red pepper and chives.
  2. Cover the pan with plastic wrap and place in the refrigerator
  3. Mix the egg, milk, and salt in a measuring cup and cover with plastic wrap and place in the refrigerator.
  4. When ready to serve, preheat the oven. Pour the milk over into the cups and bake for 25 minutes.


Serving: 1each | Calories: 156kcal | Carbohydrates: 10.7g | Protein: 3.8g | Fat: 10.6g | Saturated Fat: 5.1g | Cholesterol: 30mg | Sodium: 48mg | Potassium: 30mg | Calcium: 650mg