Muffin Tin Mini Quiche: Flavor-Packed Bites for Any Occasion

These Muffin Tin Mini Quiches are perfect for busy mornings, featuring a delightful mix of eggs, ham, spinach, and cheese.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 12 quiches

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Crust

1 package Pie Crusts Use store-bought or homemade
2 tablespoons Butter For greasing muffin tin

Filling

6 large Eggs Room temperature works best
1 cup Whole Milk Low-fat milk is a suitable substitute
1/2 cup Heavy Cream Essential for custard-like filling
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Cayenne Optional, can substitute with paprika
1 cup Fresh Spinach Chopped, can use frozen if needed
1/2 cup Onion Chopped, can be raw or sautéed
1 cup Cooked Ham Can substitute with bacon or omit
1 cup Swiss Cheese Alternatives include Gruyere, cheddar, or feta

Equipment

muffin tin
mixing bowl
4-inch cookie cutter

Method

Preparation

Roll out the pie crusts on a clean surface, cut circles, and grease muffin tin with butter.
Preheat your oven to 375°F (190°C).
Whisk together eggs, milk, cream, salt, pepper, and cayenne in a large bowl, then stir in spinach, onion, ham, and cheese.
Pour the filling into the muffin cups, filling them to about ¾ full.
Bake filled muffin tin for 25-30 minutes until edges are golden brown.
Let cool on a wire rack for 10 minutes before serving warm.

Nutrition

Serving: 1quicheCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

These quiches can be customized with different fillings to suit personal taste preferences.

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