Quiche Muffins
User Reviews
5
Quiche Muffins
Description
This Quiche Muffins recipe creates 24 bite-sized quiches by lining muffin tin cups with small rounds cut from frozen or homemade pie crust. The filling combines lightly beaten eggs, milk, diced cooked ham, shredded cheddar cheese, and scallions seasoned with salt and pepper. Pouring the egg mixture over the fillings before baking yields a classic quiche custard set within a crisp pastry base.
Baking at 375°F for 25-30 minutes browns the tops and cooks the crust bottoms through. The resulting texture balances flaky crust with creamy, savory filling containing the smoky ham and sharp cheddar. These mini quiches suit brunches, parties, or quick breakfasts.
They keep well refrigerated up to four days and freeze well once cooled solid. Reheat by baking until warmed through or microwaving individually. You can swap milk for half-and-half or cream and substitute part egg whites for whole eggs for dietary adjustments.
Variations include using different fillings like bacon and cheddar, sun-dried tomatoes with mozzarella, roasted red peppers with feta, or asparagus with parmesan. Crustless egg muffin versions can also be made by omitting the crust entirely.
Ingredients
- 12 egg lightly beaten (see note 1
- 1 cup milk (see note 2)
- salt freshly ground
- black pepper freshly ground
- 2 pie crust thawed (homemade or from 1 box store-bought
- 8 ounces ham diced (about 1 cup, cooked
- 8 ounces cheddar cheese about 2 cups, shredded
- 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, 1/2 teaspoon salt, and 1/4 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 1/4 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.
Notes
- Substitute up to 3 cups of egg whites for whole eggs to lighten the filling.
- Use heavy cream or half-and-half instead of milk for a richer custard.
- Store quiche muffins covered in the refrigerator for up to 4 days.
- For freezing, cool muffins completely, then freeze solid on a tray before transferring to a bag; reheat in a 400°F oven or microwave individually.
- These make 24 mini quiche muffins, ideal for portioned servings at meals or parties.
- Try different filling combinations, such as cooked bacon with cheddar or roasted peppers with feta.
- You can omit the crust to make crustless egg muffins with similar cooking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 98mg | 33% |
| Sodium | 276mg | 12% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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