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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!
Table of Contents
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
- 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 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:
- Cooked bacon and cheddar cheese
- Sun-dried tomatoes, basil, and mozzarella cheese
- Roasted red peppers and feta cheese
- Blanched asparagus, lemon zest, and Parmesan cheese
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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!
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
- 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.
- 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:
- Cooked bacon and cheddar cheese
- Sun-dried tomatoes, basil, and mozzarella cheese
- Roasted red peppers and feta cheese
- Blanched asparagus, lemon zest, and Parmesan cheese
Nutrition
Calories: 151kcalCarbohydrates: 8gProtein: 8gFat: 10gSaturated Fat: 4gCholesterol: 98mgSodium: 276mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 240IUVitamin C: 1mgCalcium: 95mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I made these using Pillsbury Mini Pie Crusts. Delicious! I did cook them a bit longer than your directions, just to be sure they were done. I added cubed ham and then sprinkled shredded cheddar on top before baking.
Sounds delicious, Anne! – Meggan
Making these for Mother’s Day, and I am a little confused as to the milk to egg ratio. Its my understanding that the standard ratio for quiche is half a cup of milk (or cream) for every egg. Is there something about how these bake in the muffin tin that necessitates less milk? Have you tried this recipe with more milk/cream? Genuinely curious. Will update my review with results.
Hi Zach, thank you for your comment. This is an older recipe, and I really like the texture that this recipe produces. The custard is more firm, and freezes and reheats well as compared to a traditional quiche custard. Also, this is designed to be eating by hand, rather than using a fork like a traditional quiche. Please do write back and let me know how you find them! – Meggan
I’m confused about the muffin pan size and the 3″ size for the crust. Is it regular or mini? The picture looks like they are mini, but the description says muffin sized. A 3″ round of dough barely covers the bottom of each well. I cut out several rounds of paper as templates for size, and found that 4″ fits perfectly, bottom and sides of each well.
Maybe the dough stretches a bit when pressed into each well? That could make a difference, I guess?
Lastly, blind bake or not? How to prevent the bottom of the crust from being soggy?
I’m a Pampered Chef Independent Consultant and plan on making a making a muffin sized Coronation Quiche for a cooking party next week.
I’ll let you know how it goes. Thanks in advance for your reply.
Hi Liz, thank you so much for your questions, and sorry for any confusion! This recipe is for regular-sized muffins. The dough should stretch some and come right up to the edge of each cup. (It also may vary some based on brand, so a 4″ circle may be best for yours, 3″ is perfect for mine.) I don’t blind bake these quiche muffins, but rather ensure I have a good coat of non-stick spray on the tins to prevent them from sticking. I worry that it would overcook the crust before the filling would have a change to set. I hope your party next week is a success! – Meggan
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.
Hi Ann! Absolutely! So happy everyone loved it! – Meggan
it was great
These turned out perfectly!
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.
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
Is it possible to prep these ahead of time the day before and then bake the next morning?
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
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?
Hi Emma! Sounds delicious! They can be stored in an airtight container or zip top bag for up to 4 days. Take care – Meggan