Muffin Tin Mini Quiche
Love an on-the-go breakfast bite? Try this recipe for easy muffin tin mini quiche. They make a delicious snack for busy mornings as well as perfect appetizers for parties or holiday gatherings! Plus, you can make them ahead of time and freeze for later.
Quiche is one of my favorite things to bake. It works for breakfast, lunch or even dinner. The savory filling is often a crowd pleaser, which is why mini quiches work so well for entertaining! These little bites have a delicious egg filling with ham, cheese and spinach. You will love how easy they are to make!
Why you will love this recipe
- Quick and easy: These muffin tin quiches are ready in under an hour using simple ingredients.
- Personal size: They make the perfect individual serving, which is great for on-the-go breakfast or entertaining guests.
- Adaptable: The recipe can be easily adjusted to use different types of fillings.
- Make ahead: They freeze really well and taste just as good after reheated in the oven.
- Delicious appetizer: I love serving these mini quiches at brunch, showers and parties. They also make a good hors d’oeuvres for Thanksgiving or Easter (just like my cranberry brie bites).
- Pie dough: You can use store-bought or homemade pie crust. Bring to room temperature before rolling.
- Cheese: I prefer Swiss or gruyere. The subtle nutty flavor complements the eggs nicely.
- Whole milk: I prefer whole milk for an extra creamy texture, but low-fat works too.
- Heavy cream: This is essential for a custard-like egg filling.
- Chopped onion: Any type of onion may be used and it can be raw or cooked (up to you!)
- Fresh spinach: Chop up the spinach before measuring. In a pinch, 1/4 cup frozen spinach (defrosted and drained) can be used.
- Ground cayenne: This spice adds a little depth of flavor. Paprika is a good substitute or you can omit the extra spice.
Substitute the meat: Chopped bacon, crumbled sausage or pancetta are good swaps in this recipe. Make sure they are cooked before using and measure about 1 cup.
Use different cheese: Swiss or Gruyere is my favorite for quiche, but a nice sharp cheddar, smoked Gouda, goat cheese or feta are also good options!
Make it vegetarian: Omit the meat and add more veggies! Broccoli, bell pepper or zucchini would taste delicious.
Use a mini muffin tin: Make mini quiches in a mini muffin pan for a bite-sized appetizer. Baking time will be 15 to 20 minutes.
Go crustless: Ditch the pie dough and bake the filling in a greased muffin pan to make egg muffins! These breakfast bites only need to be cooked for 20 minutes.
How to make muffin tin mini quiche
- Cut pie dough: Roll out pie dough and use a 4-inch round cookie cutter to cut circles.
- Place dough circles in greased muffin tin. Press gently into the bottom and sides of each cup. Place in the freezer while preparing the filling.
- Make the filling: Whisk together eggs, milk, cream, salt, pepper and cayenne (if using) in a large bowl. Stir in spinach, onion, ham and cheese.
- Remove muffin tin from the freezer and fill each cup with egg filling almost to the top. Bake mini quiches at 375° F for 25 to 30 minutes or until center is set.
Freeze the pie crust in the muffin tin before adding the filling. This prevents the crust from shrinking and makes it a sturdy base for the egg filling.
Cook the meat you plan on including in the filling. As for the veggies, it’s up to you. I suggest cooking vegetables with a higher water content (zucchini and mushrooms) and the onion if you are sensitive to it raw.
Don’t overfill the cups. The filling will puff up a bit in the oven and then deflate as the quiches cool. Fill each cup about three-quarters full.
Make ahead and storage tips
Make ahead: The filling can be prepped the night before and stored in a covered bowl in the refrigerator. The pie dough can also be assembled in the muffin tin and kept in the refrigerator. I do not recommend filling the crusts the night before because they will get soggy.
Store muffin tin quiche in an airtight container in the refrigerator for up to 3 days. Serve cold or reheat in the toaster oven. Mini quiches will keep at room temperature for a few hours.
Freeze after the quiches have cooled completely. Place in an airtight container or freezer bag with parchment paper between layers. You can also freeze uncooked quiches. Defrost completely in the refrigerator before baking according to the recipe.
Reheat: Preheat oven to 350 F. Reheat chilled quiches for 5 to 10 minutes. If they are frozen, baking time will be 10 to 15 minutes.
Frequently Asked Questions
The filling ingredients, such as uncooked mushrooms or zucchini, have a high water content. If you choose to use these ingredients, cook them before using in the filling.
Freeze the pie crust after you have cut it into circles and pressed into the muffin tin. Freezing stops the gluten from forming and keeps the fat cold. If the butter or shortening is too warm, it will melt quickly and cause a soggy crust.
Yes, but the filling won’t have as much of a custard texture. If you don’t have cream, I suggest half-and-half or whole milk. Evaporated milk also works.
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Get the Recipe: Muffin Tin Mini Quiche
- 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
- Roll out pie crusts and use a 4-inch round cookie cutter to cut circles (3.5-inch round works too). Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in muffin tin and press gently into the bottom and sides of each cup. Place muffin tin in the freezer while preparing the filling. Place any leftover pie dough in the refrigerator before making the next batch (recipe yields about 16).
- Preheat oven to 375° F.
- In a large bowl, whisk eggs, milk, cream, salt, pepper and cayenne (if using). Stir in spinach, onion, ham and cheese.
- Remove muffin tin from the freezer and fill each cup with egg filling. Leave about ¼-inch of room at the top as the filling will puff up a little as it bakes.
- Bake mini quiches at 375° F for 25 to 30 minutes or until the centers are set and the edges are starting to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm.