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.
One Year Ago: The Best Carrot Cake with Whipped Cream Cheese Frosting
Two Years Ago: Chocolate Chip Caramel Cookie Bars
Three Years Ago: Skillet Swedish Meatballs
Four Years Ago: Best Homemade Yellow Cake Recipe Ever
Five Years Ago: Hawaiian Fried Rice
Mini Ham and Cheese Quiches

Ingredients:
Pie Crust:
- 1 cup (5 ounces) all-purpose flour
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 7 tablespoons (3.5 ounces) very cold butter
- 1/3 cup sour cream, chilled
Egg Mixture:
- 8 large eggs
- 1/4 cup heavy cream
- 1/4 cup milk
- 1/2 teaspoon salt (I use coarse, kosher salt)
- 1/8 teaspoon garlic powder
- Pinch of black pepper (I use coarsely ground)
- 1 cup finely chopped ham (about 4 ounces)
- 1 cup shredded cheddar cheese (about 4 ounces)
- Chopped green onions or chives, for garnish
Directions:
- For the pie crust, in a large bowl, whisk together the flour, sugar, and salt. Using the large holes of a box grater, grate the butter into the dry ingredients. With a fork, toss the butter and flour mixture until the butter pieces are all evenly coated with flour. Don’t break down the butter pieces in this step, just lightly toss until they are coated with flour.
- Add the sour cream. Using the same fork, mix the sour cream into the butter/flour mixture by pressing the fork down into the sour cream in order to mash the large clumps of sour cream into the flour and butter. After a few turns with the fork, it is easiest to use your hands to pull the dough together. It will look a bit shaggy, but as you press it together (quickly and firmly so the the butter pieces don’t melt), it should start to form a cohesive ball. If it still seems overly dry, add a tablespoon of ice water. It’s ok if there are still a few dry spots or cracks in the dough.
- Press the mixture into a thick disc and cover in plastic wrap. Refrigerate for at least 30 minutes or up to several days.
- Roll out the pie crust on a lightly floured counter or on a pastry cloth/board to about 1/8-inch thick. Using a 2-inch cookie cutter, cut 12 circles (use a larger cookie cutter if you want the crust to go higher up the sides of the pan – there should be enough crust for slightly larger circles). Press each circle lightly into a lightly greased 12-cup muffin tin.
- Preheat the oven to 375 degrees F.
- For the egg mixture, in a medium bowl, whisk together the eggs, cream, milk, salt, pepper, and garlic powder until well combined.
- Divide the ham and cheese evenly among the muffin cups (can also sprinkle a few green onions or chives in right now if you want them baked into the quiches).
- Spoon the egg mixture over the ham and cheese, filling about 2/3 to 3/4 full. Bake for 15-18 minutes until set. Remove from the oven and sprinkle with green onions or chives, if desired. Serve warm or at room temperature. I find it’s easiest to remove them from the muffin tin once they are mostly cooled; run a sharp knife around the edges before removing.
Notes:
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.
Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: adapted from my a recipe my friend, Machele, gave me after we made it for a church activity and everyone went crazy 🙂
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
These were awesome, even though I forgot the cream. I also do not like making pie crust so after I mixed it in my food processor, I scooped it out with a cookie scoop and patted it in the bottom of the muffin tin. It worked! Thanks for making cooking so much more manageable – my family loves your recipes!
I want to make a ton of these for a big family brunch (I made one batch over conference weekend and they were amazing!) I’ve read through the comments and I see that you’ve said they freeze well. I’d love to be able to make some in advance. I’m just wondering about reheating from frozen… I’m a little clueless. would you thaw in the fridge and then reheat in the oven at 200, or would you reheat from frozen in the oven? It’d be a lot and I’d want them all warm at the sametime, so microwave is out. Or do you think it’d be measurably better to make them the day before and just reheat them out of the fridge? There’s no way to make them the day of in this case, unfortunately. And one more questions – would it be possible to use muffin liners for these? Or is that just weird? I like the idea of just tipping them upsidedown to remove them from the pan, but I can see how it would be a little weird. Would it work or really change anything? Also, thanks a million for your hard work and blog! I’m one of those “everything I make comes from this blog” followers. 🙂
Made a cheater’s version of this and LOVED it:
Skipped the crust. Threw the egg ingredients, ham, cheese, and a couple handfuls of spinach in the blender. Mixed & poured into greased muffin tins and baked at 375 for 18min. Very green in color (think green eggs & ham) but so simple and delicious!!
Yum!
Made these for my family the other night, and omitted the crust to save some calories (and I honestly hate making crust). I was told that they need to be a part of our regular rotation of meals – I’d say they were a success!
Awesome!
Have you ever frozen these? Do they reheat from freezer well?
Yes, they freeze pretty well!
What do you use to grease your muffin tins? Mine stick really bad, so maybe I’ll invest in the USA muffin tins you recommended.
Usually nonstick cooking spray (but I will say that the USA pans have revolutionized my life in terms of nothing sticking).
These were so fun!
I’ve been wanting to try some gluten free quiches for a while and I was right when I assumed someone surely would have asked already. I’m going to whip up a batch this morning crustless…although that hash brown crust does sound good. I bet you could use a few Tatar totes (Ore-Idas are gluten free). Just defrost a little smash in the bottom and top with your quick mix! Can’t wait to try it out. Thanks!
I made this breakfast on Saturday and oh my!! These are so delicious. My 18 month old has been on an egg strike but he gobbled one of these right up! I didn’t have ham so I just dropped some chopped peppers in them with the cheese and it was delicious! Thanks Mel!
Thanks, Jessica! So happy they were a hit!
These would be even better with a hasbrown crust (also NG!)
I was thinking of making these as a big batch and freezing them for a quick breakfast as my kids run out the door for school. Have you had success freezing? And if so, does a bit of time in the microwave do the trick? We definitely don’t have time for the oven in the mornings 🙂
Yes, I’ve frozen these -they work pretty well. Maybe just a tad bit drier than when enjoyed fresh. A few seconds in the microwave should warm them up just right.
Wondering about cutting the butter into tablespoon size pieces. Wouldn’t it be easier to grate the butter using the whole piece, to avoid grating knuckles?
Yes, absolutely – it’s an error on my part…thanks for the catch.
I asked for the USA muffin pan, bread pans and half sheet pans for Christmas and I love love love them!! The muffin pan itself is amazing. Thank you for the recommendation – everything cooks so well in them and clean up is a breeze!!
I totally agree!
I would love to know how you pull off feeding amazing, real food to your whole ward. I’m seriously impressed.
I don’t know if I recommend it, Vicky. Haha. It usually puts me in my grave, but I have this weird, OCD-type obsession about making everything from scratch no matter if I’m making it for a hundred people or just 10. It drives my husband insane. 🙂
Ok. So I know this would probably drop them completely out of the quiche category, but I’m guessing you could omit the crust for a low carb option without any other changes?
I think so! I don’t know how they’ll bake up without the crust – make sure to grease that muffin tin really well so they don’t stick. 🙂
I have made regular quiche using a cauliflower rice crust for low carb option for my husband…it’s super easy! Would likely work here too!
you could line the muffin tin with prosciutto for the crust! i have a paleo recipe that i have loved doing this!
I did this – it worked great!
When you make them ahead, do you leave them in the pan to refrigerate and reheat? If not, how do you store them and reheat them? Thanks!
No, I take them out of the muffin tin and then place in a tupperware or other container to store – I usually pop them on a baking sheet to reheat.
I’d like to try and make these but I need to make them gluten free. Have you tried the recipe as a gluten free crust with rice flours? Or have you tried the quiches without a crust? Do you think it would hold together an come out of the muffin tin?
I haven’t tried a gluten-free pie crust, Jamie (although I bet there are some good resources online??)…and I also haven’t made them without the crust, but that might work as long as the muffin tin is very well greased.
I always make my quiche using a rice crust. you could try that here.
I’ve made a very similar quiche with a hashbrown crust. mix hasbrowns with oil (and cheese if desired) and prebake just the hashbrowns for about 15 minutes, then add egg and toppings as mels recipe describes. I am sure pie crust is yummy but so are hashbrown bottoms!!
Thanks for this idea! I was skimming the comments looking for ideas to make this gluten free for my egg loving daughter just diagnosed with celiac disease.
Oh these will be perfect for my Easter dish to pass!! Love it!
I laughed when you mentioned the quiche that just wasn’t delicious… when we were newly married, my gallant husband decided he wanted to cook dinner for me once a week. He chose a quiche recipe out of a book we had received as a wedding gift and meticulously followed the directions to create a beautiful dish… and it was awful! Not his fault at all, it was just a bad recipe. Sadly, that experience squashed his cooking ambitions forever! After another couple of bad results out of that same cookbook, I threw it out. It makes me wonder if the author had tested all the recipes, or just made them look good for the publisher.
Remembering this experience makes me appreciate you EVEN MORE, if that’s at all possible. Thank you for creating such a reliable resource, Mel! You’re seriously the best and always my first query when looking for a new recipe!
Haha, that’s kind of funny…and kind of sad, Catherine! I hope your husband hasn’t given it up on cooking forever. 🙂
Sadly, it put him off cooking for a long time. He cooks a little more now, and has mastered making dinner rolls and soft boiled eggs. 🙂 But he is a lot busier now, unlike when we were newlyweds at BYU. I’m happy to be the cook, but I love it when he washes the dishes, haha!
Mel, I think u read my mind. I’m totally making these for make ahead breakfasts in the VERY near future. Thank you!!
I hope you love the recipe, Lauren!