Mini Muffin Quiche Recipes

EASY MINI QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin tins.
• Trim or cut bread into circles. Place circles in bottom of muffin tins. Distribute the onion and shredded cheese evenly between the muffin tins.
• In a medium bowl, combine milk, eggs, mustard and pepper. Divide between the muffin tins.
• Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean.

MUFFIN SIZED BREAKFAST QUICHE

Steps:

• Preheat oven to 375.
• Lightly grease your muffin pan with spray or oil on a paper towel, set aside.
• Saute the Chopped Onions in a pan with the tablespoon of oil, until translucent.
• Crack the eggs in a bowl and beat as if making scrambled eggs. Salt and Pepper eggs to taste.
• Into the greased muffin cups add about 3 or 4 leaves of Spinach. (You probably won't use the whole bag.).
• Top the Spinach with about a teaspoon each of the sauted Onions.
• Top the onions with about 1 Tablespoon each of the Cheddar Cheese.
• Then ladle enough egg mixture into each muffin cup to fill the tin about 2/3 full.
• Bake your little quiches for 10-20 minutes, (depending on the size of your muffin tin cups.) They should be nicely browned on top, but do not overcook. Check for doneness with a toothpick.
• Let your quiche-muffins cool for 10 minutes in the pan. Then using a dinner knife, gently run the blade around the perimeter of each muffin to loosen. Then plop them carefully on a plate to finish cooling and serve.

MINI MUFFIN QUICHE

Steps:

• preheat oven to 350.
• spray muffin tins with nonstick spray.
• soften diced onion and peppers in 1 tbsp butter
• add spinach, corn, and broccoli and sautee for 2-3 minutes
• beat eggs.
• mix cheese and seasonings into eggs.
• stir in vegetable mix
• pour into prepared tins.
• bake for approximately 30 minutes or until properly set.

EASY MINI QUICHE RECIPE

Steps:

• Bring the ready-made pie crusts to room temperature then preheat the oven to 375 degrees F. Spray 24 mini muffin cups with nonstick cooking spray. Set aside.
• Unfold pie crusts and smooth the edges. Cut 24 circles using a 2 ½ inch floured biscuit cutter. Press a pastry round into the bottom and up the sides of each mini muffin cup.
• In a glass measure with a pour spout, whisk together the eggs, milk, and salt until fully combined.
• MINI SPINACH QUICHE: Add frozen spinach leaves to a fine-mesh sieve and run under hot water until thawed. Squeeze as much moisture as possible from the spinach. Into the bottom of 8 mini muffin cups, distribute evenly the shredded Swiss cheese. Top with an equal amount of spinach and a pinch of red pepper flakes.
• MINI BACON AND CHEESE QUICHE: Divide the Swiss cheese evenly among 8 mini muffin cups. Top with crumbled cooked bacon and a pinch of red pepper flakes.
• MINI BROCCOLI CHEDDAR QUICHE: Evenly divide shredded Cheddar cheese among the remaining 8 mini muffin cups. Top with tiny frozen broccoli florets and a pinch of red pepper flakes.
• EGG CUSTARD: Pour the egg custard into each of the 24 mini muffin cups leaving a 1/4-inch margin at the top of the crust.
• BAKE THE MINI QUICHES: Bake the mini quiches for 20 to 25 minutes, or until golden brown and cooked through. Let cool slightly before serving.

MINI QUICHE

Steps:

• Heat the oil in a medium skillet over medium-low heat until it shimmers. Add the onion and a pinch of salt and cook, stirring occasionally, until very soft and golden, about 15 minutes. Set aside.
• Preheat the oven to 375 degrees F. Spray a nonstick 24-cup mini muffin tin with cooking spray.
• Meanwhile, unroll the pie crusts and use a 2 1/2-inch round cutter to cut out 24 rounds (12 rounds from each crust). Fit the rounds in the cups of the prepared muffin tin, pushing the bottoms down and pleating the sides slightly.
• Whisk the half-and-half, egg and egg yolk, cayenne and some salt and pepper together in a medium bowl until very well combined. Stir in the chives and transfer to a liquid measuring cup. Divide the onions and ham evenly among the 24 dough-lined muffin cups. Divide the half-and-half mixture evenly among the cups.
• Bake until the quiches are puffed and golden, about 20 minutes. Let the quiches cool in the muffin tin about 5 minutes, then remove to a wire rack. Serve slightly warm or at room temperature.

EASY MINI QUICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside.
• In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, bacon and onion. Spoon into greased muffin cups.
• Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

MINI SAUSAGE QUICHES

Steps:

• In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives. , On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups. , Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika. , Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.

HASH BROWN MINI QUICHES RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (375ºF for convection ovens). Coat a muffin tin with nonstick spray.
• Hash brown cups: Whisk together eggs, cheddar cheese, kosher salt, and ground pepper in a bowl. Fold in shredded hash browns.
• Press approximately a ¼ cup of potatoes into each muffin cup, pressing down in the middle and going up the sides of the space to form a cup shape.
• Bake cups for 10-15 minutes, or until edges of potatoes are turning golden brown. Remove from oven.
• Filling: Arrange Kroger Traditional Pork Sausage in a cold skillet. Turn heat to medium-low. Cook until browned on the first side, then flip and cover pan with a lid. Continue cooking sausage until no longer pink in the middle. Remove sausage (leaving fat behind in the pan) and drain on paper towels. Roughly chop sausage into small pieces and place in a bowl.
• In the sausage fat, sauté diced onion until softened and translucent, about 5 minutes. Place onions in the bowl with the sausage.
• In the same bowl, whisk in the eggs, heavy cream, and kosher salt. Fold in baby spinach.
• Fill each hash brown cup with filling. Cover muffin tin with aluminum foil.
• Bake for 14-16 minutes or until egg is cooked through. Remove from oven.
• Remove quiches from muffin tin. Serve with chopped chives for garnish!

MINI QUICHES

Steps:

• Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
• In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.
• In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
• Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.

MINI QUICHES

Steps:

• Preheat oven to 375 degrees. Bring a medium pot of water to a boil. Cut 3 inches from the tip-ends of the asparagus; reserving remaining stalks for another use. Generously add salt to boiling water. Add asparagus and cook until just tender, about 2 minutes; Drain. Cut into 1/2-inch pieces; set aside.
• In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Strain through a sieve into a medium bowl; set aside.
• On a lightly floured surface, roll out pate brisee to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pate brisee becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of the cheese, evenly between the lined cups. Top with ham. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining cheese.
• Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature.

CRUSTLESS MINI QUICHE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
• Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
• Bake in the oven for 17 minutes or until knife inserted comes out clean.