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Muffin Tin Mini Quiche

Muffin Tin Mini Quiche: Your New Favorite Breakfast Bite

These Muffin Tin Mini Quiches are effortlessly delicious, versatile, and perfect for on-the-go breakfasts.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 15 minutes
Total Time 1 hour
Servings: 12 quiches
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 crusts Pie Crusts store-bought or homemade
  • 1 tbsp Butter for greasing muffin tin
For the Filling
  • 6 large Eggs room temperature
  • 1 cup Whole Milk or low-fat milk
  • 1/2 cup Heavy Cream or half-and-half
  • 1 tsp Salt to taste
  • 1/2 tsp Pepper to taste
  • 1/4 tsp Cayenne Pepper optional
  • 2 cups Fresh Spinach thawed and drained if frozen
  • 1 cup Chopped Onion can use green onions
  • 1 cup Diced Cooked Ham can substitute bacon or sausage
  • 1 cup Shredded Swiss Cheese or other cheese varieties

Equipment

  • muffin tin
  • Mixing bowl
  • Cookie cutter

Method
 

Step-by-Step Instructions
  1. Roll out the pie crusts on a floured surface and cut out circles. Press them into a greased muffin tin and freeze for 10-15 minutes.
  2. Preheat your oven to 375°F (190°C).
  3. Whisk together eggs, milk, heavy cream, salt, pepper, and cayenne in a mixing bowl. Stir in spinach, onion, ham, and cheese.
  4. Fill each crust with the egg mixture, leaving a ¼-inch gap at the top.
  5. Bake for 25-30 minutes until set and golden brown.
  6. Let cool for 10 minutes before removing quiches from the tin and serve warm.

Nutrition

Serving: 1quicheCalories: 150kcalCarbohydrates: 10gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Store in airtight container in fridge for up to 3 days. Freeze for longer storage.

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