Quiche Muffins Recipe

Quiche Muffins

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.
Quiche Muffins

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.

Quiche Muffins

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.

Quiche Muffins

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FAQs

Can I use a different type of cheese?

Feel free to substitute your favorite cheese for the cheddar. Swiss, Monterey Jack, goat cheese or feta would all work well. Just be sure to shred or dice it finely.

Do the muffins need to be baked in a muffin tin?

While a muffin tin makes individual portions, you can also bake the batter as one large quiche in an 8×8 inch pan. Just increase the baking time to 30-35 minutes.

Can I make a double batch?

Yes, you can easily double or triple all the ingredients to make a larger quantity. Bake times may need to be adjusted slightly for larger pans – check for doneness a few minutes early

Do the muffins freeze well?

Freezing is a great way to preserve extra muffins. Allow to cool fully before freezing for up to 3 months. Reheat directly from frozen at 350°F for 15-20 minutes until hot throughout.

Can I prepare the batter ahead?

Yes, you can make the batter up to 1 day in advance. Cover and refrigerate until ready to bake, allowing an extra 5-10 minutes of bake time if baking from cold.

Is the recipe gluten-free?

Yes, as long as you use oats or breadcrumbs that are certified gluten-free if substituting those ingredients. Otherwise, all other components are naturally gluten-free.

Quiche Muffins

Quiche Muffins

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.
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 265 kcal

Ingredients
  

  • 9 eggs
  • 1 (10-ounce) bag of baby spinach
  • 1 medium onion, chopped
  • 1 tbsp oil
  • 1 tbsp cup cheddar cheese
  • Salt and pepper

Instructions
 

  • First, prepare all the ingredients by dicing the onion into 1/4-inch pieces. Roughly chop the spinach leaves and grate the cheese. Crack the eggs into a large mixing bowl and beat lightly with a fork. Set the prepped ingredients aside.
  • In a skillet over medium heat, warm the oil. Sauté the diced onion for 5-7 minutes until translucent. Add the zucchini and continue cooking for another 3 minutes until just tender. Transfer to a plate and let cool.
  • Once the vegetables have cooled slightly, add them to the bowl with the beaten eggs. Stir in the chopped spinach, shredded cheese and seasonings. Mix gently until just combined. The batter will be loose but thickened.
  • 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.
  • Place the tin in the oven and bake for 18-22 minutes, until puffed and lightly golden on top. A toothpick inserted in the center should come out clean. Allow to cool in the tin for 10 minutes before serving.2
Keyword healthy breakfast muffins, low-carb quiche,, quiche muffin, veggie quiche bites
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.