These Mini Quiches 4 Ways are the ultimate customizable breakfast or brunch treat! Packed with a mix of flavorful ingredients like mushrooms, spinach, red pepper, green onions, ham, bacon, and Swiss milk, they’re fluffy, savory, and perfect for feeding a crowd or meal-prepping for the week. With just a few eggs and a handful of toppings, you can create four delicious variations in one muffin pan—no crust needed!
Total Time
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Preparation Time: 15 minutes
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Cooking Time: 25 minutes
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Total Time: 40 minutes
Yield: 12 mini quiches
Cuisine: American/Brunch
Ingredients (for base + fillings)
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4 large eggs
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½ cup (120 ml) Swiss milk (or regular milk)
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1 tablespoon salt
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¼ teaspoon black pepper (optional)
Suggested Fillings:
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¼ cup mushrooms, diced
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¼ cup spinach, chopped
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¼ cup red pepper, finely chopped
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¼ cup green onion, sliced
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¼ cup cooked bacon, chopped
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¼ cup cooked ham, diced
Optional Add-Ons:
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½ cup shredded cheese (cheddar, mozzarella, or Swiss)
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Pinch of paprika or garlic powder
Instructions
1. Preheat the Oven
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Preheat oven to 180°C (350°F).
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Grease a 12-cup muffin tin or line with silicone or paper muffin liners.
2. Prepare Fillings
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Lightly sauté mushrooms and spinach in a pan (optional) for softer texture.
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Cook bacon and set aside.
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Prepare other toppings and divide each into equal amounts for 3 mini quiches each (4 variations × 3 quiches).
3. Make Egg Mixture
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In a medium bowl, whisk eggs, Swiss milk, salt, and pepper.
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Optional: Add paprika or garlic powder for added flavor.
4. Assemble the Mini Quiches
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Evenly distribute desired fillings into the muffin cups (3 each of the 4 combos). For example:
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Spinach + cheese
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Mushrooms + bacon
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Ham + red pepper
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Green onion + cheese
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Pour egg mixture over the fillings in each cup until about ¾ full.
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Top with shredded cheese if desired.
5. Bake
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Bake for 20–25 minutes or until quiches are puffed and set in the center.
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Let cool for 5 minutes before removing from the pan.
Serving Suggestions
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Serve with fresh fruit or a small salad.
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Add toast or English muffins for a full breakfast plate.
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Great with hot sauce or a dollop of sour cream.
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Serve at brunch buffets or baby showers as appetizers.
Cooking Tips
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Do not overfill the muffin cups to avoid spills.
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Use silicone liners for easy removal and no sticking.
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Make ahead and refrigerate or freeze for quick breakfasts.
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Customize with your favorite meats, veggies, or herbs.
Nutritional Benefits
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Eggs: Provide complete protein and essential vitamins.
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Vegetables: Add fiber and antioxidants.
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Ham and Bacon: Contribute protein and flavor.
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Swiss Milk: Adds creaminess and calcium.
Dietary Information
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Gluten-Free: Yes (as long as fillings are GF)
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Keto-Friendly: Yes, low in carbs
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Vegetarian Option: Skip ham and bacon, use mushrooms, spinach, peppers, and cheese
Nutritional Facts (Per Mini Quiche, Approximate)
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Calories: 100–120 kcal
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Protein: 7 g
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Carbohydrates: 2–3 g
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Fat: 8 g
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Fiber: 0.5 g
Storage
Advertisement
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Refrigerate: Store in an airtight container for up to 4 days.
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Freeze: Wrap individually and freeze for up to 2 months.
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Reheat: Microwave for 30–45 seconds or bake at 160°C (320°F) for 10 minutes.
Why You’ll Love This Recipe
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Customizable: Endless combinations with meat, veggies, and cheese.
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Perfect for Meal Prep: Make a batch and enjoy all week.
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Kid-Friendly: Great size for little hands and picky eaters.
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Low-Carb & Gluten-Free: Naturally fits many dietary needs.
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Easy & Quick: Ready in under 45 minutes with minimal cleanup.
Conclusion
Mini Quiches 4 Ways are an easy, tasty, and fun way to enjoy eggs and veggies in one portable dish. With multiple flavor options in one tray, they’re ideal for pleasing everyone at the table. Whether you’re planning a brunch or need a make-ahead breakfast, this recipe has got you covered!
Frequently Asked Questions (FAQs)
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Can I use only one type of filling?
Yes! Feel free to keep it simple and stick with your favorite combo. -
Can I make these dairy-free?
Yes, use plant-based milk and skip or replace cheese with a vegan alternative. -
Can I bake this in a pie dish instead of a muffin tin?
Yes, just extend the baking time to 30–35 minutes. -
What can I use instead of Swiss milk?
Any milk will work—whole milk, almond, oat, or even cream. -
Do I need to cook the vegetables first?
Not required, but sautéing mushrooms or spinach helps reduce moisture and boost flavor. -
Are these good cold?
Yes! They taste great warm or cold, perfect for on-the-go. -
Can I add cooked pasta or potatoes?
You can, but this may make them denser. Best to keep additions light. -
Can I double the recipe?
Absolutely! Make 24 in two muffin trays or freeze extra for later. -
How do I know when they’re done?
The tops should be puffed and golden, and a knife inserted in the center should come out clean. -
How long do they last in the fridge?
Up to 4 days when stored in an airtight container.