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Muffin Tin Mini Quiche

Delicious Muffin Tin Mini Quiche for Quick Breakfast Bliss

Enjoy these versatile Muffin Tin Mini Quiches, an easy and quick breakfast perfect for busy mornings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 quiches
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 pieces Pie Crusts Store-bought works well, just make sure they’re at room temperature before use.
  • 1 tablespoon Butter Used for greasing the muffin tin; prevents sticking.
For the Filling
  • 4 large Eggs Use room temperature eggs for optimal mixing results.
  • ¾ cup Whole Milk Low-fat can be substituted if desired.
  • ½ cup Heavy Cream Essential for a custard-like texture.
  • ½ teaspoon Salt Enhances flavor; adjust to taste.
  • ½ teaspoon Pepper Use according to your spice tolerance.
  • dash Cayenne Pepper Optional; can replace with paprika.
  • 1 cup Fresh Spinach Chopped; can use ¼ cup of frozen spinach if needed.
  • ½ cup Chopped Onion Raw or cooked according to preference.
  • 1 cup Cooked Ham Diced; can swap for bacon or sausage.
  • 1 cup Shredded Swiss Cheese Alternatives include Gruyere or cheddar.

Equipment

  • Muffin tin
  • Mixing Bowl
  • whisk
  • 4-inch cookie cutter

Method
 

Step-by-Step Instructions
  1. Roll out the pie crusts and use a 4-inch cookie cutter to cut out circles. Grease a muffin tin with 1 tablespoon of butter and press the dough circles into each cup. Chill the tin in the freezer while preparing the filling.
  2. Preheat your oven to 375°F (190°C).
  3. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, pepper, and cayenne pepper. Fold in spinach, onion, ham, and cheese.
  4. Carefully pour the egg mixture into each prepared cup, filling them about ¾ full.
  5. Bake in the preheated oven for 25 to 30 minutes until lightly browned.
  6. Remove from the oven and cool for about 10 minutes before serving.

Nutrition

Serving: 1quicheCalories: 240kcalCarbohydrates: 10gProtein: 10gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 450mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Freeze pie crusts after pressing them into the tins to prevent shrinkage during baking. Pre-cook high-water content vegetables to avoid sogginess.

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