These Muffin Tin Mini Quiches are the perfect solution when you want something comforting, elegant, and easy to prepare. Baked in a muffin tin for perfectly portioned servings, they feature a rich and creamy egg custard filled with savory ham, melted Swiss cheese, and fresh spinach.
Whether you’re planning a brunch, prepping breakfasts for the week, or serving appetizers at a gathering, these mini quiches deliver big flavor in a small, convenient size. Best of all, they can be made ahead, frozen, and reheated whenever you need them.
❤️ Why You’ll Love This Recipe
• Perfectly Portioned – Ideal for individual servings, making them perfect for entertaining.
• Make-Ahead Friendly – Can be prepared in advance and frozen for later use.
• Versatile – Easily customizable with different fillings.
• Quick to Bake – Ready in about 30 minutes from oven to table.
🛠 Tools You’ll Need
• 12-cup muffin tin
• 4-inch round cookie cutter (or glass/jar with 4-inch diameter)
• Large mixing bowl
• Whisk
🥄 Key Ingredients
For the Crust:
• Pie crusts – Store-bought is perfectly fine for convenience.
• Butter – For greasing the muffin tin.
For the Filling:
• Large eggs – Room temperature works best.
• Whole milk & heavy cream – Creates a rich, creamy custard.
• Salt, pepper & cayenne – For seasoning (cayenne optional).
• Fresh spinach – Finely chopped.
• Chopped onion – Adds depth of flavor.
• Diced cooked ham – A classic quiche filling.
• Shredded Swiss cheese – Melts beautifully with a nutty flavor.
🍳 How to Make Muffin Tin Mini Quiche
1. Prepare Crust: Roll out the pie dough and use a 4-inch round cookie cutter to cut circles. Lightly grease a standard 12-cup muffin tin with butter. Press dough circles gently into the bottom and sides of each cup. Place the muffin tin in the freezer while preparing the filling.
2. Preheat Oven: Preheat your oven to 375°F (190°C).
3. Make the Filling: In a large bowl, whisk together eggs, milk, cream, salt, pepper, and cayenne (if using). Stir in spinach, onion, ham, and cheese.
4. Fill and Bake: Remove the muffin tin from the freezer. Fill each cup with egg mixture, leaving about ¼-inch of room at the top. Bake for 25–30 minutes, until centers are set and crust edges are lightly golden.
5. Cool and Serve: Let quiches cool in the pan for 10 minutes before removing and serving warm.
💡 Tips for Success
• Freeze the Crust – Helps it hold its shape and prevents shrinking.
• Don’t Overfill – Leave space for the custard to puff as it bakes.
• Room Temperature Eggs – Ensures a smoother, creamier filling.
• Use a 4-inch Cutter – Ideal size for standard muffin tins (3.5-inch also works).
🆘 Quiche Troubleshooting Guide
Problem: My mini quiches are soggy.
Likely Cause: Crust wasn’t frozen or filling was too wet.
Solution: Freeze crusts before filling and drain excess moisture from spinach or vegetables.
Problem: The crust isn’t crispy.
Likely Cause: Dough not pressed firmly or oven temperature too low.
Solution: Press dough firmly and ensure oven is fully preheated to 375°F.
Problem: Filling cracked or deflated.
Likely Cause: Over-baking or cooling too quickly.
Solution: Remove once centers are just set and cool gradually in pan.
👩🍳 Pro Chef Tips
• Custom Fillings: Swap ham and spinach for sausage, bacon, mushrooms, or peppers—just cook and drain first.
• Make Ahead: Prepare filling up to 24 hours ahead and refrigerate.
• Freezing: Freeze fully baked quiches and reheat at 350°F until warmed through.
☕ Perfect Pairings
• Fresh Fruit Salad – Light and refreshing contrast.
• Green Salad – Simple vinaigrette works best.
• Coffee or Tea – Ideal for breakfast or brunch.
• Mimosa or Sparkling Wine – Perfect for entertaining.
📦 How to Store
• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Freeze for up to 3 months and reheat in the oven.
📌 More Recipes You’ll Love
- Peanut Butter Chocolate Chip Muffins: A Sweet & Easy Treat! 🥜🍫
- 🌭🧁 Corn Dog Muffins: The Ultimate Bite-Sized Snack Hack
- 🧁 White Chocolate and Raspberry Muffins: Bakery-Style Bliss in 30 Minutes
- 🍓 Strawberry Cheesecake Muffins (from Jessy) 🧁
Get Recipes on Pinterest
Muffin Tin Mini Quiche 🥚🧀 Easy Bite-Sized Breakfast & Party Appetizers
Description
Easy, bite-sized quiches made in a muffin tin with a savory filling of ham, Swiss cheese, and spinach—perfect for entertaining or a quick breakfast.
Ingredients
For the Crust:
For the Filling:
Instructions
-
Prepare the Pie Crusts
-
Roll out the pie crusts on a lightly floured surface. Using a 4-inch round cookie cutter (or a glass with a similar diameter), cut circles from the dough. Lightly butter a standard 12-cup muffin tin, then gently press one dough circle into each muffin cup, shaping it along the bottom and sides. Place the prepared muffin tin in the freezer while you work on the filling to help the crusts keep their shape.
-
Preheat the Oven
-
Set your oven to 375°F (190°C) and allow it to fully preheat while you prepare the egg mixture.
-
Prepare the Egg Filling
-
In a large mixing bowl, whisk the eggs until smooth. Add the milk, heavy cream, salt, pepper, and cayenne pepper if using, and whisk again until fully combined. Stir in the chopped spinach, onion, diced ham, and shredded Swiss cheese, making sure all ingredients are evenly distributed throughout the mixture.
-
Fill the Crusts
-
Remove the muffin tin from the freezer. Carefully spoon the egg mixture into each crust-lined cup, filling them almost to the top but leaving about ¼ inch of space to allow the quiche to puff as it bakes.
-
Bake the Mini Quiches
-
Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the centers are set and no longer jiggly. The crust edges should be lightly golden and the tops slightly puffed.
-
Cool and Serve
-
Remove the muffin tin from the oven and let the mini quiches cool in the pan for about 10 minutes. This helps them firm up and makes removal easier. Carefully lift them out and serve warm or at room temperature.