Muffin Tin Mini Quiches are fabulous crowd pleasers, as the ingredient combination is limited only to your imagination.
I find these muffin tin minis valuable for many occasions, including celebratory showers as well as holidays such as Valentine's and Mother's Day brunches. They also work great when time is tight as grab-and-go breakfast or snack on the run.Jump to Recipe
These Muffin Tin Mini Quiches started for me decades ago. I was to spend a day snowshoeing in central Massachusetts with friends and the instructions were to "dress warm, and pack a lunch." These muffin tin minis provided an excellent protein-packed lunch. I kept them hot by packing them in a heat safe carry-all. Along with a thermos of piping hot tea, I was rewarded when we stopped to eat, as I was the only person who enjoyed a 'hot lunch!'
So, I have been assembling Muffin Tin Mini Quiches forever. I hadn't ever considered addressing them here on Not Entirely Average until my neighbor made the comment that my recipe "never ever disappoints." Well, that and the recipe has historically always been changing depending on what I have available to toss in. I guess I just enjoy confusing her each time she samples one! The ratios, much like my Crustless Quiche, always remain the same.
Looking for Additional Brunch or Breakfast Inspiration?
In other words, this mini quiche recipe is comprised of an egg mixture which uses 10 eggs to 1/4 cup whole milk OR heavy cream. That's it. Those two components are the constant. Along with whatever fillings you desire, they will be ladled into parchment muffin papers sprayed with a bit of cooking spray, and assembled in standard size muffin tins for a baking time of about 20 minutes. No pie crust to fumble with, or cookie cutter to size pastry, just parchment-lined muffin cups. These are also super-speedy if you chop your ingredients ahead of time and have at the ready for the bake.
Standard muffin pans are baking 101. They come in different sizes for different lifestyles. I always wonder how I ever thought that the 24 cup muffin pan would be too big for my purposes, because it's ultimately the one I use the most! Baking necessaries, click images for pricing.
How Do You Make Dense Sturdy Quiche? This question has a three-part answer.
For starters, it may be obvious to most, but you don't get the "why did this recipe not work for me?" emails that I get! Pre-heat your oven. I will say it again, recipes which require short bakes require every minute at the correct and specified temperature to fully cook and in this case, fully set.
Next, in the case of a mini crustless quiche in muffin tin(s), the ratio of milk to egg is the opposite it would be for a full sized quiche. In this recipe, that ratio is 1/4 milk or cream to 10 eggs. Remember these are small so as they can be handhelds. Hence, they bake up like dense little egg scrambles with super tasty fillings. Almost all mini quiche recipes will specify what I like to call the 'reverse quiche rule.'
Finally…cheese. A full cup of the cheese of your choice. Cheddar cheese, goat cheese, Swiss cheese, Boursin…your call, but the cheese acts as a binder for this sweet baby quiche in a muffin pan.
The Key To Muffin Tin Mini Quiches
In all honesty, it's kind of all about the bakeware. I am throwing around the word 'mini' a whole big bunch here, but the reality is, these are NOT going to be those cute mini quiche Costco sells around Christmastime. These are slightly bigger. Hence, put away the mini muffin tin and grab your standard size tin. If you do not already have PARCHMENT tulip liners (not paper), you can easily make your own. No, you do not need to know origami. As long as you've got a roll of parchment paper in the house and a pair of scissors, you're golden.
Tulip Liners are just pretty, whether with a baked treat or these protein-packed savory Muffin Tin Mini Quiches. Baking and cooking necessaries, click individual photos for pricing.
Making Your Own Tulip Liners
I just like tulip liners soooo much better than cupcake liners. You cannot help but think "bakery" when you lay eyes on them. And there are so many colorful styles to choose from now that they've become popular. I myself prefer a bakery-esque variety of colors. I have shown a few here. Click on each image if you are inclined to purchase. But in the interest of all things DIY and making your own, read on…
Bust out the roll of parchment. Grab your standard muffin tin. Head over to your pantry and survey all of the canned goods…not for the contents, but rather the size of their bases. Grab what looks like it will sufficiently 'fit' the bottom of your muffin cups and try each out. Once you've got a can that'll do, cut your papers.
I keep sleeves of tulip liners on hand, and have about as many as I do cupcake liners. You never know when you'll need to reach for that necessary tool for a bake sale or class birthday celebration.
I like 5-inch squares of parchment for regular-sized muffin cups. If you want some extra-fluttery corners, make them 6-inch squares. From a typical 15-inch roll of parchment, you will get three 5-inch squares of parchment. I use a pencil to make light lines to guide me when I am ready to cut. These do not need to be perfect by any means, but should all relatively be of the same size.
Place the can you've selected as your mold on a table or on the countertop. Position one of the squares of parchment you've cut over the can, making sure it’s centered. Firmly press the parchment down around the sides of the mold with your hand in a clockwise swirly direction, creasing the paper as you press. Lift the paper from the can, and you've got your first of twelve tulip liners.
I always spray my tulip liners lightly with a bit of non-stick spray to make for easy release.
Arrange the twelve tulips liners in your muffin pan. This is where I always recommend going the extra bit. Spraying the cups on the insides with nonstick spray helps them release cleanly. Remember, this recipe is not using pie dough or pie crusts to for a crust as a base. These are mini quiche without pastry. All that's left is to preheat your oven and make your egg mixture. For filling the tulip liners, I like a large ice cream scoop that I fill half way until each cup has egg mixture in it. Then, I top off the low cups with any remaining mixture.
How To Make Mini Quiche
Again, the ratio of milk to eggs here is 1/4 : 10. That is, 1/4 cup milk or heavy cream to 10 eggs. I always toss in about a half teaspoon of black pepper before whisking up. Then, I add a ratio of cheese to additional ingredients of 1 : 2. That is, 1 cup of shredded or crumbled cheese to 2 cups TOTAL additional ingredients in any combination. Unsure what works best? Below are several ingredient ideas I have mixed and matched and that my friends and family have gobbled up without complaint.
Pick Your Cheese
You'll need 1 full cup of a crumbled soft cheese or medium soft shredded cheese for this recipe.
Select A Protein
You'll need 1 pound of UNCOOKED protein. Get creative and add shaved ham or chopped lobster meat. Or, cook up healthy with turkey sausage. Just be sure your measure is before cooking weight. We will cook it fully in the method below before assembling the mini quiches.
Add A Vegetable Or Several Vegetables
You'll need 2 full cups of vegetables for this recipe. Mix and match or stick with a single flavor profile. Be sure that your measure is a before cooking measure. We will cook them in the method below before assembling the mini quiches.
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
- standard 12 cup muffin pan
- parchment liners or parchment paper to make your own
Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
Ingredients for Muffin Tin Mini Quiches
- 10 large eggs
- 1/4 cup whole milk may substitute heavy cream
- 1/2 teaspoon black pepper
- 1 pound protein 1 lb before cooking weight
- 2 cups vegetables any kind, mix or match; 2 cups before cooking
- 1 cup cheese any kind, mix or match; should be shredded or crumbled
- non-stick spray
- Preheat oven to 350°F. Line muffin pan(s) with parchment baking liners. Spray the inside of each liner with non-stick spray. Set aside.
- Cook raw proteins such as bacon, sausage, or Pancetta. Add vegetables to the skillet with the protein and thoroughly cook, stirring frequently; drain on paper towels.
- Beat eggs, milk and black pepper in large bowl with wire whisk until well blended. Stir in meat and vegetable mixture, shredded or crumbled cheese and stir to incorporate.
- Using a large ice cream scoop (I have found this to be the most even way of portioning the mixture) spoon egg mixture evenly into baking cups. If there is egg mixture remaining, use it to top off any less full cups.
- Bake for 20 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes before serving.