Mini Quiche Muffins

These mini ham and cheese quiches are easy to make and perfect for a quick grab-and-go breakfast or a healthy snack. Baked in muffin tins, they’re portioned individually and loaded with eggs, tender ham, sweet red bell pepper, melted cheese, and fresh herbs for a burst of flavor in every bite.

Why You’ll Love This Recipe

Mini muffin-tin quiches are quick, versatile, and family-friendly. They use simple ingredients, come together in minutes, and are ready in under half an hour. You can customize them with your favorite meats, cheeses, or vegetables. They’re portable, kid-approved, and make a great option for breakfast, brunch buffets, or even lunchboxes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• large eggs

• 2% milk

• salt

• freshly ground black pepper

• ham, diced

• red bell pepper, diced

• St-Augustin cheese (or similar), shredded

• fresh herbs, chopped (oregano, basil, or Italian parsley)

• butter (for greasing the muffin tin)

Directions

1. Preheat oven to 350°F (180°C). Grease a 12-cup muffin tin with butter.

2. In a large bowl, whisk together the eggs, milk, salt, and pepper.

3. Stir in ham, red bell pepper, shredded cheese, and herbs until well combined.

4. Pour the mixture evenly into the prepared muffin tin.

5. Bake for about 25 minutes, or until the quiches are puffed, firm, and lightly golden.

6. Let cool for 5 minutes before removing from the tin. Serve warm.

Servings and timing

This recipe makes 12 mini quiches.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• Vegetarian: Replace the ham with sautéed mushrooms, spinach, or zucchini.

• Cheese swap: Use cheddar, Gruyère, mozzarella, or feta instead of St-Augustin.

• Protein boost: Add cooked chicken, turkey bacon, or crumbled sausage.

• Herb mix: Try dill, thyme, or chives for a different flavor profile.

• Spicy kick: Add a pinch of chili flakes or diced jalapeños.

Storage/Reheating

Storage: Store cooled mini quiches in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended for this recipe, as the texture can become watery once thawed.
Reheating: Warm in the microwave for 30–40 seconds or in a 325°F (160°C) oven for about 10 minutes.

FAQs

Can I make these ahead of time?

Yes, bake them the night before and reheat in the morning for a quick breakfast.

Do I need muffin liners?

No, just grease the pan well with butter or use a silicone muffin tin to prevent sticking.

Can I use skim or plant-based milk?

Yes, though the texture will be less rich. Whole or 2% milk works best.

What’s a good vegetarian option?

Swap the ham for sautéed mushrooms, spinach, or roasted vegetables.

Can I use frozen bell peppers?

Yes, just thaw and drain them well to avoid excess liquid.

How do I know when they’re done baking?

The quiches should be puffed, golden, and firm to the touch in the center.

Can I make larger quiches instead of minis?

Yes, bake the mixture in a pie dish at 350°F for 30–40 minutes until set.

What cheese works best?

Any semi-firm melting cheese like cheddar, mozzarella, Swiss, or Gruyère.

Can I serve these cold?

Yes, they taste good cold and work well in lunchboxes.

Are these kid-friendly?

Absolutely—they’re bite-sized, packed with flavor, and easy to customize for picky eaters.

Conclusion

Mini Quiches in Muffin Tins are a fast, delicious, and customizable recipe you’ll want to keep on rotation. Packed with protein and flavor, they’re ideal for busy mornings, brunch spreads, or as a savory snack. Whether you stick to ham and cheese or explore different variations, these mini quiches are sure to be a hit.

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