This mini quiche recipe is an easy, crowd-pleasing appetizer or hors d’oeuvre to serve with a brunch spread or before dinner. Bacon, parmesan cheese and chives in little phyllo pastry shells are so crispy and delicious that you’ll want to double the recipe!
There’s really not a bad time to make this mini quiche recipe. Serve as part of a brunch spread, or serve them before dinner as bite-sized hors d’oeuvres. There’s really no going wrong with these heavenly morsels.
Looking for a whole quiche instead of mini ones? Try my Cheesy Quiche Florentine or my Cheesy Ham & Leek Quiche. They’re divine!
How to Make Mini Quiche
- Cook bacon.
Cook bacon in a dry pot until crispy. Use a slotted spoon to drain bacon and set aside in a bowl.
- Add shells.
Lightly grease a large baking sheet. Add phyllo shells.
- Assemble.
Add 2-3 pieces of bacon to each shell. Add grated parmesan so that each shell is about three-quarters of the way filled.
- Add cream.
In a container that pours easily, whisk together eggs, cream, and salt and pepper. Very slowly pour cream mixture into each shell so that they’re completely filled. Some of the mixture may overflow out of the shells but that’s okay.
- Add chives.
Add a pinch of chives to each shell.
- Bake.
Bake for 13-16 minutes at 375 degrees until golden.
Mini Quiche Recipe Ingredients
- Mini phyllo shells – mini phyllo shells can be found in most grocery stores’ frozen section. I use Athens Phyllo Shells (this is not an ad).
- Parmesan cheese – if you want to splurge, get Parmigiano-Reggiano!
- Bacon – I like applewood smoked bacon the best.
- Heavy cream – the cream, mixed with egg creates a soft, delicious quiche filling.
- Eggs – eggs create a sturdy mini quiche filling.
- Fresh chives – fresh chives add a pop of green.
Make Ahead, Storage and Reheating
You can make these quiches ahead, although they are most delicious enjoyed right out of the oven.
To store quiches, place in a covered container for 3-4 days, after they’ve completely cooled.
Reheat in the oven at 350 degrees for 5-10 minutes.
I don’t recommend freezing mini quiches.
What to Serve With Mini Quiche
Serve mini quiche as an appetizer, for brunch or dinner! You honestly don’t need anything but these quiches.
If you want something else to munch on with the mini quiche, Crispy Baked Garlic Parmesan Wings, a beautiful Peach and Burrata Salad, Citrus Marinated Olives or an Italian Fennel Orange Salad are just a few of my favorite pairings!
If you’re looking for a brunch pairing, serve mini quiche with toast and Mom’s Homemade Strawberry Preserves or the Ultimate Smoked Salmon Avocado Toast.
More Appetizer Recipes You’ll Love!
- Muhammara (Roasted Red Pepper and Walnut Dip)
- Crispy Baked Garlic Parmesan Wings
- Citrus Marinated Olives
- Ricotta Toast With Hot Honey and Pistachios
- Parmesan, Pancetta & Olive Oil Popcorn
Ingredients
- 30 mini phyllo shells about 2 boxes
- 1 ¼ cup parmesan cheese finely grated
- ½ pound bacon diced
- ⅔ cup heavy cream
- 2 large eggs
- Handful of fresh chives snipped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Cook bacon in a dry pot until crispy. Use a slotted spoon to drain bacon and set aside in a bowl.
- Lightly grease a large baking sheet. Add phyllo shells to the baking sheet.
- Add 2-3 pieces of bacon to each shell. Add grated parmesan so that each shell is about three-quarters of the way filled.
- In a container that pours easily (like a measuring cup), whisk together eggs, cream, and salt and pepper. Very slowly pour cream mixture into each shell so that they’re completely filled. Some of the mixture may overflow out of the shells but that’s okay.
- Add a pinch of chives to each shell.
- Bake for 13-16 minutes until golden.
Video
Notes
- You can typically find mini phyllo pastry shells in the frozen section of your grocery store.
