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Mini Quiche
Bite-sized Mini Quiche are always a hit, and they're so easy to make! A creamy, flavorful ham and cheese egg filling bakes in a flaky pie crust for the most wonderful melt-in-your-mouth brunch treat. Serve these as hors d’oeuvres, a grab-and-go breakfast or a perfectly portioned snack and watch them disappear!
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 24 mini quiche
Calories: 127 kcal
Course:
Breakfast , Brunch
Cuisine:
French , American
Ingredients
- 2 (9-inch) pie crust, premade or homemade
- 1 cup shredded cheese, I used cheddar
- ⅓ cup ham, finely chopped
- 1 tablespoon fresh chives, chopped
- 3 large eggs, room temperature
- ⅔ cup heavy cream
- ⅓ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 24-count mini muffin pan with pan spray.
- Cut twenty-four 2-inch circles from the 2 (9-inch) pie crust,s, gathering the scraps and rolling it out again as needed to get all 24. Carefully press the pie crust circles into each well of the muffin pan. Don’t press them too hard, or they will be difficult to release. Also, be careful not to puncture the dough, or your quiche will leak. Place the pan in the refrigerator to chill while you prepare the quiche mixture and add-ins.
- In a medium bowl, use a whisk or an immersion blender to combine 3 large eggs, ⅔ cup heavy cream, ⅓ cup whole milk, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Transfer to a large liquid measuring cup for easy pouring. You may also use a small ladle to fill the little wells, but a measuring cup is easier.
- Remove the muffin pan from the refrigerator and add a little bit of each add-in, 1 cup shredded cheese, ⅓ cup ham, and 1 tablespoon fresh chives, to each of the wells. Fill the wells to the brim of the pie crust with the quiche egg mixture.
- Bake for 30-35 minutes, until the edges of the pastry are beginning to brown. Once they are done, remove them from the oven and let them cool for 5-10 minutes. While they are still warm, carefully remove them from the pan. They should come out fairly easily, but if the egg mixture leaked at all, running the tip of a small paring knife around the edge can help loosen the quiche from the pan.
Cup of Yum
Nutrition Information
Calories
127kcal
(6%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.002g
Cholesterol
33mg
(11%)
Sodium
180mg
(8%)
Potassium
45mg
(1%)
Fiber
0.4g
(2%)
Sugar
0.4g
(1%)
Vitamin A
170IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24mini quiche
Amount Per Serving
Calories 127
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 180mg | 8% |
| Potassium | 45mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.