Mini Quiche – Ham & Cheddar – Easy, Crowd-Pleasing Bites
Mini quiche are the kind of snack that disappear fast. They’re warm, savory, and cozy without being fussy. This ham and cheddar version gives you classic breakfast flavors in a handheld bite.
Make them for brunch, pack them for lunch, or freeze a batch for busy mornings. You don’t need special skills or gear—just a muffin pan and a few pantry staples.
Ingredients
Method
- Preheat the oven. Set to 375°F (190°C). Lightly grease a standard 12-cup muffin pan with butter or nonstick spray.
- Prep the crust (or go crustless). If using pie crust, unroll it and cut out 12 rounds with a 3-inch cutter (a jar lid works too). Press gently into each muffin cup. For crustless, skip this step and just grease the pan well.
- Cook or warm the ham (optional but helpful). Briefly sauté the diced ham in a dry skillet for 2–3 minutes to render a bit of fat and boost flavor. Let it cool slightly.
- Whisk the custard. In a bowl, whisk the eggs, milk or half-and-half, salt, pepper, and any optional seasonings (garlic powder, paprika, or Dijon). Aim for a smooth, uniform mixture without overbeating.
- Layer the fillings. Divide the ham, cheddar, and green onions evenly among the muffin cups. Don’t overpack; leave space for the custard to set.
- Pour the egg mixture. Fill each cup to about 3/4 full. Give the pan a gentle tap on the counter to release any air bubbles.
- Bake. Place on the middle rack and bake for 16–20 minutes, until the centers are just set and a slight jiggle remains. Crust edges should be lightly golden if using crust.
- Cool briefly. Let the mini quiche rest in the pan for 5 minutes. Run a thin knife around the edges to release them, then transfer to a rack.
- Serve. Enjoy warm or at room temperature. Add a sprinkle of extra chives or a dash of hot sauce if you like.
Why This Recipe Works
These mini quiche use a simple egg-and-dairy base so the texture is soft, creamy, and set—never rubbery. The salty ham balances the richness of the cheddar, while a touch of onion or green onion adds freshness.
Using a muffin pan gives you even cooking and perfect portions. And with store-bought pie crust or a quick crustless option, you can tailor them to your time and taste. Best of all, they reheat beautifully, so they’re perfect for meal prep.
Shopping List
- Eggs (6 large)
- Milk or half-and-half (3/4 cup; half-and-half gives a creamier texture)
- Cooked ham (1 cup, finely diced)
- Cheddar cheese (1 cup, shredded; sharp cheddar adds great flavor)
- Green onions or chives (2–3 tablespoons, thinly sliced)
- Pie crust (1–2 store-bought crusts, or use crustless option)
- Butter or nonstick spray (for greasing)
- Salt (about 1/2 teaspoon, to taste)
- Black pepper (1/4 teaspoon)
- Optional seasonings: garlic powder (1/4 teaspoon), paprika (a pinch), Dijon mustard (1 teaspoon)
How to Make It
- Preheat the oven. Set to 375°F (190°C).
Lightly grease a standard 12-cup muffin pan with butter or nonstick spray.
- Prep the crust (or go crustless). If using pie crust, unroll it and cut out 12 rounds with a 3-inch cutter (a jar lid works too). Press gently into each muffin cup. For crustless, skip this step and just grease the pan well.
- Cook or warm the ham (optional but helpful). Briefly sauté the diced ham in a dry skillet for 2–3 minutes to render a bit of fat and boost flavor.
Let it cool slightly.
- Whisk the custard. In a bowl, whisk the eggs, milk or half-and-half, salt, pepper, and any optional seasonings (garlic powder, paprika, or Dijon). Aim for a smooth, uniform mixture without overbeating.
- Layer the fillings. Divide the ham, cheddar, and green onions evenly among the muffin cups. Don’t overpack; leave space for the custard to set.
- Pour the egg mixture. Fill each cup to about 3/4 full.
Give the pan a gentle tap on the counter to release any air bubbles.
- Bake. Place on the middle rack and bake for 16–20 minutes, until the centers are just set and a slight jiggle remains. Crust edges should be lightly golden if using crust.
- Cool briefly. Let the mini quiche rest in the pan for 5 minutes. Run a thin knife around the edges to release them, then transfer to a rack.
- Serve. Enjoy warm or at room temperature.
Add a sprinkle of extra chives or a dash of hot sauce if you like.
How to Store
- Refrigerate: Store in an airtight container for up to 4 days. Cool completely before sealing.
- Freeze: Freeze in a single layer until solid, then transfer to a freezer bag. Label and keep for up to 2 months.
- Reheat: From fridge: 300°F (150°C) for 8–10 minutes or microwave 20–30 seconds.
From frozen: 300°F (150°C) for 15–18 minutes or microwave 45–60 seconds. Avoid overheating to prevent rubbery eggs.
Benefits of This Recipe
- Quick and flexible: Uses basic ingredients and adapts to what you have on hand.
- Portable protein: Eggs, ham, and cheese keep you full and satisfied.
- Kid-friendly: Familiar flavors and small size make them easy wins.
- Budget-conscious: A little ham and cheese go a long way, and crust optional means extra savings.
- Great for meal prep: Freeze well and reheat quickly for busy mornings or snacks.
What Not to Do
- Don’t overfill the cups. They puff while baking and need space to rise.
- Don’t skip seasoning. Eggs need salt to shine; taste the custard before pouring.
- Don’t overbake. Pull them when the centers are just set. Overbaking dries out the eggs.
- Don’t use watery add-ins without prepping. If adding veggies like mushrooms or spinach, cook off moisture first or the quiche will be soggy.
- Don’t use pre-shredded cheese only if you want super-melty texture. Pre-shredded works, but grating your own melts better.
Recipe Variations
- Crustless Mini Quiche: Skip the crust, grease well, and add an extra tablespoon of shredded cheese to help them set and brown.
- Ham, Cheddar, and Broccoli: Chop broccoli small and steam or sauté to remove moisture before adding.
- Ham and Swiss: Swap cheddar for Swiss or Gruyère for a classic quiche flavor.
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño (seeds removed for mild heat).
- Herb Lovers: Stir in a teaspoon of dried Italian herbs or fresh thyme for a savory lift.
- Dairy-Free: Use a creamy, unsweetened plant milk and a dairy-free cheese that melts well.
Grease the pan thoroughly.
- Gluten-Free: Make them crustless or use a gluten-free pie crust. Check labels on ham for hidden gluten.
- Bite-Size Minis: Use a mini muffin pan. Cut crust rounds smaller and bake 10–12 minutes.
FAQ
Can I make these ahead?
Yes.
Bake, cool, and store in the fridge up to 4 days or freeze up to 2 months. Reheat gently in the oven or microwave until just warm.
Do I need cream, or will milk work?
Milk works fine. Half-and-half makes the texture richer and silkier, but whole milk still gives a nice set.
Avoid skim if possible for better flavor and structure.
How do I keep the quiche from sticking?
Grease the pan well, even if you use crust. Nonstick spray or a thin layer of butter does the trick. Let them rest 5 minutes before lifting out, and run a small knife around the edges.
What’s the best ham to use?
Any cooked ham works—leftover baked ham, deli ham, or ham steak.
For deli slices, stack and chop into small squares so the pieces distribute evenly.
Why did my quiche puff and then sink?
That’s normal. Eggs puff as they bake and settle as they cool. To avoid major sinking, don’t overbeat the eggs and avoid overbaking.
Can I use a silicone muffin pan?
Yes.
Silicone pans release quiche easily, though they may need a minute or two more in the oven. Place the silicone pan on a baking sheet for stability.
How can I make them more flavorful?
Add a teaspoon of Dijon to the custard, use sharp cheddar, and include green onions. A pinch of garlic powder or smoked paprika deepens the flavor without overpowering the eggs.
Are these good cold?
They’re best warm or at room temperature, but they’re fine cold in a pinch.
If packing for lunch, include a small ice pack and eat within a few hours.
Can I double the recipe?
Absolutely. Bake in two muffin pans or in batches. Keep the oven temperature the same and rotate pans halfway through if baking together.
What if I don’t have pie crust?
Go crustless.
Grease the pan, add the fillings, pour the custard, and bake as directed. They’ll be lighter and a bit less rich but still delicious.
Final Thoughts
Mini Quiche – Ham & Cheddar is a simple, reliable recipe that fits almost any occasion. It’s quick to prep, easy to customize, and friendly for make-ahead meals.
With a few basic tips—season well, don’t overbake, and keep the add-ins dry—you’ll get tender, savory bites every time. Keep a batch on hand and breakfast, brunch, or snack time is solved.
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