Mini Quiche

MSU Extension

Savor the flavor of eating right with limited time! In 30 minutes you can make these Mini Quiche and eat breakfast all week!

Prep Time: 5 Minutes

Cook Time: 25 Minutes


  • ½ cup Spinach - chopped
  • ½ cup Green pepper - diced
  • ½ cup Onions - diced
  • ½ cup Cheddar cheese - shredded
  • 4 eggs
  • Cooking spray


  1. Wash your hands for 30 seconds with hot water and soap.
  2. Sanitize all food prep surfaces and cooking utensils.
  3. Rinse and scrub all produce.
  4. Chop and dice vegetables.
  5. Shred cheese if using a block of cheese.
  6. Scramble eggs with a whisk.
  7. Spray muffin tin with cooking spray.
  8. Fill each muffin cup about half way full with eggs.
  9. Add vegetables to each one.
  10. Use a fork to pat each cup down so that no vegetables are hanging over the edge of the muffin cup.
  11. Sprinkle cheese on top of each muffin cup.
  12. Bake at 350 degrees for 25 minutes.
  13. Use a spatula to remove each quiche and let cool on rack.

Serving Suggestion:

Store in the refrigerator or freezer. Reheat and enjoy for a speedy breakfast. If you freeze them for later,  remember to eat them within 2-3 months!