Description

These muffin tin mini quiches are easy, customizable, and perfect for make-ahead breakfasts, brunches, or grab-and-go snacks. With a flaky crust and savory filling, they’re a flavorful and satisfying bite-sized meal.

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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Instructions

Roll out pie dough and cut into 4-inch rounds. Grease a 12-cup muffin tin with butter and press dough into each cup. Freeze tin while preparing filling.
Preheat oven to 375°F (190°C).
In a large bowl, whisk eggs, milk, cream, salt, pepper, and cayenne. Stir in spinach, onion, ham, and cheese.
Remove muffin tin from freezer and fill each crust about ¾ full with egg mixture.
Bake for 25–30 minutes, until centers are set and tops are lightly golden.
Cool in the pan for 10 minutes, then remove and serve warm.

Notes

Swap ham for bacon or sausage, or use extra vegetables for a vegetarian version.
Try cheddar, gruyère, or goat cheese for variety.
Use a mini muffin tin for smaller quiches—bake 15–20 minutes.
Make crustless by pouring filling directly into greased muffin cups.
Freeze baked or unbaked; reheat at 350°F for 10–15 minutes from frozen.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini quiche
Calories: 150
Sugar: 1g
Sodium: 220mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 7g
Cholesterol: 85mg