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These muffin-sized Quiche Muffins are perfectly-portioned for breakfast on-the-go but delicious enough for parties and brunch. Follow my flavor pairings or choose your own!
Table of Contents
Ingredient notes
- Eggs: 3 cups egg white may be substituted for the whole eggs.
- Milk: Heavy cream or half-and-half may be substituted for the milk.
Step-by-step instructions
- Preheat oven to 375 degrees. Coat two muffin tins with nonstick spray. In a large bowl, whisk together eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper. Unroll pie crusts. Using a 3-inch round cutter, cut 12 rounds per crust (you may have to re-roll the pie crust to get all the rounds).
- Press into prepared muffin tins. Place one tablespoon each ham and cheese into each muffin. Divide scallions evenly among all muffins. Pour egg mixture evenly over all 24 cups, filling to within ¼ inch of the top.
- Bake at 375 degrees or until golden brown, about 25 to 30 minutes (remove a few to check that the crust is cooked completely on the bottom). Cool slightly and serve warm.
Recipe tips and variations
- Yield: This recipe makes 24 muffin-tin-sized quiche muffins.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Cool completely, then freeze on a plate or tray until frozen solid. Transfer to a freezer-safe bag and label. To reheat, bake straight from the oven in a 400-degree oven for 5 to 10 minutes. Or, microwave individual quiche muffins for about 2 minutes.
- Mini quiche: These tiny appetizers are 2-3 bites each and perfect for parties with lots of choices on the buffet.
- Quiche Lorraine: This full-sized quiche is made in a pie plate and perfect for slicing wedges.
- Crustless egg muffins: These egg cups are the muffin-sized without a crust.
- Flavors: Aim for 3-4 cups filling ingredients total depending on what you choose. Some of my favorite combinations are:
- Cooked bacon and cheddar cheese
- Sun-dried tomatoes, basil, and mozzarella cheese
- Roasted red peppers and feta cheese
- Blanched asparagus, lemon zest, and Parmesan cheese
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Quiche Muffins
These muffin-sized Quiche Muffins are perfectly-portioned for breakfast on-the-go but delicious enough for parties and brunch. Follow my flavor pairings or choose your own!
Ingredients
- 12 eggs lightly beaten (see note 1)
- 1 cup milk (see note 2)
- Salt and freshly ground black pepper
- 2 pie crusts thawed (homemade or from 1 box store-bought)
- 8 ounces cooked ham diced (about 1 cup)
- 8 ounces shredded cheddar cheese (about 2 cups)
- 2 scallions thinly sliced
Instructions
- Preheat oven to 375 degrees. Coat two muffin tins with nonstick spray. In a large bowl, whisk together eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper.
- Unroll pie crusts. Using a 3-inch round cutter, cut 12 rounds per crust (you may have to re-roll the pie crust to get all the rounds). Press into prepared muffin tins.
- Place one tablespoon each ham and cheese into each muffin. Divide scallions evenly among all muffins. Pour egg mixture evenly over all 24 cups, filling to within ¼ inch of the top.
- Bake at 375 degrees or until golden brown, about 25 to 30 minutes (remove a few to check that the crust is cooked completely on the bottom). Cool slightly and serve warm.
Recipe Video
Notes
- Eggs: 3 cups egg white may be substituted for the whole eggs.
- Milk: Heavy cream or half-and-half may be substituted for the milk.
- Yield: This recipe makes 24 muffin-tin-sized quiche muffins.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Cool completely, then freeze on a plate or tray until frozen solid. Transfer to a freezer-safe bag and label. To reheat, bake straight from the oven in a 400-degree oven for 5 to 10 minutes. Or, microwave individual quiche muffins for about 2 minutes.
- Mini quiche: These tiny appetizers are 2-3 bites each and perfect for parties with lots of choices on the buffet.
- Quiche Lorraine: This full-sized quiche is made in a pie plate and perfect for slicing wedges.
- Crustless egg muffins: These egg cups are the muffin-sized without a crust.
- Flavors: Aim for 3-4 cups filling ingredients total depending on what you choose. Some of my favorite combinations are:
- Cooked bacon and cheddar cheese
- Sun-dried tomatoes, basil, and mozzarella cheese
- Roasted red peppers and feta cheese
- Blanched asparagus, lemon zest, and Parmesan cheese
Nutrition
Calories: 151kcalCarbohydrates: 8gProtein: 8gFat: 10gSaturated Fat: 4gCholesterol: 98mgSodium: 276mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 240IUVitamin C: 1mgCalcium: 95mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Mine were a total fail (and im a really good cook๐). I made the dough and it crumbled off after baking. Maybe i should have let them set in the pan till cooler? The tops didnt look anything like yoursโฆyellow eggs. At 25 mins they were light brownโฆat 30 mins they were dark brown and looked burnt. Tho inside looked like eggs. Probably needed at least more salt. I had 4 rounds leftover and my cutter was 3 1/4โ. I used a dozen eggs with 3/4 c cream and 1/4 c milk and had probably a third of it leftover. And with eggs at $6/dozen i guess iโll have scrambled eggs for supper. I used combinations of bacon, cheddar, parmesan, scallions, chopped mushrooms i pre-cooked, a bit of spinach. But overall they were pretty tasteless and i dunno why.
Hi Kathy, thank you for taking the time to write. I’m sorry they didn’t come out. Sounds like a lot of changes were made to the recipe, so a lot of different variables could have caused them to fail. I agree some more salt likely was needed, using cream instead of milk leads to denser muffins, and possibly the fillings needed a little salt, as well. Also, if your dough crumbled, it likely needed more hydration. It sounds though like you are very comfortable cooking, and I hope your next batch is successful.๐ Take care! – Meggan
My muffin tins must be bigger than yours. I used a 3.25โ cutter and they seemed awfully smallโฆway down from the top. First batch in the ovenโฆCouldn’t get much egg mixture in them and im going to have a lot left.
Hi Kathy, it’s completely possible. There is quite a bit of variation on muffin pan sizes. I hope your next batch is better. – Meggan
These came out great. I used phyllo dough for the crust (had in the freezer) and a veggie filling (red pepper and broccoli). All the ratios were spot on. And it was easy to make a smaller batch.
So glad you loved them, Miranda! – Meggan
I made these with pre bought pie dough (I had some that needed using, for sure it would be better with home made, maybe even a sour cream pie dough). I also added finely chopped cremini mushrooms, garlic whisked with a little cayenne pepper flakes into the eggs, sliced cauliflower and some thick graded sharp cheddar cheese. They are DELICIOUS. I also subbed the milk for half and half. Great simple base here to add anything yummy your quiche likes desire. Cooking temp and time at 24 minutes was perfect.
Thanks, Emmily! I’m so glad you loved them! – Meggan
Hi,
I would like to make these for an Easter brunch buffet. I am serving a number of other bread based items, so wanted to make these without a crust to offer a lighter option. Do you think these would work without a crust?
Hi Melissa! Yes, you can definitely skip the crust on these. I have had many others make the same request, so I created this egg muffin recipe. Feel free to swap out any of the “fillings.” Hope this helps! https://www.culinaryhill.com/egg-cups-with-mushrooms-spinach-and-cheese/
-Meggan