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Veggie Quiche Muffins

Recipe Image
Prep time: 10 minutes
Cook time: 45 minutes
Makes: 12 muffins
Nutrition Facts: View label


¾ cup shredded cheddar cheese
1 cup chopped onion (any type)
1 cup chopped broccoli
1 cup diced tomato (fresh)
2 cups nonfat or 1% milk
4 eggs
1 cup Master Mix or all-purpose baking mix (for biscuits or pancakes)
1 teaspoon Italian seasoning (or basil and oregano)
½ teaspoon salt
½ teaspoon pepper


  1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups.
  2. Sprinkle the cheese, onion, broccoli and tomato into the muffin cups.
  3. Place remaining ingredients in a bowl and mix until smooth. Pour mixture over ingredients in the muffin cups.
  4. Bake until golden brown or until a knife inserted into the center comes out clean, 35 to 40 minutes. Cool 5 minutes.
  5. Refrigerate leftovers within 2 hours.


  • Try chopped zucchini or mushrooms as part of the vegetables.
  • Use any variety of cheese your family likes.
  • Bake in a pie pan instead of muffin cups (baking time will be longer).


Very good.

this was very good and well received by kids of all ages. I did have a great deal of difficulty making this in muffin form. Even with well-greased muffin cups, they stuck badly and broke apart. I would also recommend the recipe use something other than "baking mix" as almost all baking mixes available at grocery stores contain trans fats. A Google search comes up with several alternatives to using a baking mix.

Thanks so much for your comments.  We do have a baking mix recipe that will be posted to our site.  When that happens, we will link from the Veggie Quiche Muffin recipe so it is easy to find and use.  The problem with the muffins sticking and breaking apart is a little harder to diagnose.  We didn't experience that in our testing.  One alternative is to use muffin papers.  Otherwise, try letting the muffins cool slightly in the pan before trying to remove them.  This allows steam to condense and soften the bottom while letting the rest of the muffin become a little more firm.  Loosen around the sides with a knife and gently pry a little to loosen the bottom. 

The Food Hero Team

I have made this twice now! So healthy, versatile and yummy! Really you can add 3 cups of any veggie, use any cheese, and this time I used egg beaters. Both times I used fresh herbs from the garden (sage, basil) and it was excellent. Plus I added garlic. Topped them with hot sauce and a tad of low fat sour cream. Like the veggies shredded if possible....zucchini, cabbage, carrots. Oh, and I sprayed the pan well the second time and had no sticking issues.

I tried baking these in mini muffin form. Following Elaine's (Food Hero Team) advice I used muffin liners and I also misted the liners lightly with Pam for insurance.  They were a bit fussy to assemble but looked so cute after baking!  I let them cool a bit and then tried to pop a few from their wrappers.  Oh dear.  They stuck quite badly.  Tasted delicious, though!  I think I'll give the recipe another try.  We have a staff meeting tomorrow morning and I really want to introduce healthy snacks at meetings (doughnuts are the usual fare). 

This is a tasty recipe and was well received. I have had my muffin tins for many years, so maybe they are smaller, but this recipe made 24 instead of 12.

I ran into the same trouble as folks above, with the muffins sticking.  Next time I made them, I used my silicone mini muffin pan I had no problems. I also added hot sauce to the recipe the second time I made them -- and they were really good.  These actually freeze pretty well, and are a great addition to the Ham & Vegetable Chowder. 

I made this as a regular quiche, not muffins, and it was fantastic!  I increased the amount of crust I used, and pressed it into the bottom of a 13X9 pan, baking for about 55 minutes.  I also added about 2 teaspoons of hot sauce to the veggie mix.  Served this at an all ages holiday party, and it was a HUGE hit with the adults, and even some of the braver kids liked it too.  It was tasty reheated for breakfast the next morning as well.  I'm going to make this for our next office pot luck!

Why is there so much leftover? Couldn't you make a recipe whereas it was exactly what was neeeded?

CarolA, thanks for trying the recipe and leaving a comment. The recipe is intended to make enough for 12-cup muffin pan. The remaining muffins can be frozen for longer storage if 12 is too many for you. We haven't tried halving the recipe for a 6-cup muffin pan but that strategy would likely work. Food Hero team

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