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Muffin Tin Mini Quiche

Muffin tin mini quiche with bacon and cheddar bakes in flaky pie crust cups with creamy, tender centers. Bake them in a standard 12-cup muffin pan until golden and set for an easy breakfast or brunch.
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Prep Time 15 minutes
Cook Time 38 minutes
Resting 5 minutes
Total Time 58 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 cooking spray for the muffin pan
  • 1 package (14.1 oz) refrigerated pie crusts 2 crusts
For the filling
  • 3 slices bacon chopped
  • 0.25 cup yellow onion finely diced
  • 6 eggs large
  • 1 cup half-and-half
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup cheddar cheese shredded

Equipment

  • 1 standard 12-cup muffin pan
  • 1 10-inch skillet

Method
 

Prepare the crusts
  1. Heat the oven to 375°F.
  2. Coat a standard 12-cup muffin pan with cooking spray.
  3. Cut twelve 3 1/2-inch rounds from the pie crusts, rerolling scraps once as needed.
  4. Press the rounds into the muffin cups, pleating the edges as needed.
Cook the filling
  1. Cook the bacon in a 10-inch skillet over medium heat for 6–8 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate.
  3. Leave 1 tablespoon drippings in the skillet.
  4. Add the onion to the skillet and cook over medium heat for 3–4 minutes, stirring, until softened.
  5. Remove the skillet from the heat.
  6. In a medium bowl, whisk the eggs, half-and-half, salt, and pepper until combined.
Fill and bake
  1. Divide the bacon, onion, and cheddar among the crust-lined cups.
  2. Pour in the egg mixture, filling each cup to about 1/4 inch below the crust edge.
  3. Bake for 22–26 minutes, until the crusts are golden and the centers are set and register 160°F.
  4. Let the quiches rest in the pan for 5 minutes.
  5. Loosen the edges with a thin knife and lift the quiches out.

Notes

For evenly baked quiches, divide the filling ingredients among the cups before pouring in the egg mixture. Refrigerate leftovers for up to 3 days; they can be frozen for up to 2 months. Use a gluten-free pie crust for a gluten-free option.