Mini Quiche turns two refrigerated pie crusts and a ham-cheddar egg filling into exactly eighteen individual breakfast portions. Uniform four-inch rounds line muffin wells nearly to the rim, protecting the creamy centers as they bake. The verified French-inspired recipe takes 25 minutes preparation, 25 minutes cooking, and 50 minutes total.
Mini Quiche Ingredients
Ingredients: 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 and black pepper; 2 refrigerated pie crusts, store-bought (14 oz).
If you enjoy this recipe, you may also like Oreo Pancakes with Cream Cheese Drizzle.
How to Make Mini Quiche
- Preheat oven: Preheat oven to 375 degrees.
- Mix filling: In a large mixing bowl whisk together eggs and cream until well blended.
- Add mix-ins: Stir in ham, cheddar cheese, green onions, parsley and season with salt and pepper to taste (I use about 1/2 tsp of each).
- Prepare crusts: Roll each crust out and cut into 3 7/8 to 4-inch circles. Press scraps together and roll into a square about 8 by 8 and cut four more circles.
- Form crusts in muffin tin: Press circle cut outs into 18 wells of muffin tins, crusts should come nearly to the tops.
- Fill crusts: Scoop egg mixture into crusts filling nearly full.
- Bake: Bake in preheated oven until eggs are just set in center, about 23 to 26 minutes.
- Cool and serve: Let cool on a wire rack 5 to 10 minutes then remove and serve.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Preheat the oven to 375°F. Whisk exactly seven large eggs with 1 1/2 cups heavy cream until thoroughly blended. Stir in 1 1/2 cups chopped cooked ham, 1 1/4 cups shredded medium cheddar, one-half cup chopped green onions, and three tablespoons chopped fresh parsley. Season with salt and black pepper to taste; the recorded cook uses about one-half teaspoon of each. Roll out both 14-ounce refrigerated pie crusts and cut 3 7/8-to-4-inch rounds. Press scraps together, roll an approximately eight-inch square, and cut four more rounds so there are eighteen. Press them into eighteen muffin wells nearly to the tops, fill nearly full with egg mixture, bake 23–26 minutes until centers are just set, and cool 5–10 minutes on a wire rack before removing.
If you enjoy this recipe, you may also like Strawberry Cream Cheese Stuffed French Toast.
Critical Visual and Timing Cues
Whisk eggs and cream until no distinct streaks remain, then stir rather than aggressively beat after the ham and vegetables enter. Four-inch pastry rounds should reach almost to the tops of standard muffin wells; smaller rounds risk exposed filling, while oversized dough folds heavily. Press the scraps together before rerolling instead of kneading them, which can toughen pastry. Divide filling across all eighteen shells and stop just short of the rim to allow expansion. Begin checking at 23 minutes. The centers should look just set, not liquid, while the pastry edges take on light golden color. Resting 5–10 minutes on a rack finishes setting the custard and makes removal cleaner without continuing to bake it dry.
Serving and Storage
Serve eighteen mini quiches warm after their short cooling interval. Each records 240 calories. Pie crust contains gluten, eggs are central to the filling, and heavy cream and cheddar contain dairy. Ham makes the verified version non-vegetarian; it is also not dairy-free, vegan, gluten-free, or low-carb. These portions can be made ahead and reheated for breakfast or brunch. Cool them before refrigerating in a covered container, then warm only until the center is hot so the egg remains tender. Spinach and feta or mushroom and Swiss are suggested variations, but they replace the recorded ham-cheddar combination and should not be mixed into the verified base. A wire rack prevents trapped steam from softening the crust bottoms.
Practical Kitchen Notes
Count every yield component before filling: two crusts must produce eighteen rounds, and those rounds must line eighteen wells. A round cutter or glass between 3 7/8 and four inches matches the instruction. Use cooked ham rather than raw meat, medium cheddar at the full 1 1/4 cups, and only one-half cup green onions. Fresh parsley is measured at three tablespoons. The salt and pepper remain to taste, with one-half teaspoon each offered as a practical reference rather than a mandatory extra quantity. A large bowl gives the seven eggs and cream room to whisk smoothly. If using multiple muffin tins, position them so oven heat circulates and rotate only if the oven browns unevenly.
Details Worth Preserving
Avoid stretching pastry circles once they are in the wells because thin spots can leak filling. Ease each circle down, press it gently against the bottom and sides, and keep the edge near the top. Distribute solid ham, cheese, and green onions throughout the liquid before each scoop so the last cups are not disproportionately chunky. Fill every shell to an initial level before topping up the remainder. The 23–26 minute range responds to pan color and oven variation, so the just-set center is the deciding cue. Let the pans stand on a rack first, then loosen edges carefully. Removing them immediately risks broken hot crust, while leaving them in a hot pan far beyond ten minutes can overcook the custard.
Recorded Recipe Tips
- These mini quiches can be made ahead and reheated for a quick breakfast or brunch item.
- Try different filling combinations like spinach and feta or mushroom and Swiss cheese.
Conclusion
Mini Quiche makes 18 mini quiches in 50 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does Mini Quiche make?
It makes 18 mini quiches and serves 18.
- → How long does Mini Quiche take?
The recipe records 25 minutes of preparation, 25 minutes of cooking, and 50 minutes total.
- → How many pastry circles are needed for mini quiche?
Cut exactly eighteen rounds measuring about 3 7/8 to four inches, using rerolled scraps to supply the final four circles.
- → How do I know mini quiches are baked?
After 23–26 minutes at 375°F, the egg centers should be just set. Cool them on a wire rack for 5–10 minutes before removal.