These easy quiche muffins are savory, cheesy mini crustless quiches baked in a muffin tin! They’re the perfect light breakfast or lunch, and they even make a tasty appetizer at parties. Customize the filling with your favorite add-ins! 

Looking for more satisfying, easy breakfast recipes? Try sheet pan eggs or a bacon frittata. And if a traditional muffin recipe is more your speed, check out these homemade banana walnut muffins.

 

This recipe turns my favorite spinach quiche into an easy riff on egg muffins packed with tasty, wholesome ingredients. Basically, I’ve made a muffin-sized version of quiche florentine, with spinach and gooey cheese plus some nutty quinoa in the mix. Baking these crustless quiche muffins in a muffin tin is SO convenient. It’s a quick, mess-free, and customizable way to make perfectly portioned little breakfast quiches. You’re going to love packing these full of your favorite ingredients!

What Makes These Quiche Muffins So Great?

• Skip the crust. The best part about baking these quiche muffins in a muffin pan is that you don’t need to fuss with a pie crust! Of course, you could always make this recipe with a homemade pie crust if you’d like. But I always just fill the paper liners with quiche batter and bake!
• Bake them in a muffin pan. Scale up the recipe and bake the muffins in batches. You’ll have some to eat now, and you can store the rest for later.
• Take them on the go. I love meal-prepping these quiche muffins. They hold up really well in both the fridge and the freezer, making them a great grab-and-go breakfast or snack. See further in the post for serving ideas and storage details.
• It’s totally customizable. I keep these quiche muffins vegetarian, but feel free to change up the veggies, change the cheese, or add different meats. How about an American breakfast-style egg muffin? Or a Western omelette-themed quiche muffin? Yum!

Ingredients You’ll Need 

Many of the ingredients you’ll find below are adaptable, and I include some notes and substitutions. As far as add-ins go, feel free to swap them out to make these quiche muffins exactly how you like them. Scroll down to the recipe card for a complete ingredients list with amounts.

• Quinoa – Cooked quinoa is a great way to bulk up these breakfast quiche muffins with wholesome grains. You can use white, red, black, or tri-color quinoa. Another option is to use cooked and drained lentils or millet.
• Olive Oil – Or your oil/fat of choice for sautéeing.
• Onion – I like a thinly sliced, mild onion, like yellow onion or shallot. Sliced green onion works, too. 
• Spinach – Fresh or frozen baby spinach. If you’re using frozen spinach, thaw and drain it well beforehand so that the quiche doesn’t turn out watery.
• Garlic – Finely minced. I like the flavor of fresh cloves best, but you can use jarred minced garlic if that’s what you have. I also toss in some flat-leaf parsley for a pop of color and extra flavor. 
• Cheese – I use a combination of crumbly feta and shredded cheddar, but you can get creative with the kind of cheese you use in this recipe. Other good cheese choices for quiche are goat cheese, Swiss, Gruyere cheese, Asiago, and Monterey Jack.
• Eggs – Lightly beaten.

How to Make Quiche Muffins

Here’s a quick overview of the recipe steps. I like to line my muffin tray with paper liners first, but you can also bake these mini quiches without a liner. In this case, be sure to give the pan a good greasing with cooking spray, first. Now, let’s make these easy quiche muffins!

• Cook the quinoa. First, in a lidded pot, simmer the quinoa in water for 15 minutes so that it’s cooked through.
• Cook the veggies. Meanwhile, sauté the onions in a large pan until they’re softened. Add the garlic and wilt in the spinach. Don’t forget to season with salt and pepper.
• Combine. Add the veggies to a bowl with the cooked quinoa, cheese, and parsley. Make sure to let the mixture cool before you add the eggs (otherwise they might scramble!).
• Add the eggs. Finally, stir in the beaten eggs. Divide the quiche filling between the lined wells of a 6-well muffin tin.
• Bake. Bake the quiche muffins at 375ºF for 35-40 minutes. Remove from the oven, cool, and serve!

What to Serve With Quiche Muffins

I’ll often bake a batch of fluffy, creamy quiche muffins to serve at brunch. They go great with a side of plain yogurt and fruit, or cheesy hashbrowns and crispy air fryer bacon. This blueberry banana bread or cottage cheese pancakes make a great sweet option. And I always make a pitcher of mimosas for the table!

On any other day of the week, quiche muffins pair just as nicely with a cinnamon dulce latte in the afternoon as they do with a banana kiwi smoothie in the morning. Quiche also goes beautifully with a side of green salad for lunch. Feel free to get creative and enjoy these quiche muffins any time!

How to Store or Reheat Leftovers

• Refrigerate. To store, allow the quiches to cool completely, then wrap them individually in plastic wrap. Refrigerate or freeze (see below) based on what you need. They’ll last for up to 4-5 days in the fridge. 
• Reheat. To reheat, microwave the quiche muffins for 30-60 seconds or until they’re hot throughout. You can also warm them covered in the oven.
• Freeze. Double-wrap the quiches in plastic wrap and freeze them for up to 2 months. Thaw them in the fridge before enjoying cold or reheating.

More Breakfast Recipes

• Bacon and Egg Bake
• Pancake Bites
• Zucchini Egg Bake
• Breakfast Pizza