Mini Ham and Cheese Quiches (Perfect for Breakfast or Brunch!)
When you want an easy, crowd-pleasing breakfast or brunch option, you can’t go wrong with Mini Ham and Cheese Quiches.
These individual-sized quiches have everything you love — buttery pie crusts, fluffy, creamy eggs, savory ham, melty cheddar cheese, and a burst of fresh herbs — all in one perfect, hand-held bite.
They’re perfect for entertaining, meal prepping, holiday brunches, or even quick grab-and-go breakfasts during busy weeks!
Ingredients:
(Scale: 1x, 2x, 3x)
- 7 large eggs
- 1 1/2 cups heavy cream
- 1 1/2 cups chopped cooked ham
- 1 1/4 cups shredded medium cheddar cheese
- 1/2 cup chopped green onions
- 3 tablespoons chopped fresh parsley
- Salt and black pepper, to taste (about 1/2 teaspoon each recommended)
- 2 refrigerated pie crusts (store-bought, about 14 oz total)
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease 18 wells of a standard muffin tin or line with parchment paper liners for easier cleanup.
Step 2: Make the Egg Mixture
In a large mixing bowl:
- Whisk together the eggs and heavy cream until smooth and well combined.
- Stir in the chopped ham, shredded cheddar cheese, green onions, and chopped parsley.
- Season with salt and black pepper to taste.
This rich, savory mixture will be the filling for your mini quiches.
Step 3: Prepare the Pie Crusts
- Roll out each refrigerated pie crust onto a lightly floured surface.
- Using a 3 7/8-inch to 4-inch round cookie cutter (or a glass), cut as many circles as you can.
- Gather the scraps, press them together, roll into an 8×8-inch square, and cut out a few more circles.
- You should end up with enough to fill 18 muffin cups.
Press each dough circle gently into the prepared muffin wells — the edges should come nearly to the tops of the cups.
Step 4: Fill and Bake
- Scoop the egg mixture evenly into each crust-lined cup, filling them nearly to the top.
Tip: Stir the egg mixture occasionally while filling to keep the ham, cheese, and herbs evenly distributed.
- Bake in the preheated oven for 23 to 26 minutes, or until the centers are just set and no longer jiggly.
The tops should be slightly puffed and lightly golden.
Step 5: Cool and Serve
- Let the mini quiches cool in the muffin tins for 5 to 10 minutes on a wire rack.
- Carefully remove them from the pans and serve warm.
These mini quiches are delicious fresh from the oven, at room temperature, or even chilled from the fridge!
Customization Ideas:
Want to mix things up? Try adding:
- Cooked bacon or breakfast sausage instead of ham
- Spinach, mushrooms, or roasted red peppers for extra veggies
- Different cheeses like Gruyere, Monterey Jack, or feta
You can truly customize the fillings based on your taste or what you have in the fridge!
Tips for the Best Mini Quiches:
- Don’t overfill:
Leave just a little space at the top of each crust to prevent overflow while baking. - Use full-fat dairy:
Heavy cream or whole milk gives the fluffiest, richest texture. - Make ahead:
These mini quiches can be baked ahead of time and refrigerated for up to 4 days or frozen for up to 2 months.
Nutritional Information (Per Mini Quiche, assuming 18 quiches)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Cholesterol | 90 mg |
| Sodium | 290 mg |
| Carbohydrates | 9 g |
| Fiber | 0.5 g |
| Sugars | 1 g |
| Protein | 9 g |
| Calcium | 10% DV |
| Iron | 8% DV |
(Nutrition estimates are based on standard ingredients and typical serving sizes.)
Why You’ll Love These Mini Ham and Cheese Quiches:
- Easy to make and perfect for meal prepping.
- Crowd-pleasing — great for brunch buffets, parties, showers, or family breakfasts.
- Customizable with different meats, veggies, or cheeses.
- Portable and freezer-friendly — great for busy mornings!
Once you try these mini quiches, you’ll always want a batch in the fridge or freezer ready to grab.
They’re rich, satisfying, and packed with classic comfort flavors.