Muffin-Tin Quiches with Smoked Cheddar & Potato

Muffin-Tin Quiches with Smoked Cheddar & Potato

21 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 21

October 17, 2019
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Very delicious! Easy to make! Came out perfect! I appreciate the calorie total.
October 11, 2019
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By: D Nic
Perfect! i followed the recipe and it was amazing. the secret is in the cheese!!
September 30, 2019
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By: Farrah J
Pros: good amount of protein, convenient to grab-n-go, tasty Cons: does NOT work with shredded potatoes (gives off too much water and makes the muffin soggy), a bit tedious (sauteeing potato mix then baking etc)
September 19, 2019
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By: Jen
I couldn't get them out of the tin. I waited a few minutes more than it said in the recipe. If it's best to leave them longer so they come out easily, it should not say to only wait 5 minutes. I made them for a work brunch so, the aesthetics matter. The taste is good. I added parsley and unsalted garlic powder. I am just bummed about the brown edges. Not like the picture.
August 18, 2019
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By: Audrey Wilson Curtis
They came out perfect! I added some additional seasoning but otherwise I followed it exactly. I was pleasantly surprised that the recipe was exactly 12 full muffin spots. I had no problems getting them out like some otherwise have. I just made sure they were cooled enough and they came right out.
June 02, 2019
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By: Deborah
Excellent! Used cupcake liners, added Dijon mustard and thyme. Will make again.
May 23, 2019
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By: Desi Cozad
I love the idea of making up a bunch and freezing! #genius I made this my own by adding frozen kale on hand and dried dill.
February 24, 2019
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By: DebsC54
So YUMMY and very easy to make. Hasn’t anybody thought about using paper muffin cups as liners in your muffin pan? Lol!
October 29, 2018
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By: georgesfamilynova
Delicious! I used a mexican blend of cheese because that's what I had. I sprayed my muffin pan really well after reading the reviews, which helped with the cleanup. I will definitely make this again. Easy and healthy breakfast. I'm going to try it with sweet potatoes next time.
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