Description

This Mini Quiche Recipe offers a delicious and versatile breakfast option, featuring a fluffy egg base filled with cheese, bacon or ham, and fresh spinach or green onions. Baked to golden perfection in a muffin tin, these bite-sized quiches are perfect for meal prep, making ahead, or serving at brunch. You can customize them with your favorite mix-ins, and they freeze well for convenient reheating.

Ingredients

Scale

Basic Ingredients

6 large eggs
1/2 cup whole milk
1/2 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon or diced ham
1/4 cup finely chopped spinach or green onions
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
Nonstick cooking spray

Optional

1 refrigerated pie crust (for crust version)

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Instructions

Prepare the oven and muffin tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin using nonstick cooking spray to prevent sticking.
Add crust (optional): If you prefer a crusted mini quiche, cut the refrigerated pie crust into 12 circles approximately the size of the muffin cups. Press these into the bottom of each cup evenly to form the crust base.
Mix the egg base: In a medium-sized bowl, whisk together the 6 large eggs, 1/2 cup whole milk, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and smooth.
Fill muffin cups with fillings: Divide the shredded cheddar cheese, cooked and crumbled bacon or diced ham, and finely chopped spinach or green onions evenly among the muffin cups, placing them on top of the crust if using, or directly into the cups.
Pour egg mixture: Carefully pour the egg and milk mixture over the fillings in each muffin cup, filling each about three-quarters full to allow room for rising during baking.
Bake: Place the muffin tin in the oven and bake for 20–25 minutes. The mini quiches are done when the centers are set, firm to the touch, and the tops have a light golden color.
Cool and serve: Remove the mini quiches from the oven and let them cool for a few minutes in the pan. Use a knife or spatula to gently loosen the edges, then remove them from the tin. Serve warm or at room temperature.

Notes

Feel free to customize your mini quiches with various mix-ins such as mushrooms, bell peppers, or different types of cheeses to suit your taste.
These mini quiches freeze very well. Allow them to cool completely, then store in an airtight container in the freezer.
To reheat, simply warm them in the microwave or oven until heated through.
For a gluten-free variation, omit the pie crust and coat the muffin tin well to prevent sticking.