Quiche Muffins are going to be your new weekday BFF: Break-fast Friend. You can even make a big batch and freeze them; they reheat in just a few minutes, in the oven or microwave. You can also leave out the crust in case you’re watching carbs.
Somewhere between Mini Quiches and Full-Size Quiches are Quiche Muffins, a delicious baked egg breakfast the size of a regular muffin. These breakfast quiches are perfect for lazy weekends, but they’re special enough for Mother’s Day brunches or baby showers, too.
I keep a bag of these little quiches in the freezer to pull out on frantic mornings when everyone, including me, is running late.
Best of all, these don’t cost an arm and a leg like they do at Panera or Starbucks, so you can still splurge on that Flat White. Budget-friendly mini quiche muffins for the win.
How do you make Quiche Muffins?
This recipe for 2 dozen Quiche Muffins with crust is easy to make. Here’s how:
- Cut store-bought pie crust (found in the freezer or refrigerated section at the grocery) into circles using a 3” biscuit cutter.
- Press circles into a muffin tin.
- Add ham, cheese, and top with scallions.
- Pour in egg mixture to 1/4” from the top of each cup.
- Bake at 375 degrees to golden brown, bubbly perfection.
How do you make Crustless Quiche Muffins?
If you’re watching your carbs, it makes sense that you’re looking for egg quiche, no crust, right?
Just follow my recipe for Egg Muffins and you’ll be on your low-carb way. Without the crust, these egg muffins are keto friendly and gluten-free. And if you pick filling ingredients correctly, they’ll be Paleo too!
Fabulous Quiche Muffin Flavor Combinations
Fun ideas for quiche fillings for vegetarians or meat lovers alike. Just remember to keep the portions small and don’t overfill each muffin cup.
- Caramelized onion, gruyère, and chopped, browned bacon
- Mushrooms and Swiss cheese
- Sun-dried tomato and black olive
- Pesto, mozzarella, and diced cherry tomato
- Roasted garlic, Italian sausage, mozzarella
- Chopped asparagus, goat cheese, and lemon zest
- Cheddar, green chilies, chorizo crumbles
- Spinach, Swiss cheese, and red bell peppers (ditch the crust for a crustless vegetable quiche)
- Ham, provolone, and spinach
- Zucchini noodles, tapenade, mozzarella
- Leftover roasted broccoli and cheddar cheese
- Roasted sweet potato, goat cheese, and bacon
- Corn, red bell pepper, and feta
- Bacon, Swiss cheese, and scallions
- Kale, cooked quinoa, and diced tomatoes
How do you freeze Quiche Muffins?
- Cool the quiche muffins completely.
- Then, freeze them individually on a plate or baking sheet until they are frozen solid (This keeps them from freezing to one another.)
- Last, transfer them to a freezer-safe bag.
How do you reheat Quiche Muffins?
- Bake them straight from the freezer, in a 400-degree oven, for 5 to 10 minutes.
- They can also be microwaved for about 2 minutes, if you’re in a hurry.
How do you make Mini Quiche Muffins (mini muffin-tin sized)?
Check out my post on Mini Quiche 4 Ways for flavor combinations and all the tips and trips you need to make these bite-sized!
How do you make a full-sized Quiche?
Check out my post on Quiche Lorraine for my favorite full-sized quiche recipe.
Quiche Muffin Recipe
Ingredients
- 12 eggs lightly beaten
- 1 cup milk
- Salt and freshly ground black pepper
- 2 pie crusts thawed (homemade or from 1 box store-bought)
- 8 ounces diced cooked ham
- 8 ounces shredded cheddar cheese
- 2 scallions thinly sliced
Instructions
- Preheat oven to 375 degrees. Coat two muffin tins with nonstick spray. In a large bowl, whisk together eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper.
- Open and unroll one pie crust. With a 3-inch biscuit cutter, cut 12 rounds (or cut as many as you can and re-roll to cut additional. One crust will yield 12 3-inch crusts). Repeat with second crust and press into muffin tins prepared with non-stick cooking spray.
- Place one tablespoon each ham and cheese into each muffin. Divide scallions evenly among all muffin cups. Pour egg mixture evenly over all 24 cups, filling to within ¼ inch of the top.
- Bake at 375 degrees or until golden brown, about 25 to 30 minutes (remove a few to check that the crust is cooked completely on the bottom). Cool slightly and serve warm.
To freeze the muffins:
- Cool and transfer to a single layer on a plate. Freeze until solid, at least 30 minutes, then transfer to a freezer-safe bag. Freeze up to 2 months.
To reheat the muffins:
- Preheat oven to 400 degrees. Bake them straight from the freezer, about 5 to 10 minutes.
Recipe Video
Nutrition
My favorite breakfast recipe! I make a dozen every other Sunday so I have breakfast for the next two weeks. They freeze and reheat great, which makes my weekday breakfast super easy. Plus, they’re delicious! I’ve tried a few different filling combos and have loved them all. It’s so easy to customize this recipe, and it comes our great every time.
Can I use Swiss cheese in place of cheddar. Contains less sodium. Need kidney friendly.
Hi Cheryl, you absolutely can, sounds great! – Meggan
Luckily I made these in two batches because I made some changes for the second pan. When you put the pie crust in the cups, do you attempt to flatten it and push it up to the top of the cup? I did not understand that I should do that the first time, so the crust was only on the bottom half of the muffin and it was pretty soggy and greasy. You couldn’t even see the crust without looking for it, unlike the lovely little quiche cups you have in your picture. For the second half, I at first tried to use my fingers to spread the dough to the top of the muffin cup, but that was only halfway successful. For the rest I just rolled the 3” circles I had already cut to be bigger and flatter and that worked much better. I still wonder, though, if it would help to pre-bake the crust for a few minutes to make them crispier. Thoughts?
Hi Lauren, I am so sorry the instructions weren’t clear. It should have said “press into the bottom and up the sides of the muffin tin” for the crust. My mini quiche version says that, I don’t know why I didn’t write that here! I’m going to fix it. I’m not sure about pre-baking the crust, it might work great, but I don’t really know for sure. -Meggan
Do you use cooking spray in muffin tins before putting your crust in?
Hi Patricia, yes, you should spray them. I’m sorry that I missed that in the instructions. I will update now!
So yum! I like to make these ahead of time and eat them for breakfast before work. So simple and tasty!
Yes the mini..I’m looking forward to trying..ty
Is there a recipe for crustless Quiche
I have a recipe for Egg Muffins which is the same small size (made in a regular muffin tin) but without the crust. Is that what you are looking for? Or do you want a full-size crustless quiche. If you want the muffin-sized, here’s the link:
https://www.culinaryhill.com/egg-cups-with-mushrooms-spinach-and-cheese/