Mini Ham and Cheddar Quiche Cups Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s at the right temperature for baking the quiches evenly.
- 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.
- 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.
- 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.
- 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.
- Fill Crusts: Scoop the egg and filling mixture into each prepared crust, filling nearly to the top but not overflowing.
- 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.
- 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
