Quiche Cupcakes are a great way to take a hot breakfast on the road and perfect for meal planning too. This version packed with spinach and cheese all packed in a delicious, crispy ham crust couldn't be tastier.
These mini quick cupcakes are a fun twist on your traditional quiche that makes it easier to transport and easier for little hands to get into. They’re great for meal prepping if you want to save yourself the hassle of making breakfast every morning, plus their versatility means that you can easily customize them to have different flavors that fit your desires!
What Goes in Quiche Cupcakes?
If you’ve ever made a quiche before then you already know what goes into quiche cupcakes, but if you haven’t then here is a breakdown of everything that goes into these quiche cupcakes. You'll need eggs (obviously), spinach, garlic and onion powder, nonfat milk, deli ham, mozzarella cheese, and salt and pepper to taste.
Below I have some other quiche recipes if you’re looking for different flavors. This is one of those recipes that you can easily customize to use all different combination of veggies, cheese, and other yummy quiche fillings.
Can These Be Crustless?
For most quiches, you would make a pastry crust, but in this recipe I have substituted the crust with ham. This is a great low calorie (and easy!) option that also makes this recipe low carb. Though if you don’t want any crust at all, that works too! You can leave out the meat entirely if you like or cut the ham up into small pieces and include it in the quiche – it is entirely up to you how you make it!
Yes, you can even make a pastry crust for your quiche cupcakes if you want, though I do find the pastry doesn’t hold up as well if I plan on including them in my meal prep for the week. I’m also not a huge fan of the pastry to quiche ratio that you end up with, which means that using ham or another thin slice of meat works perfectly, in my opinion.
Mini Quiche Recipe Ideas
If you’re looking for some fun ways to change up your quiche cupcakes here are a few ideas to help you get started.
- Sundried Tomatoes and Black Olive
- Caramalized Onion and Bacon
- Italian Sausage and Mozzarella
- Corn, Red Bell Pepper, and Monterey Jack Cheese
- Kale, Quinoa, and Swiss Cheese
- Chorizo and Cheddar Cheese
- Green Onion, Chicken, and Cheddar
- Roasted Broccoli, Roasted Garlic, and Goat Cheese
- Asparagus, Provolone, and Roasted Yellow Peppers
Can You Freeze These?
While it is absolutely possible to freeze quiche cupcakes and reheat them later, there is something lost in the process – the texture. After being frozen and reheated, the egg’s texture can become a bit chewy. It won't be quite the same fluffy texture you started with.
So I would say no, don’t freeze these. They’re so quick and easy to make there’s no reason not to have them fresh or close to it.
However, quiche does do work well in the fridge, so if you want to make a big batch and eat them over a period of three to four days, absolutely go for it!
Reheat them in a toaster oven or the regular oven and they are just as delicious as the day you made them.
Quiche Cupcakes vs Egg Muffins
You might find yourself asking what the difference is between quiche cupcakes and egg muffins – a question I certainly had when I was first introduced to them.
The truth is, there isn’t a whole lot of difference between the two; the only real difference is that a quiche normally has some kind of crust where as the egg muffins normally are crustless. But that’s really the only difference there is!
Can This Recipe Be a Full Sized Quiche?
Yes! You absolutely can use this recipe to make a full sized quiche. You will want to make a small adjustment however, since the ham just won’t work well as a crust for a larger quiche. I recommend tearing up the ham and mixing it inside the quiche.
If you want to have a crust go ahead and use a savory pie crust, but you can always go without a crust just as easily if you don’t have any dough on hand.
Why Make Cupcakes Instead of a Full Sized Quiche?
You might be wondering why you would want to make cupcakes instead of a full sized quiche, and that’s entirely fair!
We’ve been making them big for so long that it just seems like the natural way to have them, but there are some huge benefits to making them small, with perhaps the biggest being that they are easier to take with you – just pop a few of them into a Ziploc bag and away you go!
They’re also easier to store in the fridge if they’re small, since you can put them in a tall container and stack them on top of one another, something you simply couldn’t do with a big quiche.
Other Quiche and Egg Muffin Recipes
- Asparagus Quiche
- Mushroom Quiche Cupcakes
- Turkey Quiche Muffins with Broccoli
- Broccoli and Cheese Frittata
- Black Bean Egg Muffins