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.

Ingredients

Scale

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

Instructions

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.
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.
Preheat oven: Set your oven to 375°F (190°C) to warm up while you prepare the filling.
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.
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.
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.
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