Quiche Muffins

This post may contain affiliate links. For more information, please see our affiliate policy.

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

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
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!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 24 servings
Course Breakfast
Cuisine American
Calories 151
5 from 101 votes

Ingredients 

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
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

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.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

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,
    I would like to make these for an Easter brunch buffet. I am serving a number of other bread based items, so wanted to make these without a crust to offer a lighter option. Do you think these would work without a crust?

  2. Delicious. I used bacon and added broccoli. Everything else I followed. It was a lot longer than 5 minutes prep time – grating cheese, rolling out dough scraps to make 12 rounds, assembly, etc. but worth the work. We are taking these on a family picnic tonight.5 stars

  3. 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.

  4. 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.5 stars

    1. 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

  5. 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.

    1. 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

  6. 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

  7. 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

  8. 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

  9. 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.

    1. 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

  10. 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.

  11. 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.

    1. Hi Marilyn, I recommend freezing them and baking them in a 400-degree oven straight from frozen for 5 to 10 minutes. – Meggan

  12. 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.5 stars

  13. 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?

    1. 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

    1. Hi Patricia, yes, you should spray them. I’m sorry that I missed that in the instructions. I will update now!

  14. So yum! I like to make these ahead of time and eat them for breakfast before work. So simple and tasty!5 stars

    1. I want to try making sun-dried tomato, basil and feta quiches. How much of each ingredient should I use? Thanks!

    2. Hi Julie, thank you for your question! I would start with a tablespoon of feta and a teaspoon each of finely chopped sun-dried tomato and basil, then add more to your preference. I hope you love them!