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.
• 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.
• 12-cup muffin tin
• 4-inch round cookie cutter (or glass/jar with 4-inch diameter)
• Large mixing bowl
• Whisk
• Pie crusts – Store-bought is perfectly fine for convenience.
• Butter – For greasing the muffin tin.
• 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.
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.
• 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).
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.
• 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.
• 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.
• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Freeze for up to 3 months and reheat in the oven.
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.
