Name: Muffin Tin Quiche Recipe: Mini Quiche Cups
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Ingredients: 6 Eggs; 1/2 Cup Heavy cream; 1/2 Cup Whole Milk; 1/2 tsp Salt; 1/2 Cup Shredded cheddar cheese (or your favorite cheese: swiss cheese, feta cheese, gouda, or try a combination); optional 1/4 Cup finely diced veggies of choice (bell pepper, onion, etc); Melted Butter (or nonstick spray if using for greasing the muffin pan); 1 Pie Crust- try my easy recipe for homemade pie crust or use your favorite store-bought pie dough or puff pastry for an extra flaky crust!

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Looking for a quick breakfast or an elegant appetizer that’s easy to make and packed with flavor? This Muffin Tin Quiche Recipe is perfect for busy mornings with simple ingredients that are versatile, and easy to customize to your tastes.

Whether you are cooking breakfast for the whole family, or trying to make a pretty appetizer for bridal showers or a baby shower, this recipe is for you!

What You’ll Need to Make this Muffin Tin Quiche Recipe

Ingredients

6 eggs
1/2 cup heavy cream
1/2 cup whole milk
1/2 tsp salt
1/2 cup shredded cheddar cheese (or your favorite cheese: swiss cheese, feta cheese, gouda, or try a combination)
(optional) 1/4 cup finely diced veggies of choice (bell pepper, onion, etc)
butter (or nonstick spray if using) for greasing the muffin pan
1 pie crust- try my easy recipe for homemade pie crust here or use your favorite store-bought pie dough or puff pastry for an extra flaky crust!

Tools

Large glass measuring cup with a pour spout or a large bowl for mixing
Whisk
Muffin pan
Cookie cutter or wide mouth mason jar ring to cut the pie crusts

How to Make this Muffin Tin Quiche Recipe

1. Preheat the Oven

Preheat your oven to 400 degrees Fahrenheit and prepare your mini muffin tin by greasing each cup.

I prefer to use melted butter and a basting brush, but you can also use nonstick spray.

2. Prepare the Egg Mixture

Milk and cream being poured into a glass measuring cup of eggs.

In a large glass measuring cup, or mixing bowl, whisk together the eggs, heavy cream, and milk until the mixture is smooth.

Season with 1/2 tsp salt and black pepper to taste (about 1/4 tsp).

Salt and pepper being added to a milk and egg mixture.

3. Add Pie Crust to the Muffin Tin

Using a cookie cutter or the ring for a large mouth mason jar, cut out 12 circles from your prepared pie crust to line each muffin cup.

4. Add the Cheese and Extras to the Mini Quiches

Shredded colby jack cheese being added to pie crust cups that are pressed into a muffin pan.

Add some of your cheese and any veggies or meat you are using to the bottom of the muffin tins lined with pie crust or puff pastry. This will ensure they are evenly distributed as well as fully encased in the egg mixture when cooking.

5. Add the Egg Mixture

The egg mixture being poured into pie crust cups to make muffin tin quiches.

Carefully pour the egg mixture into each muffin cup. Take care to wipe any drips from the muffin pan to avoid having a burnt on mess to clean up after.

Leave just enough of an edge between the top of the pie crust and the top of your filling to avoid it sloshing out when transferring to the oven.

The egg filling will rise a bit during baking, but will sink back down when cooled. If you are using a nonstick muffin pan, they shouldn’t give you any trouble settling back into the muffin cups.

6. Bake the Muffin Tin Quiche

Place the muffin tin on a rimmed baking sheet (this will catch any spills and also make it a bit easier to carry to the oven) and bake in your 400-degree oven for 15-18 minutes, or until the tops are golden brown and the quiches are set.

If after 15 minutes the egg doesn’t look set, continue baking and checking them every 2 minutes until finished.

7. Cool and Serve

Mini muffin tin quiches cooling in the muffin pan.

Allow the quiches to cool in the muffin tin for a few minutes before removing.

Serve warm, or allow to cool to room temperature for easy breakfasts and easy storage for later in the week.

Customizing Your Muffin Tin Quiche Recipe

The best thing about this mini quiche recipe is just how versatile it is! Try customizing the ingredients and flavors to fit the leftovers you need to use up or your family’s favorite toppings.

Customize Your Quiches: This recipe is versatile—try adding different cheese varieties like cheddar cheese, swiss cheese, or feta cheese, or adding diced bell peppers and green onions. You can also add your favorite breakfast meats like ham, bacon, steak, or sausage.
Make It a Crustless quiche: If you’re gluten free, or simply watching your carbohydrate intake, these mini quiche cups are just as delicious without a crust.
Great for Meal Prep: Perfect for busy mornings or meal prep, these quiches can be stored in the fridge and reheated as needed throughout the week.

How to Store Muffin Tin Quiches

Once the mini quiches are fully cooled, you can store them in an airtight container in the fridge for up to 4 days.

For longer storage, wrap each quiche in plastic wrap and place them in a freezer bag for up to 2 months.

How to Reheat Frozen Quiche

Reheating Quiche in the Microwave

To reheat frozen quiche in the microwave, unwrap it and place it on a microwave-safe plate.

Microwave on medium heat in 30-second intervals until heated through. The exact times will vary depending on the number of quiches you are reheating, the size, and power of your microwave.

Reheating Quiche in the Oven

To reheat in the oven or toaster oven, preheat to 350°F and place on a baking sheet. These require a bake time of 15-18 minutes, or until warmed through.

Reheating Quiche in the Air Fryer

To reheat quiche in an air fryer, heat the air fryer to 325°F.

Place the quiches in a single layer in the basket (you can reheat them from frozen).

Air fry for 6–8 minutes, checking halfway through to ensure they’re reheating evenly. This will help keep the buttery crust golden brown and the filling warm and cheesy without making them soggy.

Enjoy!