Muffin Tin Mini Quiche Recipe

Introduction

These muffin tin mini quiches are the perfect bite-sized breakfast or snack option. Easy to customize and quick to prepare, they make a delightful addition to any meal or brunch gathering.

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

• Try adding fresh herbs like parsley or chives for a brighter flavor.
• Use different cheeses such as feta or goat cheese for variety.
• Make them vegetarian by omitting the meats and adding more vegetables.
• Line the muffin cups with small tortilla rounds or puff pastry for a crusted version.

Storage

Store cooled mini quiches in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a microwave for 30-60 seconds or in a 350°F (175°C) oven for about 10 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these mini quiches?

Yes, they freeze well. Place cooled quiches in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Freeze for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) for about 15-20 minutes.

Can I use milk alternatives in the recipe?

Absolutely. You can substitute dairy milk with almond milk, soy milk, or any other milk alternative you prefer. Keep in mind some alternatives may slightly alter the texture or flavor.

Muffin Tin Mini Quiche Recipe

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★★★★★

4.6 from 106 reviews

These Muffin Tin Mini Quiches are a perfect bite-sized breakfast or snack option, loaded with eggs, cheese, vegetables, and optional meats. Baked in a muffin tin, they are easy to prepare, customizable, and great for meal prep or entertaining.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 mini quiches 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Egg Mixture

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

Other

• Cooking spray

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray to prevent sticking.
2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs and milk until fully combined. Season with salt, pepper, and dried herbs if desired to enhance the flavor.
3. Assemble the Mini Quiches: Evenly distribute the diced vegetables and cooked meats (if using) into each greased muffin tin cup. Carefully pour the egg mixture over the fillings, filling each cup about three-quarters full. Then, sprinkle shredded cheese on top of each quiche.
4. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the tops turn a light golden color.
5. Cool and Serve: Allow the mini quiches to cool in the tin for about 5 minutes before gently removing them. Serve warm or at room temperature for the best flavor and texture.

Notes

• Feel free to customize the fillings with your favorite vegetables or meats.
• For a dairy-free version, substitute the milk and cheese with dairy-free alternatives.
• Mini quiches can be stored in the refrigerator for up to 3 days and reheated before serving.
• Use fresh herbs if available for a brighter flavor.

Keywords: mini quiche, muffin tin quiche, breakfast bites, egg muffin, easy breakfast, meal prep quiche