Muffin Tin Mini Quiches
Muffin Tin Mini Quiches
Ingredients
For the Crust
- 1 refrigerated pie crust, from a 14.1-ounce package
- butter, as needed, for greasing
For the Filling
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked ham, finely diced
- 1/4 cup fresh spinach, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
Unroll the refrigerated pie crust onto a lightly floured surface. Using a 3-inch round cookie cutter or the rim of a glass, cut out 12 circles from the pie crust. You may need to gather and re-roll the scraps to get all 12 circles.
⏱️ 5 min
- 3
Carefully press each pie crust circle into the prepared muffin cups, gently shaping it to fit the bottom and sides. Prick the bottom of each crust several times with a fork.
⏱️ 3 min
- 4
In a medium bowl, whisk together the large eggs, whole milk, salt, and black pepper until well combined.
⏱️ 2 min
- 5
Stir in the shredded cheddar cheese, finely diced cooked ham, and chopped fresh spinach into the egg mixture.
⏱️ 2 min
- 6
Evenly divide the filling mixture among the 12 pie crust-lined muffin cups, filling each about two-thirds full.
⏱️ 3 min
- 7
Bake for 20 to 25 minutes, or until the quiches are set, lightly golden brown, and a knife inserted into the center comes out clean.
⏱️ 25 min•🌡️ 375
- 8
Remove the muffin tin from the oven and let the mini quiches cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Muffin Tin Mini Quiches
Ingredients
For the Crust
- 1 refrigerated pie crust, from a 14.1-ounce package
- butter, as needed, for greasing
For the Filling
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked ham, finely diced
- 1/4 cup fresh spinach, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
Unroll the refrigerated pie crust onto a lightly floured surface. Using a 3-inch round cookie cutter or the rim of a glass, cut out 12 circles from the pie crust. You may need to gather and re-roll the scraps to get all 12 circles.
⏱️ 5 min - 3
Carefully press each pie crust circle into the prepared muffin cups, gently shaping it to fit the bottom and sides. Prick the bottom of each crust several times with a fork.
⏱️ 3 min - 4
In a medium bowl, whisk together the large eggs, whole milk, salt, and black pepper until well combined.
⏱️ 2 min - 5
Stir in the shredded cheddar cheese, finely diced cooked ham, and chopped fresh spinach into the egg mixture.
⏱️ 2 min - 6
Evenly divide the filling mixture among the 12 pie crust-lined muffin cups, filling each about two-thirds full.
⏱️ 3 min - 7
Bake for 20 to 25 minutes, or until the quiches are set, lightly golden brown, and a knife inserted into the center comes out clean.
⏱️ 25 min•🌡️ 375 - 8
Remove the muffin tin from the oven and let the mini quiches cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 5 min