Dinner

Mini Quiche Assortment with Spinach, Roasted Peppers, Ham, Bacon, and Cheddar Recipe

ByLila Prescott January 4, 2026January 4, 2026

Introduction

These mini quiches are perfect bite-sized treats for brunch, snacks, or parties. With three tasty variations, including Greek, ham & cheese, and bacon, there’s a flavor for everyone. They are easy to prepare and sure to impress your guests.

A white plate filled with small round mini quiches, stacked in a pile. Each quiche has a golden-brown crust forming the base and sides, holding a colorful filling that has a yellow, creamy egg layer mixed with chopped green herbs, red pepper bits, and some melted cheese. The tops of the quiches are slightly browned and textured with visible bits of vegetables and herbs. Around the edge of the plate are fresh green parsley leaves adding a touch of color. The plate is placed on a white marbled surface with a blurred background of more green parsley and a cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pie crust rounds
3 eggs

1/2 cup heavy cream
1/4 teaspoon salt

1/8 teaspoon pepper
Cooking spray

1/2 cup cooked spinach (excess water removed, coarsely chopped)
1/4 cup roasted red bell peppers (finely chopped)
3 tablespoons feta cheese (crumbled)

1 teaspoon fresh dill (minced)
1/4 cup ham (diced)
1/3 cup Swiss cheese (shredded)

1 tablespoon fresh parsley (minced)
1/4 cup bacon (cooked and crumbled)
1/3 cup cheddar cheese (shredded)

2 tablespoons green onions (sliced)

Instructions

Step 1: Preheat the oven to 375 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
Step 2: Unroll the pie crusts on a flat surface. Use a 3-inch cookie cutter to cut out 24 circles from the crust.

Step 3: Press each pie crust circle gently into the holes of the prepared muffin tin.
Step 4: In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
Step 5: Divide the fillings into three groups of eight muffin cups for the three flavors:

Greek: Distribute the spinach, roasted red peppers, feta cheese, and dill evenly among 8 cups.
Ham & Cheese: Divide the ham, Swiss cheese, and parsley evenly among 8 cups.
Bacon: Place the bacon, cheddar cheese, and green onions evenly among the remaining 8 cups.

Step 6: Pour the egg mixture into each muffin cup, filling each about three-quarters full.
Step 7: Bake for 20 to 25 minutes, or until the tops are golden brown and the quiches are set.
Step 8: Use a spatula to carefully lift the mini quiches from the tin. Serve immediately or let cool slightly before serving.

Tips & Variations

For a vegetarian option, omit ham and bacon and add extra vegetables like mushrooms or sun-dried tomatoes.
Use refrigerated pie crust for convenience, or make your own for a flakier crust.
Make ahead by assembling and storing unbaked quiches in the fridge for up to 24 hours before baking.

Try swapping cheeses to change the flavor profile—goat cheese or mozzarella also work well.

Storage

Store leftover mini quiches in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes or until warmed through to maintain crispness. They can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A white plate filled with about fifteen small tartlets arranged in a loose pile. Each tartlet has a golden-brown crust forming a thick, smooth base and edges. The filling layers are vibrant yellow egg custard mixed with bits of green herbs, small pieces of red pepper, and small chunks of brown bacon or meat evenly spread throughout. The surface of the filling looks slightly puffy and cooked with a soft, creamy texture. Some fresh green parsley is placed around the tartlets on the plate, which rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust for this recipe?

Yes, homemade pie crust works wonderfully and can add extra flavor and flakiness to your mini quiches.

How do I prevent the crust from getting soggy?

Make sure to pre-bake the crust slightly if it’s very soft or avoid overfilling with wet ingredients. Also, cooking spray helps create a barrier between the crust and filling to maintain crispness.

Lila Prescott