Bite-sized, fluffy, and perfectly savory, these Mini Cheese & Onion Quiche Cups are a delightful snack or party appetizer. They’re baked in a muffin tin for easy portioning and are equally great for breakfast, brunch, or a lunchbox treat.
Why You’ll Love This Recipe
These mini quiches are quick to make, packed with flavor, and wonderfully versatile. With just a handful of simple ingredients, you can prepare a batch in under 30 minutes. They’re also naturally vegetarian and can be customized with your favorite vegetables or cheese. Perfectly portable and freezer-friendly, these bite-sized delights are sure to become a household favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs
½ cup milk
½ cup shredded cheddar cheese
2 tablespoons finely chopped green onions
Salt and pepper to taste
1 tablespoon olive oil or melted butter (for greasing the muffin cups)
Directions
Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin tin with olive oil or melted butter.
In a medium bowl, whisk together eggs, milk, salt, and pepper until smooth.
Stir in the shredded cheddar cheese and chopped green onions.
Divide the mixture evenly among the prepared muffin cups, filling each about ¾ full.
Bake for 18–20 minutes, or until the tops are puffed and golden brown.
Allow to cool slightly before removing from the tin. Serve warm or at room temperature.
Servings and Timing
Servings: 6 (2 quiche cups per serving)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Vegetable Mix-In: Add chopped bell peppers, spinach, or mushrooms for extra nutrition.
Cheese Options: Try mozzarella, feta, or Swiss cheese for different flavors.
Spice It Up: Add a pinch of paprika, chili flakes, or garlic powder for a mild kick.
Mini Tart Base: Line each muffin cup with a thin slice of bread or puff pastry for a crusted version.
Storage/Reheating
Store leftover quiche cups in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 325°F (160°C) for 5–7 minutes or microwave for 30 seconds per cup.
For longer storage, freeze for up to 2 months; thaw in the refrigerator overnight before reheating.
FAQs
1. Can I use a dairy-free milk alternative?
Yes, you can use almond milk, soy milk, or oat milk as a substitute.
2. Can I make these quiche cups crustless?
Absolutely! This recipe is already crustless, making it lighter and quicker to prepare.
3. What kind of cheese works best?
Cheddar offers a classic flavor, but you can experiment with Swiss, feta, or mozzarella.
4. How do I prevent the quiche from sticking to the pan?
Grease the muffin cups well or use silicone liners for easy removal.
5. Can I add meat to this recipe?
Yes, you can include halal chicken, turkey, or beef cubes if desired.
6. Are these quiche cups suitable for kids?
Yes, they’re bite-sized, soft, and easy to pack in lunchboxes.
7. Can I make them ahead of time?
Yes, prepare and bake them a day ahead, then store in the fridge and reheat before serving.
8. How can I tell when the quiches are done baking?
They’re ready when the tops are golden and slightly firm to the touch.
9. Can I make this recipe in a large pie dish instead of muffin tins?
Yes, just pour the mixture into a greased pie dish and bake for 25–30 minutes.
10. Do these quiche cups taste good cold?
Yes, they’re delicious even when chilled—perfect for picnics or packed lunches.
Conclusion
Mini Cheese & Onion Quiche Cups are an easy, flavorful, and versatile dish perfect for any occasion. Whether you serve them at brunch, as a quick snack, or in lunchboxes, they’re guaranteed to please everyone. Try this recipe once, and you’ll keep coming back to it for its simplicity and delightful taste.
These Mini Cheese & Onion Quiche Cups are fluffy, savory bites packed with cheddar cheese and green onions. Baked in a muffin tin, they’re the perfect make-ahead option for breakfast, brunch, or a snack on the go.
Ingredients
4 large eggs
½ cup milk
½ cup shredded cheddar cheese
2 tablespoons finely chopped green onions
Salt and pepper to taste
1 tablespoon olive oil or melted butter (for greasing the muffin cups)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin tin with olive oil or melted butter.
In a medium bowl, whisk together eggs, milk, salt, and pepper until smooth.
Stir in shredded cheddar cheese and chopped green onions.
Divide the mixture evenly among the muffin cups, filling each about ¾ full.
Bake for 18–20 minutes, or until puffed and golden brown.
Let cool slightly before removing. Serve warm or at room temperature.
Notes
Use silicone muffin cups or liners for easy cleanup and release.
These are great for meal prep—make a batch and store for quick meals throughout the week.
Optional: Add finely chopped vegetables or cooked meat for variety.
