Description
These Mini Quiches are perfect for breakfast, brunch, or a snack. Made with a flaky store-bought pie crust filled with a creamy mixture of eggs, heavy cream, ham, cheddar cheese, green onions, and fresh parsley, they are baked to golden perfection. Easy to prepare and serving 18, they make a delightful treat for gatherings or meal prepping.
Ingredients
Quiche Filling
- 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 Tbsp chopped fresh parsley
- Salt, to taste (about 1/2 tsp)
- Black pepper, to taste (about 1/2 tsp)
Crust
- 2 refrigerated pie crusts (store-bought, 14 oz total)
Instructions
- Preheat Oven: Set your oven to 375 degrees Fahrenheit to ensure it’s ready when the quiches are assembled.
- Mix Egg and Cream: In a large mixing bowl, whisk together the 7 large eggs and 1 1/2 cups heavy cream until the mixture is smooth and well blended, which forms the creamy base for the filling.
- Add Fillings: Stir in the chopped cooked ham, shredded cheddar cheese, chopped green onions, and fresh parsley. Season with salt and black pepper to taste, typically about 1/2 teaspoon each, ensuring the flavor is well balanced.
- Prepare Crusts: Roll out each refrigerated pie crust and cut into circles approximately 3 7/8 to 4 inches in diameter. Press any scraps together, roll into an 8 by 8-inch square, and cut four additional circles to total 18 crusts.
- Line Muffin Tins: Press each circle firmly into the wells of an 18-cup muffin tin, making sure the crust reaches almost to the top edges of each well, providing a sturdy shell for the filling.
- Fill Crusts: Carefully scoop the egg and ham mixture into each crust-lined muffin cup, filling them nearly full to accommodate slight expansion during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 23 to 26 minutes, or until the eggs are just set in the center, indicating the quiches are fully cooked but still moist.
- Cool and Serve: Remove the quiches from the oven and allow them to cool on a wire rack for 5 to 10 minutes. This helps them set and makes them easier to remove from the tin. Serve warm or at room temperature.
Notes
- Use fully cooked ham to ensure it is safe to eat and adds the right texture.
- If preferred, substitute the cheddar cheese with your favorite cheese such as Swiss or Gruyere for a different flavor profile.
- Mini quiches can be prepared ahead of time and reheated in the oven for about 10 minutes at 350°F to restore crispness.
- For a vegetarian version, omit the ham and add sautéed vegetables like mushrooms or spinach instead.
- Allow quiches to cool slightly before removing from the muffin tin to prevent breaking.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
