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Muffin Tin Mini Quiche taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Mini Quiche (Any Flavor!)

These muffin tin mini quiches are flaky, customizable, and fast to make—perfect for breakfast, brunch, or snacks with endless flavor options.
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Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings 12 servings
Calories 210 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Muffin tin 12-count

Ingredients
  

Main ingredients

  • 2 flaky pie crusts unbaked
  • 4 eggs large
  • ½ cup whole milk
  • ½ cup heavy cream
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup add-ins e.g. cooked bacon, spinach, mushrooms, peppers
  • ½ cup shredded cheese cheddar, feta, or gruyere

Instructions
 

Instructions

  • Preheat oven to 375°F (190°C). Lightly grease a 12-count muffin tin.
  • Roll out pie crusts and cut circles to fit inside muffin cups. Press into the cups.
  • Whisk eggs, milk, cream, salt, and pepper in a bowl until smooth.
  • Divide add-ins evenly among the crust-lined cups.
  • Pour egg mixture into the cups, leaving room at top. Do not overfill.
  • Top each mini quiche with shredded cheese.
  • Bake for 25–30 minutes until centers are set and tops are golden. Test with a toothpick.
  • Let cool for 5–10 minutes. Carefully remove from tin and serve.

Notes

Store leftovers in the fridge for 3–4 days or freeze on a tray before transferring to a bag. Reheat in microwave or oven for best texture.