Mini Quiche Muffins
Mini quiche muffins bring brunch-worthy elegance to your table in bite-sized form. Flaky pie crust cradles a silky egg custard filled with savory ham, Swiss cheese, and fresh spinach.
Perfect for parties, meal prep, or whenever you need an impressive yet effortless dish that’ll make everyone ask for the recipe!
Variations & Substitutions
You can swap ham for crispy bacon or go meat-free with sautéed mushrooms. Not a fan of Swiss? Cheddar, gruyere, or goat cheese work beautifully.
For a lighter version, use all milk instead of cream, or go crustless by simply spraying your muffin tin well. I’ve found that adding herbs like fresh basil or thyme really brightens up the flavors.
Tips & Tricks for Perfect Results
Room temperature eggs are crucial for even baking. Pre-baking the crusts for about 15 minutes gives you that perfectly crispy bottom – no soggy crusts here!
When working with spinach, make sure to squeeze out all excess moisture between paper towels. I always fill the cups slightly below the rim because they puff up while baking.
Making the Recipe Stand Out
Try adding a tiny sprinkle of cayenne for subtle heat, or top with a small piece of fresh herb just before serving. I love creating a variety of flavors in one batch – some with spinach and feta, others with ham and cheese.
Storage & Reheating
Once cooled, they’ll keep in the fridge for up to 4 days. For longer storage, flash freeze them individually on a baking sheet, then transfer to a freezer bag – they’ll last up to 3 months.
When you’re ready to enjoy, pop frozen quiches into a 400°F oven for 5-10 minutes. They’ll taste just as amazing as when freshly baked.
Mini Quiche Muffins
Ingredients
- 2 pie crusts store-bought works great!
- 4 large eggs room temperature
- ¾ cup whole milk
- ½ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup finely chopped fresh spinach
- ½ cup chopped onion
- 1 cup diced cooked ham
- 1 cup shredded Swiss cheese
Instructions
- Preheat your oven to 375°F and grease a 12-cup muffin tin.
- Roll out pie crusts and cut 3.5-inch circles. Press them gently into muffin cups and pop the tin in the freezer while making filling.
- Whisk together eggs, milk, cream, salt, and pepper in a large bowl until fluffy.
- Stir in spinach, onion, ham, and cheese.
- Fill each cup almost to the top with egg mixture.
- Bake for 25-30 minutes until centers are set and edges are golden brown.
