Mini Ham and Cheddar Quiche Cups Recipe

Introduction

Mini quiches are delightful bite-sized treats perfect for breakfast, brunch, or a light snack. These savory pies combine eggs, cheese, ham, and fresh herbs baked in a flaky crust for a satisfying and portable dish.

Ingredients

• 7 large eggs
• 1 1/2 cups heavy cream
• 1 1/2 cups chopped cooked ham
• 1 1/4 cups shredded medium cheddar cheese
• 1/2 cup chopped green onions
• 3 tablespoons chopped fresh parsley
• Salt and black pepper, to taste
• 2 refrigerated pie crusts (14 oz total, store-bought)

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit.
2. Step 2: In a large mixing bowl, whisk together the eggs and heavy cream until fully blended.
3. Step 3: Stir in the chopped ham, shredded cheddar cheese, green onions, and parsley. Season with salt and black pepper to taste, roughly 1/2 teaspoon of each.
4. Step 4: Roll out each pie crust and cut into 3 to 4-inch circles. Gather scraps, press them together, roll into an 8 by 8-inch square, and cut four additional circles.
5. Step 5: Press each dough circle into the wells of a muffin tin, making sure the crusts come nearly to the top edges.
6. Step 6: Spoon the egg mixture evenly into each crust, filling almost to the top.
7. Step 7: Bake in the preheated oven for 23 to 26 minutes, or until the eggs are set in the center.
8. Step 8: Allow the mini quiches to cool on a wire rack for 5 to 10 minutes before removing from the tins and serving.

Tips & Variations

• For a vegetarian version, substitute the ham with sautéed mushrooms or spinach.
• Use different cheeses like Swiss or Gruyère for varied flavor profiles.
• Line muffin tins with non-stick spray to help release the quiches easily.
• Add a pinch of nutmeg or smoked paprika to the egg mixture for subtle warmth.
• Make mini quiches ahead and freeze them; reheat in the oven for a crispy crust.

Storage

Store leftover mini quiches in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350-degree oven for about 10 minutes to keep the crust crisp. They can also be frozen for up to 1 month; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of store-bought?

Absolutely! Homemade pie crust works just as well and adds a personal touch. Just roll it out to the same thickness and size as the store-bought version.

Can I prepare mini quiches in advance?

Yes, you can assemble them ahead of time and refrigerate for several hours before baking, or freeze cooked quiches for later use. Just remember to adjust baking or reheating times as needed.

Mini Ham and Cheddar Quiche Cups Recipe

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★★★★★

4.8 from 116 reviews

These Mini Quiches are perfect bite-sized savory treats made with a flaky store-bought pie crust filled with a creamy mixture of eggs, heavy cream, ham, cheddar cheese, green onions, and fresh parsley. Baked until golden and just set, they make a delightful appetizer, brunch item, or snack.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 18 mini quiches 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Egg Mixture

• 7 large eggs
• 1 1/2 cups heavy cream
• 1 1/2 cups chopped cooked ham
• 1 1/4 cups shredded medium cheddar cheese
• 1/2 cup chopped green onions
• 3 Tbsp chopped fresh parsley
• Salt, about 1/2 tsp (to taste)
• Black pepper, about 1/2 tsp (to taste)

Crust

• 2 refrigerated store-bought pie crusts (14 oz total)

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s at the right temperature for baking the quiches evenly.
2. Whisk Eggs and Cream: In a large mixing bowl, whisk together the seven eggs and 1 1/2 cups of heavy cream until the mixture is well blended and smooth.
3. Add Fillings: Stir into the egg mixture the chopped cooked ham, shredded cheddar cheese, chopped green onions, and fresh parsley. Season with about 1/2 teaspoon each of salt and black pepper, or adjust to your taste.
4. Prepare Pie Crusts: Roll out the refrigerated pie crusts and cut into 3 to 4-inch circles (approximately 3 7/8 to 4 inches). Press scraps together, roll into an 8 by 8-inch square, and cut four more circles to have a total of 18 circles.
5. Fit Crusts into Muffin Tin: Gently press each crust circle into the wells of an 18-cup muffin tin so the crust comes nearly to the top of each well, forming a small tart shell.
6. Fill Crusts: Scoop the egg and filling mixture into each prepared crust, filling nearly to the top but not overflowing.
7. Bake: Place the muffin tin in the preheated oven and bake for 23 to 26 minutes, or until the eggs are just set in the center and the crust is golden.
8. Cool and Serve: Remove from oven and cool the mini quiches on a wire rack for 5 to 10 minutes. Then carefully remove from the muffin tins and serve warm or at room temperature.

Notes

• Ensure the egg mixture is well blended to achieve a smooth, creamy texture.
• Using refrigerated pie crusts saves preparation time and ensures flaky crusts.
• You can substitute ham with cooked bacon or sautéed vegetables for variation.
• Mini quiches can be made ahead and reheated gently before serving.
• Be careful not to overfill the crusts to prevent spilling during baking.

Keywords: mini quiche, quiche recipe, appetizer, brunch, ham and cheese quiche, savory tart, bite-sized quiche