Mini Quiches with Ham and Cheese
Ingredients
- For the Quiche Base:
- 1 refrigerated pie crust (or homemade pastry dough)
- 1 tablespoon butter (for greasing the muffin tin)
- For the Filling:
- 4 large eggs
- ½ cup heavy cream (or milk for a lighter version)
- ½ cup diced cooked ham
- ¾ cup shredded cheddar or Swiss cheese
- 1 tablespoon finely chopped chives or parsley
- Salt and black pepper to taste
- ¼ teaspoon nutmeg (optional, for a classic French quiche flavor)
- Optional Add-ins:
- ¼ cup finely diced onions or bell peppers
- A handful of baby spinach, chopped
Instructions
- Step 1: Prepare the Oven and Muffin Pan : Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin lightly with butter or nonstick spray.
- Step 2: Prepare the Pastry Crust : Roll out the pie crust on a lightly floured surface. Using a round cookie cutter (about 3 inches in diameter), cut out 12 circles. Gently press each circle into the muffin cups to form mini crusts. Chill in the refrigerator while preparing the filling.
- Step 3: Make the Egg Filling : In a medium bowl, whisk together the eggs, cream (or milk), salt, pepper, and nutmeg. Stir in diced ham, shredded cheese, and herbs. If desired, add any extra vegetables (like onions or spinach).
- Step 4: Fill and Bake : Remove the chilled crusts from the fridge. Spoon the ham and cheese filling evenly into each crust (about ¾ full). Bake for 20–25 minutes, or until the tops are puffed and lightly golden. Let them cool in the pan for 5 minutes before removing carefully.