QUICHE MUFFINS

June 22, 2020
Elysia Moccia

You will always find an abundance of eggs in our refrigerator. We love them. We don’t even know what it’s like to buy a carton of just twelve. Whether it’s made one of the many ways for breakfast, hard boiled for salads or sandwiches at lunch, or fried on a burger at dinner, we use them frequently. One of the ways we tend to make them regularly at our house is by making them ahead of time for easy, travel-friendly breakfasts or lunches. This quiche muffin is a classic for us. I can quickly heat them up in the morning for my hungry toddler, or my husband packs them in his lunch to eat when he gets to work. I love that they freeze well and many types of ingredients could be added depending on what you have on hand.

Here, I love the combination of sausage, roasted red pepper, spinach and goat cheese. It’s a great balance of flavors for any time of day, and goat cheese – so delicious. They’re also a great option for a weekend brunch or to serve at a wedding or baby shower, along with a simple salad for a complete meal. I even just made a batch that I froze and packed with some prepared meals to give to my brother and sister in law to help welcome our new niece. Gotta feed those tired parents, and anything handheld is an automatic win with a newborn in your arms.

These are just so easy and flexible, I know you guys will love them as much as we do.

QUICHE MUFFINS
Makes about 24 muffins

2 sheets pie crust
3/4 cup cooked ground breakfast sausage
3/4 cup roasted red pepper, chopped
3/4 cup frozen spinach, thawed, drained, and chopped
7 large eggs
1 cup half and half (or whole milk)
1 teaspoon salt
3/4 teaspoon black pepper
1 cup goat cheese crumbles
1 tablespoon chives, minced
1/4 teaspoon smoked paprika (optional)

Preheat oven to 375 degrees.

Gently roll pie crust flat with a rolling pin, just stretching slightly. Use a four inch round cookie cutter to cut circles. Fold together remaining pie crust, roll flat, and continue to cut circles until all pie crust dough has been used. Press pie crusts into greased muffin tin. Use a fork to poke holes in the bottom and sides of pastry circles. Bake 5-7 minutes, just until dough sets slightly but hasn’t browned.

Combine breakfast sausage, roasted red pepper, spinach, and goat cheese. In a separate mixing bowl, whisk eggs, half and half, salt, and pepper until well combined and the mixture has formed little bubbles. When you think you’ve whisked enough, whisk a little more. The extra air you create will result in a really light quiche.

Pour egg mixture into the bowl with other ingredients and fold together until well combined. Using a ladle or large spoon, evenly portion egg mixture into muffin tins until each pastry cup is filled just shy of the top. Top each cup with a sprinkle of chives and smoked paprika (for a little extra color!).

Bake approximately 40-50 minutes, or until egg sets all the way through but still has a little wiggle. Let cool 5-10 minutes.

If freezing for a make ahead meal, place quiches spaced apart on a baking sheet. Once frozen, store in an air tight container. Reheat in microwave for approximately 2 minutes, or in 325 degree oven for approximately 20-30 minutes.

QUICHE MUFFINS
 
Author:
Ingredients
  • 2 sheets pie crust
  • ¾ cup cooked ground breakfast sausage
  • ¾ cup roasted red pepper, chopped
  • ¾ cup frozen spinach, thawed, drained, and chopped
  • 7 large eggs
  • 1 cup half and half (or whole milk)
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • 1 cup goat cheese crumbles
  • 1 tablespoon chives, minced
  • ¼ teaspoon smoked paprika (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Gently roll pie crust flat with a rolling pin, just stretching slightly. Use a four inch round cookie cutter to cut circles. Fold together remaining pie crust, roll flat, and continue to cut circles until all pie crust dough has been used. Press pie crusts into greased muffin tin. Use a fork to poke holes in the bottom and sides of pastry circles. Bake 5-7 minutes, just until dough sets slightly but hasn’t browned.
  3. Combine breakfast sausage, roasted red pepper, spinach, and goat cheese. In a separate mixing bowl, whisk eggs, half and half, salt, and pepper until well combined and the mixture has formed little bubbles. When you think you’ve whisked enough, whisk a little more. The extra air you create will result in a really light quiche.
  4. Pour egg mixture into the bowl with other ingredients and fold together until well combined. Using a ladle or large spoon, evenly portion egg mixture into muffin tins until each pastry cup is filled just shy of the top. Top each cup with a sprinkle of chives and smoked paprika (for a little extra color!).
  5. Bake approximately 40-50 minutes, or until egg sets all the way through but still has a little wiggle. Let cool 5-10 minutes.
  6. If freezing for a make ahead meal, place quiches spaced apart on a baking sheet. Once frozen, store in an air tight container. Reheat in microwave for approximately 2 minutes, or in 325 degree oven for approximately 20-30 minutes.

 

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Comments

  • Rachel

    I’m making these for lunch today! I have some leftover chorizo sausage!

    • Rachel Schultz

      Perfect!!

  • Just made these and they were fantastic! My husband and I both loved them. I will definitely be making more in the future. I used your homemade taco seasoning too……Also great!

    • Rachel Schultz

      That’s wonderful! Thanks.

  • dabears47

    Can you freeze these?

  • such a cute brunch idea!

  • Vera

    Recently found your blog. Love it all! I was wondering how long these muffins stayed good. How many days were you able to eat them and they still taste fresh?

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