This post may contain affiliate links. Please read my disclosure policy.
This Mini Quiche recipe takes the hassle out of fancy brunches! With their perfect blend of eggs, cheese, and fresh veggies all nestled in a buttery crust, they’re a surefire crowd-pleaser that’s as easy to make as they are delicious.
Super Easy Mini Quiche – Perfect For Brunch
Let me tell you about my Mini Quiche recipe, a fantastic way to use up that leftover ham! Picture this: a delicate, flaky crust filled with a creamy mix of eggs, cheese, and your leftover ham, all coming together for a burst of flavor in every bite. Not only are they irresistibly tasty, but they’re also a breeze to make, perfect for any brunch or get-together.
Why You’ll Love This Mini Quiche Recipe
- Versatility with Leftovers: This mini quiche recipe is a brilliant way to repurpose leftover ham, transforming it into a new and exciting dish.
- Perfect for Any Occasion: Whether it’s a laid-back brunch, a fancy party, or a quick snack, these mini quiches fit the bill.
- Simple and Delicious: The combination of a buttery, flaky crust with a rich, savory filling of eggs, cheese, and ham offers a mouthwatering experience. Plus, their ease of preparation makes them ideal for both novice cooks and seasoned chefs alike.
- Pie Crusts: They form the base and shell of each quiche, giving that essential flaky texture. If you’re in a pinch, phyllo dough or even puff pastry can be a great alternative or you can make your own pie crust.
- Eggs: The backbone of the filling, they create the quiche’s custard-like texture. For a healthier twist, you could use a combination of whole eggs and egg whites.
- Half and Half: This adds creaminess and richness to the filling. You can substitute it with a mix of milk and cream, or for a lighter version, just use milk.
- Cheddar Cheese: It brings a sharp, cheesy flavor. Feel free to swap it with other cheeses like Gruyère, Swiss, or even a mix of your favorites.
- Cooked Ham: This is where your leftover ham comes in handy, but you could also use bacon, sausage, or even skip the meat for a vegetarian version.
- Spinach: Provides a touch of color and nutrition. Kale or arugula could also work well.
- Bell Pepper: Offers a sweet crunch and vibrant color. Any color bell pepper works, or try diced tomato for a different taste.
- Onion: Shallots or green onions are good substitutes if you prefer a milder taste.
- Fresh Parsley: Used for garnish, it adds a fresh, herby finish. You could also use other fresh herbs like chives or dill.
Making these mini quiches is a delightful and straightforward process. Start by rolling out your pie crusts and cutting them into small circles to fit into a greased mini muffin tin, creating the base for your quiches.
Next, whisk together eggs and half-and-half, seasoning this mixture with salt and pepper, and then stir in shredded cheddar cheese, diced cooked ham, chopped spinach, bell pepper, and onion. This rich and savory filling is then spooned into each crust-lined cup.
Finally, bake in a preheated oven until they turn golden brown and set. The result? Perfectly bite-sized quiches, brimming with flavor and ideal for any gathering or snack time!
Frequently Asked Questions
Can I make mini quiches ahead of time?
Absolutely! You can prepare these quiches in advance and refrigerate them for up to 2 days. Just reheat in the oven before serving. They’re perfect for meal prep or for those times when you need a quick and delicious snack.
What variations can I make to the filling?
The beauty of these mini quiches is their versatility. Feel free to swap out ingredients based on your preferences or what you have on hand. Vegetarian options can include mushrooms, tomatoes, or different types of cheese. You can also add different meats like bacon or sausage for a heartier version.
How do I know when the quiches are done baking?
The quiches are done when the edges are lightly golden and the centers are set. This usually takes about 20 minutes. Inserting a toothpick in the center should come out clean.
- Chop Fillings Small: Make sure to cut the ham, cheese, and veggies into small pieces. This helps every mini quiche taste just right.
- Use Ingredients at Room Temperature: Let your eggs and half-and-half sit out a bit before you use them. They mix better and cook more evenly that way.
- Mix Up the Fillings: Feel free to add different things you like to the quiches. Try new veggies, cheeses, or spices to make them your own.
- Check if They’re Done Right: Give the tin a little shake to see if they’re ready. The middle should jiggle a bit, but not be runny. If they’re too wobbly, bake them a bit longer.
Storing these mini quiches is a breeze and yes, they’re freezer-friendly too! Once they’ve cooled down, you can keep them in the fridge in an airtight container for up to 3 days.
If you’re planning to keep them longer, freezing is a great option. Place the cooled quiches on a baking sheet and freeze until solid, then transfer them into a freezer-safe bag or container. They can stay frozen for up to 3 months. When you’re ready to enjoy them again, just reheat in the oven or microwave.
Discover More Delicious Brunch Recipes
- Lemon Blueberry Ricotta Pancakes
- Easy Egg Muffins
- Quiche Florentine
- Quiche Lorraine
- Cheesy Zucchini Quiche
- Breakfast Egg Rolls
- Crustless Spinach Quiche
- Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin tin with non-stick cooking spray or butter.
- Roll out the pie crusts on a lightly floured surface to a thickness of about ⅛ inch. Using a round 3-inch cookie cutter or a glass, cut out 24 circles from the pie crusts. Press each circle into the prepared mini muffin cups, forming a small crust.
- In a mixing bowl, whisk together the eggs and half-and-half until well combined. Season with salt and pepper to taste. Stir in the shredded cheddar cheese, diced ham, chopped spinach, diced bell pepper, and chopped onion, mixing well to combine.
- Spoon the filling mixture into each crust-filled muffin cup, filling each almost to the top.
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the quiches are set and golden brown on top.
- Remove the mini quiches from the oven and allow them to cool in the tin for a few minutes. Carefully remove the quiches from the muffin tin and transfer them to a serving platter. Garnish with fresh parsley, if desired, and serve warm.
- Crust Options: You can use pre-made pie crusts for convenience, or make your own for a homemade touch.
- Fillings are Flexible: Feel free to swap out ham for bacon or sausage, or use different vegetables like mushrooms or tomatoes.
- Cheese Varieties: While cheddar is used here, experimenting with different cheeses like Swiss, Gruyère, or a mix can add new flavors.
- Make-Ahead Friendly: These quiches can be made ahead and reheated, perfect for busy days or meal prep.
- Freezer Instructions: Freeze the baked and cooled quiches for up to 3 months. Reheat in the oven or microwave for a quick meal.
- Mini Muffin Tins: If you don’t have a mini muffin tin, you can use a regular muffin tin for larger quiches (just adjust the baking time).
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.