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–+ servings

Muffin Tin Quiche Recipe: Mini Quiche Cups

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!
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Serving Size 12 Mini Quiches

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!

Instructions

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

  • 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).

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

  • 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

  • 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

  • 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.

8. Enjoy!