Save Savory muffins blending the rich flavors of Japanese curry with a creamy quiche filling, all baked in an easy-to-eat format—perfect for breakfast, lunch, or snacks.
The first time I made Japanese Curry Quiche Muffins, my friends were surprised by the fusion of flavors and how well they paired with simple green tea. They quickly became a favorite at weekend brunches.
Ingredients
- Quiche Base: 1 sheet ready-made pie crust (or 250 g homemade shortcrust pastry), thawed if frozen
- Filling: 1 tablespoon vegetable oil, 1 small onion (finely diced), 1 small carrot (peeled and diced), 1 small potato (peeled and diced), 1/2 red bell pepper (diced), 100 g frozen peas, 2 teaspoons Japanese curry powder, 1 tablespoon Japanese curry roux (finely chopped) or 1 extra teaspoon curry powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Egg Custard: 4 large eggs, 200 ml whole milk, 100 ml heavy cream, 1 tablespoon soy sauce, 1 teaspoon sugar
- Topping: 100 g shredded cheese (cheddar, mozzarella, or blend), 2 spring onions (thinly sliced)
Instructions
- Prepare Muffin Tin:
- Preheat the oven to 180°C (350°F). Grease a 12-cup muffin tin or line with paper liners.
- Line Muffin Cups:
- Roll out the pie crust and cut into 12 rounds large enough to fit and line the muffin cups. Press the dough gently into each cup.
- Sauté Vegetables:
- Heat vegetable oil in a skillet over medium heat. Add onion, carrot, and potato. Sauté for 5 minutes until just softened. Add red bell pepper and peas. Cook for 2 more minutes.
- Add Curry:
- Stir in Japanese curry powder, curry roux, salt, and pepper. Mix well and cook another minute. Remove from heat and let cool slightly.
- Whisk Egg Mixture:
- In a mixing bowl, whisk together eggs, milk, cream, soy sauce, and sugar until smooth.
- Fill Muffin Cups:
- Divide the sautéed vegetable mixture evenly among the lined muffin cups.
- Add Egg Custard:
- Pour the egg mixture carefully over the vegetables in each cup, filling just below the rim.
- Top and Bake:
- Top each muffin with shredded cheese and sliced spring onions. Bake for 22–25 minutes, or until the custard is set and the tops are golden.
- Cool and Serve:
- Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Save My family loves grabbing these muffins for quick breakfasts, and they always enjoy choosing their own favorite toppings before baking.
Serving Suggestions
Pair these savory muffins with a light salad and a cup of green tea for a satisfying meal. They are also great alongside miso soup for a Japanese-inspired brunch.
Allergen Information
Contains wheat (crust), eggs, dairy (milk, cream, cheese), soy (soy sauce), and possible gluten (curry roux). Check all labels if allergies are a concern.
Nutrition Facts
Each muffin has approximately 170 calories, 10 g fat, 14 g carbohydrates, and 6 g protein.
Save Serve the muffins warm for the best texture. These delicious bites are sure to add excitement to your breakfast or snack routine.
Recipe FAQ
- → Can I substitute the pie crust?
Yes, you may use puff pastry, homemade shortcrust, or gluten-free options to line the muffin tins.
- → How spicy are these muffins?
The curry adds mild warmth; for extra spice, stir in chili flakes or use a spicier curry powder.
- → Which vegetables work best?
Onion, carrot, potato, peas, and bell pepper offer sweetness and texture, but try mushrooms or spinach as well.
- → How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 3 days; gently reheat before serving.
- → Can I make these muffins ahead?
Yes, prepare and bake in advance. They reheat well and can be served warm or at room temperature.