Easy Muffin Tin Mini Quiche (The Perfect Brunch Appetizer!)

I’ll never forget the first time I made these muffin tin mini quiches. I was hosting a last-minute brunch and had grand plans that, frankly, were crumbling around me. I needed an appetizer that looked impressive but was secretly incredibly easy. In a panic, I remembered a recipe for quiche muffins with crust I’d bookmarked ages ago. They were a lifesaver! Not only did they come together in a snap, but they disappeared from the serving platter in minutes. Everyone was asking for the recipe, and they’ve been my go-to for everything from holiday parties to simple weekday breakfasts ever since.

They are the perfect brunch hand food—no forks required. Each bite gives you a flaky, buttery crust, a rich and savory egg custard, and that classic combination of ham, spinach, and nutty Swiss cheese. They feel elegant, but they’re built for convenience.

Why This Mini Quiche Recipe Just Works

The magic of these mini breakfast quiches lies in their simplicity and the quality of the components. You don’t need to be a pastry chef to get these right. Here’s a look at the key players:

• Pie Crusts: Let’s be honest, making pie dough from scratch is a commitment. For these little quiche cupcakes, a good quality store-bought refrigerated pie crust is your best friend. It saves an incredible amount of time and effort, and the results are consistently flaky and delicious.
• The Egg Custard: The heart of any quiche! We use four large eggs, and it helps if they’re at room temperature, as they’ll mix more smoothly. The combination of whole milk and heavy cream is what gives the filling its luxuriously silky texture. You can use all milk if you prefer, but the cream really adds a wonderful richness.
• The Fillings: This recipe uses a classic, can’t-go-wrong mix. Finely chopped fresh spinach wilts down perfectly, adding a touch of green and earthy flavor. Diced cooked ham brings a savory, salty element, while chopped onion provides a sweet aromatic base.
• Swiss Cheese: Of all the cheeses you could use, shredded Swiss is my favorite for quiche. It melts beautifully and has a distinctive nutty flavor that complements the ham and egg perfectly without being overpowering.

Let’s Bake Some Mini Quiche! A Step-by-Step Guide

This process is wonderfully straightforward. The most important trick is to freeze the crusts before filling them—this small step is key to preventing them from shrinking and slumping down the sides of the muffin tin while baking.

Step 1: Prepare the Crusts

First, get your oven preheating to 375° F. Roll out your pie crusts on a lightly floured surface. Using a 4-inch round cookie or biscuit cutter, cut out as many circles as you can. You may need to gather and re-roll the scraps. Lightly grease a standard 12-cup muffin tin with butter and gently press a dough circle into each cup, making sure it’s snug against the bottom and sides. Pop the entire muffin tin into the freezer while you prepare the filling. This quick chill is the secret to a crisp, flaky crust.

Step 2: Mix the Savory Filling

In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and pepper. Add a small dash of cayenne if you like a little warmth. Keep whisking until everything is smooth and slightly frothy. Now, gently fold in the chopped spinach, onion, diced ham, and about three-quarters of the shredded Swiss cheese. You’ll use the remaining cheese to sprinkle on top.

Step 3: Fill and Bake

Remove the chilled muffin tin from the freezer. Carefully portion the egg filling into each pie crust cup. Be sure to leave about a quarter-inch of space at the top, as the filling will puff up as it bakes. Sprinkle the remaining Swiss cheese over the top of each one. Bake for 25 to 30 minutes. You’ll know they’re done when the centers are set (they shouldn’t jiggle when you gently shake the pan) and the edges of the crust are a beautiful golden brown. Let the quiches cool in the pan for about 10 minutes before carefully removing them. This helps them set up completely.

Make Them Your Own: Flavor Twists and a Chef’s Secret

While the ham and Swiss combination is classic, these mini quiches are a fantastic canvas for other flavors. Don’t be afraid to experiment! Here are a few ideas to get you started:

• Bacon and Cheddar: A timeless pairing. Use crumbled cooked bacon and sharp cheddar cheese.
• Mushroom and Goat Cheese: Sauté some mushrooms with a little garlic before adding them to the filling and use tangy crumbled goat cheese.
• Mediterranean: Try a mix of chopped sun-dried tomatoes, feta cheese, and Kalamata olives.

My Chef’s Secret: For a truly next-level quiche, add a tiny pinch of freshly grated nutmeg to the egg and milk mixture. You won’t be able to pinpoint the flavor, but it adds a subtle warmth and complexity that elevates the entire dish. It’s a classic French technique that makes the savory custard taste richer and more aromatic.

How to Store and Reheat Your Mini Quiches

These are fantastic for making ahead. Once they have cooled completely, you can store them in an airtight container in the refrigerator for up to 4 days. They are a perfect grab-and-go muffin tin breakfast casserole solution for busy mornings.

For reheating, I recommend avoiding the microwave, which can make the crusts soft. Instead, place them on a baking sheet in a 350° F oven for about 10-15 minutes, or until warmed through. An air fryer also works wonderfully for bringing back that just-baked crispness!

You can also freeze them! Let them cool completely, then place them on a baking sheet in the freezer until solid. Transfer to a freezer-safe bag or container for up to 3 months. Reheat directly from frozen in a 350° F oven until hot.

Recipe Card

1. Prep Time: 20 minutes
2. Cook Time: 30 minutes
3. Total Time: 50 minutes
4. Yield: 16 mini quiches

Ingredients

• 2 refrigerated pie crusts
• 1 Tablespoon butter, for greasing
• 4 large eggs, room temperature
• ¾ cup (180 ml) whole milk
• ½ cup (120 ml) heavy cream
• ½ teaspoon salt
• ½ teaspoon black pepper
• Dash of cayenne pepper (optional)
• 1 cup (40 g) finely chopped fresh spinach
• 1/2 cup (60 g) chopped onion
• 1 cup (145 g) diced cooked ham
• 1 cup (85 g) shredded Swiss cheese

Instructions

1. Preheat oven to 375° F. Roll out pie crusts and use a 4-inch round cutter to cut circles.
2. Lightly grease a 12-cup muffin tin with butter. Press dough circles into the bottom and sides of each cup. Place the tin in the freezer.
3. In a bowl, whisk together eggs, milk, cream, salt, pepper, and cayenne. Fold in the spinach, onion, ham, and ¾ of the Swiss cheese.
4. Remove muffin tin from freezer. Fill each cup with the egg mixture, leaving ¼-inch of space at the top. Sprinkle with remaining cheese.
5. Bake for 25-30 minutes, until the centers are set and edges are golden brown. Let cool in the pan for 10 minutes before serving.