Mini Quiche Recipe with Ham and Cheese
To lighten up the quiche, I use phyllo crust and yogurt instead of cream, which adds protein and makes the eggs creamy and delicious. They heat up well or can be enjoyed at room temperature, making them ideal for meal prep. You can also switch up the quiche fillings with your favorite cheese or another meat, like sausage or bacon. If you want more egg muffin ideas, try these Loaded Egg Muffins, High-Protein Egg White Muffins, and Petite Crustless Quiche.
Mini Quiche Ingredients
Phyllo: You’ll need eight phyllo sheets for the crust. Ham: Mince four ounces of ham steak or deli ham. Salt and Pepper season the eggs. Cheese: Shred three ounces of cheddar cheese. Yogurt: Use full-fat regular yogurt, not Greek yogurt. Eggs: You’ll need eight large eggs for 12 mini quiches.
How to Make Mini Quiche
Mini Quiche Variations
Cheese: Swap cheddar for Swiss, mozzarella, Monterey Jack, or pepper jack. Meat: Sub ham for cooked sausage, bacon, or chorizo. Vegetarian Mini Quiche: Omit the meat and add your favorite veggies, like bell peppers or broccoli. Mini Quiche without Crust: Skip the phyllo for mini quiche without the carbs. Crust Alternative: Substitute refrigerated premade pie dough cut into four-inch squares for the phyllo.
Meal Prep
These healthy mini quiches are fantastic for meal prep since they last up to four days in the refrigerator. You can microwave or eat them at room temperature for a quick breakfast or snack. You can also freeze them for up to three months and thaw them in the fridge or microwave them straight from frozen.
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title: “Mini Quiche Recipe” ShowToc: true date: “2024-10-19” author: “Norma Ely”
These mini quiches are so fun, but we love a full-sized quiche too! They’re versatile, great for making ahead of time and always super filling. Try this tasty Ham and Cheese Quiche, this simple, yet delicious Asparagus Quiche, or this Cheesy Zucchini Quiche next!
Mini Quiche Recipe
Delectable mini quiche bites with a fluffy egg texture and flaky, buttery crust are always on the menu if I’m hosting a special brunch! Whether for Easter, baby showers, bridal showers or Christmas morning these are everyone’s favorite appetizer. They’re also great for lunch or dinner with some simple sides. Plus, they’re completely customizable! You can change up the recipe and use bacon instead of ham, or make them vegetarian by replacing the meat with sautéed veggies. Quiche cups look so elegant and fancy that you may think they’re complicated to make, but they are actually so easy. Use a premade crust, and these only require about 20 minutes of prep. They keep for days and even freeze well, so you can make them in advance to enjoy throughout the week, or have them ready-to-go ahead of an event or holiday gathering. Pair your mini quiche with our quick 45-minute cinnamon rolls, a fruit salad and muffins or mini pancakes for a complete brunch spread!
Ingredients Needed
You only need a handful of simple ingredients for this mini quiche recipe. You probably already have most of them in your kitchen! Check out the recipe card at the bottom of the post for exact measurements.
Pie Crust: To make this recipe hassle-free, use a store-bought pie crust. However, if you’d rather make a homemade one, my grandma’s pie crust recipe is the best. Cheese: If you have the time, shred your cheese from a block for better flavor and melting. Any cheese works well, but we really like the taste of cheddar cheese in this recipe. Ham: Use any cooked ham from your local grocery store, even deli ham works. Chives: Adds a pop of color and freshness. Eggs: You will need 3 room temperature eggs for this recipe. I always use large grade A eggs in my recipes. Cream and Milk: A combination of heavy cream and whole milk will make the egg filling perfectly rich and creamy. Salt & Black Pepper: Use salt and ground black pepper to bring out all of the fantastic flavors in these mini quiche.
How to Make Mini Quiche
These cute bites are really easy to prep. Cut out the crust and whip up the egg mixture, then the rest of the time is spent cooking in the oven! Your family and friends will adore this fun (and incredibly scrumptious) poppable breakfast option!
Assemble and Bake
Different Add-ins: You don’t have to stick with cheese, ham, and chives for the add-ins! Use about 1 ½ cups of whatever filling you would like, just make sure it is chopped up well so it fits in the mini muffin tins. Some ideas would be bell peppers, onions, crumbled sausage, sauteed mushrooms, spinach (cooked and well-drained), or crumbled bacon. Crust Dough: Make sure you don’t press the pie dough too hard against the muffin pan. The dough can stick and be hard to release if it is pressed in too much. Less Mess: To make it easy to pour the egg mixture into the mini crusts, consider mixing it in a mixing bowl with a pour spout or a large liquid measuring cup. Crustless Quiche: If you’d prefer your mini quiche without the crust, spray your muffin pan with cooking spray and fill the cups with the egg filling. These won’t need to bake as long, so start checking on them after about 20 to 30 minutes of baking.
Make Ahead: These are one of the best prepare-ahead breakfast options. Keep them in an airtight container in the refrigerator for up to 5 days, or put them in a freezer ziplock or airtight container and freeze for up to 3 months. Reheating From Frozen: To reheat frozen quiches, place them at least 1 inch apart on a parchment-lined baking sheet and bake in the oven at 350 degrees Fahrenheit for 12-14 minutes. Air fry at 390 degrees Fahrenheit for 6-7 minutes. Heat in the microwave for 2-3 minutes. Reheating From Refrigerated: Bake in the oven at 350 degrees Fahrenheit for 8-10 minutes. Air fry at 390 degrees Fahrenheit for 3-4 minutes. Heat in the microwave for 1-2 minutes with the microwave set to 50% power.
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