Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with nonstick spray, making sure each cup is well-coated to prevent sticking. This step is crucial—these mini quiches love to cling!

In a large mixing bowl, crack the eggs and whisk them together with the milk, salt, and pepper. Whisk until smooth and slightly frothy—this helps the quiche bake up fluffy.

Divide your fillings—cheddar cheese, bell peppers, spinach, and turkey ham—into the muffin cups. Don’t overfill, but try to balance the ingredients so every bite has a bit of everything.

Carefully pour the egg mixture into each muffin cup, filling them about ¾ full. The eggs will puff up as they bake, so leave a little room at the top.

Place the muffin tin in the oven and bake for 20–25 minutes, or until the quiches are set in the center and slightly golden on top. You’ll know they’re ready when a toothpick comes out clean.

Let the mini quiches cool in the pan for 5 minutes before removing. A small offset spatula or butter knife works wonders to lift them out easily. Serve warm or at room temperature.