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, Cheddar 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!
Step by Step Guide
1. Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
2. 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.
3. Whisk together eggs, milk, cream, salt, and pepper in a large bowl until fluffy. Stir in spinach, onion, ham, and cheese.
4. Fill each cup almost to the top with egg mixture. Bake for 25-30 minutes until centers are set and edges are golden brown.
Variations & Substitutions
You can swap ham for crispy bacon or go meat-free with sautéed mushrooms. Not a fan of Cheddar? Swiss, 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. To get perfectly round circles for the crust, I used the bottom of a dish. I always fill the cups slightly below the rim because they puff up while baking.
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 Cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C) and grease or line 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.
