Muffin Tin Mini Quiche Recipe
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.
- 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
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
- 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.
- 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.
- Preheat Oven: Set your oven to 375° F (190° C) to get it ready for baking the quiches.
- 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.
- 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.
- 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.
- 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
Find it online: https://kochenmitviktoria.com/muffin-tin-mini-quiche-recipe/
