Muffin Tin Mini Quiche Recipe

Introduction

Muffin Tin Mini Quiches make a perfect bite-sized breakfast or snack that everyone will love. These savory treats are easy to prepare and customizable with your favorite fillings. Using store-bought pie crusts keeps the process quick without sacrificing flavor.

Ingredients

• 2 pie crusts (store bought is fine)
• 1 Tablespoon butter
• 4 large eggs (room temperature)
• ¾ cup (180 ml) whole milk (low-fat works too)
• ½ cup (120 ml) heavy cream
• ½ teaspoon salt
• ½ teaspoon pepper
• Dash cayenne (optional)
• 1 cup (40 g) finely chopped fresh spinach
• ½ cup (60 g) chopped onion (about half a large onion)
• 1 cup (145 g or 5 oz) diced cooked ham
• 1 cup (85 g or 4 oz) shredded Swiss cheese

Instructions

1. Step 1: Roll out the pie crusts and use a 4-inch round cookie cutter (a 3.5-inch round works too) to cut circles.
2. Step 2: Lightly grease a standard 12-cup muffin tin with butter. Press each dough circle gently into the bottom and sides of each cup. Place the muffin tin in the freezer while you prepare the filling. Store any leftover dough in the refrigerator.
3. Step 3: Preheat your oven to 375° F (190° C).
4. Step 4: In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and cayenne if using.
5. Step 5: Stir in the chopped spinach, onion, diced ham, and shredded Swiss cheese until well combined.
6. Step 6: Remove the muffin tin from the freezer and fill each crust-lined cup with the egg mixture, leaving about ¼-inch of space at the top for the filling to puff as it bakes.
7. Step 7: Bake the mini quiches in the preheated oven for 25 to 30 minutes, until the centers are set and the edges start to turn golden brown.
8. Step 8: Let the quiches cool in the pan for 10 minutes before removing. Serve warm.

Tips & Variations

• Swap out the ham for cooked bacon or sausage for a different protein flavor.
• Try using cheddar or feta cheese in place of Swiss for variety.
• Add herbs like chives or parsley to brighten the flavor.
• For a vegetarian version, omit the ham and add extra veggies like mushrooms or bell peppers.
• Using room temperature eggs and milk helps the filling mix evenly and bake more consistently.

Storage

Store leftover mini quiches in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350° F oven for about 10 minutes or microwave briefly until heated through. These quiches also freeze well; wrap individually and freeze for up to 2 months. Reheat from frozen in a warmed oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini quiches ahead of time?

Yes, you can prepare them in advance and refrigerate before baking or freeze after baking for easy reheating later.

Can I use homemade pie crust instead of store-bought?

Absolutely! Homemade crust works wonderfully and adds a lovely homemade touch to these mini quiches.

Muffin Tin Mini Quiche Recipe

Print Recipe

★★★★★

4.4 from 137 reviews

These Muffin Tin Mini Quiches are perfect bite-sized savory treats made with a buttery pie crust filled with a creamy egg mixture loaded with fresh spinach, onions, ham, and shredded Swiss cheese. Baked to golden perfection in a muffin tin, they’re ideal for breakfast, brunch, or a hearty snack that’s easy to prepare and serve.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 mini quiches 1x
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 pie crusts (store bought is fine)
• 1 Tablespoon butter (for greasing muffin tin)

Filling

• 4 large eggs (room temperature)
• ¾ cup (180 ml) whole milk (low-fat works too)
• ½ cup (120 ml) heavy cream
• ½ teaspoon salt
• ½ teaspoon pepper
• Dash cayenne (optional)
• 1 cup (40 g) finely chopped fresh spinach
• ½ cup (60 g) chopped onion (about half a large onion)
• 1 cup (145 g or 5 oz) diced cooked ham
• 1 cup (85 g or 4 oz) shredded Swiss cheese

Instructions

1. Cut Pie Crust: Roll out the pie crusts on a flat surface and use a 4-inch round cookie cutter (a 3.5-inch cutter works too) to cut circles. This will serve as the mini quiche crust bases.
2. Prepare Muffin Tin: Lightly grease a standard 12-cup muffin tin with butter to prevent sticking. Gently press the dough circles into each muffin cup, lining the bottom and sides. Place the muffin tin in the freezer to firm up the crust while you prepare the filling. Store leftover dough in the refrigerator to keep it fresh.
3. Preheat Oven: Set your oven to 375° F (190° C) to get it ready for baking the quiches.
4. Make Filling: In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, pepper, and optional cayenne for a hint of spice. Stir in the chopped spinach, onion, diced ham, and shredded Swiss cheese until evenly combined.
5. Fill Muffin Tin: Remove the muffin tin from the freezer and carefully fill each crust-lined cup with the egg and ingredient mixture. Leave about ¼ inch of space at the top of each cup, as the filling will puff up while baking.
6. Bake Mini Quiches: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes or until the centers are set and the edges start to brown slightly. The quiches should be firm to the touch and cooked through.
7. Cool and Serve: Allow the mini quiches to cool in the muffin tin for 10 minutes to make removal easier. Serve warm for best flavor and texture.

Notes

• You can substitute the ham with cooked bacon, sausage, or a vegetarian option like mushrooms for variety.
• For a lighter version, use low-fat milk and reduce or omit the cream.
• To prepare ahead, assemble the quiches and refrigerate them before baking, then bake fresh when ready to serve.
• Mini quiches can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Feel free to experiment with different cheeses such as cheddar, mozzarella, or feta for a different flavor profile.

Keywords: mini quiche, muffin tin quiche, savory quiche, bite-size quiche, ham and cheese quiche, breakfast quiche, brunch recipe