How long can I store muffin tin quiches in the refrigerator?

You can keep muffin tin quiches in the fridge for 3-4 days. Store them in an airtight container. Reheat them in the oven to keep them crisp.

Can I make these quiches completely vegetarian?

Yes, you can make them vegetarian. Use tofu, add extra veggies, and choose vegetarian cheese. Try adding mushrooms, spinach, and bell peppers for flavor.

Are muffin tin quiches good for meal prep?

Absolutely! They freeze well and are great for busy mornings. Wrap them individually and freeze for up to a month.

What kind of milk can I use in the egg mixture?

You can use whole milk, 2% milk, almond milk, or oat milk. Pick one that fits your taste and diet.

How do I prevent my quiches from sticking to the muffin tin?

Use non-stick cooking spray, parchment paper, or grease the tin well. Silicone muffin tins also work great for easy removal.

Can I make these quiches gluten-free?

Yes! Use almond flour, coconut flour, or make them crustless for gluten-free quiches. Always check your ingredients for gluten-free certification.

What's the best way to reheat frozen quiches?

Thaw them in the fridge overnight. Then, reheat at 350°F for 10-15 minutes. This keeps them from getting soggy.

Are muffin tin quiches kid-friendly?

Absolutely! They're fun, customizable, and great for getting kids to eat veggies.

Can I make these quiches dairy-free?

Yes, use plant-based milk and cheese substitutes. Nutritional yeast adds a cheesy taste.

How many quiches does a standard muffin tin make?

A 12-cup tin makes 12 quiches. Adjust the recipe for more or fewer quiches, or use different tin sizes.

Breakfast Muffin Tin Quiche: Amazing 12-Cup Recipe Guide

Name: Breakfast Muffin Tin Quiche: Easy 15-Minute Mini Quiches for Busy Mornings
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 6 large eggs; 1/2 cup heavy cream; 1 cup shredded cheddar cheese; 1/2 cup crumbled feta cheese; 1 cup fresh spinach, chopped; 1/2 cup red bell pepper, diced; 1/2 cup mushrooms, sliced; 1/4 cup zucchini, diced; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; Non-stick cooking spray

Description

Start your day with these delicious breakfast muffin tin quiches! Perfect for meal prep, these mini quiches combine fresh eggs, premium cheese, and colorful vegetables in individual portions. Easy to customize and ideal for busy mornings.

Ingredients

Scale

6 large eggs

1/2 cup heavy cream

1 cup shredded cheddar cheese

1/2 cup crumbled feta cheese

1 cup fresh spinach, chopped

1/2 cup red bell pepper, diced

1/2 cup mushrooms, sliced

1/4 cup zucchini, diced

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

Non-stick cooking spray

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Instructions

1. Preheat oven to 375°F (190°C) and spray a 12-cup muffin tin with non-stick cooking spray.

2. Heat olive oil in a large skillet over medium heat. Sauté bell peppers, mushrooms, and zucchini for 3-4 minutes until slightly softened.

3. Add chopped spinach to the skillet and cook for 1 minute until wilted. Remove from heat and let cool slightly.

4. In a large bowl, whisk together eggs, heavy cream, salt, pepper, and garlic powder until well combined.

5. Divide the sautéed vegetables evenly among the muffin cups, filling each about 1/3 full.

6. Sprinkle cheddar and feta cheese over the vegetables in each cup.

7. Pour the egg mixture over the vegetables and cheese, filling each cup about 2/3 full.

8. Bake for 15-20 minutes, or until the quiches are golden brown on top and a toothpick inserted in the center comes out clean.

9. Let cool in the muffin tin for 5 minutes before carefully removing with a spoon or knife.

10. Serve warm or store in refrigerator for up to 3 days.

Notes

For best results, use a silicone muffin tin for easy removal.

These quiches can be frozen for up to 1 month when wrapped individually.

Feel free to substitute any vegetables or cheese varieties based on your preferences.

To prevent soggy bottoms, make sure to drain excess moisture from vegetables before adding to muffin cups.

Reheat refrigerated quiches in a 350°F oven for 5-10 minutes to maintain crispiness.

Prep Time: 15
Cook Time: 20
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 145
Sugar: 2
Sodium: 285
Fat: 11
Saturated Fat: 6
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 3
Fiber: 1
Protein: 9
Cholesterol: 125