Japanese Curry Quiche Muffins

Savory muffins blending the rich flavors of Japanese curry with a creamy quiche filling, all baked in an easy-to-eat format. These are perfect for breakfast, lunch, or snacks and bring the warmth of Japanese fusion cuisine in every bite.

I first made these muffins while looking for a portable lunch option that wouldn&t get soggy like traditional quiche. The blend of curry and creamy custard quickly became a household favorite, especially for busy mornings.

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 oven to 180°C (350°F). Grease a 12-cup muffin tin or line with paper liners.

Make Crusts:

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 Flavor:

Stir in Japanese curry powder, curry roux, salt, and pepper. Mix well and cook another minute. Remove from heat and let cool slightly.

Make Custard:

In a bowl, whisk together eggs, milk, cream, soy sauce, and sugar until smooth.

Fill Cups:

Divide the sautéed vegetable mixture evenly among the lined muffin cups.

Add Egg Mixture:

Pour the egg mixture carefully over the vegetables in each cup, filling just below the rim.

Add Toppings:

Top each muffin with shredded cheese and sliced spring onions.

Bake:

Bake for 22 to 25 minutes, or until custard is set and tops are golden.

Cool & Serve:

Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

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Everyone loves grabbing these muffins fresh out of the oven for breakfast. It&s become a fun ritual to enjoy them together, especially with a cup of green tea on weekends.

Required Tools

12-cup muffin tin, rolling pin (if using dough), skillet, mixing bowls, whisk, spoon or ladle

Allergen Information

Contains wheat, eggs, dairy and soy. Possible gluten in curry roux. Always check labels for allergens.

Nutritional Information

Per muffin: 170 calories, 10 g total fat, 14 g carbohydrates, 6 g protein

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These Japanese curry quiche muffins are a fun twist on classic quiche and stay delicious for days. Enjoy warm or chilled for a flavorful snack anytime.

Recipe Questions & Answers

→ Can I use different vegetables for this dish?

Absolutely! Swap in any vegetables you prefer or have available, such as mushrooms, zucchini, or corn.

→ What can I substitute for Japanese curry roux?

If you don't have curry roux, use extra curry powder or your favorite curry paste for a similar flavor profile.

→ Is this dish suitable for vegetarians?

Yes, use vegetable curry roux and omit any meat-based ingredients to keep it vegetarian-friendly.

→ How do I avoid soggy muffin crusts?

Ensure the muffin tin is greased and avoid overfilling with custard. Bake until the crust is golden and set.

→ Can these muffins be made ahead of time?

Yes, bake in advance and store in the fridge. Reheat in an oven or microwave for a warm serving.

→ Are there gluten-free options?

Use gluten-free pie crust and curry roux to adapt this dish for those avoiding gluten.