Go Back

Quick Quiche Cups

Author: Kelly the Kitchen Kop


  • 7 pastured eggs
  • 2/3 cup milk always whole, raw if possible
  • sea salt and pepper
  • 1 onion chopped small
  • 1-2 cups shredded cheese whatever kind you like
  • Optional: browned sausage cooked bacon, mushrooms, green peppers, etc., in very small pieces


  • Generously butter mini muffin tins.  Place shredded cheese in the cups, just enough to cover the bottom. Sprinkle with minced onion.  Here you could add any of the optional ingredients. Beat the eggs, milk, and salt and pepper.  Pour the egg mixture into the prepared tins, not quite to the top.  If you're making this ahead, I'd suggest baking them for about 10 minutes at 350*, and then warming them back up in the oven for another 5-10 minutes before eating.  If you're eating them right away, bake at 350* for about 10-12 minutes.  This makes about 24.  You could also use this same recipe to make 12 quiche cups in a regular sized muffin pan. Enjoy!