I remember the struggle of finding quick, stress-free recipes when juggling a busy schedule. That’s why mini quiches in a muffin tin quickly became my lifesaver. Whether for a grab-and-go breakfast or a fancy party appetizer, these bite-sized delights always bring comfort and ease to my kitchen.
Table of Contents
mini quiches in muffin tin
Ingredients
Equipment
Method
- Prepare pie dough the night before and chill for at least 2 hours.
- Whisk eggs, milk, cream, salt, and pepper until combined. Refrigerate until ready to use.
- Preheat oven to 375°F and grease mini muffin pans.
- Roll out chilled pie dough, cut into rounds, and press into muffin pans.
- Pour egg filling into crusts, add toppings, and bake for 25-28 minutes.
- Cool for 5 minutes, then remove from pan. Serve warm or at room temperature.
Notes
Why Mini Quiches in a Muffin Tin
Mini quiches in a muffin tin are perfect for anyone needing a fuss-free, tasty option for any occasion. These little quiches work for busy mornings when time is short, or for impressing guests with minimal effort. They’re simple, customizable, and a stress-free way to serve up something comforting without the hassle.
Standard vs Mini Muffin Tins
A key question I hear all the time is, “Can this recipe work for both standard muffin tins and mini muffin tins?” The answer is yes, and I’ve got you covered with foolproof instructions for both.
Standard muffin tins typically have 12 large cups, ideal for breakfast servings or bigger portions. Mini muffin tins, on the other hand, usually have 24 small cups, perfect for bite-sized appetizers or party snacks. The size difference means you’ll get fewer servings in a standard pan—about 12 to 16 mini quiches versus roughly 48 from the mini pans.
I’ve tested both options extensively and developed simple steps to get perfect quiches whether you’re using standard or mini pans, so you don’t have to worry about size or yield.
Why You’ll Love This Recipe
- Completely Customizable: Mix and match endless ingredient combinations to suit your taste.
- Foolproof Results: Avoid soggy bottoms and rubbery eggs with tested pro tips.
- Perfect for Any Pan: Clear, step-by-step instructions for both standard and mini muffin tins.
- Make-Ahead & Freezer-Friendly: Great for prepping meals or party planning in advance.
- Comfort Food Made Simple: Easy to prepare but delivers big on flavor and warmth.
What You’ll Need
This recipe uses simple, everyday ingredients to provide creamy, rich custard nestled in flaky pie crust. The combination of whole milk and heavy cream creates a perfect texture, while eggs give structure and richness. Add-ins and cheese bring in flavor and variety.
Ingredient Notes
- Whole Milk & Heavy Cream: The fat content in these makes the custard silky and smooth.
- Eggs: Provide the classic quiche structure you want—firm but tender.
- Shredded or Crumbled Cheese: Adds gooey, flavorful richness on top.
- Add-ins: Customize with cooked veggies, meat, or herbs to keep things interesting.
Essential Equipment
- Mini muffin pan (24 cups) or standard muffin pan (12 cups)
- 2.5-inch cookie cutter (or a measuring cup of the same diameter) for cutting dough rounds
- Mixing bowls and whisk or mixer
- Nonstick spray for greasing pans
While flaky pie crust is the classic base, sometimes you want something quicker or different. Here are some easy crust swaps that work brilliantly in muffin tins:
Crust Options
| Crust Type | How to Prepare It | Best For |
|---|---|---|
| Puff Pastry | Cut into 3-inch squares and press into cups. | Flaky, buttery layers |
| Crescent Roll Dough | Separate into triangles, roll and press into cups. | Quick and buttery |
| Wonton Wrappers | Cut round or square; press in. | Ultra-quick appetizers |
| Phyllo Dough | Layer several sheets, brushing with butter, then press in. | Thin, crispy texture |
Step-by-Step Instructions
Follow these exact steps for perfectly baked mini quiches every time:
- Prepare pie dough ahead. I like making pie dough the night before since it needs to chill at least 2 hours before use.
- Mix egg filling. In a large bowl, whisk together 4 large eggs, 1/2 cup whole milk, 1/2 cup heavy cream, 1/4 teaspoon each salt and pepper until fully combined. Cover and refrigerate until step 6.
- Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans with nonstick spray. (If you only have one pan, bake in batches.)
- Roll out pie dough. Work with one chilled dough at a time on a floured surface, rolling into a 12-inch circle. Use warm hands to repair any cracks. Cut rounds with a 2.5-inch cutter (or 1/3 cup measuring cup). Re-roll scraps carefully. You’ll get about 24 rounds per crust. Repeat with second dough.
- Press rounds into muffin pans. Place each round into greased cups, pressing flat into the bottom and up the sides.
- Fill crusts. Pour chilled egg mixture evenly into each crust. Top with 3/4 cup total add-ins, then sprinkle 1/2 cup shredded or crumbled cheese on top.
- Bake 25-28 minutes. Quiches are done when centers are just about set and edges lightly browned.
- Cool 5 minutes. Remove carefully using a spoon; serve warm or room temperature.
Flavor Ideas
Customize with your favorite ingredients! Use a total of 3/4 cup add-ins and 1/2 cup cheese per batch:
| Cheese | Cooked Protein | Cooked Veggies | Herbs |
|---|---|---|---|
| Gruyère | Bacon | Spinach | Chives |
| Cheddar | Sausage | Mushrooms | Thyme |
| Feta | Ham | Onion | Dill |
| Mozzarella | Smoked Turkey | Bell Peppers | Parsley |
Troubleshooting Tips
| Problem | Solution |
|---|---|
| Soggy Bottoms | Pre-cook wet veggies like mushrooms or spinach and pat dry. Don’t let egg filling sit in crust too long. |
| Rubbery, Spongy Eggs | Don’t overmix eggs. Bake until center is just about set; residual heat finishes cooking. |
| Quiches Puff Up then Collapse | Normal. Avoid overfilling (no more than 3/4 full) to reduce collapse as quiches cool. |
Storing
Keep mini quiches in an airtight container in the fridge for up to 4 days. They’re great for quick snacks or meals.
Freezing
Layer quiches in a freezer-safe bag with parchment paper between layers to prevent sticking. Freeze for up to 2 months.
Reheating
Warm leftover quiches in a 350°F oven for 10-15 minutes until heated through, or microwave for 30-60 seconds for a quick fix.
Mini quiches shine when paired thoughtfully:
- A crisp green salad with zesty Lemon Vinaigrette adds freshness.
- Creamy Tomato Soup offers a hearty, comforting companion.
- For brunch, serve alongside fruit salad and mimosas to impress guests effortlessly.
Frequently Asked Questions
Can I make these crustless?
Yes! Just grease your muffin tin extremely well. Bake a little longer and watch closely to avoid overcooking since there’s no crust barrier.
How do I prevent the quiches from sticking to the pan?
Use nonstick spray generously, or add paper liners if your pans are older. The flour-and-grease method also helps create a nonstick surface.
Can I use different milk or cream?
You can substitute with half-and-half, but the texture will be less custardy. The combination of whole milk and heavy cream gives the richest, smoothest results.
How many quiches does this recipe make?
Using mini muffin tins, you’ll get about 48 mini quiches. Using standard 12-cup tins, expect around 12 to 16 larger quiches.
Final Notes
This mini quiches in a muffin tin recipe is the only guide you’ll ever need, whether baking for breakfast or entertaining. It’s simple, flexible, and perfect for every skill level. Now I’d love to hear from you—what flavor combination will you try first? Let me know in the comments below—I love hearing about your creations! Don’t forget to leave a rating on the recipe card if you give it a try.
