Ham and Cheese Mini Quiches

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We’ve been on a breakfast kick here lately, and I’m really excited about this recipe I have for you, because it’s soooooo tasty! I think that I may require green onions to be in my fridge at all times, because they add a TON of flavor.

And I also think that every quiche recipe should require green onions.

I baked these babies up on Sunday, stored them in the fridge at work, and ate them all week.  A glorious week it was.  Quiche is so versatile.

It’s one of these dishes that you can add whatever you want to it, because it’s really hard to mess up.  If you’re in the mood for a meatless quiche, add an extra egg white and 1/2 cup of cheese.

Ham and Cheese Mini Quiches

10 oz pie crust (2oz for each mini quiche)

2 teaspoons butter

1 cup onion

2 eggs

1 egg white

1/2 cup Swiss cheese, shredded

1 cup 1% milk

1/2 teaspoon salt

1/4 cup green onion

1 cup ham steak, chopped

1/8 teaspoon black pepper

1 pinch nutmeg

1.  Preheat the oven to 425. 

2.  Roll out homemade or store bought pie crust and separate/cut into six sections (roughly 2 oz each).  Place dough into mini pie tins and reshape if necessary.  Line each cup with foil and beans, and blind bake for 10 minutes.  Remove foil and beans, and bake for 5 more minutes.

Pie doughPie doughPie doughPie doughPie doughPar bakingPar bakingPar bakingAlmost doneBaked pie shellsBaked pie shells

3.  Add 2 tablespoons of butter to a saucepan and heat on medium high.  Add the onion, and cook until golden brown.

Cooking OnionsCooking OnionsCooking OnionsCooking OnionsCooking OnionsCooking OnionsCooking Onions

4.  Mix eggs, milk, salt, pepper, nutmeg.

Egg mixtureEgg mixture

5.   If you are concerned about too much moisture in your ham, cook it in a pan for about 5 minutes.  This step is optional, but it can also add extra flavor.


6.  Add onion, ham, cheese and green onions evenly into the bottom of each mini pie crust.

Green onionsHam and cheeseFilling the pie shellsFilling the pie shellsFilling the pie shellsFilling the pie shells

7.  Add the egg mixture to the pie crusts evenly, careful not to overfill the pie crusts.

Filling the pie shells

8.  Lower the oven temperature to 350.  Bake for 25-30 minutes or until the quiche is cooked and set.

Mini Quiches

9.  Let cool and enjoy or store in the fridge for a week’s worth of breakfasts.  To reheat, cook in the microwave for 30 seconds at a time until hot in the middle (about a minute).  This quiche is also good cold.

This recipe is adapted from Weight Watchers Cheese Quiche.

6 servings, 366 Calories, 19.4g Fat, 36.4g Carbohydrates, 12.2g Protein, 832 milligrams sodium

What’s your favorite kind of quiche? Let us know in the comments section.

I love my nonstick Wilton mini pie pan.  I find myself collecting a lot of Wilton products, as they are high quality, sturdy and heavy duty baking products.

To get this product, click on the link below:

2 thoughts on “Ham and Cheese Mini Quiches”

  • I love this one and I am going to make it–meatless of course. Thanks for giving the instructions for meatless! Love it! Your quiches look so cute and lovely! Also, did you know quiches work great to freeze too? I had a friend who did this as a gift at Christmas every year. She would give them to me frozen for my freezer then I could take them out when I wanted. I have never made the mini ones. I like this idea.

  • My favorite quiche: Veggie! Saute chopped green or red pepper, onions, grated zucchini, mushrooms in a little butter. Pour in a pie shell (doesn’t need to be prebaked). Add chopped tomatoes, green onions and “lots of” 2 or 3 different cheeses. I like hot pepper, Swiss and cheddar for this. Whisk together 3 eggs and 1/2 c half & half. Bake @ 375 20 minutes or until knife inserted in the middle comes out clean. You can freeze an extra pie crust in a pie pan, already for the quiche when you want to make one. (Can add crumbled cooked bacon, if desired.)

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