Muffin Tin Mini Quiche Recipe

Introduction

Mini quiches made in a muffin tin are a perfect bite-sized breakfast or snack. They are quick to prepare, customizable with your favorite fillings, and bake up into fluffy, savory treats that everyone will enjoy.

Ingredients

• 6 large eggs
• 1 cup milk (or heavy cream)
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 cup diced vegetables (bell peppers, spinach, onions, mushrooms, etc.)
• 1/2 cup cooked meats (bacon, ham, sausage, optional)
• Salt and pepper (to taste)
• 1 teaspoon dried herbs (thyme, oregano, optional)
• Cooking spray

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray.
2. Step 2: In a large bowl, whisk together the eggs and milk until well combined. Season with salt, pepper, and dried herbs if using.
3. Step 3: Evenly distribute the diced vegetables and cooked meats (if using) into the greased muffin tin cups. Carefully pour the egg mixture over the fillings in each muffin cup, filling about 3/4 full. Sprinkle shredded cheese on top of each mini quiche.
4. Step 4: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are lightly golden.
5. Step 5: Allow the mini quiches to cool in the muffin tin for about 5 minutes before carefully removing them. Serve warm or at room temperature.

Tips & Variations

• Use heavy cream instead of milk for a richer, creamier texture.
• Swap out the vegetables and meats for what you have on hand, such as zucchini, mushrooms, or turkey sausage.
• To make them vegetarian, skip the meat and add extra veggies or beans for protein.
• Line the muffin cups with a small piece of parchment or silicone liners for easier cleanup.

Storage

Store leftover mini quiches in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the microwave or oven until warmed through. These also freeze well; wrap individually and freeze for up to one month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini quiches ahead of time?

Yes, you can prepare and bake them in advance. Store them in the refrigerator and reheat when ready to serve.

Can I use a different type of cheese?

Absolutely! Feel free to use any cheese you prefer, such as Swiss, feta, or pepper jack, depending on your taste.

Muffin Tin Mini Quiche Recipe

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★★★★★

4.7 from 114 reviews

• Author: Naomi
• Total Time: 30 minutes
• Yield: 12 mini quiches 1x

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Description

These Muffin Tin Mini Quiches are a delightful and convenient breakfast or brunch option, featuring a savory blend of eggs, cheese, vegetables, and optional meats baked to golden perfection in a muffin tin. Perfect for meal prep or entertaining, they are easy to customize with your favorite ingredients.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 6 large eggs
• 1 cup milk (or heavy cream)
• Salt and pepper to taste
• 1 teaspoon dried herbs (thyme, oregano, optional)

Fillings

• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 cup diced vegetables (bell peppers, spinach, onions, mushrooms, etc.)
• 1/2 cup cooked meats (bacon, ham, sausage, optional)

Additional

• Cooking spray

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Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin thoroughly with cooking spray to prevent sticking and ensure easy removal of the mini quiches.
2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs and milk until the mixture is smooth and well combined. Season the mixture with salt, pepper, and dried herbs if using, to enhance the flavor.
3. Assemble the Mini Quiches: Evenly distribute the diced vegetables and cooked meats, if using, into the prepared muffin tin cups. Carefully pour the egg mixture over the fillings, filling each cup about three-quarters full to allow room for the quiches to set. Top each mini quiche with a sprinkle of shredded cheese.
4. Bake: Place the muffin tin in the oven and bake the mini quiches for 20 to 25 minutes or until the eggs are fully set and the tops turn lightly golden brown.
5. Cool and Serve: Let the mini quiches cool in the muffin tin for about 5 minutes to firm up. Carefully remove them from the tin and serve warm or at room temperature for a delicious meal or snack.

Notes

• You can customize the fillings with your favorite vegetables and meats or make them vegetarian by omitting the meats.
• Use heavy cream instead of milk for a richer, creamier texture.
• These mini quiches can be stored in the refrigerator for up to 3 days and reheated gently in the microwave or oven.
• To freeze, wrap individually and thaw overnight before reheating.
• Non-stick muffin tins or silicone muffin cups work best for easy removal.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: mini quiche, breakfast, brunch, savory muffin, egg recipe, easy quiche, muffin tin recipe