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Easy Mini Quiches with Bacon and Cheese
American

Easy Mini Quiches with Bacon and Cheese

These bite-sized quiches pack all the flavors of a classic quiche into perfect little portions. With crispy bacon, melted cheese, and fresh herbs, they're ideal for brunch gatherings or meal prep.
American

Easy Mini Quiches with Bacon and Cheese

These bite-sized quiches pack all the flavors of a classic quiche into perfect little portions. With crispy bacon, melted cheese, and fresh herbs, they're ideal for brunch gatherings or meal prep.

30 minutes

Prep Time

15 minutes

Cook Time

Easy

Level

Serves 24

Servings

30 minutes

Prep Time

15 minutes

Cook Time

Easy

Level

Serves 24

Servings

There’s something magical about bite-sized food that makes any gathering feel more special. These mini quiches deliver all the rich, savory goodness of their full-sized counterpart in adorable individual portions. The beauty lies in their simplicity – no pie crust required! Thanks to the buttermilk baking mix, these little gems come together quickly and bake up beautifully golden. Whether you’re hosting a weekend brunch, need an elegant appetizer, or want to meal prep breakfast for the week, these versatile mini quiches have you covered.

Ingredients

  • bacon
    6
    slices
  • onion
    1
  • eggs
    3
    large
  • buttermilk baking mix
    ¾
    cup
  • fresh parsley
    1½
    tablespoons
  • American cheese
    2
    cups

Tips

  1. Swap bacon for diced ham, crumbled sausage, or omit meat entirely for a vegetarian version.

  2. Replace American cheese with cheddar, Swiss, or Gruyère for different flavor profiles.

  3. Add sautéed mushrooms, spinach, bell peppers, or sun-dried tomatoes for extra vegetables.

  4. Try different herbs like chives, dill, or thyme instead of parsley.

  5. Make them spicy by adding diced jalapeños or a pinch of cayenne pepper.

Storage

Store leftover mini quiches in the refrigerator for up to 3 days in an airtight container. Reheat in the microwave for 20-30 seconds or in a 300°F oven for 5 minutes. They can also be frozen for up to 2 months – thaw overnight in the refrigerator before reheating.

Steps:

Prep Your Equipment
Preheat your oven to 350°F (175°C). Generously grease two 24-cup mini muffin pans with butter or cooking spray. This ensures easy removal later.
Cook the Bacon and Onion
In a large skillet over medium heat, cook the chopped bacon and onion together for about 5 minutes, stirring occasionally. The bacon should be crispy and the onion tender and translucent. Drain the mixture on paper towels and let it cool slightly.
Mix the Base
In a medium bowl, whisk the eggs until well beaten. Stir in the baking mix, fresh parsley, shredded cheese, and the cooled bacon-onion mixture. Mix until everything is evenly combined and the batter looks cohesive.
Fill and Bake
Spoon the mixture into the prepared mini muffin cups, filling each about ¾ full. Don't overfill or they'll puff over the edges. Bake for 10-15 minutes, until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
Cool and Remove
Let the mini quiches cool in the pan for 2-3 minutes before carefully removing them with a small knife or thin spatula. Serve warm or at room temperature.

Nutritions

  • Calories

    95 kcal

    Energy

    398 kJ

    Protein

    4 g

    Fat

    7 g

    Carbohydrates

    3 g

    Fiber

    0 g

    Sugars

    1 g

    Salt

    0.3 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Swap bacon for diced ham, crumbled sausage, or omit meat entirely for a vegetarian version.

  2. Replace American cheese with cheddar, Swiss, or Gruyère for different flavor profiles.

  3. Add sautéed mushrooms, spinach, bell peppers, or sun-dried tomatoes for extra vegetables.

  4. Try different herbs like chives, dill, or thyme instead of parsley.

  5. Make them spicy by adding diced jalapeños or a pinch of cayenne pepper.

FAQ

Absolutely! These mini quiches are perfect for meal prep. You can make them up to 3 days in advance and store them in the refrigerator, or freeze them for up to 2 months.
You can make your own by combining ¾ cup all-purpose flour with 1 teaspoon baking powder, ½ teaspoon salt, and 1 tablespoon cold butter mixed in until crumbly.
Make sure to generously grease your muffin pans with butter or cooking spray. You can also dust with a light coating of flour after greasing for extra insurance.
Yes, but you’ll need to adjust the baking time to 18-22 minutes and you’ll get fewer servings – about 12 regular-sized quiches instead of 24 mini ones.
The mini quiches are done when the tops are lightly golden brown and they feel set when gently pressed in the center. A toothpick inserted should come out clean.