Mini Ham and Cheese Quiche Cups

Mini Ham and Cheese Quiche Cups are the answer to busy mornings, easy entertaining, and make-ahead breakfasts.

With a crisp, golden crust and a creamy, protein-packed filling, these savory bites are endlessly customizable and fit just as well at brunch as they do in lunchboxes or on-the-go snacks.

Using store-bought or homemade pastry, you’ll have a breakfast classic with fewer dishes and flexible prep. This complete guide covers ingredient swaps, troubleshooting, and tips for the ultimate mini quiche success—making your mornings more flavorful and stress-free.

Ingredients Checklist

Here’s everything you need to create savory, satisfying mini quiche cups, plus options for every dietary preference. Gather your ingredients for the crust, the filling, and your favorite mix-ins.

• For the Crust:

  • 1 package (8 ounces) refrigerated crescent roll dough, puff pastry, or 1 homemade pie crust (for 12 muffin-sized quiche cups)

  • Alternative: Use gluten-free pie dough or omit crust entirely for a crustless version

• For the Egg Filling:

  • 6 large eggs (room temperature)

  • ½ cup milk or half-and-half (dairy or unsweetened plant-based milk)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ⅛ teaspoon garlic powder (optional, for savory depth)

• For the Add-ins:

  • 1 cup finely diced cooked ham (or swap with cooked bacon, turkey, or vegetarian sausage)

  • 1 cup shredded cheddar cheese (try Swiss, mozzarella, or feta for variation)

  • ¼ cup finely sliced green onions or chives

• Optional Fillings and Toppings:

  • ½ cup sautéed spinach, bell peppers, or mushrooms (squeeze out extra moisture)

  • ¼ cup chopped sun-dried tomatoes or roasted red peppers

  • Extra cheese for topping

Essential Equipment:

• Standard 12-cup muffin tin (or 24-cup mini muffin tin for bite-sized quiches)

• Nonstick spray or muffin liners

• Mixing bowls, whisk, and measuring spoons

• Small cookie cutter (optional, for trimming dough)

• Cooling rack

Step-by-Step Instructions

Start with simple preparation for perfect, tender mini quiche cups. Follow these easy steps to ensure golden crust and creamy, flavorful filling every time.

• Prepare the Crust: Preheat oven to 375°F (190°C). Lightly grease your muffin tin with nonstick spray or line with parchment circles for easier removal. Roll out your pastry (store-bought or homemade) to about ⅛-inch thick. Cut dough into circles slightly larger than the muffin cups. Press gently into each cup, making sure the dough covers the bottom and sides without gaps. Patch as needed.

• Prepare the Filling: In a mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well blended and slightly frothy. Stir in diced ham, shredded cheese, and green onions (plus any optional vegetables or flavor add-ins). Ensure all mix-ins are evenly distributed.

• Fill and Bake: Spoon filling into each prepared crust, filling nearly to the top but not overflowing (about 3–4 tablespoons per cup). If desired, top each with a little extra cheese. Bake in the center of the oven for 16–20 minutes (check at 15 for mini muffin size), until the tops are puffed, the centers are just set, and the crust is golden. Avoid overbaking to keep the quiche creamy.

• Cool and Release: Remove from the oven and let rest in the pan for 3–5 minutes. Run a thin knife around the edges to release if needed, then transfer to a wire rack to cool slightly before serving.

• Make Ahead: To save time in the morning, assemble quiche cups the night before (crust and filling separate) and refrigerate. Bake fresh in the morning, or bake ahead and reheat as needed.

Tips for Perfect Results

A few pro tips will help you master mini quiche cups, ensuring a crisp base, creamy filling, and easy release every time.

• Pat dry ham, veggies, or cheese to avoid excess moisture that can make the crust soggy.

• Don’t overfill the muffin cups—leave a little space to prevent spillover as eggs puff up while baking.

• For a firmer crust, “blind bake” for 3–4 minutes before adding filling (optional, but effective for extra crispness).

• For gluten-free, use a GF pie crust or skip the crust for crustless quiche cups (just grease the pan well).

• Always let the quiches cool a few minutes before unmolding to prevent breaking.

• For mini muffin tins, reduce bake time to 10–14 minutes and use smaller crust circles.

Serving Suggestions

Make your mini quiche cups the star of any meal with these creative serving ideas and pairing options.

• Serve warm or at room temperature for breakfast, brunch buffets, potlucks, or picnics.

• Pair with fresh fruit salad, mixed greens, or a side of hash browns for a complete brunch plate.

• Pack in lunchboxes for a protein-rich midday snack or light meal.

• Garnish with extra chives, herbs, or a sprinkle of paprika for color.

• For party platters, offer several filling variations on one tray to please everyone’s tastes.

Final Thoughts

Mini Ham and Cheese Quiche Cups are the ultimate in flexible, make-ahead breakfast baking—easy to prepare, endlessly customizable, and sure to delight both kids and adults.

With just a handful of pantry staples and a few fresh add-ins, you can whip up a batch for busy mornings, brunch gatherings, or freezer-friendly meal prep.

Explore different fillings, cheeses, or crusts to suit your cravings or dietary needs, and enjoy a classic, comforting dish that never goes out of style.