These really take under 10 minutes to make and if you have pretty little cupcake papers, use them. I love these little muffin tins because there is no clean up and they look divine. If you would rather make a large quiche, use the standard round pan or tin and this recipe might even make 2 of them.

Yields: 12 mini quiches.


  • 3 tablespoons extra virgin olive oil
  • 2 red bell peppers, sliced
  • 1 chili pepper, chopped, seeds removed for less heat
  • 2 purple onions, sliced
  • 2 cups milk
  • 2 cups Gouda cheese, grated
  • 1 cup Parmesan cheese, grated
  • 1 teaspoon salt, pink Himalayan
  • 1/2 cup fresh basil, chopped
  • 6 eggs


  1. Preheat the oven to 325°F.
  2. Prepare a sauté pan on high heat. Add the olive oil and get hot. Add the peppers and onions and sauté for 5 minutes, mixing periodically.
  3. Place in large bowl with the rest of the ingredients and mix well.
  4. Place muffin cups on a sheet pan with parchment paper. Drizzle oil or spray the muffin cups. Using a large spoon, put the mixture evenly into the cups.
  5. Bake for 30-35 minutes.

Notes and Tips:

Feel free to mix and match your favorite cheeses!