Mini quiche muffins are everything you love about a traditional quiche—fluffy eggs, savory add-ins, and creamy custard—packed into easy, handheld bites. They’re ideal for breakfast on the go, brunch spreads, lunchbox fillers, or even elegant party appetizers. This version combines sautéed bacon, garlic, onion, green beans, and juicy cherry tomatoes in a rich, cheesy egg base for a recipe that’s easy, wholesome, and endlessly customizable.
Recipe description
Mini quiche muffins offer the convenience of a muffin and the indulgent flavor of quiche. Unlike traditional quiche which requires a crust and baking dish, these crustless muffins are quick to prep and perfectly portioned. They’re packed with protein, great warm or cold, and reheat like a dream. The base of this recipe features sautéed onions, garlic, and bacon, with the freshness of green beans and a creamy custard of eggs, cream, and milk. Cherry tomatoes add pops of color and juiciness on top, making them both tasty and visually appealing.
This dish is perfect for using up leftovers or showcasing fresh vegetables. They’re also ideal for batch cooking—you can freeze extras and reheat as needed. Whether served for brunch with mimosas or packed into lunchboxes for busy weekdays, these mini quiches are sure to become a favorite.
Preparation, cook, and total times
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Yield
Makes 8–10 mini quiches, depending on muffin cup size
Cuisine
Modern European, Brunch, Finger Food
A full list of ingredients
For the Filling
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Vegetable Oil: for sautéing (about 1 tablespoon)
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Onion: 1 small, finely chopped
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Garlic: 1 clove, minced
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Bacon: 80 g (2.8 oz), chopped
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Green Beans: 100 g (3.5 oz), chopped into small pieces
For the Egg Base
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Eggs: 2 large
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Salt and Ground Pepper: to taste (about 2–3 pinches each)
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Cream (30% fat): 60 ml (1/4 cup)
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Milk: 60 ml (1/4 cup)
For the Topping
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Cherry Tomatoes: 3–4, halved
Optional: shredded cheese (cheddar, mozzarella, or gouda), fresh herbs like parsley or chives, a pinch of nutmeg for added warmth
Step-by-step cooking directions
Step 1: Preheat and prep the pan
Preheat your oven to 180°C (356°F). Lightly grease a nonstick muffin tin or line it with silicone muffin cups.
Step 2: Cook the bacon and vegetables
Heat a drizzle of vegetable oil in a nonstick skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until soft. Add minced garlic and stir for another 30 seconds. Add chopped bacon and cook until it starts to crisp and render its fat—about 4–5 minutes. Stir in the green beans and sauté for 2 more minutes until slightly tender but still bright green. Set the mixture aside to cool.
Step 3: Mix the custard base
In a mixing bowl, whisk together the eggs, cream, and milk until smooth. Season with salt and pepper. If using herbs or nutmeg, stir them in at this stage.
Step 4: Assemble the muffins
Divide the bacon and vegetable mixture evenly among the muffin cups. Carefully pour the egg mixture over each, filling to just below the rim. Top each with a halved cherry tomato, cut side up, and sprinkle with a little shredded cheese if desired.
Step 5: Bake
Bake in the preheated oven for 20–25 minutes, or until the tops are puffed and lightly golden, and the center is set. A toothpick inserted in the middle should come out clean.
Step 6: Cool and serve
Let the quiches cool for 5 minutes in the tin, then gently remove and transfer to a wire rack. Serve warm, at room temperature, or chilled.
Nutritional information (per mini quiche, approx.)
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Calories: 110 kcal
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Protein: 6 g
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Carbohydrates: 2 g
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Fat: 8 g
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Fiber: 0.5 g
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Sugar: 1 g
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Calcium: Moderate
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Sodium: Moderate
The origins and popularity of the recipe
Mini quiches are an evolution of the classic French dish, adapted for convenience and versatility. While traditional quiche Lorraine features eggs, cream, and bacon in a pastry crust, the mini muffin version skips the crust and allows for a faster, lighter approach. These muffins gained popularity as brunch staples, party appetizers, and high-protein snacks. Today, they’re featured in cafés, lunch menus, and home kitchens across the globe thanks to their delicious taste and ease of preparation.
Reasons why you’ll love the recipe
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Bite-sized and portable
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Low-carb and crust-free
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Kid-friendly and perfect for picky eaters
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Can be made in advance
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Freezer-friendly
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Flexible for whatever veggies or proteins you have on hand
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Great for breakfast, lunch, dinner, or snacks
Health benefits
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Eggs provide high-quality protein, choline, and B vitamins
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Green beans offer fiber, vitamin C, and antioxidants
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Bacon, while indulgent, contributes protein and flavor in small amounts
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Garlic and onion support immunity and reduce inflammation
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Cherry tomatoes are rich in lycopene, vitamin A, and potassium
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Using cream and milk in moderation balances taste with nutrition
Serving suggestions
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Brunch Board: Serve with fresh fruit, croissants, and sparkling water or juice
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Lunchbox Favorite: Pack two or three with a side salad and crackers
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Buffet-Style: Offer a tray of assorted quiche muffins with different fillings
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Party Appetizer: Serve warm on a platter with toothpicks for easy grabbing
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Dinner Side: Pair with roasted veggies, soup, or grain salad for a full meal
Cooking tips
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Use silicone muffin cups or grease your tray well to prevent sticking
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Let the filling cool before adding to the eggs to avoid scrambling
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Whisk the egg mixture thoroughly for an even, creamy texture
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Don’t overfill the cups—leave about ½ cm from the top
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Top with fresh herbs after baking for added freshness and flavor
Variations to try
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Vegetarian: Omit bacon and add spinach, mushrooms, or bell peppers
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Cheesy: Add ½ cup of grated cheddar, gouda, or feta to the batter
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Spicy: Add chopped jalapeños, chili flakes, or a dash of hot sauce
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Herby: Use chopped dill, basil, or parsley in the custard base
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Crusty: Line each muffin tin with a slice of ham or a thin pastry round
A conclusion
Mini quiche muffins bring together the richness of a traditional quiche and the ease of a grab-and-go snack. They’re golden, fluffy, packed with savory flavor, and endlessly adaptable. Whether you’re cooking for yourself, your family, or a crowd, these muffin tin quiches deliver delicious results every time. They store well, freeze beautifully, and offer a balanced combination of protein, veggies, and taste in every bite.
From brunch tables to lunchboxes, mini quiche muffins deserve a spot in your recipe rotation. Easy to prepare, satisfying to eat, and fancy enough to impress—this is one recipe you’ll make again and again.
A 10 comprehensive FAQ section
1. Can I make these mini quiches ahead of time?
Yes, they store well in the fridge for up to 3 days. Reheat in a microwave or oven.
2. Can I freeze them?
Absolutely. Let them cool completely, then freeze in an airtight container. Reheat directly from frozen or thaw overnight.
3. Can I add cheese?
Yes! Cheddar, mozzarella, gouda, or feta all work beautifully.
4. What other vegetables can I use?
Spinach, bell peppers, mushrooms, corn, or zucchini are excellent choices.
5. Can I make them without bacon?
Yes. Substitute with turkey bacon, vegetarian bacon, or omit entirely.
6. Do I need to par-cook vegetables first?
Yes, especially firm ones like green beans or carrots, to ensure they’re soft after baking.
7. What kind of muffin tin works best?
Use a standard 12-cup muffin tin. Silicone cups make removal easiest.
8. Can I double the recipe?
Yes, just double all ingredients and use two muffin tins or bake in batches.
9. What milk and cream can I use?
Whole milk and heavy cream offer best texture, but plant-based options also work.