Mini Quiche Recipe (Easy Muffin-Tin Quiche for Brunch)

 Bite-sized, endlessly customizable, and perfect for a grazing-style brunch spread

Quiche was always one of those dishes I associated with fussy brunches and full pie crusts I never had the patience to make properly. Mini quiches solved that problem for me completely — a muffin tin, a simple egg custard, and whatever mix-ins I have around, and twenty minutes later I've got a dozen little bites that look far more impressive than the effort actually required. These have become my go-to for anything from a lazy Sunday brunch to a bring-a-dish situation where I want something that travels well.

The best part is how forgiving they are. There's no rolling out pastry, no blind-baking a crust, and you can mix and match fillings depending on what's in your fridge.

Why You'll Love This Recipe

What I like most is that there's no crust-making involved unless you want there to be — a light dusting of flour or a small piece of puff pastry pressed into the muffin tin works just as well as traditional pastry, and honestly, sometimes I skip the crust altogether for a lighter, crustless version. They're also a great make-ahead option since they reheat beautifully.

Ingredients

• 6 large eggs

• 1/2 cup milk or half-and-half

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup shredded cheese (cheddar, gruyere, or a   mix)

• 1 cup mix-ins of choice (cooked bacon, sautéed   spinach, diced ham, cherry tomatoes, chopped   chives)

• Butter or oil spray for the muffin tin

• Optional: mini pastry rounds or pie crust cut into circles for a crust

Instructions

1. Preheat and prep: Preheat oven to 350°F. Grease a muffin tin well with butter or oil spray, or line with small pastry rounds if using a crust.

2. Whisk the custard: In a large bowl, whisk together eggs, milk, salt, and pepper until smooth and slightly frothy.

3. Add fillings: Distribute your mix-ins evenly among the muffin cups, then top each with a bit of shredded cheese. Pour the egg mixture over each cup, filling about three-quarters full.

5. Cool slightly and serve: Let the mini quiches cool in the tin for 5 minutes before running a knife around the edges to release them. Serve warm or at room temperature.

Tips for the Best Mini Quiches

Don't overfill the muffin cups — the custard puffs up as it bakes, so three-quarters full is the sweet spot to avoid overflow. If you're using wetter fillings like spinach or tomatoes, sauté or pat them dry first so the quiches don't turn watery. And these freeze surprisingly well, so it's worth doubling the batch if you're already making a mess in the kitchen.

Storage Tips

Refrigerator: Let the mini quiches cool completely, then store in an airtight container in the fridge for up to 4 days. Layer with parchment paper if stacking to keep the tops from sticking together.

Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They'll keep well for up to 2 months.

Reheating from fridge: Warm in a 350°F oven or air fryer for 5-7 minutes, or microwave for 30-45 seconds if you're short on time (texture won't be as crisp).

Reheating from frozen: Skip thawing and reheat straight from frozen in a 350°F oven for 12-15 minutes, until heated through.

Meal prep tip: These hold their texture best when reheated in the oven or air fryer rather than the microwave, so if you're prepping ahead for the week, portion them out and plan on a quick oven reheat.

Storage Tips

I always used to rush this part and end up with soggy quiches, so trust me on this one — let them cool completely to room temperature first. If you tuck them away while they're still warm, the trapped steam turns that nice puffed top into something sad and damp. Once they've cooled, I pop them into an airtight container (I use parchment paper between layers if I'm stacking a big batch), and they'll hold up in the fridge for about 4 days.

Freezing is honestly where these really shine, and it's the main reason I make a double batch almost every time. Lay the cooled quiches out in a single layer on a baking sheet and let them freeze solid for an hour or two before bagging them up — skipping this step means you end up with one big frozen clump instead of individual bites you can grab as needed. Once frozen, they keep in a zip-top bag for a good 2 months, and having a stash in the freezer has saved more rushed weekday mornings than I can count.

When it's time to reheat, the oven or air fryer is your best bet if you care about texture — about 5-7 minutes at 350°F from the fridge, or 12-15 minutes straight from frozen. The microwave works in a pinch (30 seconds if refrigerated, 60-90 if frozen), but it does soften those crisp edges, so I only reach for it on the mornings I'm really running behind.

Frequently Asked Questions

Can I make these without a crust?

Yes, a well-greased muffin tin works fine without any crust at all — you'll get a lighter, more custardy result, closer to a frittata bite.

Why did my quiches sink in the middle after baking?

This usually happens if they're pulled out slightly underbaked, or if there was too much liquid in the fillings. Make sure the toothpick test comes out clean before removing them.

What fillings work best together?

Classic combinations like bacon and cheddar, spinach and feta, or ham and gruyere all work well, but almost any cooked vegetable and cheese pairing will hold up nicely.

Mini Quiche

Crustless, muffin-tin mini quiches with eggs, cheese, and your favorite mix-ins. Make-ahead friendly and great for brunch or meal prep.

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Course: Breakfast Cuisine: French Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 12 mini quiches

Nutrition (per serving): Calories: 90 kcal Carbs: 1 g Protein: 6 g Fat: 7 g Fiber: 0 g Sugar: 1 g

Servings: 1x 2x

Ingredients

• 6 large eggs
• ½ cup milk or half-and-half
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded cheese (cheddar, gruyere, or a mix)
• 1 cup mix-ins of choice (cooked bacon, sautéed spinach, diced ham, cherry tomatoes, chopped chives)
• Butter or oil spray, for the muffin tin
• Optional: mini pastry rounds or pie crust cut into circles

Instructions

1. Preheat the oven to 350°F. Grease a muffin tin well with butter or oil spray, or line with small pastry rounds if using a crust.
2. Whisk the eggs, milk, salt, and pepper until smooth and slightly frothy.
3. Divide the mix-ins among the muffin cups, top each with shredded cheese, then pour the egg mixture over, filling about three-quarters full.
4. Bake 18 to 20 minutes until puffed, lightly golden, and a toothpick in the center comes out clean.
5. Cool in the tin 5 minutes, run a knife around the edges, and serve warm or at room temperature.

Easy Homemade Green Bean Casserole From Scratch

Green bean casserole made fully from scratch with a fresh mushroom cream sauce and crispy homemade fried onions. No canned soup needed.

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Course: Side Dish Cuisine: American Prep Time: 30 minutes Cook Time: 40 minutes Total Time: 1 hour 10 minutes Servings: 8

Nutrition (per serving): Calories: 280 kcal Carbs: 21 g Protein: 5 g Fat: 20 g Fiber: 5 g Sugar: 7 g

Servings: 1x 2x

Ingredients

• 2 lbs fresh green beans, trimmed and cut into 2-inch pieces
• 1 teaspoon salt (for blanching water)
• 3 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1½ cups chicken broth
• 1 cup heavy cream
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 2 large yellow onions, thinly sliced into rings (for crispy onions)
• ½ cup all-purpose flour (for crispy onions)
• ½ teaspoon salt (for crispy onions)
• Vegetable or canola oil, for frying

Instructions

1. Boil a large pot of salted water. Blanch the green beans 4 to 5 minutes until bright green and just tender. Drain and plunge into an ice bath. Set aside.
2. In a large skillet, melt the butter over medium heat. Cook the chopped onion until soft, about 4 minutes. Add the mushrooms and cook until golden, 6 to 7 minutes.
3. Stir in the garlic for 30 seconds, then sprinkle in the flour and stir constantly for 1 minute.
4. Slowly pour in the chicken broth while whisking, then the heavy cream. Add salt, pepper, and nutmeg. Simmer 5 to 6 minutes until thickened.
5. Toss the sliced onions in the flour and salt. Fry in batches in hot oil for 2 to 3 minutes per batch until golden and crisp. Drain on paper towels.
6. Preheat the oven to 375°F (190°C). Combine the blanched green beans and mushroom cream sauce in a large baking dish and mix well.
7. Bake uncovered 20 minutes until bubbling. Top with the crispy onions and bake 5 more minutes until golden.
8. Let sit 5 minutes before serving.