Mini Ham and Cheese Quiche

Mini Ham and Cheese Quiche made with store-bought pie crust. Sure to please everyone at the party, these tiny quiches are freezer friendly and so addictive!

Mini quiches are a great option for everything from weekend breakfast to New Year’s Eve parties, baby showers, bridal showers, and after school snacks.

I especially love this ham and cheese version. Leftover ham is a thing in my life, possibly in yours too, and this is a great way to put it to use.

Mini Ham and Cheese Quiche made with store-bought pie crust. Sure to please everyone at the party, these tiny quiches are freezer friendly and so addictive!

How do you make Mini Quiche?

  • Cut out circles from purchased pie crust
  • Lay the circles in the bottom of muffin tin
  • Top with ham and cheese, then fill with egg.
  • Pop in the oven.

How long does it take to bake a Mini Quiche?

Mini Ham and Cheese quiche bake in 25 to 30 minutes at 375 degrees.

If you want to make these ahead and freeze them, follow the recipe directions for baking, then cool. Freeze individually on a plate or sheet pan, then transfer to a freezer-safe bag.

Bake them straight from the freezer, in a 400-degree oven, for 5 to 10 minutes.

Mini Ham and Cheese Quiche made with store-bought pie crust. Sure to please everyone at the party, these tiny quiches are freezer friendly and so addictive!

How do you freeze and reheat mini quiche?

  1. Prepare and bake the recipe below as written. Cool mini quiches on a wire rack for 10 minutes.
  2. Transfer mini quiches to a baking sheet or plate (one that fits in your freezer) and freeze until solid, at least 30 minutes.
  3. Transfer to a freezer-safe bag.
  4. Reheat mini quiches straight from the freezer (do not thaw) in a 400-degree oven for 5 to 10 minutes.

How do you make a mini crustless quiche?

You can easily leave out the pie crust for a gluten-free mini egg cup. The baking time is slightly shorter: 23 to 28 minutes at 375 degrees.

If you want to be fancy, call the crustless version mini frittatas!

Save this Mini Ham and Cheese Quiche to your “Breakfast” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

Mini Ham and Cheese Quiche made with store-bought pie crust. Sure to please everyone at the party, these tiny quiches are freezer friendly and so addictive!
5 from 1 vote
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Mini Ham and Cheese Quiche

Mini Ham and Cheese Quiche made with store-bought pie crust. Sure to please everyone at the party, these tiny quiches are freezer friendly and so addictive!

Course Appetizer
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 48 appetizers
Calories 112 kcal

Ingredients

For the Egg Mixture:

  • 4 eggs
  • 1 cup milk
  • 1/2 teaspoon salt

For the Filling:

  • 12 ounces Swiss cheese grated
  • 1 cup (about 6 ounces) ham cubed

Instructions

  1. Place the pie crust pouches to stand at room temperature about 15 to 20 minutes.
  2. Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray.
  3. Open and unfold one pie crust, and press out any fold lines. With a 2 and 1/2 inch floured biscuit cutter, cut 12 rounds. Repeat with remaining pie crusts. In the prepared muffin cups, press 1 round of pie crust into the bottom and up the sides of the cup.
  4. In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.
  5. Place one tablespoon of cheese into each of the muffin cups. Evenly divide the ham, about 1/2 teaspoon, into the muffin cups.  

  6. Pour egg mixture into each of the 48 cups, filling to within 1/4 inch of the top. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.

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2 comments


  1. Not only are these great tasting, but they also freeze well. Wrap them in a double layer of plastic wrap, date them and freeze. They take a minute or less to reheat and are a great “in a hurry no time to stop” breakfast. Make them with various veggie fillings as you like. Yum!!

  2. I’m not sure what happened, but I ended up with soggy bottoms. I made a second batch and precooked the crust before adding ingredients and still ended up with the same results. I used a silicone pan and a different crust that usual…any thoughts?

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