Name: Muffin Tin Mini Quiche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pie crusts; 6 large eggs; ½ cup whole milk; ½ cup heavy cream; ½ teaspoon salt; ¼ teaspoon black pepper; ⅛ teaspoon cayenne pepper (optional); 1 cup fresh spinach, chopped; ½ cup chopped onion; ¾ cup diced cooked ham; 1 cup shredded Swiss cheese; Butter, for greasing muffin tin

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These muffin tin mini quiches are one of my favorite make-ahead breakfasts or brunch bites. They’re easy to customize, packed with flavor, and perfect for portioning. Whether I’m hosting a gathering or just need a grab-and-go breakfast, these mini quiches are a go-to recipe in my kitchen.

Muffin Tin Mini Quiche

Why You’ll Love This Recipe

I love how simple and flexible this recipe is. It comes together in under 40 minutes, uses basic ingredients, and can be made ahead of time. I can swap out the fillings to match whatever I have on hand, and the individually sized quiches are great for meal prep, picnics, or parties. They’re satisfying, savory, and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pie crusts
eggs
whole milk
heavy cream
salt
black pepper
cayenne pepper (optional)
fresh spinach
chopped onion
diced cooked ham
shredded Swiss cheese
butter (for greasing the muffin tin)

Directions

I start by rolling out the pie dough and cutting it into rounds using a 4-inch cookie cutter. I lightly grease a 12-cup muffin tin with butter and press the dough into each cup, then freeze the tin to help the crusts hold their shape while baking.
I preheat the oven to 375°F (190°C). In a large bowl, I whisk together the eggs, milk, cream, salt, pepper, and cayenne if I’m using it. Then I stir in the chopped spinach, onion, ham, and shredded cheese.
I take the muffin tin out of the freezer and fill each crust about three-quarters full with the egg mixture, making sure to leave room for the quiches to puff up as they bake.
I bake them for 25 to 30 minutes, until the centers are set and the tops are lightly golden. After letting them cool in the pan for about 10 minutes, I remove and serve them warm.

Servings and timing

This recipe makes about 16 to 18 mini quiches. Prep time is around 10 minutes, and bake time is 25 to 30 minutes, for a total of approximately 40 minutes.

Variations

I like switching up the ingredients to keep things interesting. Sometimes I swap the ham for crumbled cooked bacon or breakfast sausage. For cheese, I’ve used cheddar, gruyère, or even goat cheese with great results. If I want a vegetarian version, I skip the meat and add in extra veggies like mushrooms, bell peppers, or zucchini. I’ve also made these in a mini muffin tin for bite-sized appetizers—just reduce the baking time to about 15 to 20 minutes. And when I want to go crustless, I pour the filling directly into greased muffin tins and bake for about 20 minutes.

storage/reheating

Once cooled, I store the mini quiches in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the oven or toaster oven at 350°F for 5 to 10 minutes. They also freeze beautifully—I wrap them individually or place parchment between layers in a freezer bag. When I’m ready to eat, I reheat straight from frozen at 350°F for 10 to 15 minutes. I’ve also had success freezing them unbaked, then baking directly from frozen with about 10 extra minutes of bake time.

FAQs

Why are my mini quiches soggy?

If the vegetables I use have high water content, like mushrooms or zucchini, I make sure to sauté or pat them dry before adding them to the filling. That helps keep the quiches from turning out soggy.

How do I get a crisp crust?

Freezing the dough-lined muffin tin before baking helps keep the crust from shrinking and results in a crispier, sturdier base. I never skip this step.

Can I make quiche without heavy cream?

Yes, I’ve used whole milk or half-and-half when I didn’t have heavy cream. The quiches are a bit lighter but still delicious and creamy.

Can I use a mini muffin tin?

Definitely. When I use a mini muffin tin, I cut the dough circles smaller and reduce the baking time to 15–20 minutes. These bite-sized versions are perfect for parties and snacking.

Can I make them ahead of time?

Yes, and I often do. I assemble the quiches and refrigerate them until I’m ready to bake. I also freeze them after baking, which makes breakfast so easy during the week.

Conclusion

These muffin tin mini quiches are everything I want in a simple, savory bite—easy to prep, freezer-friendly, and endlessly adaptable. Whether I’m making them for brunch guests or meal prepping for the week, they always hit the spot. I love trying different flavor combinations and always keep a batch on hand for busy mornings.