Muffin-Tin Quiches with Smoked Cheddar & Potato

Muffin-Tin Quiches with Smoked Cheddar & Potato

7 Reviews
From: EatingWell Magazine, January/Feburary 2017

Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 tablespoons extra-virgin olive oil
  • 1½ cups finely diced red-skinned potatoes
  • 1 cup diced red onion
  • ¾ teaspoon salt, divided
  • 8 large eggs
  • 1 cup shredded smoked Cheddar cheese
  • ½ cup low-fat milk
  • ½ teaspoon ground black pepper
  • 1½ cups chopped fresh spinach


  • Prep

  • Ready In

  1. Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.
  2. Heat oil in a large skillet over medium heat. Add potatoes, onion and ¼ teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.
  3. Whisk eggs, cheese, milk, pepper and the remaining ½ teaspoon salt in a large bowl. Stir in spinach and the potato mixture. Divide the quiche mixture among the prepared muffin cups.
  4. Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.
  • To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
  • Equipment: Muffin tin with 12 ( ½-cup) cups

Nutrition information

  • Serving size: 2 quiches each
  • Per serving: 238 calories; 16 g fat(5 g sat); 1 g fiber; 11 g carbohydrates; 14 g protein; 59 mcg folate; 263 mg cholesterol; 3 g sugars; 0 g added sugars; 1,251 IU vitamin A; 7 mg vitamin C; 177 mg calcium; 2 mg iron; 494 mg sodium; 377 mg potassium
  • Nutrition Bonus: Vitamin A (25% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ vegetable, 1 medium-fat meat, ½ high-fat meat, 1 fat

Reviews 7

February 25, 2018
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By: Linda Just
Delicious! Instead of the muffin tin pan, I used a 9 inch deep dish Pyrex pie pan. I needed to bake it for about 10 min. longer, and increased the temp. to 350 (after the 25 min.) and it turned out perfect. My husband liked it, and we ate it for dinnner with some salad and soup. I froze the leftovers. Will definitely make again!
December 18, 2017
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By: Nanci Brown
Delicious. I used a 9x12 pan since I didn't want to deal with the clean up issue. Used onions, mushrooms, red pepper, sweet potato, bacon, spicy cheddar. Threw a little extra shredded cheese on top. Even the kids ate it!
April 06, 2017
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By: Rose M
This was tasty, if a little bland. I should have anticipated that and added some cayenne or other seasoning. But I agree with LilyCooks. Cleanup was terrible. I like the idea of the muffin size but it's not worth the cleanup.
March 10, 2017
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By: LilyCooks
This recipe would be great to make if you want to torture whoever has dish duty. Sure, the mini quiches were good, but they weren't great. But it made a colossal mess! I prepared it as directed and everything stuck-- it took me several soaks and over an hour to clean the muffin pan. I may never make it again but if I do, I won't make this as directed. Next time I will make it in a pie pan and cut it. Also, you can't taste the smoked cheddar so no need to splurge on that, just use regular cheddar.
February 09, 2017
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By: Amalia
I only had a large muffin tin, so instead of 2 in a portion, I have 1 and they are delicious. These quiche freeze very well.
January 22, 2017
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By: meLoveToBake
Awesome! Taste even better than I expected it would. Followed recipe as written except that I used a yukon gold potato instead of a red skin. This will be added to our regular weekday morning rotation: 1 mini quiche plus a green drink for breakfast. Hopefully it freezes well.
January 04, 2017
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By: alimarie
This is the best. I will definitely make again and again. Cant go wrong. So satisfying and yummy at the same time. You must try it.
January 01, 2017
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By: Laura G
Excellent recipe! I have made this twice now and everyone raves about it. The first time I made it as the recipe was written, but quickly realized how adaptable this is - the second time I added fine-diced leftover Christmas ham into it also. And, I could imagine this with any kind of cheese or veggies. Excellent!!
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