My quiche muffins are a bite-sized take on classic Quiche Lorraine, loaded with crumbled bacon, onions, and Swiss cheese. These crustless mini quiches are light, fluffy, and packed with savory flavors, perfect for a quick grab-and-go breakfast or lunch!
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Cheesy egg muffins are not only a delicious breakfast option, but they also make a perfect appetizer for brunch parties and gatherings. Serve them with fruit salad and blackberry muffins, and it's a guaranteed crowd-pleaser every time. If you like the crowd, maybe even throw in a blueberry mimosa.
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📖Why My Recipe Works
- Potato Starch- Adding potato starch helps bind the ingredients and maintain the texture while keeping the muffins light and airy.
- No Crust- Skipping the pie dough means less prep and a naturally gluten-free dish!
🧾Ingredient Notes
- Eggs- Use 8 large eggs or 9-10 medium eggs.
- Heavy Cream- Don't skip the cream. It's what makes a quiche different from a frittata.
- Cheese- A combo of Swiss and parmesan. You can substitute Swiss cheese with Monterey Jack, goat cheese, or sharp cheddar cheese.
- Bacon- You can substitute with ham, sausages, or turkey bacon. Just make sure to chop them into bite-sized pieces.
- Onions- You can also saute the onions before adding to the mixture for a sweeter taste.
- Potato Starch- Don't skip the starch, it helps keep the muffins from becoming too jiggly. Substitute with cornstarch or tapioca starch.
- Dry Mustard- Or use ½ teaspoon of Dijon mustard.
- To add mild heat, sprinkle a little bit of red pepper flakes to the egg mixture.
🔪Equipment Notes
You can use silicone molds or a muffin tin. Liners are optional. Using a muffin pan without liners will give you a crusty edge, while a silicone mold will prevent browning and create a texture more like baked eggs.
⏲️How to Make Mini Quiche Muffins
- Brush the bottom and side of the muffin tins with melted butter to prevent the muffins from sticking. I prefer butter, but you can also use cooking spray.
- Toss the crumbled bacon, minced onions, shredded cheese, and potato starch in a small bowl. Mix just until they're evenly distributed.
- In another large bowl, whisk together eggs with heavy cream, salt, pepper, and mustard until fully combined for a smooth and creamy custard.
- Add a thin layer of the cheese mixture to the greased muffin cups. Lightly press to help them stick together and create a slightly crispy bottom once baked.
- Pour the egg mixture on top, then sprinkle with a layer of the remaining cheese mixture. No need to mix the eggs and the cheese filling. The cream mixture will settle into all the nooks and crannies.
- The muffins are ready when the edges are set, the top is golden, and the center is slightly wobbly. Let them cool for another 5 minutes before removing from the pan, they will continue to firm up as they cool.
🥗What to Serve with Quiche Lorraine
You can enjoy mini quiche cups for breakfast or brunch alongside a light fruit salad, oat flour waffles, or zucchini bread. For dinner, I recommend pairing it with an asparagus tomato salad, lemon orzo salad, or a warm bowl of potato soup or summer squash soup.
More Quiche Recipes
👩🏻🍳 Expert Tips
- Fill each cup about ¾ full to allow room for the quiche to expand without spilling over.
- Bake the muffins until just set to avoid overcooking. Remove the quiche from the oven when the top is slightly puffed up and the center is just barely set.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Quiche Muffins (Mini Quiche Lorraine)
Ingredients
- 1 Tablespoon olive oil for pan
- 8 slices thick cut bacon chopped
- ½ cup minced white onion
- 1 cup shredded Swiss cheese divided (about 1 ½ cups)
- 2 tablespoon grated parmesan cheese
- 1 Tablespoon potato starch
- 8 eggs
- 1 cup heavy cream
- 1 teaspoon dry mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350 F degrees. Oil (or butter) the bottom and sides of your muffin tin thoroughly.1 Tablespoon olive oil
- Cook bacon in a large skillet over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon to a paper towel–lined plate to drain. Crumble bacon into pieces.8 slices thick cut bacon
- In a small bowl, mix together the cooked bacon, onion and cheeses with the potato starch.½ cup minced white onion, 1 cup shredded Swiss cheese, 2 tablespoon grated parmesan cheese, 1 Tablespoon potato starch
- Whisk eggs with heavy cream, salt, pepper, and mustard in a medium bowl until well blended.8 eggs, 1 cup heavy cream, 1 teaspoon dry mustard, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Dived half of the cheese mixture between the muffin cups. Pour custard on top, then top with remaining cheese mixture. Bake quiche muffins on middle rack of oven until custard is set and quiche is nicely browned on top, about 20 minutes. Transfer to a rack and let cool for 5 to 10 minutes. Unmold the quiche and serve.
Notes
- I don't recommend making ahead, but you can prep the filling and eggs separately. Store in the refrigerator overnight. Assemble and bake in the morning.
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