Mini Ham and Cheese Quiches
This ham and cheese mini quiche recipe is whipped up in a regular ol’ muffin tin, and the cute little quiches are a hit whenever I serve them to friends or family!
Judging by the fact that this is the first-ever quiche recipe posted in my last decade of blogging, one may think that I am not a fan of quiche.
That I don’t support quiche.
That I have something personal against quiche.
But that isn’t the case at all. I mean, I wouldn’t go so far as to say I crave it or dream about it, but the quiches I’ve had over my lifetime have all been pretty darn delicious (except for that one that just…wasn’t).
You really can’t go wrong with a buttery pie crust filled with a soft, creamy egg mixture, loaded with cheese and baked to perfection.
This mini quiche recipe takes all the valid merits of a good quiche and compacts the deliciousness into bite-size (or maybe three-bite) form.
My friend, Machele, shared this recipe with me after she and I made 75 of them to feed a group of dads at church one Sunday morning.
Have you heard the satirical saying that “real men don’t eat quiche?” Yeah, well, that silly theory was quickly debunked as these ham and cheese mini quiches were absolutely devoured by several dozen pretty real men.
The little quiches were gone even before these double chocolate muffins and these blueberry muffins.
AND, we had men and women (and a lot of teenage kids) raiding the church kitchen only to be disappointed that the quiches were long gone.
Don’t worry, there were plenty of muffins left for the hungry scavengers ditching Sunday School.
I’ve now made this mini quiche recipe many, many times. They are perfect for entertaining or a holiday breakfast!
But truthfully, you don’t need a special reason to make these. (Yes, I’m thinking of next Tuesday night when you’re going to be wanting a little breakfast-for-dinner action.)
I use a slightly altered variation of my favorite-ever pie crust recipe for these mini quiches (detailed below). But as I explain in the recipe notes, you can use your own tried-and-true pie crust or a storebought pie crust as long as you can cut 12 circles (about 2- to 3- inches) out of it.
You can also cut the circles bigger (assuming you have enough pie crust) so the crust comes all the way to the top of the muffin cups. I personally like the crust mostly just on the bottom and maybe a hint up the sides, but that’s just me and my rebel quiche ways.
I prefer baking in these USA muffin tins (nothing sticks to them EVER) but I also have a couple Farberware muffin tins, and they work pretty well, too. {affiliate links for the muffin tins}
A great brunch option, this mini quiche recipe is endlessly adaptable! I love the simple ham and cheese variety, but I have a feeling you’re going to come up with some pretty smashing variations.
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Substitutions: you can adapt the quiche fillings depending on your preference or what you have on hand. For instance, you can use cooked bacon or sausage instead of ham...or leave them meatless. You can also vary the cheese (Swiss, pepper jack...lots of options!). Try adding veggies, if desired! You can also try omitting the milk and using all heavy cream (1/2 cup total) for a richer version or omit the cream completely and use all milk (1/2 cup total) for a bit lighter version. For the Pie Crust: you can sub in a favorite pie crust recipe of your own (although the pie crust included in this recipe is divine and easy to make), or you can use storebought pie crust - it just needs to be enough to cut out twelve 2-inch or slightly larger circles. Make Ahead: The mini quiches can be made ahead of time, cooled and refrigerated. I like to reheat them in a 200 degree oven until just warm and then serve. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Mini Ham and Cheese Quiches
Ingredients
Pie Crust:
Egg Mixture:
Instructions
Notes
Recommended Products
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