Quiche Cups (Make-Ahead Breakfast + Freezer-Friendly)

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Quiche Cups (Make-Ahead Breakfast + Freezer-Friendly)

Quiche cups baked in a muffin tin with Wholly Wholesome premade pie crust, a creamy egg and heavy cream custard, gruyere, sharp cheddar, and green onion. Make 24 at once, freeze flat, and reheat from frozen in the oven or microwave. The same rich, flaky quiche flavor in a single-serve portion that makes weekday breakfasts completely manageable.

Prep Time20

Cook Time16

Total Time36

Course: Breakfast, brunch

Cuisine: American, French

Keyword: egg, eggs, quiche

Servings: quiche cups

Calories: 124kcal

Equipment

2 muffin tins

Ingredients

3 organic eggs
3 organic egg whites
1½ cup organic heavy cream
½ cup finely chopped green onion
2 pie crust Wholly Wholesome premade is what I like to use
¾ cup gruyere cheese grated
¾ cup sharp cheddar cheese grated
3 tsp M Salt or any blend of flaky salt, garlic powder and pepper.

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Instructions

Set out the 2 pie crust for 20-30 minutes. Before you let it set out, remove the tin from the bottom if store bought when still frozen for easy removal.
In a bowl whisk together 3 organic eggs, 3 organic egg whites, 1½ cup organic heavy cream, ½ cup finely chopped green onion, ¾ cup gruyere cheese, ¾ cup sharp cheddar cheese and 3 tsp M Salt .
Use a glass and cut small circles out of the pie crust.
Place in the muffins tins and be sure to press 1/3- 1/2 way up.
Scoop the egg mixture into the tins.
Bake in the oven for about 16 minutes at 400℉. You know they are done when the middle is jiggly but not runny and edges are slightly brown around the edges.
Let cool 5 minutes and serve.

Notes

Remove the tin from the crust while still frozen — much easier than trying to do it thawed.

Don't overbake. Centers should be jiggly but not runny when you pull them. They set as they cool.

Fill cups ¾ full — filling puffs slightly during baking and overfilled cups will spill.

Grate cheese from a block — pre-shredded doesn't melt as smoothly.

Freeze: Cool completely, flash freeze 2 hours on a parchment-lined sheet, then bag. Up to 2 months. Reheat at 325°F for 12–15 minutes from frozen.

Crustless version: Skip the crust, grease tins well, reduce bake time slightly.

Nutrition