Easy Mini Quiche Recipe with Sausage and Cheese

These mini quiche bites have flaky pie crust filled with savory sausage, creamy eggs, Dijon mustard, herbs and melted cheese. They bake in a mini muffin pan in about 15–20 minutes and are just as good for a holiday brunch as they are for an easy make-ahead breakfast.

I especially love the combination of sausage, sage, thyme and a little nutmeg. It gives these tiny quiches that classic breakfast-sausage flavor without needing a long ingredient list.

A Little More About This Recipe

Quiche has always been one of those recipes that looks a little more impressive than the work involved.

Mini quiche might be even better.

Instead of slicing a full pie, everyone can simply grab one or two warm little bites from a platter. That makes them perfect when I’m serving brunch or putting together appetizers for a holiday.

I also love that store-bought pie crust does most of the work. Add a well-seasoned sausage filling, creamy egg custard and cheese, and suddenly a handful of very everyday ingredients feels like something special.

Why I Love This Mini Quiche Recipe

• Store-bought pie crust keeps the recipe simple.
• Sausage, sage, thyme and nutmeg add plenty of savoury flavour.
• Dijon mustard gives the egg mixture subtle depth.
• Mini quiche is easy to serve without plates and forks.
• The filling can be customized with different vegetables, meats and cheeses.
• They can be made ahead and reheated.
• They’re perfect for breakfast, brunch, appetizers and holiday entertaining.

Ingredients You’ll Need

2 large eggs

Eggs form the base of the quiche filling. Whisk them just until combined rather than aggressively beating lots of air into them. I want the finished filling creamy and tender rather than puffy and spongy.

½ cup milk

Milk keeps the egg filling soft and custardy. Whole milk gives you a slightly richer result, but 2% also works well.

1 tablespoon Dijon mustard

Dijon is one of my favorite additions to savory egg dishes. It gives the mini quiche a little acidity and depth without making them taste strongly of mustard.

¼ teaspoon garlic powder

Garlic powder seasons the custard evenly.

Salt and black pepper, to taste

Season thoughtfully because sausage and cheese already bring salt to the recipe.

2 store-bought pie crusts

Store-bought pie crust makes these mini quiche bites wonderfully approachable. Keep the crust chilled until you’re ready to cut it. Cooler pastry is easier to handle and keeps its shape better while baking.

225 g ground pork or breakfast sausage

Breakfast sausage is the easiest option. If you’re starting with plain ground pork, the nutmeg, sage and thyme give it that warm breakfast-sausage flavor.

¼ teaspoon ground nutmeg

Nutmeg is subtle but lovely in quiche. I especially like it with eggs, sausage and cheese because it adds warmth without making the filling taste obviously spiced.

¼ teaspoon dried thyme

Thyme gives the sausage a savory, slightly earthy flavor.

¼ teaspoon dried sage

Sage is particularly good with pork and brings familiar breakfast and holiday flavors.

Shredded cheese, for topping

Use your favorite good melting cheese. Cheddar, Gruyère, Swiss, Monterey Jack or a combination all work beautifully.

Chopped green onions, for garnish

Green onions add freshness and a little color. I like sprinkling some on before baking and adding a few fresh ones after.

Substitutions and Variations

Bacon Mini Quiche

Replace the sausage with cooked, crumbled bacon. Cheddar and green onions work especially well with this version.

Ham and Cheese Mini Quiche

Use finely diced cooked ham instead of sausage. Try Swiss or Gruyère cheese.

Spinach Mini Quiche

Add finely chopped cooked spinach. Squeeze out as much moisture as possible before adding it so the filling doesn’t become watery.

Mushroom and Swiss

Cook finely chopped mushrooms until their liquid has evaporated, then pair them with Swiss cheese.

Bell Pepper and Cheese

Add finely diced red or yellow bell pepper. For very small mini quiche, chop vegetables quite finely so every bite gets a little filling.

Vegetarian Mini Quiche

Skip the sausage and use sautéed vegetables such as spinach, mushrooms, peppers or caramelized onion.

Crustless Mini Quiche

Grease the mini muffin pan very well and add the filling directly to the cups. Begin checking them earlier because they may cook faster without the crust.

Change the Cheese

Try cheddar, Gruyère, Swiss, feta, goat cheese, Monterey Jack or pepper Jack.

How to Make Mini Quiche

1. Prepare the Oven and Pan

Preheat the oven to 400°F. Lightly grease a mini muffin pan. Even with pie crust, I like giving the pan a light coating so any escaped cheese or egg doesn’t cause the quiches to stick.

2. Make the Egg Mixture

In a medium bowl or measuring cup, whisk together the eggs, milk, Dijon mustard, garlic powder, salt and black pepper. Mix just until smooth and combined.

Using a measuring cup with a spout makes filling all those little pastry cups much easier.

3. Cook the Sausage

Heat a skillet over medium heat. Add the sausage or ground pork along with the nutmeg, thyme and sage.

Cook, breaking the meat into very small crumbles, until browned and completely cooked. I like the pieces quite small because these are bite-size quiches.

Drain off excess fat if needed and let the sausage cool slightly.

4. Cut the Pie Crust

Unroll the chilled store-bought pie crust. Using a round cookie cutter, cut circles large enough to line the bottom and sides of your mini muffin cups.

Reroll the scraps gently as needed.

5. Line the Mini Muffin Pan

Press one pastry round gently into each muffin cup. Avoid stretching the dough too aggressively because stretched pastry tends to shrink back as it bakes.

If your kitchen is warm and the crust has become very soft, refrigerate the filled pan for about 10–15 minutes before continuing.

6. Add the Sausage

Add a small spoonful of cooked sausage to each pie crust. Don’t pack the cups too full—you still need room for the egg mixture.

7. Add the Egg Mixture

Pour or spoon the egg mixture into each pastry shell. Fill only until the ingredients are covered and leave a little space at the top because the egg filling expands as it bakes.

8. Add the Cheese

Sprinkle each mini quiche with shredded cheese. Add some chopped green onion if desired.

9. Bake

Bake at 400°F for about 15–20 minutes, or until the pastry is golden and the egg filling is set.

Because store-bought pie crusts can vary, keep an eye on the crust and follow its package guidance when appropriate.

10. Cool and Serve

Let the mini quiches cool in the pan for about 5 minutes. Run a thin knife around any edges that have stuck, then gently lift them out.

Garnish with chopped green onions and serve warm or at room temperature.

How to Store Mini Quiche

• Let the mini quiches cool before transferring them to an airtight container.
• Store them in the refrigerator for up to 3–4 days.
• To reheat, place them in a 325–350°F oven until warmed through.
• The microwave also works when you’re short on time, but the pastry won’t stay quite as crisp.

How to Make Mini Quiche Ahead

• These are one of my favorite make-ahead brunch recipes.
• You can cook the sausage one day ahead and refrigerate it.
• You can also cut the pastry rounds ahead and keep them chilled between sheets of parchment.
• For the easiest option, bake the mini quiches completely, cool them and refrigerate.
• They can also be frozen after baking. Let them cool completely, freeze until firm and transfer to an airtight freezer container.

Frequently Asked Questions

What is quiche?

Quiche is a savory egg custard usually baked inside a pastry crust. The filling typically combines eggs and dairy with ingredients such as cheese, vegetables or meat.

What is the difference between quiche and mini quiche?

The basic idea is the same. Mini quiche is simply baked in small pastry shells, usually in a mini muffin pan, which makes it ideal for appetizers and individual servings.

Do I need to blind bake the crust for mini quiche?

Not for this particular recipe. Because the pastry shells are very small and bake quickly at 400°F, I bake the crust and filling together.

For full-size quiche, partial blind baking is much more common because the large quantity of wet custard needs considerably longer to cook.

Can I use homemade pie crust?

Yes. Any sturdy pie crust that you normally use for savory pies or quiche should work.

Can I make mini quiche in a regular muffin tin?

Yes, but the quiches will be larger and will need more filling and potentially more baking time. This recipe is designed specifically for bite-size mini muffin cups.

Can I make mini quiche without crust?

Yes. Grease the pan thoroughly and bake the filling directly in the mini muffin cups. Begin checking earlier because crustless mini quiche generally cook more quickly.

What cheese is best for quiche?

Cheddar, Gruyère and Swiss are my favorites for this sausage version. Monterey Jack is mild and creamy, while feta or goat cheese work nicely with vegetable fillings.

What vegetables can I add?

Spinach, mushrooms, bell peppers, asparagus and caramelized onions are all good options. Cook vegetables with lots of moisture before adding them.

Why did my pie crust shrink?

Pastry can shrink if it becomes too warm or is stretched into the muffin cups. Press it gently into place rather than pulling it, and refrigerate the pan briefly if the dough has softened.

Can I freeze mini quiche?

Yes. Cool the baked mini quiches completely before freezing. Freeze them in a single layer first, then transfer them to an airtight container for easier reheating later.

Can I serve mini quiche cold?

You can serve them chilled or at room temperature, but I think they’re best slightly warm when the cheese is soft and the pastry is crisp.

What should I serve with mini quiche?

For breakfast or brunch, I like fruit, a green salad, roasted potatoes or pastries.

For a party, arrange the quiche bites on a platter with fruit, cheese and other small appetizers.

Final Thoughts

Mini quiche is exactly the kind of recipe I love for entertaining: simple ingredients, easy preparation and plenty of room to make it your own.

The store-bought pie crust keeps things approachable, while sausage seasoned with sage, thyme and nutmeg gives the filling a little more character.

They’re uncomplicated, flexible and just special enough—which is usually exactly what I want from a recipe.

Connect With Me

Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!

CRAVING MORE? Sign up to my newsletter here for exclusive recipes and hosting tips!