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Easy Muffin Tin Mini Quiche Recipe for Quick Meals

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These Muffin Tin Mini Quiches are a delightful and versatile option for any meal, packed with creamy, savory goodness in a perfectly portioned bite. Ideal for busy mornings or elegant brunches, they are sure to impress everyone at the table!

Ingredients

Scale
  • 6–8 large eggs
  • 1/2 cup half-and-half
  • 1/4 cup whole milk
  • 1 to 1.5 cups shredded cheese (sharp cheddar, gruyère, or Monterey Jack)
  • 2 standard 9-inch pre-made pie crusts
  • 1/2 to 3/4 cup cooked protein (ground beef, beef bacon, or chicken sausage)
  • 1 to 1.5 cups pre-cooked or finely diced vegetables (spinach, mushrooms, onions, bell peppers, cherry tomatoes)
  • Salt
  • Freshly ground black pepper
  • Garlic powder
  • Onion powder
  • Dried thyme or fresh chives or parsley
  • 1 teaspoon apple cider vinegar (optional)
  • Splash of non-alcoholic cooking wine (optional)
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a standard 12-cup muffin tin.
  3. Unroll the refrigerated pie crusts onto a lightly floured surface and cut out circles using a 3-inch round cookie cutter.
  4. Press each dough circle into the bottom and up the sides of the prepared muffin cups.
  5. If desired, blind bake the crusts for 5-7 minutes before adding fillings.
  6. In a skillet over medium heat, cook any protein until browned and fully cooked, then drain excess fat.
  7. Sauté any vegetables until softened and excess moisture has evaporated, then set aside to cool slightly.
  8. In a medium bowl, whisk together the eggs, half-and-half, and milk until well combined.
  9. Season the egg mixture with salt, black pepper, garlic powder, onion powder, and any dried herbs, then whisk again.
  10. Sprinkle a small amount of shredded cheese into the bottom of each pie crust-lined muffin cup.
  11. Add a small portion of cooked protein and/or vegetables on top of the cheese in each cup.
  12. Pour the egg mixture over the fillings in each muffin cup, filling them about two-thirds to three-quarters full.
  13. Sprinkle a little more cheese on top of each mini quiche if desired.
  14. Carefully transfer the muffin tin to the preheated oven and bake for 20-25 minutes until set and lightly golden brown.
  15. Remove the muffin tin from the oven and let the mini quiches cool in the tin for 5-10 minutes.
  16. Run a thin knife around the edge of each quiche and lift them out onto a wire rack to cool completely.
  17. Serve warm or at room temperature.

Nutrition

Keywords: Feel free to customize with your favorite cheeses, proteins, and vegetables. Ensure to sauté high-water content vegetables to prevent a soggy quiche.

Find it online: https://mamablueberry.com/easy-muffin-tin-mini-quiche-recipe-for-quick-meals/