Ah, muffin tin mini quiches! Just the name brings a smile to my face and makes me think of lazy weekend mornings filled with the delightful aroma of breakfast wafting through the house. You see, this recipe is close to my heart because I stumbled upon it during a brunch party a few years ago. My friend made these fabulous mini quiches, and I was instantly hooked! I remember standing by the kitchen, nibbling on the crispy edges while everyone else was busy chatting. It was a mini quiche love affair, and ever since, I’ve been making them for every gathering I could think of.
What I adore about this recipe is its versatility. You can throw in your favorite vegetables, cheese, or meats, and voilà! You’ve created something uniquely yours. Perfect for meal prep, these delicious little cups can be popped into lunchboxes, or served at parties. So, let’s jump right into this recipe and make a batch of these scrumptious mini quiches!
What’s in Muffin Tin Mini Quiche?
– Large Eggs: They are the star of the show! Full of protein and essential nutrients, eggs are the perfect base for any quiche. I always opt for organic, free-range eggs when I can—it just feels like a better choice!
– Milk: This adds creaminess and makes the egg mixture fluffy. Any kind of milk works! I sometimes use almond milk if I’m feeling fancy and want to lighten the quiche up a bit.
– Diced Vegetables: This is where you get to unleash your creativity! I love using a mix of bell peppers, spinach, and onions, but feel free to toss in whatever you have on hand. Zucchini? Mushrooms? Go for it!
– Diced Cooked Ham or Cooked Sausage (optional): A little protein never hurts! If you’re a vegetarian, you can absolutely leave this out.
– Shredded Cheese: Who can resist the gooey goodness of cheese? Cheddar is my go-to, but mozzarella or even feta can add an intriguing flavor kick.
– Salt and Pepper: Simple seasonings that enhance the dish. Be generous, but taste as you go!
– Phyllo or Puff Pastry: This gives our mini quiches a delightful, flaky crust. It’s the easiest way to achieve a professional touch without any fuss!
– Cooking Spray or Olive Oil: This is to ensure our mini quiches don’t stick to the pan. Trust me, you don’t want to wrestle with them later!
Is Muffin Tin Mini Quiche Good for You?
Oh, absolutely! These mini quiches are not just delicious but also packed with nutrients.
– Eggs are an excellent source of protein, and they also contain vitamins B12 and D—great for energy and bone health!
– The diced vegetables add a medley of vitamins and minerals. For example, spinach is a powerhouse of iron and antioxidants, while bell peppers are rich in vitamin C.
– If you opt for the ham or sausage, you’re incorporating extra protein. Just keep an eye on portion sizes if you’re watching your sodium intake.
However, do be mindful of the pastry. If you’re looking for something lower in carbs, you might skip the crust or even use thinly sliced sweet potatoes or eggplant as base alternatives. I mean, you do you, my friend!
Ingredients
– 6 large eggs
– 1/2 cup milk
– 1 cup diced vegetables (e.g., bell peppers, spinach, onions)
– 1/2 cup diced cooked ham or cooked sausage (optional)
– 1/2 cup shredded cheese (e.g., cheddar, mozzarella)
– Salt and pepper to taste
– 1 package of pre-made phyllo pastry or puff pastry (for crust)
– Cooking spray or olive oil (for greasing the muffin tin)
**Serves:** About 12 mini quiches.
How to Make Muffin Tin Mini Quiche?
1. First things first—let’s preheat that oven to 375°F (190°C). We want it nice and hot for our lovely little quiches.
2. Grab your muffin tin and spray it with cooking spray or olive oil to make sure our quiches slide out smoothly.
3. If you’re using phyllo or puff pastry, cut it into circles that are slightly larger than your muffin cups. Press them gently into the cups to create a crispy crust.
4. In a large mixing bowl, whisk together the eggs and milk. Doesn’t that sound like a perfect combination already? Season with a pinch of salt and pepper for flavor.
5. Toss in the diced vegetables, and if you like, the cooked ham or sausage, plus the shredded cheese, mixing it all up until well combined.
6. Pour your delightful egg mixture into each pastry-lined muffin cup, filling them about 2/3 full. We want them to puff up, after all!
7. Bake in the oven for 18-22 minutes, or until the egg is set and the tops are lightly golden. The anticipation builds—I assure you the kitchen will smell heavenly!
8. Once they’re perfectly baked, let them cool for a few minutes. I know it’s hard to resist, but trust me—it’ll be easier to get them out.
9. Using a fork or knife, gently lift the mini quiches out of the muffin tin, and prepare yourself for deliciousness! They’re fantastic warm or even at room temperature.
Quiche Creativity: Tips and Variations
Here’s where I get really excited! The beautiful thing about these mini quiches is that you can customize them endlessly!
– Want something a bit Mediterranean? Try adding feta cheese, olives, and sun-dried tomatoes.
– Craving that breakfast vibe? Throw in some sautéed mushrooms and switch to Italian sausage for a twist.
– Going gluten-free? Ditch the pastry and bake the egg mixture directly in the muffin tin for crustless quiches.
– Fancy a bit of spice? A dash of cayenne pepper or some diced jalapeños will do wonders!
This is just the beginning! Feel free to experiment and figure out what combinations make your taste buds sing.
So, there you go! I hope you give these muffin tin mini quiches a try; they are sure to become a family favorite, just like they’ve become in my home. I can’t wait to hear how yours turn out—don’t forget to snap a picture and share it with me! Happy cooking!
