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Two quiche muffins on a white plate with a side of greens.

Quiche Muffin 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.
Course Breakfast
Cuisine American, French
Keyword eggs, quiche
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 24 servings
Calories 178kcal
Author Meggan Hill


  • 12 eggs lightly beaten
  • 1 cup milk
  • Salt and freshly ground black pepper
  • 2 pie crusts thawed (homemade or from 1 box store-bought)
  • 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.


Calories: 178kcal