Quiche Muffins

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These muffin-sized Quiche Muffins are perfectly-portioned for breakfast on-the-go but delicious enough for parties and brunch. Follow my flavor pairings or choose your own!

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.

Ingredient notes

  • Eggs: 3 cups egg white may be substituted for the whole eggs.
  • Milk: Heavy cream or half-and-half may be substituted for the milk.

Step-by-step instructions

  1. 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. Unroll pie crusts. Using a 3-inch round cutter, cut 12 rounds per crust (you may have to re-roll the pie crust to get all the rounds).
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.
  1. Press into prepared muffin tins. Place one tablespoon each ham and cheese into each muffin. Divide scallions evenly among all muffins. Pour egg mixture evenly over all 24 cups, filling to within ¼ inch of the top. 
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.
  1. 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.
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.

Recipe tips and variations

  • Yield: This recipe makes 24 muffin-tin-sized quiche muffins.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Freezer: Cool completely, then freeze on a plate or tray until frozen solid. Transfer to a freezer-safe bag and label. To reheat, bake straight from the oven in a 400-degree oven for 5 to 10 minutes. Or, microwave individual quiche muffins for about 2 minutes.
  • Mini quiche: These tiny appetizers are 2-3 bites each and perfect for parties with lots of choices on the buffet.
  • Quiche Lorraine: This full-sized quiche is made in a pie plate and perfect for slicing wedges.
  • Crustless egg muffins: These egg cups are the muffin-sized without a crust.
  • Flavors: Aim for 3-4 cups filling ingredients total depending on what you choose. Some of my favorite combinations are:
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.

More brunch favorites

Quiche muffins on a plate with arugula salad.

Quiche Muffins

These muffin-sized Quiche Muffins are perfectly-portioned for breakfast on-the-go but delicious enough for parties and brunch. Follow my flavor pairings or choose your own!
Author: Meggan Hill
4.98 from 46 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 24 servings
Course Breakfast
Cuisine American
Calories 151

Ingredients 

  • 12 eggs lightly beaten (see note 1)
  • 1 cup milk (see note 2)
  • Salt and freshly ground black pepper
  • 2 pie crusts thawed (homemade or from 1 box store-bought)
  • 8 ounces cooked ham diced (about 1 cup)
  • 8 ounces shredded cheddar cheese (about 2 cups)
  • 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.
  • Unroll pie crusts. Using a 3-inch round cutter, cut 12 rounds per crust (you may have to re-roll the pie crust to get all the rounds). Press into prepared muffin tins.
  • Place one tablespoon each ham and cheese into each muffin. Divide scallions evenly among all muffins. 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.

Recipe Video

Notes

  1. Eggs: 3 cups egg white may be substituted for the whole eggs.
  2. Milk: Heavy cream or half-and-half may be substituted for the milk.
  3. Yield: This recipe makes 24 muffin-tin-sized quiche muffins.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Freezer: Cool completely, then freeze on a plate or tray until frozen solid. Transfer to a freezer-safe bag and label. To reheat, bake straight from the oven in a 400-degree oven for 5 to 10 minutes. Or, microwave individual quiche muffins for about 2 minutes.
  6. Mini quiche: These tiny appetizers are 2-3 bites each and perfect for parties with lots of choices on the buffet.
  7. Quiche Lorraine: This full-sized quiche is made in a pie plate and perfect for slicing wedges.
  8. Crustless egg muffins: These egg cups are the muffin-sized without a crust.
  9. Flavors: Aim for 3-4 cups filling ingredients total depending on what you choose. Some of my favorite combinations are:

Nutrition

Calories: 151kcalCarbohydrates: 8gProtein: 8gFat: 10gSaturated Fat: 4gCholesterol: 98mgSodium: 276mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 240IUVitamin C: 1mgCalcium: 95mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. These are great. I made 1/2 the recipe. 6 had bacon and shallot and 6 were vegetarian using sauteed mushroom, and roasted red pepper. I used cheddar cheese in all. I think you could substitute whatever you like or have on hand. Everyone loved. Will definitely make again.5 stars

  2. Hi making the quiche muffins for a shower can i put them in a sterno to keep warm? If so do i warm them first I will be making the day before the shower.

    1. Hi Deborah, I don’t think it would be an issue to keep the quiche muffins warm in a chaffing dish with a water bath over sterno warmers. I definitely would reheat them first as sterno’s are great for keeping things warm, but not warming them up. I hope you have a great shower! – Meggan

    1. Hi Allison, these can be made ahead of time! After baking them, cool and store in an airtight container and freeze. They can be reheated in a 400-degree oven for 5-10 minutes, or microwaved for about 2 minutes. – Meggan

  3. Hi, I made this today and they taste amazing. I made gluten-free crust and added bacon and mushrooms and Havarti cheese. Im in LOVE with them, cant stop eating them. I was just wondering how I should store them if I don’t want to freeze them and how long will they last?5 stars

    1. Hi Emma! Sounds delicious! They can be stored in an airtight container or zip top bag for up to 4 days. Take care – Meggan

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