Mini Quiche Muffins – Easy Savory Bites for Any Brunch

Mini Quiche Muffins are delightful little bites that blend a buttery crust with a rich egg custard, perfect for brunch or meal prep.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

2 crusts Pie Crusts Store-bought for speed

For the Egg Filling

4 large Eggs room temperature
0.75 cup Whole Milk can substitute with low-fat milk
0.5 cup Heavy Cream can substitute with milk
0.5 teaspoon Salt
0.5 teaspoon Pepper

For the Vegetable Filling

1 cup Fresh Spinach finely chopped
0.5 cup Onion chopped

For the Protein

1 cup Diced Cooked Ham can substitute with crispy bacon or omit for vegetarian

For the Cheese

1 cup Cheddar Cheese shredded, can substitute with Swiss, Gruyere, or goat cheese

Equipment

Muffin tin
Rolling Pin
mixing bowl
3.5-inch round cutter

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing or lining it.
Roll out the pie crusts and cut out circles using a 3.5-inch round cutter. Press into the muffin cups.
In a bowl, whisk together eggs, whole milk, heavy cream, salt, and pepper until fluffy.
Stir in spinach, onion, ham, and cheddar cheese to the egg mixture until evenly mixed.
Pour the mixture into muffin cups, filling almost to the top.
Bake for 25-30 minutes or until golden brown and set in the middle.
Cool for 5 minutes before removing from tin. Serve warm or freeze for later.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 12gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Customizable fillings are encouraged. Experiment with different vegetables and cheeses to suit taste preferences.

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