Mini Quiche Recipe: The Store-Bought Crust Version That Tastes Like You Made It From Scratch
These mini quiches use store-bought frozen tart shells and a simple blind-baking trick to create a creamy, never-soggy brunch favorite. Ready in 35 minutes with endless filling options.
Equipment
- Baking Sheet
- Fork
- Medium Mixing Bowl
- Whisk
- Liquid measuring cup
- Cookie scoop
Ingredients
- 1 package (15 count) frozen mini tart shells
- 4 large eggs
- 1 cup half-and-half
- 1 cup shredded Gruyère or sharp cheddar cheese
- 1/2 cup cooked fillings (sautéed mushrooms, spinach, bacon, etc.)
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F. Arrange the frozen tart shells on a baking sheet. Prick the bottoms of each shell 3-4 times with a fork to prevent puffing.
- Blind bake the shells for 8 minutes until they look dry and just barely golden at the edges. Do not brown them fully; you are simply setting the crust so it doesn't get soggy later.
- While the shells cool, whisk the eggs and half-and-half together in a medium bowl until completely uniform with no streaks of white. Stir in the nutmeg, salt, and pepper.
- Divide your fillings evenly among the pre-baked shells using about 2 teaspoons per shell. Top with the shredded cheese. Pour the custard over the fillings until each shell is about 3/4 full.
- Bake for 14-16 minutes until the edges are set and the centers jiggle slightly when you shake the pan. That slight jiggle ensures a creamy texture; if the center is completely firm, they are overbaked.
- Let them rest on the baking sheet for 5 minutes. This sets the custard so it holds together when you pick it up.
- Serve warm or let cool completely and reheat later. They are just as good the second day.
Notes
Don't skip the blind bake - it's the key to a crispy crust. Use room temperature eggs and half-and-half for a smooth custard. A small cookie scoop makes filling the shells easy. For make-ahead, prep custard and fillings the night before. Bake fully, then freeze for up to 3 months. Reheat at 350°F for 5-7 minutes if thawed, 12-15 minutes if frozen. For dairy-free, use full-fat oat milk and add nutritional yeast. For gluten-free, use gluten-free pastry and blind bake 10 minutes.