This muffin tin mini quiche is a bite sized savory tart with a flaky pie crust shell and a creamy egg filling that you can customize with whatever you have. The recipe uses refrigerated pie crust, five eggs, and a splash of milk, so it comes together fast and makes 24.
They are easy to pass around at brunch, pack in a lunch box, or keep in the freezer for busy mornings. Everything bakes in one mini muffin pan, and each one is a neat single serving with no slicing.
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Why This Muffin Tin Mini Quiche Recipe Works
Pie crust circles make a sturdy but flaky shell. Pressing a round of dough into each cup gives a thin, crisp base and sides that hold the egg filling.
The egg and milk ratio sets softly. Five eggs with half a cup of milk bake into a tender custard that puffs slightly and stays creamy in the center.
The base is a blank canvas. Cheese, ham, spinach, bacon, or sauteed mushrooms all work, so you can make several flavors in one pan.
Ingredients for Muffin Tin Mini Quiche
- 2 refrigerated pie crusts, unbaked
- 5 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup add ins of your choice, such as shredded cheese, diced ham, cooked bacon, or chopped cooked vegetables
- Nonstick cooking spray for the pan
Pie crust. Let the crusts sit at room temperature for 10 minutes so they unroll without cracking. Cold dough breaks at the folds.
Eggs and milk. Whisk until no streaks of white remain so the filling bakes evenly. Whole milk gives the creamiest texture.
Salt and pepper. Use a little salt, since cheese and ham add their own. Taste a spoonful of the cooked filling if you are unsure.
Add ins. Keep pieces small, about the size of a pea, so they fit in the cups. Cook raw vegetables and meats first and pat them dry so the filling does not turn watery.
Cooking spray. A light coat keeps any drips of egg from sticking and makes the quiches pop out cleanly.
How to Make Muffin Tin Mini Quiche
1. Heat the oven Heat the oven to 400 degrees F.
2. Prep the pan Spray a 24 count mini muffin tin with nonstick spray and set it aside.
3. Cut the crust Cut circles from the pie crust with a 3 inch cookie cutter and press one into each muffin cup, shaping it up the sides. Poke the bottom of each crust twice with a fork.
4. Whisk the filling In a large bowl, whisk the eggs, milk, salt, and pepper until smooth. Pour the mixture into a measuring cup with a spout for easy filling.
5. Fill the cups Place a small spoonful of add ins in each crust, then pour in the egg mixture until each cup is about two thirds full.
6. Bake until set Bake for 15 to 18 minutes, until the tops puff and turn golden and the centers are set.
7. Cool and release Let the quiches rest in the pan for 5 minutes, then loosen each with a knife and lift out.
How to Serve Muffin Tin Mini Quiche
Serve the mini quiches warm or at room temperature. They are great on a brunch table next to fluffy pancakes and cinnamon roll pancakes for a sweet and savory mix. Pair them with egg bites for variety, and pour a cold berry kefir smoothie to round out the meal.
How to Store and Reheat Muffin Tin Mini Quiche
Cool the quiches fully, then refrigerate them in an airtight container for up to 3 days. Reheat them in a hot oven at 350 degrees F for 10 minutes, or in the microwave for about 30 seconds, until they reach 165 degrees F. To freeze, spread cooled quiches on a tray until firm, move them to a freezer bag, and keep them for up to 1 month, then reheat from frozen in the oven.
Tips and Variations for Muffin Tin Mini Quiche
Use a spouted cup. Pouring from a liquid measuring cup is cleaner than ladling and keeps the rims neat.
Do not overfill. The filling puffs as it bakes, so stop about two thirds full to avoid spills.
Pat add ins dry. Wet vegetables release water and can leave the base soggy.
Make several flavors. Divide the filling into bowls and stir different add ins into each one, then note which cups hold which flavor.
Check the centers. The quiches are done when the centers no longer jiggle and a knife comes out clean.
Reuse scraps. Press leftover dough scraps together, roll them out, and cut a few more circles to fill the last cups.
Cool before storing. Warm quiches trap steam in the container and soften the crust.
Cook eggs fully. Egg dishes should reach 160 degrees F, and the Montana State University Extension egg fact sheet explains safe handling for eggs.
Frequently Asked Questions About Muffin Tin Mini Quiche
How do you keep a muffin tin mini quiche from sticking?
Spray the pan well with nonstick spray and let the quiches rest for 5 minutes before loosening the edges with a small knife.
Can I freeze a muffin tin mini quiche?
Yes. Freeze the cooled quiches on a tray, move them to a freezer bag, and keep them up to 1 month. Reheat in the oven.
What add ins work in a muffin tin mini quiche?
Shredded cheese, diced ham, cooked bacon, spinach, and mushrooms all work. Cook raw vegetables first and pat them dry.
Can I use homemade pie dough?
Yes. Roll it thin and cut 3 inch circles, then chill the dough if it feels soft.
Why did my mini quiches deflate?
Egg fillings puff in the heat and settle as they cool. That is normal, and the center should still be set.
Muffin Tin Mini Quiche with Pie Crust
Equipment
- 24 count mini muffin tin
- 3 inch round cookie cutter
- Whisk
- Liquid measuring cup
Ingredients
Main Ingredients
- 2 refrigerated pie crusts unbaked, softened 10 minutes
- 5 large eggs
- ½ cup whole milk
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 cup add ins of your choice shredded cheese, diced ham, cooked bacon, or cooked vegetables, patted dry
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F and spray a 24 count mini muffin tin. Cut 3 inch circles from the pie crust and press one into each cup, then poke the bottoms twice with a fork.
- Whisk. Whisk the eggs, milk, salt, and pepper until smooth and pour into a spouted measuring cup.
- Fill. Add a spoonful of add ins to each crust and pour in the egg mixture until about two thirds full.
- Bake. Bake 15 to 18 minutes until puffed, golden, and set in the center.
- Cool. Rest in the pan for 5 minutes, loosen with a knife, and serve warm.
