Mini Muffin Tin Quiche Recipe (Easy, Customizable, and Crustless)

Make this easy muffin tin quiche recipe for quick breakfasts all week. Flexible mix-ins, crustless option, and simple freezing and reheating tips.

There’s something about mini quiches that makes busy mornings feel a little calmer. They take almost no effort, and I almost always have enough odds and ends in the fridge to throw a tray together. I started making them on hectic farmstand days when I needed grab-and-go protein, and I keep making them because they just work every single time. You can load them with vegetables, tuck in leftovers, or keep them simple for picky eaters.

If you’re trying these for the first time, it won’t take long to see why they show up in my kitchen all the time. I’ll show you the quick tweaks that keep them from getting rubbery, and the best way to freeze and reheat them.

Why Make Mini Quiches in a Muffin Tin

I like these for the same reason I rely on other quick breakfast staples: they’re flexible. You can easily scale these, switch up the fillings, or prep them ahead when you know you’ve got a busy week coming. They’re also a great way to use fresh eggs from your own hens. If you’re curious about handling or storing them safely, take a look at the essential egg handling tips I use in my own kitchen.

They bake fast and reheat well, which is about all I’m asking from breakfast these days. They stay tender inside while the tops get a little golden. And for brunch? A tray of these makes it look like you planned ahead, even if you didn’t.

Ingredients You’ll Need

Let’s go over what you’ll need before you even reach for the whisk.

• Eggs: I use farm-fresh eggs, and if you’re curious why they behave a little differently than store-bought, you might enjoy my guide that covers everything you need to know about farm fresh eggs.
• Milk and half & half: Using both gives you a soft, custardy texture without being heavy.
• Cheese: Cheddar, swiss, gruyere, mozzarella, pepper jack… you’ve got options.
• Mix-ins: Cooked meats, quick-cooking vegetables, and softer cheeses all work well.
• Seasonings: Salt, pepper, and anything else you’d like to experiment with.

Mix-In Ideas

This is the part where you can really have fun. Here are the ones I end up using most often.

Crustless or With Crust?

This recipe is naturally crustless, which keeps things simple and cuts down on prep time. If you prefer a crust, you can use small rounds of pie dough pressed into each muffin cup. A short pre-bake helps keep the crust from collapsing under the filling.

How to Make Mini Quiches in a Muffin Tin

They’re simple enough, but a few small things really matter. Here’s how I make them.

Go ahead and preheat your oven to 375°F. While it warms up, grease each muffin cup really well. Even the nonstick pans need it. Egg loves to glue itself to the top rim, so make sure you get the edges too. A quick spray saves you from prying quiches out later.

Keep everything on the smaller side so you don’t end up with lopsided quiches. And if you’re working with anything watery (spinach, mushrooms, onions, zucchini) give them a quick sauté and let them cool. Raw veggies will make your quiches soggy, and nobody wants that.

In a medium bowl, whisk the eggs, milk, half & half, salt, and pepper until the mixture is smooth. If you see streaks of egg white, keep whisking a bit longer.

Add a small spoonful of your mix-ins and a sprinkle of cheese to each cup. This keeps everything from sinking to the bottom later. Then pour the custard over the top. Aim for about two-thirds full. They’ll puff in the oven, so leave a little room.

They usually take around 15 minutes for me, but go by how they look, not just the clock. They’re done when the tops look slightly golden and the centers don’t wobble when you nudge the pan. They’ll rise while they bake and settle as they cool (totally normal). If the centers still look shiny or wet, give them another minute or two.

Troubleshooting Your Mini Quiches

Watery or soggy: Usually from uncooked vegetables. Sauté watery veggies first or squeeze excess liquid out of things like spinach.

Rubbery texture: This happens when they’re baked too long. Pull them as soon as the centers no longer look wet.

Quiches stick to the pan: Grease each cup well, especially around the top edge where egg likes to cling.

Mix-ins sink to the bottom: Add the mix-ins first, then pour the custard over. This helps distribute everything evenly.

Tops collapse: This is normal. They’ll puff in the oven and settle as they cool.

How to Store, Freeze, and Reheat Mini Quiches

These keep well, which makes them ideal for meal prep.

Refrigeration: Store them in an airtight container for up to 4 days.

Freezing: Cool the quiches completely on a wire rack. Freeze in a single layer before transferring them to a container or freezer bag. They keep well for 1 month.

Reheating

• Oven: Warm at 350°F for 10–15 minutes.
• Microwave: Use a low to medium power setting for 1 minute, then check and continue in 20-second intervals.
• Air Fryer: Heat at 325°F for 4–6 minutes.

If you’re freezing these for school lunches or busy workdays, thawing them overnight in the fridge helps them reheat without getting rubbery.

Before You Start Cracking Eggs…

If you’re guessing about swaps or timing, here are the answers most people look for.

Pin this for the next time you want an easy, make-ahead breakfast.

These mini quiches started as a convenience thing for me, and then I realized how many mornings they could save. They’re dependable, flexible, and just make mornings easier. I keep a bag in the freezer for the mornings when coffee is the only thing standing between me and a chaotic day.

If you like having quick breakfasts ready to go, you might also enjoy my oatmeal raisin breakfast cookies. They’re soft, lightly sweet, and honestly feel a lot more like a treat than something meant to fuel your morning. I bake a batch when I’m trying to get ahead for the week, and they disappear fast.

If you make a batch, tell me what you tossed in. I love seeing everyone’s favorite combos.