I finally nailed a Quiche Cupcakes riff that turns eggs, ham and spinach into bite-size showstoppers you’ll actually want to steal from the platter.

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I adore Mini Muffin Quiche Recipes because tiny things taste serious. I make them nonstop for brunch, for weird weeknight dinners, for when I need snack ammo.

The egg pockets with ham and 1 cup shredded cheddar cheese get a little crust and pop in your mouth. I also toss in spinach, the kind that actually brightens a bite.

But mainly it’s eggs, and 8 large eggs that set the whole deal: custardy, salty, a fistful of comfort without being sugary. They travel, they freeze, they disappear first.

Bite-sized quiche cupcakes. Yeah, obsessed.

No contest, they’re the winner every time.

Ingredients

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Eggs: the main thing, fluffy base that holds everything together.
Milk or cream: makes it creamy and tender, no dry bites.
Salt: brings out flavors, you’ll notice it right away.
Pepper: a little kick, keeps it from tasting flat.
Nutmeg: subtle warmth, basically grown-up spice that’s cozy.
Ham: salty protein, adds chew and real savory bites.
Cheddar: melty, sharpness and color, everyone always reaches first.
Parmesan: nutty punch if you want a salty edge.
Spinach: bright green, slightly earthy and actually kinda healthy.
Green onion or chives: fresh pop, good contrast to richness.
Mini crusts: crunchy edge if you want a bite and texture.
Cooking spray or butter: keeps them from sticking, simple peace of mind.

Ingredient Quantities

8 large eggs

1 1/2 cups whole milk or 1 cup milk plus 1/2 cup heavy cream (your call)

1 tsp salt

1/2 tsp freshly ground black pepper

1/8 tsp ground nutmeg (optional but nice)

1 cup cooked ham, diced

1 cup shredded cheddar cheese (or a blend you like)

1/2 cup grated Parmesan (optional)

1 cup fresh spinach, chopped (or about 1/2 cup cooked and squeezed dry)

2 tbsp chopped green onion or chives (optional)

24 mini pie crust rounds or 24 prebaked mini phyllo shells if you want crusts

cooking spray or 1 tbsp melted butter to grease the pan

How to Make this

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1. Preheat oven to 350 F and grease a 24-cup mini muffin tin with cooking spray or brush with the melted butter.

2. If your crusts are raw mini pie rounds, press them into the tin and blind bake for 5 minutes to prevent sogginess; if you have prebaked phyllo shells skip this.

3. Wilt raw spinach quickly in a hot skillet with a tiny splash of oil, just until it shrinks, then squeeze out excess moisture and chop; if using pre-cooked spinach make sure it is well drained.

4. In a large bowl whisk 8 eggs with 1 1/2 cups milk (or 1 cup milk plus 1/2 cup heavy cream), 1 teaspoon salt, 1/2 teaspoon black pepper and the 1/8 teaspoon nutmeg if you like that warm note.

5. Stir in 1 cup diced cooked ham, 1 cup shredded cheddar, 1/2 cup grated Parmesan if using, the chopped spinach and the 2 tablespoons green onion or chives; mix until evenly combined.

6. Spoon the egg mixture into the prepared crusts or shells, filling each almost to the top but leave about 1/8 inch so they don’t overflow.

7. Tap the pan gently on the counter to remove air bubbles and distribute the filling evenly.

8. Bake at 350 F for 18 to 22 minutes, or until the centers are set and just slightly puffed and lightly golden on top; a toothpick should come out cleanish.

9. Let the mini quiches cool in the pan for 5 minutes, then remove to a rack to finish cooling slightly; they firm up as they cool so don’t freak out if they seem a little jiggly right out of the oven.

10. Serve warm or at room temp. Store leftovers in the fridge for up to 3 days and reheat in a 325 F oven for 8 to 10 minutes so they don’t get chewy.

Equipment Needed

1. Oven (preheated to 350 F)
2. 24-cup mini muffin or mini tart pan
3. Skillet (for wilting spinach)
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Chef knife and cutting board
8. Rubber spatula or wooden spoon
9. Cooling rack (and toothpick for checking doneness)

FAQ

Q: How long do these mini quiches keep in the fridge and can I freeze them?

A: Store in an airtight container for up to 4 days in the fridge. To freeze, cool completely, wrap packs of 6 in foil or plastic, and freeze up to 2 months. Reheat from frozen at 325F for 15-20 minutes or thaw overnight and warm for 8-10 minutes.

Q: Can I make these dairy free or use different cheeses?

A: Yes. Swap milk and cream for unsweetened oat or almond milk plus 2 tbsp vegan butter for richness. Use dairy free shredded "cheese" or leave cheese out and add more herbs and cooked veggies for flavor. Texture will be a bit softer without cheese.

Q: My fillings make the crust soggy. How do I keep crusts crisp?

A: Blind bake crust rounds for 5-7 minutes before filling, or brush prebaked shells with a thin layer of beaten egg and bake 2 minutes to seal. Also squeeze excess moisture from cooked spinach or mushrooms before adding.

Q: Can I make these ahead for a party and reheat without drying them out?

A: Yes, bake fully, cool, then store in fridge. For best results reheat in a 325F oven for 8-12 minutes covered loosely with foil so tops dont overbake. Microwave works in a pinch but may get rubbery.

Q: What if I dont have mini crusts or phyllo shells?

A: Use a greased mini muffin tin and grease well, or press wonton wrappers into the cups as a quick crust. You can also pour filling straight into the greased tins for crustless quiches, just reduce baking time by a few minutes.

Q: How do I avoid cracks or rubbery texture in the quiches?

A: Dont overbake. The centers should still jiggle a little when you pull them out, they firm up while cooling. Use a 1:3 egg to milk ratio roughly, and bake at moderate heat 350F so they cook gently. Overcooking makes them dry and rubbery.

Mini Muffin Tin Quiche Recipe Substitutions and Variations

Eggs: if you need fewer eggs or a binder, use 3 tablespoons aquafaba per egg for a lighter set, or 1/4 cup mashed silken tofu plus 1 teaspoon cornstarch per egg for a denser, custardy texture — they won’t taste exactly the same but they work in a pinch.
Milk/cream: swap with half and half for the same richness, or use unsweetened almond, oat, or soy milk plus 1 tablespoon melted butter per cup to mimic fat if you want dairy free.
Cooked ham: replace with cooked crumbled bacon, cooked breakfast sausage, or for a vegetarian option try roasted mushrooms or caramelized onions for lots of savory flavor.
Fresh spinach: use chopped kale or Swiss chard (saute first and squeeze out excess moisture), or frozen spinach that’s fully thawed and well drained.

Pro Tips

1. Blind bake raw mini crusts a little longer than you think, like 7 minutes, and press a piece of foil or parchment with beans so the bottoms stay crisp. If you skip this the crusts can get soggy fast.

2. Squeeze the spinach dry, seriously squeeze. Any extra water will make the quiches weep and go runny later, plus it dilutes the flavor.

3. Let cold milk or cream sit at room temp for 10 minutes before mixing with the eggs. Cold liquid can make the eggs seize up and give you a rubbery texture.

4. Don’t overfill the cups. Fill to just below the rim so they puff without spilling. If some cups look light on filling, weigh a spoonful into a spare cup first, that keeps bake time even.

5. For best leftover texture reheat in a 325 F oven for 8 to 10 minutes rather than the microwave. If you must microwave, cover with a paper towel and do short bursts so they don’t go chewy.

Mini Muffin Tin Quiche Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally nailed a Quiche Cupcakes riff that turns eggs, ham and spinach into bite-size showstoppers you’ll actually want to steal from the platter.

Servings

servings

Calories

kcal

Equipment: 1. Oven (preheated to 350 F)
2. 24-cup mini muffin or mini tart pan
3. Skillet (for wilting spinach)
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Chef knife and cutting board
8. Rubber spatula or wooden spoon
9. Cooling rack (and toothpick for checking doneness)

Ingredients

8 large eggs
1 1/2 cups whole milk or 1 cup milk plus 1/2 cup heavy cream (your call)
1 tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp ground nutmeg (optional but nice)
1 cup cooked ham, diced
1 cup shredded cheddar cheese (or a blend you like)
1/2 cup grated Parmesan (optional)
1 cup fresh spinach, chopped (or about 1/2 cup cooked and squeezed dry)
2 tbsp chopped green onion or chives (optional)
24 mini pie crust rounds or 24 prebaked mini phyllo shells if you want crusts
cooking spray or 1 tbsp melted butter to grease the pan

Directions

Preheat oven to 350 F and grease a 24-cup mini muffin tin with cooking spray or brush with the melted butter.
If your crusts are raw mini pie rounds, press them into the tin and blind bake for 5 minutes to prevent sogginess; if you have prebaked phyllo shells skip this.
Wilt raw spinach quickly in a hot skillet with a tiny splash of oil, just until it shrinks, then squeeze out excess moisture and chop; if using pre-cooked spinach make sure it is well drained.
In a large bowl whisk 8 eggs with 1 1/2 cups milk (or 1 cup milk plus 1/2 cup heavy cream), 1 teaspoon salt, 1/2 teaspoon black pepper and the 1/8 teaspoon nutmeg if you like that warm note.
Stir in 1 cup diced cooked ham, 1 cup shredded cheddar, 1/2 cup grated Parmesan if using, the chopped spinach and the 2 tablespoons green onion or chives; mix until evenly combined.
Spoon the egg mixture into the prepared crusts or shells, filling each almost to the top but leave about 1/8 inch so they don’t overflow.
Tap the pan gently on the counter to remove air bubbles and distribute the filling evenly.
Bake at 350 F for 18 to 22 minutes, or until the centers are set and just slightly puffed and lightly golden on top; a toothpick should come out cleanish.
Let the mini quiches cool in the pan for 5 minutes, then remove to a rack to finish cooling slightly; they firm up as they cool so don’t freak out if they seem a little jiggly right out of the oven.
Serve warm or at room temp. Store leftovers in the fridge for up to 3 days and reheat in a 325 F oven for 8 to 10 minutes so they don’t get chewy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.