Mini Quiche Muffins

These mini quiche muffins are very easy to make and very versatile.  The recipe can be easily adapted to include your favorite veggies or meats. They are great for a special breakfast or lunch with  your favorite soup.

Let me clarify they don’t have the taste or texture of muffins….just thought it sounded like a cute name.

If you  try a different variation, send me your picture and recipe and I’d love to post it.


Organic Vegetable Ingredients:

1/2 c. chopped zucchini

1/4 c. chopped broccoli

2 Tbsp. chopped onion

1/3 c. chopped spinach


Egg Ingredients:

5 Eggs, organic, cage free

3/4 tsp. organic sunflower oil

3/4 tsp. aluminim free baking powder

1/3 c. milk  (I used coconut milk)

Grated Goat Cheese



Preheat oven to 375.

Place 6 muffin liners in pan. Set aside

Whisk all ingredients for egg mixture in a bowl and set aside.

Sauté vegetables in coconut oil or ghee on medium heat, till al dente.

Remove veggies from heat and divide vegetables into 6 muffin cups

Place a couple of pinches of cheese on top of veggies.

Pour egg mixture into muffin cups

They should be about 3/4 full

Bake for 20-25 minutes

Remove from oven and cool 5 minutes in pan.

Serve and enjoy!


This is the pan I used to make these mini quiches.

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My Health Maven offers information on a wholistic approach to healthy lifestyle choices.