Muffin Tin Mini Quiche Recipe

Introduction

Mini quiches made in a muffin tin are a delightful and versatile breakfast or snack option. They’re easy to customize with your favorite fillings and perfect for meal prep or entertaining guests.

Ingredients

• 6 large eggs
• 1 cup milk (or heavy cream)
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 cup diced vegetables (bell peppers, spinach, onions, mushrooms, etc.)
• 1/2 cup cooked meats (bacon, ham, sausage, optional)
• Salt and pepper (to taste)
• 1 teaspoon dried herbs (thyme, oregano, optional)
• Cooking spray

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray.
2. Step 2: In a large bowl, whisk together the eggs and milk until well combined. Season with salt, pepper, and dried herbs if using.
3. Step 3: Evenly distribute the diced vegetables and cooked meats (if using) into the greased muffin tin cups. Carefully pour the egg mixture over the fillings in each muffin cup, filling about 3/4 full. Sprinkle shredded cheese on top of each mini quiche.
4. Step 4: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are lightly golden.
5. Step 5: Allow the mini quiches to cool in the muffin tin for about 5 minutes before carefully removing them. Serve warm or at room temperature.

Tips & Variations

• Use heavy cream instead of milk for a richer, creamier texture.
• Try different cheese combinations like feta or goat cheese for a unique flavor.
• Swap vegetables based on seasonality or what you have on hand for variety.
• For a gluten-free option, this recipe is naturally free of crust and suitable as is.

Storage

Store leftover mini quiches in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 350°F (175°C) for 10 minutes or microwave for about 30 seconds until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini quiches ahead of time?

Yes, you can prepare and bake them ahead, then store in the fridge. They reheat well and make a quick breakfast or snack.

Can I freeze mini quiches?

Absolutely. Freeze cooled mini quiches in a single layer on a baking sheet, then transfer to a freezer-safe container. Reheat from frozen in the oven for best texture.

Muffin Tin Mini Quiche Recipe

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4.4 from 146 reviews

This Muffin Tin Mini Quiche recipe offers a delightful and versatile way to enjoy a classic breakfast or brunch dish in miniature form. Packed with eggs, cheese, vegetables, and optional meats, these mini quiches are perfect for meal prepping, parties, or a quick snack. Baked in a muffin tin for convenience, they come out perfectly portioned and deliciously satisfying every time.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 12 mini quiches 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Egg Mixture

• 6 large eggs
• 1 cup milk or heavy cream
• Salt and pepper, to taste
• 1 teaspoon dried herbs (thyme or oregano, optional)

Fillings

• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 cup diced vegetables (bell peppers, spinach, onions, mushrooms, etc.)
• 1/2 cup cooked meats (bacon, ham, sausage, optional)

Preparation

• Cooking spray for greasing muffin tin

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin thoroughly with cooking spray to prevent sticking.
2. Prepare the Egg Mixture: In a large bowl, whisk together the 6 large eggs and 1 cup of milk or heavy cream until well combined. Add salt, pepper, and your choice of dried herbs such as thyme or oregano, mixing to incorporate the seasoning evenly.
3. Assemble the Mini Quiches: Evenly distribute the diced vegetables and cooked meats (if using) into each greased muffin cup. Then carefully pour the egg mixture over the fillings, filling the cups about three-quarters full. Finally, sprinkle shredded cheese on top of each cup to add flavor and create a golden crust upon baking.
4. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is completely set and the tops are lightly golden and slightly puffed.
5. Cool and Serve: Allow the mini quiches to cool in the muffin tin for about 5 minutes to firm up before gently removing them. Serve them warm or at room temperature as a perfect breakfast or snack option.

Notes

• You can customize the quiches with your favorite vegetables and meats or make them vegetarian by omitting the meats.
• Use heavy cream instead of milk for a richer, creamier texture.
• The mini quiches can be stored refrigerated in an airtight container for up to 3 days and reheated before serving.
• Consider adding fresh herbs or spices to enhance the flavor according to your preference.

Keywords: mini quiche, muffin tin quiche, breakfast bites, easy brunch recipe, egg muffins, savory muffins