Quiche Muffins Recipe (2024)

Quiche muffins that are as satisfying as they are simple to make. As a chef focused on nutritious meals, I’m always looking for new ways to sneak more veggies into people’s diets. Quiche is a longtime favorite for its savory and flaky goodness, but traditional versions can be heavy and rich. These muffin-sized quiches solve that problem with a lighter, more portable package. Paired with spinach, mushrooms and cheese, they deliver plenty of nutrients in a single serving.

Recipe Ingredients

• 1 medium onion, chopped – Onions add a subtle depth of flavor to the quiche filling. I like to use a sweet yellow or white onion for this recipe.
• 1 (10-ounce) bag of baby spinach – Packed with nutrients, spinach wilts down nicely into the batter. Look for freshly packed baby spinach leaves.
• 1 cup cheddar cheese – A mild cheddar cheese is the perfect complement to the other savory ingredients. Feel free to use your favorite variety.
• 9 eggs – Eggs are the binding agent that holds everything together. I prefer using large eggs for their rich color and texture.
• 1 tablespoon oil – A neutral oil, like canola or vegetable oil, helps the onions and mushrooms sauté without much added fat.
• 1 medium zucchini, diced – For extra veggies, I like to stir in some zucchini. Its mild flavor blends in well.
• Salt and pepper – A pinch each of salt and pepper brings out the flavors of the other ingredients. I use sea salt for its mineral richness.

How to Make This Quiche Muffins Recipe

Preparing the Ingredients

First, prep all the ingredients so they’re ready to go. Dice the onion and zucchini into 1/4-inch pieces. Chop the spinach and shred the cheese. Crack the eggs into a bowl and beat lightly with a fork. Set ingredients aside until needed.

Sautéing the Veggies

In a skillet over medium heat, warm the oil. Add the onions and sauté for 5 minutes until softened. Then stir in the zucchini and continue cooking another 3-4 minutes until tender. Transfer to a large bowl and let cool slightly.

Assembling the Batter

Add the cooked veggies, spinach, cheese and seasonings to the bowl with the eggs. Stir gently to just combine everything without over-mixing. The batter will be loose but thickened.

Baking in the Muffin Tin

Preheat oven to 375°F and grease a 12-cup muffin tin or line with paper liners. Scoop the batter evenly into the cups, filling about 3/4 full.

Baking and Cooling

Bake for 20-25 minutes, until puffed and golden brown on top. A toothpick inserted should come out clean. Let cool in the tin for 5 minutes before removing to a wire rack. Enjoy warm or at room temperature.

See Also

Easy Frittata Recipe35 Easy Valentine’s Day Brunch Recipes That’ll Woo Your BooThe Easiest Sausage Frittata RecipeGerman Onion Pie (Zwiebelkuchen Recipe) + Step by Step Tutorial

Serving Instructions

These quiche muffins make a delicious breakfast or light lunch. Serve warm straight from the oven for best flavor, though they’re still tasty at room temperature. You can also reheat individual muffins in the microwave for 30 seconds if serving later. Remember to have napkins on hand – the gooey cheese filling can get messy! A mixed green salad is the perfect accompaniment.

Storage Instructions

The quiche muffins will stay fresh in the refrigerator for up to 3 days. To store, let them cool completely first before placing in an airtight container or sealing tightly in a zip lock bag. Reheat directly from the fridge as desired.

Freezing Instructions

You can also freeze the quiche muffins for up to 2 months. Allow to cool fully after baking, then place in the freezer on a baking sheet until firm. Transfer to a freezer bag and squeeze out excess air before sealing. When ready to eat, reheat straight from the freezer at 350°F for 15-20 minutes until hot throughout. The texture may be slightly denser after freezing but the flavors will remain intact.

Related Breakfast:

• Cinnamon Donut Muffins
• Stuffed French Toast Meal Prep

FAQs