Step-by-Step Instructions
- Preheat the oven. Preheat oven to 350°F and grease a 12-cup muffin tin well with cooking spray or oil.
- Prep the add-ins. Chop ham, turkey, spinach, peppers, broccoli, or carrots into very small pieces.
- Whisk the eggs. In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder until smooth.
- Add cheese and fillings. Stir in shredded cheese and your chosen add-ins.
- Fill the muffin tin. Pour the egg mixture evenly into the muffin cups, filling each about three-quarters full.
- Bake. Bake for 18 to 22 minutes, or until the centers are set and the tops look lightly golden.
- Cool before removing. Let the mini quiches cool in the pan for 5 minutes, then loosen gently with a small spatula.
- Pack for lunch. Cool completely before adding to lunch boxes with fruit, crackers, veggies, yogurt, or cheese cubes.
- Store extras. Refrigerate leftovers in an airtight container for quick lunches during the week.
Food Safety Tip: Egg dishes should be cooked until fully set. Use an instant-read thermometer and cook to 160°F if you want to check doneness.
Picky Eater Tip: Start with cheese and ham, then slowly add tiny amounts of vegetables once kids like the base recipe.
Healthy Tips & Daily Wellness
Mini quiche cups can make lunch boxes more balanced because they add protein, healthy fats, and vegetables in a fun bite-size form.
For more vegetables, add finely chopped spinach, bell peppers, broccoli, mushrooms, zucchini, shredded carrots, or peas.
For more protein, add diced turkey, ham, chicken, cottage cheese, Greek yogurt on the side, or a small cheese cube snack.
For a balanced kids lunch box, pair mini quiches with fruit, crunchy vegetables, water, yogurt, and a small whole grain or gluten-free cracker option if desired.
