Make Mini Quiches in a Muffin Tin that Everyone Will Love
Effortless and quicker than the full-size version, these mini quiches are crustless and can easily be customized to everyone’s liking.
Estimated reading time: 3 minutes
Mini quiche has been a big craze for about a few years now and for good reason. They’re easy to make, cute to look at, and delicious to eat. Omitting the crust makes them faster to make (and eat). They are always a huge hit for weekend brunches, meal appetizers, or family get-togethers since I can customize each quiche for every household member.
I will share several of my go-to mix-in ideas with you, but feel free to experiment. You can even play around with spices and seasonings. You really can’t go wrong. You can even go mix-in-free and have just plain quiches. That doesn’t wow me, but my toddler certainly approves.
Mini Quiche Recipe
This recipe fills one muffin tin. If you need to double the recipe, cook your muffin pans one at a time – otherwise, unevenness may occur.
Optional Mix-In Ideas
- Asparagus
- Sliced Bacon or Bacon Bits (you may wish to reduce the salt in the recipe some)
- Broccoli
- Cherry Tomatoes
- Feta (you may wish to reduce the salt in the recipe some)
- Green Onions
- Ham
- Sauteed Onions
- Sauteed Peppers
- Sausage
- Spinach
Ingredients & Instructions
Preheat the oven to 375°F. Lightly spray the muffin cups with homemade cooking spray. Chop mix-ins coarsely and set aside.
In a medium bowl, whisk together eight large eggs (farm fresh is best!), 2/3 cup of milk, 2/3 cup of half & half, one teaspoon of salt, and 1/2 teaspoon of pepper, and set aside.
Add a small amount of the mix-ins and some cheese to each muffin cup. Some good options include cheddar cheese, swiss cheese, or gruyere cheese.
Pour the egg mixture over the cheese and mix-ins until the cups are about 2/3 full. Sprinkle a bit more mix-ins and cheese on the top of each quiche.
Bake until the tops are puffed and just beginning to get a little golden brown (about 15 minutes). Enjoy while still hot.
How to Freeze Your Mini Quiches
The quiches can stay in the refrigerator for up to 4 days.
To freeze, allow the quiches to cool completely on a wire rack, then freeze them in an airtight container for up to 1 month.
Mini Quiches Recipe (Easy, Delicious, And Healthy)
Equipment
- 12-Cup Muffin Tray
Ingredients
- Cooking Spray
- 8 large Eggs
- ⅔ c. Whole Milk
- ⅔ c. Half & Half
- 1 tsp Salt
- ½ tsp Black Pepper
- ¾ c. Cheese
- Mix-Ins optional
- Various Spices & Seasonings optional
Instructions
- Preheat the oven to 375°F. Lightly spray the muffin cups with cooking spray.Cooking Spray
- Chop mix-ins coarsely and set aside.Mix-Ins
- In a medium bowl, whisk together eggs, milk, half & half, salt, and pepper.8 large Eggs, 2/3 c. Whole Milk, 2/3 c. Half & Half, 1 tsp Salt, 1/2 tsp Black Pepper, Various Spices & Seasonings
- Add a small amount of the mix-ins and a bit of cheese to each of the cups. Pour the egg mixture over the cheese and mix-ins until the cups are about 2/3 full. Sprinkle a bit more mix-ins and cheese to the top of each quiche.3/4 c. Cheese
- Bake until the tops are puffed and just beginning to brown (about 15 minutes).
- Enjoy while still hot.
Notes
Nutrition
How to Reheat Your Mini Quiches
Oven
To reheat quiches in the oven, allow them to come to room temperature and then bake at 350°F for about 10-15 minutes or until warmed.
Microwave
To reheat quiches in the microwave, place your quiche on a microwave-safe plate. Using a low-to-medium power setting, reheat for 1 minute. Feel quiche for warmth. If necessary, heat for another 15-20 seconds (using the same power setting). Repeat until you’ve reached your desired temperature.
