Muffin Tin Mini Quiche Recipe

Introduction

These Muffin Tin Mini Quiches are a perfect bite-sized breakfast or brunch treat. With a flaky crust and a savory filling of ham, spinach, and Swiss cheese, they’re easy to make and sure to impress your guests.

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 (3.5-inch works too) to cut circles.
2. Step 2: Lightly grease a standard 12-cup muffin tin with butter. Place the dough circles into the muffin cups and press them gently into the bottom and sides. Freeze the muffin tin while you prepare the filling.
3. Step 3: Preheat your oven to 375° F (190° C).
4. Step 4: In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and cayenne if using. Stir in the chopped spinach, onion, ham, and shredded Swiss cheese.
5. Step 5: Remove the muffin tin from the freezer and fill each dough-lined cup with the egg mixture, leaving about ¼ inch of space at the top for puffing.
6. Step 6: Bake the mini quiches at 375° F for 25 to 30 minutes or until the centers are set and the edges start to brown.
7. Step 7: Allow the quiches to cool in the pan for 10 minutes before gently removing them. Serve warm.

Tips & Variations

• Use leftover cooked vegetables or swap ham for cooked bacon or sausage for different flavors.
• You can add herbs like thyme or chives to boost freshness.
• If pressed for time, use store-bought pie crust but ensure it’s fully thawed before cutting.
• For a vegetarian option, omit the ham and add extra cheese or mushrooms.

Storage

Store cooled mini quiches in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through. They can also be frozen for up to one month; thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these mini quiches in advance?

Yes, you can assemble them and keep them in the refrigerator for a few hours before baking. Alternatively, bake them fully and reheat when ready to serve.

Can I use a different type of cheese?

Absolutely! Cheddar, mozzarella, or Gruyère all work well and add their own unique flavor.

Muffin Tin Mini Quiche Recipe

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★★★★★

4.7 from 94 reviews

• Author: Harper
• Total Time: 45 minutes
• Yield: 16 servings 1x

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Description

These Muffin Tin Mini Quiches are perfectly portioned, savory bites featuring a flaky pie crust filled with a rich custard of eggs, milk, cream, spinach, onion, ham, and Swiss cheese. Ideal for brunch, breakfast, or a light snack, these quiches are baked to golden perfection with a fluffy texture and a delicious medley of flavors in every bite.

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Ingredients

Scale 1x2x3x

Crust

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

Filling

• 4 large eggs (room temperature)
• ¾ cup (180 ml) whole milk (low-fat milk can be used)
• ½ cup (120 ml) heavy cream
• ½ teaspoon salt
• ½ teaspoon pepper
• Dash of cayenne pepper (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

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Instructions

1. Cut pie crust: Roll out the two pie crusts and use a 4-inch round cookie cutter (or a 3.5-inch round) to cut out circles. These will form the base and sides for the mini quiches.
2. Prepare muffin tin: Lightly grease a standard 12-cup muffin tin with butter. Gently place each dough circle into the muffin tin cups, pressing down to fit the bottom and sides snugly. Transfer the tin to the freezer to firm up the crust while making the filling. Refrigerate any leftover dough for the next batch as this recipe yields about 16 quiches total.
3. Preheat oven: Set your oven to 375°F (190°C) to warm up while you prepare the filling.
4. Make filling: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, pepper, and optional cayenne until smooth. Stir in the finely chopped spinach, chopped onions, diced ham, and shredded Swiss cheese until evenly combined.
5. Fill muffin tin: Remove the muffin tin from the freezer and carefully spoon the egg mixture into each crust-lined cup. Leave about ¼ inch of space at the top to accommodate puffing during 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 turn golden brown.
7. Cool and serve: Allow the mini quiches to cool in the pan for 10 minutes to set further before carefully removing them. Serve warm for the best taste.

Notes

• Using room temperature eggs helps the custard mix more evenly with the dairy.
• Freezing the crust-lined muffin tin before filling helps prevent shrinking during baking.
• Feel free to substitute ham with cooked bacon or omit for a vegetarian version (omit ham and add more veggies).
• These mini quiches can be made ahead and refrigerated or frozen; reheat gently before serving.
• Using a 4-inch cutter yields perfect bite-sized quiches; smaller cutters will reduce filling volume.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: mini quiche, muffin tin quiche, breakfast quiche, savory muffin, ham and cheese quiche, spinach quiche, brunch recipes