Muffin-Tin Quiches with Smoked Cheddar & Potato

Muffin-Tin Quiches with Smoked Cheddar & Potato

16 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
Nutrition per serving may change if servings are adjusted.
  • 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 16

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.
October 19, 2018
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By: Sovea
Love this recipe. I made it according to the recipe and it was awesome! Now I use the measurements to use whatever I have on hand. Broccoli, sausage, raw onions, bacon, and lots of different cheeses. It always fills 12 muffin tins and comes out great. I use a non-stick muffin pan and I lightly spray as well. Works like a charm! They are great to have on hand and they freeze so well. I make a simple aioli with mayo, ketchup and sriracha to give it a nice kick. One of my favorite things to eat!
August 05, 2018
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By: Pairlee
delicious combination!
July 24, 2018
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By: Ashley Smith
It was great! Made a few changes to mine: Used a mix of regular cheddar and havarti instead of smoked, put chunks of walnut into it (I highly recommend doing this as it gave a lovely texture and flavor), sprinkled crushed flax seed on top, didn't put any spinach (I was out), and put it in for 20 min on convect roast. Definitely will be making again, younger sister loved it and was (although somewhat time consuming) a great breakfast with an easy cleanup. I just suggest to heavily grease your muffin tins with non stick pan spray, it made getting them out very easy an cleanup was almost non existent.
March 28, 2018
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By: Jared
Came out great wish i could post you a picture had them for breakfast this morning. I never eat breakfast because i get up at 4 am and well i need to eat breakfast more often Not sure what the other "cooks" were talking about came right out of my pan so.....
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!
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