This mini quiche recipe is just prep and bake!

Eggs, sausage, peppers, and cheese are baked into mini pie crusts for the perfect bite! Easy and elegant, mini quiches always steal the show!

These can be served, as appetizers, breakfast, or brunch.

Mini Quiche Recipe on a plate with green onion garnish

Versatile Mini Quiche!

  • Mini quiches are super simple to make ahead for a quick appetizer or grab-and-go breakfast. And they freeze perfectly for last-minute invites and get-togethers!
  • Serve mini quiche for brunch with a stack of pancakes or blueberry muffins, fruit salad kabobs and a savory Bloody Mary. They are perfect for a quick and easy lunch, or light dinner, with a crisp salad topped with a fresh lemon vinaigrette dressing.
  • Why buy store-bought, when you can use up leftover meat, veggies, and cheese while creating fun new variations with this budget-friendly recipe?
eggs , cream , tart shells , bell pepper, salt and pepper , cheese and sausage with labels to make Mini Quiche Recipe

Ingredients for Mini Quiche

Pastry: Mini tartlet shells are easy to find in the frozen section but you can make your own using a pie crust or puff pastry cut into 3” circles that fit in a muffin tin.

Egg Base: Use fresh whole eggs for the best flavor. Light cream (AKA half-and-half) is light enough to suspend the ingredients without baking too soft in the middle. Oat milk is the creamiest non-dairy alternative to milk and can be used instead if desired.

Sausage: Precooked sausage links, diced ham, or bacon bits all work in this recipe! Use up leftover ground Italian sausage or taco meat, too!

Vegetables: Bell peppers add color and crunch! Other veggies to try are finely chopped spinach, broccoli, shredded zucchini, sliced mushrooms, and green onions. Anything goes in a quiche!

Cheese: Monterey Jack is a mild and extra melty cheese, but you can use cheddar, a Mexican cheese blend, or even fine crumbles of feta or bleu cheese, or mix and match any combination!

Variations: Go gluten-free and low-carb by leaving out the crust altogether. Create bistro-worthy Quiche Lorraine’s using bacon, shredded Gruyere, and caramelized onions.

How to Make Mini Quiche

  1. Place the tart shells on a baking sheet and fill evenly with peppers, sausage, and cheese.
  2. Whisk the remaining ingredients together and pour into each shell (as per the recipe below).
  3. Bake until the tops are golden brown and the eggs are set. Enjoy warm or chilled.

Tips For Success!

  • Take care not to overfill the mini quiches so they look clean and uniform.
  • A dash of cracked black pepper and a fresh parsley leaf will add a baked-in garnish to mini quiche, if desired.
  • Make ahead, bake and chill for up to 2 days. Serve chilled or reheat in the oven.
top view of Mini Quiche Recipe on a plate


Keep mini quiches in the fridge for up to three days. To freeze, wrap individual portions in plastic wrap, then place in a freezer bag for up to 1 month.

Thaw frozen little quiches in the refrigerator. Reheat uncovered in the oven for about 15 minutes or until warmed through. Or simply serve them cool!

Other Tasty Brunch Ideas!

Have you tried this Mini Quiche Recipe? Leave a comment and rating below!

cheesy Mini Quiche Recipe
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Mini Quiche Recipe

This mini quiche recipe is loaded with sausage, peppers and cheese, for a tasty brunch, quick breakfast or savory appetizer.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12
Author Rebecca


  • 12 unbaked mini tart shells 3 inch size
  • ½ cup shredded monterey jack cheese
  • ¼ green bell pepper finely diced
  • ½ cup diced precooked sausage or ham
  • 4 large eggs
  • cup light cream
  • salt & pepper to taste


  • Preheat the oven to 375℉.
  • Place tart shells on a rimmed baking sheet.
  • Divide peppers, sausage and cheese evenly between the tart shells.
  • In a small bowl, whisk together eggs, cream, and salt & pepper to taste. Pour the egg mixture into each tart shell, being careful not to overfill.
  • Bake the quiches for 18 to 20 minutes or until tops are golden and egg is set. Remove from oven and transfer to a cooling rack.


  • Do not overfill mini quiches so they do not spill over when baking.
  • Refrigerate mini quiches for up to 3 days. 
  • Freeze individual portions in plastic wrap, then place in a zippered freezer bag for up to 1 month. Thaw frozen quiche in the refrigerator.
  • Reheat mini quiche in a 325˚F oven for about 15 minutes.
5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 97kcal

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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About the author

Sugar & Soul is where Rebecca blends her traditional roots and millennial imagination. She is a self taught baker, photographer and traveler with a business degree and a dream. Rebecca is married to her high school sweetheart, Matt, and currently resides in Central Maine. Rebecca will definitely inspire you to bake a batch of cookies or head off on a new adventure!
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