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Muffin-Tin Quiches with Smoked Cheddar & Potato

Muffin-Tin Quiches with Smoked Cheddar & Potato

Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you’ll have breakfast available in a hurry for the rest of the week.


6 servings

Prep Time

30 minutes

Total Time

1 hour


  • 2tablespoons extra-virgin olive oil
  • 1 1/2cups finely diced red-skinned potatoes
  • 1cup diced red onion
  • 3/4teaspoon salt, divided
  • 8large eggs
  • 1cup shredded smoked Cheddar cheese
  • 1/2cup low-fat milk
  • 1/2teaspoon ground pepper
  • 1 1/2cups chopped fresh spinach


  1. Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.
  2. Heat oil in a large skillet over medium heat. Add potatoes, onion and 1/4 teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.
  3. Whisk eggs, cheese, milk, pepper and the remaining 1/2 teaspoon salt in a large bowl. Stir in spinach and the potato mixture. Divide the quiche mixture among the prepared muffin cups.
  4. Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.


Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

Per serving (recipe makes 6 servings)

Calories 239.88kcal
Carbohydrate Total 10.76g
Total Sugars 2.97g
Added Sugars 0g
Fiber 1.3g
Total Fat 15.84g
Saturated Fat 5.46g
Mono Saturated Fat 7.35g
Cholesterol 0.84mg
Sodium 496.78mg
Protein 13.4g
Potassium 386.84mg
Calcium 177.53mg
Chromium 0.3mcg
Folate 62.42mcg
Iron 1.75mg
Magnesium 31.08mg
Omega-6 2g
Trans Fatty Acid 0g
Vitamin A 1276.05IU
Vitamin D 67.69IU
Vitamin B12 0.48mcg
Vitamin C 7.31mg
Vitamin E 2mg
Zinc 1.65mg
Phosphorus 247.71mg
Vitamin B3 10.04mg

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