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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Homemade Cinnamon Rolls
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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I am confused about the proportions in this recipe. The regular size muffin quiches require 12 eggs, one cup of milk and 2 pie crusts. The mini-muffin recipe requires 4 eggs, 1 cup of milk and 4 pie crusts? The proportions seems way off. Can you clarify why there are so many eggs required for 24 regular sized muffin quiches.
Hi Judy, since the mini ones are so much smaller, they require less egg for the filling. The tablespoon of cheese in the mini ones almost fills them up. The larger ones have more volume is all. Great question, thank you for taking the time to comment. – Meggan
Hi there! So I have to transport my quiches to a restaurant where we’re having a wedding shower. Can I leave them cold till I get there and then put them in the oven for 2 1/2 hours on warm because I have to be at the shower early and I’m not sure if they can be in an oven on warm for two hours and still be on the warmer side.
If I want to refrigerate the leftovers will that be OK the next day or will the crust be soggy and what should I reheat the oven for to warm them up and how long.
Hi Marilyn, I recommend freezing them and baking them in a 400-degree oven straight from frozen for 5 to 10 minutes. – Meggan
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/