Description
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.
Ingredients
Scale
- 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
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 any leftover pie dough in the refrigerator before making the next batch (the recipe yields about 16 to 18 egg muffins).
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Preheat oven to 375° F.
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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.
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Remove the muffin tin from the freezer and fill each cup with egg filling. Leave about ¼-inch of room at the top as the filling will puff up a little as it bakes.
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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!
Notes
- Don’t skip this step: Freeze the pie crust in the muffin tin before adding the filling. This prevents the crust from shrinking and makes it a sturdy base for the egg filling. Plus, it makes for a crispy crust!
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes