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.
Table of Contents
  1. Ingredient notes
  2. Step-by-step instructions
  3. Recipe tips and variations
  4. Quiche Muffins Recipe

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!
4.95 from 17 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
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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

  2. 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

View all comments