Name: Mini Ham And Cheese Quiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 pie crusts, store-bought is fine; 1 tbsp butter; 4 large eggs, room temperature; 3/4 cup whole milk; 1/2 cup heavy cream; 1/2 tsp salt; 1/2 tsp pepper; Dash cayenne, optional; 1 cup fresh spinach, finely chopped; 1/2 cup onion, chopped, about half a large onion; 1 cup cooked ham, diced; 1 cup mild cheddar cheese, shredded

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These bite-sized Mini Ham And Cheese Quiches are portable, rich in protein, and filled with fresh vegetables, and savory cheese. Perfect for meal prep and on-the-go mornings, these customizable egg muffins are a healthy and delicious way to enjoy breakfast.

I love a good quiche recipe. The crust is light, buttery, and flaky while the filling is super savory and satisfying. It is loaded with ham, eggs, spinach, and cheese. If you are looking for a crustless quiche recipe, check out my crustless onion quiche with caramelized onions and goat cheese. It’s another favorite too.

My family enjoys these Mini Ham And Cheese Quiches year round but we always have it in the springtime around Easter. We often have it for brunch with a side of my Gluten Free Blueberry Pancakes or Gluten-Free Blueberry Lemon Poppy Seed Muffins. It is a perfect dish to bring to a holiday gathering or baby shower. It’s perfect when you need a quick meal or need to bring a dish somewhere.

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WHY YOU’LL LOVE These Mini Ham And Cheese Quiches

Healthy + Nutritious. These Mini Ham And Cheese Quiches are packed with protein and healthy fats to keep you satisfied longer. The quiche filling is rich in protein with eggs, ham, spinach, and cheese.

Loaded with Flavor. This quiche packs loads of flavor from the salty ham, cheesy cheddar, fresh veggies, and spices. It is so tasty, and every bite is savory. The egg custard texture of the dish will melt in your mouth.

Great for the Holidays. This is a wonderful dish to serve for the holidays. It comes together easily and preps nicely, and would make a great compliment to your Christmas or Easter meals. It also freezes very well to enjoy at a later date.

INGREDIENTS

Pie Dough: You can use store-bought or homemade gluten-free pie crust from this recipe. Bring to room temperature before rolling.

Cheese: I prefer cheddar or gruyere. The subtle nutty flavor complements the eggs nicely.

Whole Milk: I prefer whole milk for an extra creamy texture, but a dairy-free option works too.

Heavy Cream: This is essential for a custard-like egg filling.

Onion: Any type of onion may be used and it can be raw or cooked.

Fresh Spinach: Chop up the spinach before measuring. In a pinch, 1/4 cup frozen spinach (defrosted and well-drained) can be used.

Ground Cayenne: This spice adds a little depth of flavor. Paprika is a good substitute or you can omit the extra spice.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Roll out pie crusts and use a 4-inch round cookie cutter to cut circles. Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in the muffin tin and press gently into the bottom and sides of each cup. Place the muffin tin in the freezer while preparing the filling. Place leftover pie dough in the refrigerator before making the next batch (the recipe yields about 16 to 18).
Preheat oven to 375° F.
In a large bowl, whisk eggs, milk, cream, salt, pepper, and cayenne (if using). Stir in chopped spinach, chopped onion, chopped ham, and shredded cheese. Set aside.
Remove the muffin tin from the freezer and fill each cup with egg filling using a 1/4 cup. Leave about 1/4-inch of room at the top as the filling will puff up a little as it bakes.
Bake mini quiches at 375° F for 25 to 30 minutes or until the centers are set and the edges start to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm. Enjoy!

VARIATIONS

Meat: Substitute ham with 1 cup cooked meat of your preference, such as sausage or bacon.

Cheese: Substitute cheddar with Swiss, shredded gruyere, or gouda. Crumbled goat cheese or feta also works.

Vegetarian: Omit the ham and add an extra cup of chopped vegetables, such as broccoli or bell pepper.

Make it dairy-free: To make this recipe dairy-free, sub whole milk for your favorite dairy-free milk, omit the heavy cream for coconut heavy cream, and use your favorite vegan butter and vegan cheese for the filling.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Freeze after the quiches have cooled completely. Place in an airtight container or freezer bag with parchment paper between layers. Reheat at 350 F for 5 to 10 minutes. If they are frozen, the baking time will be 10 to 15 minutes.

These awesome Mini Ham And Cheese Quiches pair well with these Gluten Free Blueberry Pancakes or Gluten-Free Blueberry Lemon Poppy Seed Muffins for an amazing breakfast.