Mini Ham and Cheese Quiches
User Reviews
4.7
Mini Ham and Cheese Quiches
Description
Mini Ham and Cheese Quiches start with a pie crust made from cold butter grated into a flour mixture and combined with sour cream, resulting in a tender yet flaky base. The filling blends eggs, heavy cream, and milk with finely chopped ham and shredded cheddar cheese, seasoned lightly with salt, garlic powder, and black pepper. The quiches are baked in small portions, yielding individual servings with a golden set custard and savory taste.
The texture contrasts the crisp edges of the pie crust with the smooth, custardy center enriched by the savory ham and mild cheese flavor. The green onion garnish adds a fresh, slightly sharp note to the finished bites. These mini quiches can stand alone as finger food or be accompanied by fresh salad or roasted vegetables.
You can vary the fillings according to preference, substituting bacon, sausage, or different cheeses to suit tastes. The dough can be made ahead, and the quiches reheat well when warmed gently to retain their texture. This recipe encourages customization for different occasions and palates.
Ingredients
Pie Crust:
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 7 tablespoons butter very cold
- ⅓ cup sour cream chilled
Egg Mixture:
- 8 egg large
- ¼ cup heavy cream
- ¼ cup milk
- ½ teaspoon salt I use coarse, kosher salt
- ⅛ teaspoon garlic powder
- Pinch black pepper I use coarsely ground
- 1 cup ham finely chopped
- 1 cup cheddar cheese shredded
- green onion for garnish, chopped, or chives
Instructions
- For the pie crust, in a large bowl, whisk together the flour, sugar, and salt. Using the large holes of a box grater, grate the butter into the dry ingredients. With a fork, toss the butter and flour mixture until the butter pieces are all evenly coated with flour. Don’t break down the butter pieces in this step, just lightly toss until they are coated with flour.
- Add the sour cream. Using the same fork, mix the sour cream into the butter/flour mixture by pressing the fork down into the sour cream in order to mash the large clumps of sour cream into the flour and butter. After a few turns with the fork, it is easiest to use your hands to pull the dough together. It will look a bit shaggy, but as you press it together (quickly and firmly so the the butter pieces don’t melt), it should start to form a cohesive ball. If it still seems overly dry, add a tablespoon of ice water. It’s ok if there are still a few dry spots or cracks in the dough.
- Press the mixture into a thick disc and cover in plastic wrap. Refrigerate for at least 30 minutes or up to several days.
- Roll out the pie crust on a lightly floured counter or on a pastry cloth/board to about 1/8-inch thick. Using a 2-inch cookie cutter, cut 12 circles (use a larger cookie cutter if you want the crust to go higher up the sides of the pan - there should be enough crust for slightly larger circles). Press each circle lightly into a lightly greased 12-cup muffin tin.
- Preheat the oven to 375 degrees F.
- For the egg mixture, in a medium bowl, whisk together the eggs, cream, milk, salt, pepper, and garlic powder until well combined.
- Divide the ham and cheese evenly among the muffin cups (can also sprinkle a few green onions or chives in right now if you want them baked into the quiches).
- Spoon the egg mixture over the ham and cheese, filling about 2/3 to 3/4 full. Bake for 15-18 minutes until set. Remove from the oven and sprinkle with green onions or chives, if desired. Serve warm or at room temperature. I find it's easiest to remove them from the muffin tin once they are mostly cooled; run a sharp knife around the edges before removing.
Notes
- The pie crust can be replaced with a favorite homemade or store-bought recipe, ensuring enough dough for twelve 2-inch or slightly larger circles.
- Fillings can be adapted—try cooked bacon, sausage, or vegetables instead of ham, and swap cheddar for Swiss, pepper jack, or other cheeses.
- For a richer custard, replace milk with heavy cream; for a lighter version, omit cream and use all milk.
- Mini quiches can be made ahead, refrigerated, and reheated in a 200°F oven until just warm before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12mini quiches
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Quiche | |
| Calories | 235kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 153mg | 51% |
| Sodium | 451mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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