Mini Ham and Sharp Cheddar Quiche
I am shocked it took me so long to try preparing this mini ham and sharp cheddar quiche recipe. They were quick and easy to make and used up leftover tidbits from the fridge. My kids devoured two each within minutes and loved them. These mini quiches pair nicely with twisted bacon and crispy hash browns.
Mini Ham and Sharp Cheddar Quiche
Ingredients:
- 1Â store-bought pie crust
- ½ cup ham, finely diced
- ½ cup sharp cheddar, grated
- 2 eggs, well-beaten
- ½ cup whole milk or heavy cream
- Sea salt and freshly cracked pepper, to taste
Serving:
How to Make Mini Ham and Sharp Cheddar Quiche:
Heat oven to 375 degrees. Coat a muffin pan with cooking spray.
Remove one pie crust from the pouch and place on a flat surface. With a 3-inch round cutter, cut 12 rounds from each crust (you will have to re-roll the scraps). Press 1 pie crust round into the bottom and up sides of each muffin cup.
Sprinkle a bit of ham in each cup, followed by a touch of shredded cheese.
Whisk the eggs together with the milk until very well combined; about 2 minutes. Season with a bit of sea salt and freshly cracked pepper to taste; whisk to combine.
Carefully ladle some of the egg mixture into each cup, making sure not to go above the crust.
Place the muffin pan in the oven and bake until the egg is fluffy and cooked through and the crust is golden, about 15 minutes.
Remove from the oven and cool for a few minutes before placing them on a serving plate.
Serve with your favorite hot sauce, if desired. Enjoy.
Equipment
- 3-Inch Round Biscuit Cutter
Ingredients
- 1 store-bought pie crust
- ½ cup ham finely diced
- ½ cup sharp cheddar grated
- 2 eggs well beaten
- ½ cup whole milk or heavy cream
- Sea salt and freshly cracked pepper to taste
Serving:
- Hot Saue
Instructions
- Heat oven to 375 degrees. Coat a muffin pan with cooking spray.
- Remove one pie crust from the pouch. Unroll it on a flat surface.
- With a 3-inch round cutter, cut 12 rounds from each crust (you will have to re-roll the scraps).
- Press 1 pie crust round into the bottom and up sides of each muffin cup.
- Sprinkle a bit of ham into each cup, followed by a touch of shredded cheese.
- Whisk the eggs together with the milk until very well combined; about 2 minutes.
- Season with a bit of sea salt and freshly cracked pepper, to taste; whisk to combine.
- Carefully ladle some of the egg mixture into each cup, making sure not to go above the crust.
- Place into the oven and bake until the egg is fluffy and cooked through and the crust is golden, about 15 minutes.
- Remove from the oven and cool for a few minutes before placing them on a serving plate.
- Serve with your favorite hot sauce, if desired. Enjoy.
They look fantastic!
So cute and convenient. Love the mini size. Delicious ingredients.
Sounds ideal for snacks as well, like this recipe. Hope you are well Diane
i made mini frittatas all the time but i’ve never made a mini quiche either! i think it’s because i just dread working with pie crust. these looks great!