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.
Need Quiche Muffins for a month’s worth of on-the-go breakfasts? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
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 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.
- 12 eggs lightly beaten
- 1 cup milk
- Salt and freshly ground black pepper
- 1 box refrigerated pie crust (2 crusts)
- 8 ounces diced cooked ham
- 8 ounces shredded cheddar cheese
- 2 scallions thinly sliced
Preheat oven to 375 degrees. Coat two muffin tins with nonstick spray. In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 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 prepared muffin tins.
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 1/4 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.