Muffin Tin Mini Quiche
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Easy, customizable muffin tin mini quiche with a flaky pie crust base and a creamy, savory egg filling. Perfect for breakfast, brunch, meal prep, or freezer-friendly make-ahead meals.
Ingredients
Instructions
Roll out the pie crusts and cut out 4-inch circles. Grease a 12-cup muffin tin with butter and press dough circles into each cup. Freeze the pan while preparing filling.
Preheat oven to 375°F. Whisk together eggs, milk, cream, salt, pepper, and cayenne. Stir in spinach, onion, ham, and cheese.
Remove muffin tin from freezer. Fill each crust with the egg mixture, leaving 1/4 inch of space at the top.
Bake 25–30 minutes or until centers are set and edges are golden. Cool in the pan for 10 minutes before removing.
