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Muffin Tin Mini Quiche Recipe

This Muffin Tin Mini Quiche Recipe is a delicious, bite-sized version of the classic quiche made in a muffin tin with eggs, cheese, and customisation fillings. Perfect for breakfast, brunch, appetizers, or meal prep, these mini quiches are easy to make, freezer-friendly, and ideal for serving a crowd.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Appetizer, Breakfast, Snack
Cuisine American
Servings 12 mini quiches
Calories 220 kcal

Ingredients
  

For the Crust (Optional)

  • 2 refrigerated pie crusts or puff pastry sheets
  • Cooking spray or butter for greasing the muffin tin

For the Egg Custard

  • 8 large eggs
  • 1½ cups whole milk or half-and-half
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of ground nutmeg optional

For the Fillings (Choose Your Favourites)

  • 1 cup shredded cheese cheddar, mozzarella, Swiss, or Gruyere
  • ½ cup cooked bacon ham, or sausage (optional)
  • ½ cup diced vegetables spinach, bell peppers, mushrooms, onions, or zucchini
  • 2 tablespoons chopped fresh herbs chives, parsley, or dill
  • Tip: Mix and match fillings to create different flavours in the same batch.

Instructions
 

Step 1: Preheat the Oven

  • Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or butter.

Step 2: Prepare the Crust

  • Roll out the pie crust on a lightly floured surface. Use a round cutter or glass (about 3–4 inches wide) to cut circles from the dough. Press each circle gently into the muffin cups to form small pastry shells.

Step 3: Pre-Bake the Crust (Optional but Recommended)

  • Prick the bottom of each pastry shell with a fork and bake for 7–10 minutes until lightly set. Remove from the oven and set aside.

Step 4: Prepare the Fillings

  • Cook any raw meats such as bacon or sausage in a skillet until fully cooked.
  • Saute vegetables like onions, mushrooms, or spinach for a few minutes to remove excess moisture.

Step 5: Make the Egg Mixture

  • In a medium bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until smooth and fully combined.

Step 6: Assemble the Mini Quiches

  • Add a small amount of cheese and filling ingredients into each pastry shell.
  • Pour the egg mixture over the fillings until each cup is about ¾ full.

Step 7: Bake

  • Bake the mini quiches for 18–25 minutes or until the tops are lightly golden and the centers are set. A toothpick inserted in the center should come out clean.

Step 8: Cool and Serve

  • Allow the mini quiches to cool in the pan for 5 minutes, then carefully remove them and place on a wire rack. Serve warm or at room temperature.

Notes

  • Storage Tips
  • Store leftover mini quiches in an airtight container in the refrigerator for 3–4 days.
  • Reheat in the oven at 350°F (175°C) for about 8–10 minutes for best texture.
  • Freezing Instructions
  • Let quiches cool completely.
  • Freeze them on a baking sheet first, then transfer to freezer bags.
  • They can be frozen for up to 2 months and reheated directly from frozen.
  • Prevent Watery Quiche
    Always saute vegetables like mushrooms or spinach first to remove extra moisture so the quiches do not become soggy.
  • Flavour Variations
  • Spinach & Feta
  • Bacon & Cheddar
  • Mushroom & Swiss
  • Tomato, Basil & Mozzarella
  • Crustless Option
    Skip the pastry and pour the egg mixture directly into greased muffin cups for a low-carb and gluten-free version.