Muffin Pan Mini Quiche

By Amy Dong
Published Apr. 11, 2017
Updated Jan. 9, 2024

This Muffin Pan Mini Quiche recipe is super easy and wonderfully delish. Perfect for weekend brunch or on-the-go weekday mornings. Bonus: they freeze well.

Brunch is my happy jam. Sitting around a table with my favorite people + hot mugs of coffee and brunchy eats = my favorite way to spend a morning.

I know I’m in good company because y’all seem to love this Cheesy Tater Tot Breakfast Bake and Enchilada Breakfast Casserole as much as I do. Those are time-tested winners.

When I have girlfriends over for brunch (or any morning potluck opp) I often serve up quiche. Whether it’s this Crustless Cheese Spinach Quiche (GF) or this Tomato Quiche with Buttery Crust, people clearly love themselves some good quiche.

Since we’re well into spring and spring embraces all things babyish, I reworked my quiche recipe into some baby cuteness I think you’ll love…

These Muffin Pan Mini Quiche are more than just cute and fun. They’re big on flavor. They’re silky, soft, and savory. Plus super easy to make. Delicious and easily customizable.

Bonus: if you make extra, they freeze nicely. So you can have weekend brunch with your favorite people and save some for weekday grab ‘n go breakfast.

Happy Easter, Friends 😊

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Muffin Pan Mini Quiche

4.73 from 29 ratings

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This Muffin Pan Mini Quiche recipe is super easy and wonderfully delish. Perfect for weekend brunch or on-the-go weekday mornings. Bonus: they freeze well.

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Author: Amy Dong

Ingredients

4 large eggs
2 cups half and half cream
2 tsp onion powder
1 tsp garlic powder
½ tsp table salt
¼ tsp freshly ground black pepper
5 oz frozen chopped spinach, defrosted, squeeze-dried of all liquid
1 ½ cups sharp cheddar cheese, shredded
1 cup fully cooked ham, diced
1 cup tomatoes, seeded and diced

Instructions

Preheat oven to 375F, with rack on lower middle position. Lightly grease muffin pan. Set aside.
In a bowl, whisk together the eggs, half and half, onion powder, garlic powder, salt, and pepper until well combined. Add spinach (be sure you’ve squeezed out all excess liquid,) cheese, ham, and tomatoes. Stir gently to combine. Divide mixture into greased muffin pan and bake 25 minutes or just until knife inserted in center comes out clean and edges are golden brown. Let rest at room temp for a minute or two before serving.