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Muffin Cup Quiche

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Muffin Cup Quiche

4.5 from 15 votes
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Course: Breakfast
Cuisine: American
Keyword: bake, beans, broccoli, eggs, Mushrooms, quiche, vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 755kcal


  • 8 standard cupcake liners
  • 1 regular Pie crust, refrigerated, unbaked
  • 1 cup pinto beans
  • 4 large egg
  • 1 cup milk
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2 cup broccoli, florets
  • 1 cup, pieces or slices mushrooms, white
  • 4 ounce cheddar cheese

Serve With

  • 4 medium apple


  • Preheat oven to 400°F.
  • Cut pie crust into circles, approximately 3 1/2 inches in diameter. (This can be done with a knife, drinking glass, or round cookie cutter.) Spray muffin pan with cooking spray and then press a dough circle into each cup.
  • Put a cupcake liner over the top of each crust and fill with the dried beans; this will ensure that the crust does not rise while baking. Bake for 10 minutes, then allow beans to cool and remove the cupcake liners.
  • While crusts are cooling, whisk together the eggs, milk, nutmeg, and salt.
  • Dice broccoli and mushrooms into smaller pieces and place them into each of the cooked pie crusts.
  • Pour in the egg mixture and top with shredded cheese. Bake again for 10-15 minutes. The eggs will rise up and the crust will become slightly golden.
  • Serve with apple slices on the side.
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Calories: 755kcal | Carbohydrates: 91g | Protein: 29g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 220mg | Sodium: 609mg | Fiber: 14g | Sugar: 24g

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