Ham and Cheese Mini Quiche Cups

If you’ve ever hosted a brunch or needed an elegant, satisfying party appetizer that requires absolutely zero stress, this recipe for Ham and Cheese Mini Quiche Cups is your new secret weapon. Forget slicing and serving; these bite-sized quiches are the ultimate finger food, delivering rich, creamy custard, savory ham, and sharp cheddar cheese nestled inside a perfectly flaky, golden crust.

What makes this recipe a guaranteed hit is its incredible convenience. It uses pre-made pie crust (or puff pastry) for simplicity, can be prepared entirely ahead of time, and bakes up beautifully in a standard muffin tin. The size is perfect for everything from a bridal shower brunch to a cozy holiday appetizer spread. We’ll cover all the crucial tips, from how to prevent a soggy crust (the ultimate quiche nemesis!) to the best ways to freeze and reheat them for effortless entertaining.

Get ready to master these effortless, crowd-pleasing Mini Quiche Cups. They are guaranteed to disappear the moment they hit the table!

Why Mini Quiche Cups are the Ultimate Entertaining Recipe

This recipe is incredibly popular on social media and food blogs for several reasons, making it an excellent choice for driving traffic from Pinterest.

• Built-in Portion Control: Serving mini quiches is much cleaner and easier than slicing a large pie. Each guest gets a perfectly sized, individual portion, making them ideal for mingling and standing appetizers.
• Flaky Crust, Every Time: Using the muffin tin method ensures the crust cooks quickly and gets perfectly crispy edges, preventing the dreaded soggy bottom that can plague large quiches.
• Make-Ahead Flexibility: These cups are incredibly versatile. You can bake them completely and freeze them, or simply prep the filling and assemble them the night before. This eliminates last-minute cooking stress.
• Versatile Flavor Base: The combination of ham and cheese is a classic for a reason, but the recipe is easily adapted to include any seasonal vegetables or cheeses you prefer.
• Perfect for Any Occasion: Mini quiches work equally well as a savory breakfast, a light lunch, a stunning appetizer for a baby shower, or part of a holiday brunch buffet.

Ingredients

This recipe is simple and uses standard pantry and refrigerator staples. We rely on half-and-half for a rich, creamy custard texture.

For the Quiche Cups

• 1 box (14.1 ounces) refrigerated pie crusts (2 crusts total) or 1 package frozen puff pastry
• 1 tablespoon olive oil or butter
• 1 cup cooked ham, finely diced (use leftover holiday ham, or pre-diced ham)
• 1/4 cup green onion, thinly sliced
• 1 cup shredded cheddar cheese (sharp cheddar provides the best flavor)

For the Creamy Custard

• 4 large eggs
• 1 cup half-and-half (or heavy cream for an extra rich texture)
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of nutmeg (optional, but highly recommended for depth of flavor)

Step-by-Step Instructions: Prep, Assemble, and Bake

The key to perfect mini quiches is preparing the crust correctly and ensuring you don’t overbake the custard.

Part 1: Preparing the Crusts (15 Minutes)

1. Prep Oven and Pan: Preheat your oven to 375∘F (190∘C). Lightly grease a standard 12-cup muffin tin.
2. Cut the Crusts: Unroll one pie crust onto a clean surface. Using a large biscuit cutter (about 3 inches in diameter) or a round glass, cut out 6 circles from the crust. Repeat with the second crust to yield 12 total circles. Tip: You may need to gently re-roll the scraps once to get the final few circles.
3. Nestle the Crusts: Carefully press each dough circle into the bottom and up the sides of the prepared muffin tin cups. Prick the bottom of each crust lightly with a fork to prevent bubbling (this is called “docking”).

Part 2: Preparing the Filling (10 Minutes)

1. Sauté Aromatics: In a small skillet, heat the olive oil or butter over medium heat. Add the diced ham and green onion and cook for 3–5 minutes until the ham is slightly crispy and the onions are softened. Remove from heat.
2. Make the Custard: In a large measuring cup or bowl with a spout, whisk together the eggs, half-and-half (or cream), salt, pepper, and nutmeg until well combined and slightly frothy.

Part 3: Assembly and Baking (30 Minutes)

1. Layer the Fillings: Divide the cooked ham and green onion mixture evenly among the 12 crusts. Sprinkle a generous amount of shredded cheddar cheese over the ham in each cup.
2. Pour the Custard: Slowly and carefully pour the egg custard mixture over the filling in each cup, filling them about three-quarters of the way full. Do not overfill!
3. Bake: Bake for 20–25 minutes.
4. Check Doneness: The quiches are done when the edges of the crust are golden brown and the custard is set (it should not jiggle dramatically when gently shaken). An instant-read thermometer inserted near the center should read 165∘F (74∘C).
5. Cool and Serve: Remove from the oven. Let the quiches cool in the muffin tin for 5 minutes. Carefully use a small offset spatula or butter knife to loosen the edges and lift the quiches out of the tin. Serve warm or at room temperature.

Pro Tips for Perfect, Non-Soggy Mini Quiches

The biggest challenge with quiche is a watery filling or a soggy bottom crust. Follow these crucial tips to guarantee a perfect texture every single time.

• Use Cooked/Dried Fillings: Raw vegetables (like mushrooms or peppers) contain high water content. They must be sautéed first until all their moisture has evaporated before adding them to the filling. For this recipe, we sauté the ham and onions to ensure no excess moisture dilutes the custard.
• Blind Baking (Optional but Expert Level): If you have extra time and want to ensure zero sogginess, blind bake the crusts. Bake the empty crusts (with pie weights or beans) for 8 minutes, remove the weights, and then fill and continue with the recipe. This gives the base a head start.
• Don’t Overfill the Cups: Overfilling the cups results in two problems: the custard spills over, and the quiche takes too long to set, causing the bottom crust to steam instead of crisp. Fill only 3/4 of the way.
• Use Room Temperature Dairy: Ensure your eggs and half-and-half are at room temperature. This allows the custard to bake more evenly and quickly, resulting in a lighter, fluffier texture.
• Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly and can sometimes make the custard grainy. Shredding block cheese ensures a smoother, creamier filling.

Serving Suggestions and Creative Variations

The beauty of the Mini Quiche Cup format is how easily you can customize the fillings to suit any season or dietary preference.

Flavor and Filling Variations

• Spinach and Feta: Swap the ham and cheddar for 1/2 cup crumbled feta cheese and 1/2 cup thoroughly squeezed, thawed frozen spinach. Add a pinch of dried dill to the custard.
• Mushroom and Swiss: Sauté 1 cup of finely chopped mushrooms until deeply browned and dry. Use Swiss or Gruyère cheese instead of cheddar, and add 1 teaspoon of fresh thyme to the custard.
• Lox and Dill (Upscale Brunch): Use plain crusts. After baking and cooling, top the quiches with a dollop of crème fraîche, a small piece of smoked salmon (lox), and a sprig of fresh dill. Do not bake the salmon.
• Broccoli and Bacon: Sauté 1/2 cup of finely chopped broccoli florets until tender-crisp. Replace the ham with 1/2 cup of crumbled, pre-cooked bacon.

Presentation and Pairing

• Party Display: Serve the quiches on a multi-tiered stand or a beautiful wood platter, alternating them with fresh fruit like grapes or strawberries for color contrast.
• Sauce Drizzle: Offer a small drizzle of hot sauce, salsa, or a mild pesto for guests who want a little extra zing.
• Side Salad: For a light lunch, serve 2-3 quiche cups alongside a simple mixed greens salad dressed with a bright lemon vinaigrette.
• Beverage Pairing: Pair these savory cups with mimosas, a crisp, dry sparkling cider, or a light-bodied Sauvignon Blanc.

Frequently Asked Questions

• Can I use a store-bought frozen puff pastry instead of pie crust? Yes! Puff pastry works beautifully and creates a very light, flaky, voluminous crust. Cut the pastry into 3 inch squares and gently press them into the muffin tin cups. Bake time will remain similar.
• How far ahead can I assemble and store these? You can assemble the quiches completely (crust, filling, and custard) up to 12 hours in advance. Cover the muffin tin tightly with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and add 3–5 minutes to the baking time since they are starting cold.
• What is the best way to freeze Mini Quiche Cups? Mini quiches freeze exceptionally well!
  1. Cool Completely: Bake the quiches fully and allow them to cool entirely on a wire rack.
  2. Freeze: Place the cooled quiches on a baking sheet and freeze until solid (about 2 hours).
  3. Store: Transfer the frozen quiches to a large freezer-safe zip-top bag or airtight container. They will last for up to 3 months.
  4. Reheat: Reheat from frozen on a baking sheet in a 350∘F (175∘C) oven for 15–20 minutes, or until the filling is warmed through and the crust is crisp again.
• Why did my custard crack or separate? The most common reason for cracking or a grainy texture is over-baking. Quiche is a gentle custard; it should be removed from the oven when it is just set in the center. If it is baked too long, the egg proteins seize up, squeeze out moisture, and result in a cracked, dry filling.
• Can I use milk instead of half-and-half? You can substitute whole milk for half-and-half, but the resulting custard will be less rich, less creamy, and more watery. We do not recommend using skim or low-fat milk, as the lack of fat can cause the custard to separate.

These Ham and Cheese Mini Quiche Cups are the perfect addition to your recipe repertoire—easy, elegant, and effortlessly delicious. Enjoy the simplicity!

Don’t forget to Pin this make-ahead appetizer recipe for your next party and share your favorite quiche filling combination in the comments below!