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If you’re looking for the perfect breakfast or brunch to impress your guests, these mini ham and cheese quiche are quick to put together and will have everyone wanting more.
You can never go wrong for breakfast for a crowd – from blackberry french toast to orange rolls. But today is about eggs.
This savory recipe consists of store-bought pie crust and is filled with eggs, milk, ham, cheddar cheese and green onions. There is something so satisfying about the light fluffiness of the eggs contrasted by the crunchiness of the cooked pie dough.
This dish actually originated in France. You might recall that a few months ago I posted a quiche recipe which may seem pretty similar to this one. That’s because it is, but just a mini quiche instead so you can eat with your hands if you want.
So why am I basically sharing the same recipe again? Well it is slightly different as they are mini quiche so you have some more egg and the baking time is a little shorter. But mainly it’s because they are just so good and way easier than you might think!
These ham and cheese quiche are the perfect brunch food to me. What makes these even better is you can have them as leftovers as well and they taste just as good! You can freeze them for a couple of months but believe me they won’t last that long.
So on a weekend where you feel like trying something a little different, give these mini ham and cheese quiche a try!
What Ingredients are in this Mini Quiche Recipe?
- Pie crust – store-bought works perfectly fine.
- Ham or prosciutto – adds a nice saltiness to the mini quiche.
- Sharp cheddar cheese – quality sharp cheddar makes all the difference.
- Green onions – you can also use chives as it is a mild onion flavor as well.
- Eggs – eggs are the star of this meal.
- Milk – whole milk gives you the correct fat ratio needed.
- Black pepper – just a tough enhances the flavor.
How to Make Mini Ham and Cheese Quiche
- Whisk together eggs, milk and black pepper in large bowl and set aside.
- Spray muffin tin with nonstick cooking spray. Cut pie crust in 3 1/2″ circles and press into tin all the way to edge of top. Place 1 tbsp cheese, 1 tbsp ham and 1/2 tbsp green onion in each.
- Add egg mixture 3/4 of the way to the top of each. You don’t want it all the way to the top or it will overflow when cooking.
- Bake in oven at 375°F for 35-40 minutes or until cake tester comes out clean.
What is the Ratio of Eggs to Milk in a Quiche?
When using milk, the perfect ratio is 1 large egg to 1/2 cup milk. This is the most important part of the recipe that creates the correct texture you expect.
Can I Make a Crustless Quiche?
Yes just skip adding the pie crust to the muffins tin. You still need to spray them with the cooking spray before adding the cheese, ham and egg custard.
Can I Substitute Ingredients for this Mini Ham and Cheese Quiche?
Yes. Instead of ham you can use prosciutto or bacon if you prefer. And while I love cheddar cheese for this specific quiche recipe, you can use another cheese like Gruyère if you prefer.
Pro Tips/Recipe Notes
- Don’t skip spraying the muffin tins with cooking spray or you won’t be able to get the quiche out.
- Use store-bought pie crust. Yes you can make your own crust no problem, but these ham and cheese quiche are meant to be quick and easy to make. You won’t miss making your own, but if you want to, I’d recommend this flaky quiche crust by Confetti & Bliss.
- The perfect quiche ratio is 1 large egg to 1/2 cup milk. So if you want to make more or less, just keep that ratio the same. You want your quiche to be silky, not spongy.
- Mix and match the ingredients you add in, but make sure they are dry. Wet ingredients can mess up your perfect liquid ratio.
- Place the cheese on the bottom before adding the egg custard. By doing this you have a cheese layer on the bottom instead of it being mixed throughout which just adds to the flavor.
- The best quiche jiggles slightly when you cut into, so don’t overbake it. The quiche is done when the edges are set but the center still wobbles slightly.
- Let the quiche sit in the muffin tins for at least 5 minutes before removing so it can set.
- You can store the mini quiche in an airtight container for 2-3 days in the fridge or 2 months in the freezer. To reheat, cover with foil and bake at 325°F until cooked through.
Similar Breakfast Recipes
- Hash Brown Egg Muffins
- Kale, Pesto and Roasted Red Pepper Frittata
- Prosciutto Quiche
- Butternut Squash Frittata
- Bacon Cheddar Waffles
If you’ve tried these Ham and Cheese Quiche or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Mini Ham and Cheese Quiche
Ingredients
- 1 store-bought pie crust
- 1 cup diced ham or prosciutto
- 1 1/2 cups sharp cheddar cheese
- 4 green onions, chopped
- 4 eggs
- 2 cups whole milk
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat oven to 375°F. Spray 12 cup muffin/cupcake tin with non-stick spray. Roll out the pie crust and cut larger than the cupcake tin so it can go up sides. (It should be 3 1/2 in wide) Fit the rounds in the cups of the prepared muffin tin, pushing the bottoms down and up the sides.
- Spread 1 tbsp cheddar cheese across bottom of each mini pie. Add 1 tbsp ham and 1/2 tbsp green onion on top of each. In a large bowl, whisk together the eggs, milk and black pepper. Pour evenly over the meat and cheese of each cup.
- Bake for 35-40 minutes or until the middle is just slightly jiggly and top is golden brown. You can use a cake tester to test as well. Remove from oven and let sit for 5 minutes so it sets.
Notes
- Don’t skip spraying the muffin tins with cooking spray or you won’t be able to get the quiche out.
- Use store-bought pie crust. Yes you can make your own crust no problem, but these ham and cheese quiche are meant to be quick and easy to make. You won’t miss making your own, but if you want to, I’d recommend this flaky quiche crust by Confetti & Bliss.
- The perfect quiche ratio is 1 large egg to 1/2 cup milk. So if you want to make more or less, just keep that ratio the same. You want your quiche to be silky, not spongy.
- Mix and match the ingredients you add in, but make sure they are dry. Wet ingredients can mess up your perfect liquid ratio.
- Place the cheese on the bottom before adding the egg custard. By doing this you have a cheese layer on the bottom instead of it being mixed throughout which just adds to the flavor.
- The best quiche jiggles slightly when you cut into, so don’t overbake it. The quiche is done when the edges are set but the center still wobbles slightly.
- Let the quiche sit in the muffin tins for at least 5 minutes before removing so it can set.
- You can store the quiche in an airtight container for 2-3 days in the fridge or 2 months in the freezer. To reheat, cover with foil and bake at 325°F until cooked through.
Can’t go wrong with quiche!