Muffin Tin Mini Quiche

These quick and comforting mini quiches are perfect for busy weeknights or family gatherings, pleasing both kids and adults with their easy customization and familiar flavors.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 quiches

Course: Breakfast, Brunch, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Egg Mixture

6 large large eggs The backbone of the dish, providing the custardy texture.
1 cup milk Adds moisture and softens the texture; can use whole or lower-fat milk.

Fillings

1 cup shredded cheese (cheddar, mozzarella, or your choice) Brings saltiness, richness, and meltiness.
1 cup diced vegetables (bell peppers, spinach, onions, etc.) Adds texture and flavor; use small dice for even cooking.
1 cup cooked meat (bacon, ham, or sausage - optional) Optional but adds flavor; pre-cook for safety.
to taste Salt and pepper Simple seasoning to enhance flavors.

For Greasing

as needed Oil or cooking spray To grease the muffin tin for easy removal of quiches.

Method

Preparation

Preheat your oven to 375°F (190°C).
Grease a muffin tin with oil or cooking spray.
In a mixing bowl, whisk together the eggs and milk until well combined.
Stir in the shredded cheese, diced vegetables, and cooked meat (if using). Season with salt and pepper.
Pour the egg mixture into the greased muffin tin, filling each cup about 2/3 full.

Cooking

Bake in the preheated oven for 20-25 minutes, or until the quiches are set and lightly golden on top.
Allow to cool slightly before removing from the muffin tin. Serve warm or at room temperature.

Notes

These mini quiches are forgiving as leftovers and can be stored in an airtight container for up to 3-4 days. You can also freeze them for up to 2 months. Reheat in a 325°F oven or microwave carefully to avoid rubbery texture.