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Mini Quiche
5 from 12 votes

Mini Quiche

Mini Quiche features individual-sized savory tarts filled with a creamy custard of eggs and heavy cream mixed with chopped ham, cheddar cheese, green onions, and parsley in a buttery pie crust. These small quiches bake until set with lightly golden crust edges, delivering a rich, tender filling with flavorful meat and herbs in each bite. They are convenient for appetizers or light meals.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 18 mini quiche
Course: Breakfast
Cuisine: American

Ingredients

  • 7 large egg
  • 1 1/2 cups heavy cream
  • 1 1/2 cups chopped ham cooked
  • 1 1/4 cups shredded cheddar cheese medium
  • 1/2 cup chopped green onions
  • 3 Tbsp chopped parsley fresh
  • salt and black pepper
  • 2 pie crust store-bought (14 oz, refrigerated

Instructions

    Cup of Yum
  1. Preheat oven to 375 degress.
  2. In a large mixing bowl whisk together eggs and cream until well blended.
  3. Stir in ham, cheddar cheese, green onions, parsley and season with salt and pepper to taste (I use about 1/2 tsp of each).
  4. Roll each crust out and cut into 3 7/8 to 4-inch circles. Press scraps together and roll into a square about 8 by 8 and cut four more circles.
  5. Press circle cut outs into 18 wells of muffin tins, crusts should come nearly to the tops.
  6. Scoop egg mixture into crusts filling nearly full.
  7. Bake in preheated oven until eggs are just set in center, about 23 to 26 minutes.
  8. Let cool on a wire rack 5 to 10 minutes then remove and serve.