These Muffin Tin Mini Quiches are tiny, tasty bites perfect for breakfast or snacks! Filled with eggs, cheese, and your choice of veggies or meats, they’re super easy to whip up.
They’re like little egg cups ready to impress your friends! I love making a batch ahead of time and popping them in the freezer—grab one and heat it up for a yummy treat!
Ingredients & Substitutions
Eggs: Large eggs are the base of this recipe. If you’re looking for a healthier option, you can substitute some eggs with egg whites. This will lower the fat content while still providing protein.
Milk: I recommend whole milk for a creamier texture, but feel free to use low-fat milk or a plant-based milk like almond or soy if you’re looking for a dairy-free option.
Diced Ham: Ham adds great flavor, but you can also use cooked bacon, sausage, or even vegetables like mushrooms or bell peppers for a vegetarian version. Leftover meat from dinner works well too!
Spinach: Fresh spinach gives a nice pop of color and nutrition. If you don’t have fresh, frozen spinach is a good alternative—just make sure to thaw and drain it well before adding it to the mix.
Cheese: Any shredded cheese works well, but I love using cheddar for a sharp flavor. If you want something lighter, try feta or goat cheese for a different twist!
How Do I Ensure the Mini Quiches Are Not Sticky and Easy to Remove?
Greasing the muffin tin is crucial to prevent sticking. You can use cooking spray or a little oil, but make sure you cover each cup well. Also, letting the mini quiches cool for a few minutes before removing them helps. They will release easier.
- Preheat your oven fully before baking to ensure the best rise.
- Fill the muffin cups only 3/4 full. This allows room for rising without spilling over.
- When it’s time to remove them, run a butter knife around the edges to help loosen them.
How to Make Muffin Tin Mini Quiche
Ingredients You’ll Need:
Base Ingredients:
- 6 large eggs
- 1 cup milk
- 1 cup diced ham (or any cooked meat of choice)
- 1 cup fresh spinach, chopped
- 1/2 cup onion, finely chopped
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt and pepper to taste
For the Crust:
- 1 package pre-made pie crusts (or phyllo dough)
- Cooking spray or oil for greasing the tin
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 20-25 minutes for baking, so you can have these tasty mini quiches ready in just about 35 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While it’s heating up, grease a muffin tin with cooking spray or a little oil. This will help your mini quiches pop out easily once they’re baked.
2. Prepare the Pie Crust:
If your pie crust isn’t already circular, roll it out on a lightly floured surface. Use a round cutter or the rim of a glass to cut out circles that will fit into the muffin tin cups. Place these rounds in the cups, pressing them gently against the bottom and sides to form a little crust.
3. Mix the Filling:
In a large mixing bowl, whisk together the eggs and milk until well blended. Next, add the diced ham, chopped spinach, finely chopped onion, and shredded cheese to the bowl. Sprinkle in some salt and pepper, then stir everything together until it’s evenly mixed.
4. Fill the Muffin Cups:
Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full. This way, there’s enough room for the egg to rise while baking.
5. Bake and Cool:
Place the muffin tin in the preheated oven and bake for about 20-25 minutes. They’re ready when the egg in the center is set and the tops are a lovely golden brown. Once they are done, remove the tin from the oven and let the mini quiches cool for a few minutes before carefully taking them out of the tin.
6. Serve and Enjoy:
These mini quiches are delicious served warm or at room temperature. You can also store any leftovers in the refrigerator for a few days—just reheat them when you’re ready to enjoy another one!
Enjoy your delicious Muffin Tin Mini Quiches!
Can I Use Egg Substitutes for This Recipe?
Absolutely! If you’re looking for a lighter option or need to avoid eggs entirely, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) for each egg. Just keep in mind that the texture may differ slightly.
What Can I Use Instead of Pie Crust?
If you don’t have pie crust on hand, you can use phyllo dough, as mentioned, or make a simple crust using crushed crackers mixed with melted butter. Just press it into the muffin tin and pre-bake for about 5 minutes before adding the filling!
How to Store Leftover Mini Quiches?
Store any leftovers in an airtight container in the fridge for up to 4 days. To enjoy them later, simply reheat in the microwave for about 30-60 seconds, or in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
Can I Customize the Fillings?
Definitely! Feel free to mix and match your favorite vegetables, meats, and cheeses. Zucchini, bell peppers, or even mushrooms would be delicious additions. Just make sure to pre-cook any raw meats or vegetables to avoid excess moisture in the quiche.
