Mini Quiche Recipes with Greek, Ham & Cheese, and Bacon Topping Options Recipe

If you’re anything like me, you love recipes that are versatile, tasty, and perfect for any occasion — that’s exactly why I’m excited to share this Mini Quiche Recipes with Greek, Ham & Cheese, and Bacon Topping Options Recipe. Whether you’re hosting brunch with friends or looking for a quick snack, these bite-sized quiches deliver big on flavor without a lot of fuss. Plus, the three different topping options mean there’s something for everyone at the table.

What really makes this Mini Quiche Recipes with Greek, Ham & Cheese, and Bacon Topping Options Recipe stand out is how customizable it is and how well it adapts to your mood or pantry. I often whip up a batch on weekends, and with just a few swaps in your toppings, you’ve got a fresh new twist each time. Trust me, once you try these, you’ll want to keep this recipe in your regular rotation!

Ingredients You’ll Need

The ingredients here are simple but work incredibly well together to create a creamy, flavorful quiche that’s light and fluffy. Picking quality pie crust and fresh toppings really pays off, so don’t skip on those little details!

• Pie crust rounds: Store-bought pie crust rounds save you time but make sure they’re thawed properly to avoid cracks.
• Eggs: Fresh eggs give you the best texture and richness in the filling.
• Heavy cream: This adds creaminess and keeps the quiche tender without drying it out.
• Salt and pepper: Basic seasonings that bring the flavors to life.
• Cooking spray: Keeps your muffin tin neat and helps your crusts release easily.
• Cooked spinach: For the Greek topping option, make sure to squeeze out excess water for a non-soggy filling.
• Roasted red bell peppers: Adds sweetness and a bit of smoky flavor for the Greek option.
• Feta cheese: Crumbled, it provides the perfect tang and saltiness for Greek-inspired bites.
• Fresh dill: Minced dill brightens up the Greek topping beautifully.
• Ham: Diced ham pairs wonderfully with Swiss cheese in the Ham & Cheese option.
• Swiss cheese: Shredded, it melts smoothly with the ham for a classic combo.
• Fresh parsley: Adds a pop of fresh green herb flavor to the Ham & Cheese quiches.
• Bacon: Cooked and crumbled, bacon lends a smoky crunch to the bacon-topped quiche.
• Cheddar cheese: Sharp and melty cheddar is perfect for the bacon version.
• Green onions: Thinly sliced, they add a nice fresh bite to balance the richness.

Variations

One of the things I love most about this Mini Quiche Recipes with Greek, Ham & Cheese, and Bacon Topping Options Recipe is how easy it is to switch things up. Don’t hesitate to experiment with different cheeses or swap out ingredients depending on what you have at home.

• Vegetarian Variation: I sometimes skip the ham and bacon to make vegetarian mini quiches and add mushrooms or zucchini instead—it’s a fresh twist!
• Spicy Kick: Adding a pinch of red pepper flakes to the filling gives a nice heat without overpowering the flavors.
• Gluten-Free Crust: You can easily use gluten-free pie crusts if you’re catering to dietary needs.
• Herb Swap: Try thyme or chives in place of dill or parsley for a different herbal note.

How to Make Mini Quiche Recipes with Greek, Ham & Cheese, and Bacon Topping Options Recipe

Step 1: Prep Your Crust and Toppings

First, preheat your oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray to prevent sticking. Roll out your pie crust rounds and gently press them into each muffin cup. I find a small glass or cup helps push the dough evenly to the bottom and sides with no holes. Prepare your toppings: chop spinach, roast and dice peppers if not prepped, crumble feta, shred cheese, and cook bacon until crisp—these little things make all the difference!

Step 2: Whisk the Custard Filling

In a bowl, whisk together eggs, heavy cream, salt, and pepper until completely combined. This custard base is what makes these mini quiches light and creamy. Make sure your eggs and cream are at room temperature when possible—that helps the mixture blend more evenly.

Step 3: Assemble Your Mini Quiches

Dollop your chosen topping option into each crust-lined muffin cup. For example, spoon the Greek spinach mixture in some cups and top with feta and dill. Add ham and Swiss cheese to others, and pile crispy bacon with cheddar and green onions in the rest. Then, pour the custard filling over each, leaving a small rim at the top because the custard will puff up a bit as it cooks. Don’t overfill, or you’ll get spillage.

Step 4: Bake to Perfection

Bake for about 20-25 minutes or until the custard is set and the crust is golden brown. A good sign is when the tops are slightly puffed and no longer jiggly in the center when you gently shake the pan. You can also insert a toothpick – it should come out clean. Let them cool for a few minutes before carefully running a knife around each to remove them from the tin cleanly.

How to Serve Mini Quiche Recipes with Greek, Ham & Cheese, and Bacon Topping Options Recipe

Garnishes

I like to sprinkle fresh herbs like parsley, dill, or chives over the warm mini quiches right before serving. It adds a fresh pop of color and a little extra brightness that balances the rich, creamy filling perfectly.

Side Dishes

These mini quiches go beautifully with a crisp green salad or roasted vegetables if you want something light. For brunch, I often serve them alongside fresh fruit and a cup of coffee or fresh juice. They’re also great with a simple tomato and cucumber salad for a refreshing contrast.

Creative Ways to Present

For special occasions, I arrange these mini quiches on a tiered serving platter — it makes the spread look elegant and inviting. Wrapping a small sprig of herb around each with a toothpick adds a cute touch, especially for brunch or bridal showers. You could also serve them in mini muffin bags for easy grab-and-go finger foods at parties.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover mini quiches in an airtight container in the fridge. They keep wonderfully for 3-4 days and taste just as good after reheating. Because they’re in individual portions, they’re easy to grab when you need a quick snack or light meal.

Freezing

I’ve also had great luck freezing these mini quiches for longer storage. Just flash freeze them on a tray, then transfer to freezer bags. They keep well up to 2 months. When you want to enjoy, thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop them in a 350°F oven for about 10-12 minutes, which crisps the crust back up perfectly. Microwaving works too if you’re short on time, but you’ll lose that lovely flaky crunch. Ovens tend to preserve flavor and texture best.

FAQs

Final Thoughts

I hope you enjoy making and sharing this Mini Quiche Recipes with Greek, Ham & Cheese, and Bacon Topping Options Recipe as much as I do. These little bites always bring joy to my gatherings, and I love how easy they are to adapt and customize depending on what I have on hand or the occasion. Give this recipe a try — I’m sure it’ll become one of your go-to favorites for brunches, snacks, or even fun finger foods at your next party!

Mini Quiche Recipes with Greek, Ham & Cheese, and Bacon Topping Options Recipe

★★★★★ 4.7 from 105 reviews

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 mini quiches 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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Description

These Mini Quiches are delightful bite-sized savory treats perfect for breakfast, brunch, or a snack. Using pre-made pie crust rounds as the base, they are filled with a creamy egg and heavy cream mixture, combined with flavorful toppings such as Greek-inspired spinach and feta, classic ham and Swiss cheese, or savory bacon and cheddar. Baked until golden and set, these mini quiches offer variety and convenience, making them ideal for gatherings or meal prepping.

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Ingredients

Scale 1x2x3x

Base

• 3 pie crust rounds
• 3 eggs
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• cooking spray

Greek Topping

• 1/2 cup cooked spinach, excess water removed and coarsely chopped
• 1/4 cup roasted red bell peppers, finely chopped
• 3 tablespoons feta cheese, crumbled
• 1 teaspoon fresh dill, minced

Ham & Cheese Topping

• 1/4 cup ham, diced
• 1/3 cup Swiss cheese, shredded
• 1 tablespoon fresh parsley, minced

Bacon Topping

• 1/4 cup bacon, cooked and crumbled
• 1/3 cup cheddar cheese, shredded
• 2 tablespoons green onions, sliced

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Instructions

1. Prepare the Pie Crust Rounds: Lightly grease a muffin tin with cooking spray. Press each pie crust round into the muffin cups, forming small crust shells to hold the filling.
2. Make the Egg Mixture: In a bowl, whisk together the 3 eggs, 1/2 cup heavy cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper until well combined and slightly frothy.
3. Divide the Fillings: Choose your toppings: Greek, Ham & Cheese, or Bacon. Evenly distribute your preferred toppings among the pie crust shells in the muffin tin.
4. Fill the Crusts: Pour the egg and cream mixture evenly over the toppings in each muffin cup, filling to just below the rim to avoid overflow during baking.
5. Bake the Mini Quiches: Preheat the oven to 350°F (175°C). Place the muffin tin in the oven and bake for approximately 20 to 25 minutes, or until the quiches are set and the crust is golden brown.
6. Cool and Serve: Allow the mini quiches to cool for a few minutes before removing from the muffin tin. Serve warm or at room temperature for best flavor and texture.

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Notes

• Be sure to press the pie crust evenly and firmly into the muffin tins to prevent shrinking during baking.
• Remove excess water from cooked spinach to prevent soggy crusts.
• Feel free to mix and match toppings or add your favorite vegetables and cheeses.
• These mini quiches can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
• Use low-fat heavy cream or half-and-half to reduce fat content if desired.

Keywords: mini quiche, bite-sized quiche, breakfast quiche, brunch recipe, savory tartlets, pie crust quiche