This mini quiche has been my go-to for weekend brunches and busy holiday mornings for years. I discovered this format when I wanted handheld portions of my favorite pie-style breakfast without the forks and plates; the result was so delightful that it quickly became the centerpiece of our family brunch table. Each tiny tart offers a crisp, flaky shell that gives way to a smooth custard, studded with savory add-ins and a little melted cheese on top. The balance between the golden crust and the soft, seasoned center is what makes these irresistibly good.

I love how adaptable these bites are — swap in whatever is in your fridge and pantry, and they still sing. I usually make the dough the night before so the crust stays cold and flaky, and I prepare the custard filling while the oven preheats. Guests always remark on how elegant they look, yet they are surprisingly simple to assemble. These are perfect warm out of the oven or at room temperature, and they travel well for potlucks and picnics.

Ingredients

• Pie crust: 2 unbaked flaky pie crusts (store-bought flaky or all-butter crust work well). Look for a refrigerated crust with visible layers; an all-butter brand like a high-quality supermarket variety or a small-batch bakery crust gives the best flavor.
• Eggs: 4 large eggs. Use room-temperature eggs for a smoother custard that blends evenly with the dairy.
• Whole milk: 1/2 cup. Adds lightness and reduces richness slightly so the custard isn’t overly heavy.
• Heavy cream: 1/2 cup heavy cream or heavy whipping cream. This creates the silky texture that defines a good custard; replace with half-and-half for a lighter result if desired.
• Seasoning: 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Simple seasoning keeps the flavors bright; adjust to taste if your add-ins are salty.
• Add-ins: 3/4 cup total, combinations like cooked bacon, diced ham, sautéed mushrooms, wilted spinach, or caramelized onions. Precook watery vegetables to avoid a soggy custard.
• Cheese: 1/2 cup shredded or crumbled cheese such as cheddar, Gruyère, feta, or goat cheese. Choose a melting cheese for a gooey finish or a crumbly cheese for bright flavor contrast.

Instructions

Prepare the crust: Make the pie dough at least 2 hours ahead or the night before so it chills thoroughly. Cold dough keeps the crusts flaky and prevents shrinking. If using store-bought, keep it refrigerated until the moment you roll and cut. Work quickly to avoid warming the dough with your hands. Make the custard: In a large bowl or stand mixer with a whisk, combine 4 large eggs, 1/2 cup whole milk, 1/2 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk on high for about 1 minute until fully combined and slightly frothy. Cover and chill in the refrigerator while you prep crusts and pans; cold custard pours more cleanly into the shells. Preheat and prep pans: Preheat the oven to 375°F. Grease two 24-count mini muffin pans thoroughly with nonstick spray, focusing on cups and rims. If you have only one pan, plan to bake in batches; keep assembled uncooked tartlets chilled until ready to bake. Roll and cut rounds: Work with one chilled crust at a time on a lightly floured surface. Roll into a 12-inch circle, reworking any cracks with your warm palms. Cut 2.5-inch rounds using a 2.5-inch cookie cutter or a 1/3-cup measuring cup (about 2.5 inches diameter). Re-roll scraps as needed; you should get about 24 rounds per crust. Fit into pans: Place each round into the greased mini muffin cups, pressing gently into the base and up the sides so the shell is snug and even. Chill fitted pans briefly while assembling to keep dough cool if your kitchen is warm. Assemble: Evenly pour the cold custard into each unbaked shell, filling nearly to the rim but allowing a little space for expansion. Spoon add-ins into each cup — about a teaspoon per tart — and sprinkle 1/2 teaspoon to 1 teaspoon of shredded or crumbled cheese on top, depending on taste. Bake and cool: Bake at 375°F for 25 to 28 minutes, until centers are just set (they will still have a slight jiggle) and edges are lightly golden. Rotate pans halfway through if your oven runs hot. Let cool for 5 minutes, then gently remove with a small spoon; chills in the pan for too long can create steam and sogginess. Serve or store: Serve warm or at room temperature. Store leftovers tightly covered in the refrigerator for up to 4 days; reheat in a 350°F oven for 8 to 10 minutes to restore crispness.

Storage Tips

For short-term storage, place cooled tartlets in an airtight container and refrigerate for up to 4 days. Layer with parchment paper to prevent sticking. For longer storage, freeze baked tartlets on a sheet pan until firm, then transfer to a freezer-safe bag or container; frozen tartlets maintain quality for up to 3 months. To reheat, thaw overnight in the refrigerator or reheat from frozen in a 350°F oven for 10 to 15 minutes until warmed through and crisp on the edges. Avoid microwaving when possible, as it softens the crust.

Ingredient Substitutions

Swap whole milk and heavy cream for 1 cup half-and-half if you want a lighter custard; texture will be slightly less rich but still pleasant. For a dairy-free version, use a neutral unsweetened oat or soy creamer in place of heavy cream and a dairy-free cheese; expect a subtle flavor shift. To make gluten-free mini tarts, use a refrigerated gluten-free pie crust and press carefully into the molds. For vegetarian variations, choose combinations like spinach and feta or roasted red pepper and goat cheese.

Serving Suggestions

Arrange these on a warm platter garnished with chopped herbs like chives, parsley, or dill. Pair with lightly dressed greens for brunch or a citrusy arugula salad to cut the richness. For parties, add small toothpicks and serve with a selection of mustards or a yogurt-dill dip. They also complement mimosas, cold brew coffee, or a light sparkling wine for celebratory mornings.

Cultural Background

The tartlet format echoes French quiche heritage, where custard-like fillings are baked in a pastry shell. Miniaturizing the concept creates an American party-friendly version that borrows the French technique but embraces convenience and portability. Historically, quiche originated in Lorraine as a savory custard in pastry; these small versions maintain the core elements but highlight regional add-ins and modern adaptations.

Seasonal Adaptations

Spring calls for asparagus and fresh herbs with a soft goat cheese, while summer shines with roasted tomatoes and basil. In autumn, swap in caramelized onions, sage, and cooked butternut squash. During winter holidays, smoked ham and Gruyère make a comforting, festive pairing. Adjust cook times slightly if adding bulkier vegetables, and pre-roast or sauté to concentrate flavors.

Meal Prep Tips

Assemble shells and keep them chilled until ready to bake: fit rounds into pans, cover tightly, and store in the refrigerator for up to 24 hours before pouring custard and baking. Another time-saver is to fully bake a large batch, freeze extras, and reheat for 8 to 12 minutes in a hot oven. If packing for lunches, include a small cooler to keep them chilled until serving.

Success Stories

Readers have told me they serve these at bridal showers, baby showers, and potlucks with rave reviews. One neighbor brought a tray to a block party and returned the next day asking for the 'tiny quiche magic' recipe. Families appreciate the make-ahead convenience, and cooks like the forgiving assembly process; small imperfections in crimping vanish once baked and plated.

These mini tartlets are as joyful to prepare as they are to eat. Make a batch, invite a few friends, and let everyone pick their favorite add-in — it’s a wonderful way to share a simple, elegant bite that showcases both technique and creativity.