Muffin Tin Mini Quiche (2024)

Table of Contents

Ingredient notes

• Pie dough: You can use store-bought or homemade pie crust. Bring to room temperature before rolling.
• Cheese: I prefer Swiss or gruyere. The subtle nutty flavor complements the eggs nicely.
• Whole milk: I prefer whole milk for an extra creamy texture, but low-fat works too.
• Heavy cream: This is essential for a custard-like egg filling.
• Chopped onion: Any type of onion may be used and it can be raw or cooked (up to you!)
• Fresh spinach: Chop up the spinach before measuring. In a pinch, 1/4 cup frozen spinach (defrosted and drained) can be used.
• Ground cayenne: This spice adds a little depth of flavor. Paprika is a good substitute or you can omit the extra spice.

Recipe variations

Substitute the meat: Chopped bacon, crumbled sausage or pancetta are good swaps in this recipe. Make sure they are cooked before using and measure about 1 cup.

Use different cheese: Swiss or Gruyere is my favorite for quiche, but a nice sharp cheddar, smoked Gouda, goat cheese or feta are also good options!

Make it vegetarian: Omit the meat and add more veggies! Broccoli, bell pepper or zucchini would taste delicious.

Use a mini muffin tin: Make mini quiches in a mini muffin pan for a bite-sized appetizer. Baking time will be 15 to 20 minutes.

Go crustless: Ditch the pie dough and bake the filling in a greased muffin pan to make egg muffins! These breakfast bites only need to be cooked for 20 minutes.

How to make muffin tin mini quiche

1. Cut pie dough: Roll out pie dough and use a 4-inch round cookie cutter to cut circles.
2. Place dough circles in greased muffin tin. Press gently into the bottom and sides of each cup. Place in the freezer while preparing the filling.
3. Make the filling: Whisk together eggs, milk, cream, salt, pepper and cayenne (if using) in a large bowl. Stir in spinach, onion, ham and cheese.
4. Remove muffin tin from the freezer and fill each cup with egg filling almost to the top. Bake mini quiches at 375° F for 25 to 30 minutes or until center is set.

Expert tips

Freeze the pie crust in the muffin tin before adding the filling. This prevents the crust from shrinking and makes it a sturdy base for the egg filling.

Cook the meat you plan on including in the filling. As for the veggies, it’s up to you. I suggest cooking vegetables with a higher water content (zucchini and mushrooms) and the onion if you are sensitive to it raw.

Don’t overfill the cups. The filling will puff up a bit in the oven and then deflate as the quiches cool. Fill each cup about three-quarters full.

Make ahead and storage tips

Make ahead: The filling can be prepped the night before and stored in a covered bowl in the refrigerator. The pie dough can also be assembled in the muffin tin and kept in the refrigerator. I do not recommend filling the crusts the night before because they will get soggy.

Store muffin tin quiche in an airtight container in the refrigerator for up to 3 days. Serve cold or reheat in the toaster oven. Mini quiches will keep at room temperature for a few hours.

Freeze after the quiches have cooled completely. Place in an airtight container or freezer bag with parchment paper between layers. You can also freeze uncooked quiches. Defrost completely in the refrigerator before baking according to the recipe.

Reheat: Preheat oven to 350 F. Reheat chilled quiches for 5 to 10 minutes. If they are frozen, baking time will be 10 to 15 minutes.

Frequently Asked Questions