Muffin tin quiche made in a muffin tin are quick and easy breakfasts that are so simple to make and are a perfect option for busy mornings or last-minute gatherings.
They are packed with a creamy egg and cream mixture, and can be filled with your favorite ingredients such as ham, cheese, and vegetables.
Muffin tin mini quiches that are great for breakfast, brunch, or as a protein-packed snack throughout the day. Enjoy the convenience and scrumptiousness of these crustless muffin tin quiches in a flash!
If you love eggy recipes you have to try these Cheesy Hash Brown Muffin Tin Egg Bites, Cheesy Pepper Sausage Keto Breakfast Casserole, and Instant Pot Egg Bites.
Why You’ll Love these Muffin Tin Quiches
So customizable! Crustless muffin tin quiches are incredibly versatile, allowing you to customize the ingredients to suit your preferences. You can mix and match various fillings such as different types of cheese, vegetables, meats, or herbs, creating endless flavor combinations.
Grab & Go! The individual size of crustless muffin tin quiches makes them perfect for on-the-go eating or meal prepping. They are easy to pack for lunches, picnics, or as a snack. The muffin tin shape allows for neat and compact servings, making it convenient option.
Healthier option! By going crustless, these muffin tin quiches are lower in overall calorie and carbohydrate content. Plus, you can control the ingredients used, opting for healthier options like lean meats and vegetables.
Ingredients for Muffin Tin Quiche
Eggs. Eggs serve as the primary binding agent in quiches. They provide structure to the dish and give it a smooth, custard-like texture. Eggs are also a great source of protein and add richness and flavor to the quiches.
Heavy cream. Heavy cream is a rich and creamy and enhances the luxurious texture of the quiches. It contributes to the overall richness and smoothness of the custard, making it more indulgent and satisfying. The high fat content in heavy cream helps create a tender and moist filling.
Shredded cheese. My favorite to pair with ham is Gruyere cheese so I went with that! When shredded and added to the quiche mixture, cheese will melt beautifully and for added flavor with every bite.
Ham. Ham adds a savory and slightly salty flavor to the quiches. It complements the richness of the eggs, cream, and cheese. The saltiness of the ham helps balance the flavors and adds an additional layer of complexity.
How to Make Muffin Tin Quiche
- Measure. Measure the eggs and heavy cream and place them in a medium-sized bowl.
- Mix. Use a whisk or fork to vigorously mix the eggs and cream together until they are well combined. This process ensures that the eggs are thoroughly beaten and blended with the cream, creating a smooth and uniform mixture.
- Spray. Use a cooking spray, such as avocado spray, to coat the muffin tin thoroughly. This step prevents the quiches from sticking to the tin during baking, making it easier to remove them later.
- Divvy. Pour the prepared egg mixture evenly into each of the 12 muffin cups, filling them about three-quarters of the way. Then, sprinkle a generous amount of shredded Gruyere cheese and diced ham on top of each quiche. The exact amounts can be adjusted according to personal preference.
- Bake. Place the muffin tin in the oven and bake for approximately 15 minutes or until the quiches are set and the edges have puffed up. The cooking time may vary, so keep an eye on them to avoid overcooking.
- Cool. Once the quiches are done baking, remove them from the oven and allow them to cool in the muffin tin for around 5 minutes. During this time, the quiches will slightly deflate and settle.
- Remove. Use a butter knife to gently loosen the edges of each quiche from the muffin tin. Slide the knife underneath each quiche to lift and transfer them to a cooling rack. This step helps prevent the quiches from sticking to the tin and allows them to cool evenly.
- Enjoy! For added flavor and presentation, sprinkle the cooled quiches with chopped herbs, such as parsley or chives. Enjoy the quiches while they are still warm or allow them to cool completely before storing. To store, transfer the quiches to an airtight container and refrigerate. They can be reheated for quick and easy breakfasts throughout the week.
Tips for Success
- Properly grease the muffin tin: Make sure to generously spray or grease the muffin tin with cooking spray or butter to prevent the quiches from sticking to the pan. This will make it easier to remove them once they are cooked.
- Don’t overfill the muffin cups: When dividing the egg mixture among the muffin cups, be careful not to overfill them. Leave some space at the top to allow the quiches to rise and puff up without overflowing during baking.
- Customize fillings: Feel free to customize the fillings based on your preferences. You can add different types of cheese, vegetables, herbs, or meats to create various flavor combinations. See some ideas below!
- Allow quiches to cool slightly: After removing the quiches from the oven, let them cool in the muffin tin for a few minutes. This will make them easier to handle and allow them to set slightly before transferring to a cooling rack.
- Use a butter knife to release the quiches: To remove the quiches from the muffin tin, gently run a butter knife around the edges of each quiche to loosen it from the pan. Then, slide the knife underneath to lift and transfer them to a cooling rack or serving plate.
Muffin Tin Quiche Variations to Try
Add a mix of sautéed vegetables such as bell peppers, onions, mushrooms, spinach, or zucchini. Sauté the vegetables beforehand to remove excess moisture and enhance their flavors.
Incorporate ingredients like diced tomatoes, Kalamata olives, feta cheese, and fresh herbs like oregano or basil. This combination provides a burst of Mediterranean flavors.
Bacon and Cheddar
Replace the ham with crispy cooked bacon and use shredded cheddar cheese instead of Gruyere. The smoky flavor of the bacon pairs well with the richness of the cheese.
Spinach and Feta
Sauté spinach until wilted and combine it with crumbled feta cheese. This combination offers a classic and tasty flavor combination.
Add some spice to your quiches by mixing in diced green chilies, black beans, corn, and shredded Monterey Jack cheese. Top with a dollop of salsa or a sprinkle of cilantro for a vibrant and zesty twist.
Smoked Salmon and Dill
Use smoked salmon as the main filling and sprinkle fresh dill on top. This combination offers a delightful and elegant flavor profile.
Use cooked ground beef or chicken seasoned with taco spices, along with diced tomatoes, black beans, and shredded Mexican cheese blend. Top with a dollop of guacamole or sour cream for a Tex-Mex flair.
How to Store & Reheat
Cooling and Storing
Allow the quiches to cool completely before storing to prevent condensation and maintain their texture.
Transfer the cooled quiches to an airtight container or wrap them tightly in plastic wrap.
Label the container with the date to keep track of freshness.
Store the quiches in the refrigerator for 3-4 days.
Microwave: Place individual quiches on a microwave-safe plate and heat them in 20-30 second intervals until warmed through. Be cautious not to overheat, as it can make the quiches rubbery.
Oven: Preheat the oven to around 350°F (175°C). Arrange the quiches on a baking sheet and warm them for 10-15 minutes or until heated to your liking.
Freezeing Muffin Tin Quiches
Allow the quiches to cool completely after baking.
Wrap each quiche individually in plastic wrap or place them in airtight freezer bags.
Label the packaging with the date and contents.
Store the quiches in the freezer for up to 2-3 months.
To reheat frozen quiches, thaw them overnight in the refrigerator before following the reheating instructions mentioned above.
20-Min Crustless Muffin Tin Quiche
Muffin tin quiches are packed with flavorful fillings and perfect for on-the-go meals or meal prep. They’re simple to make and customizable!
- 6 eggs
- 1 cup heavy cream
- 1/2 cup shredded cheese
- 1/2 cup cubed ham
- chopped herbs (optional)
- Add the eggs and cream to a medium bowl.
- Whisk together until combined.
- Generously spray your 12 cup muffin tin with cooking spray. I used avocado spray. Divide the egg mixture between the muffin tins and add a some shredded cheese and ham on top. I usually just eyeball the amount I add to each muffin cup and divvy the goodies up between the 12 muffin cups.
- Bake for 15 minutes. The edges will puff up but they will fall back down to a flat(ish) top once they cool. Cool for about 5 minutes.
- Glide a butter knife around the edges of the muffin and under the mini quiche to lift them up and transfer to a cooling rack. Sprinkle with chopped herbs and enjoy immediately. Or, allow to cool completely before transferring to an airtight container and storing in the fridge for quick and easy breakfasts.
- Serving Size: 1
- Calories: 115
- Sugar: 0.7g
- Sodium: 394mg
- Fat: 8.2g
- Saturated Fat: 4.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1.5g
- Fiber: 0g
- Protein: 8.7g
- Cholesterol: 115mg
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