Ham Cheese Mini Quiches Recipes

CREAMY HAM AND CHEESE QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Press pie pasty into the bottom of a 9-inch pie plate.
• Bake pie crust in preheated oven for 5 minutes, use a fork to poke holes into the crust, and continue cooking until lightly browned, about 5 minutes more.
• Reduce oven heat to 350 degrees F (175 degrees C).
• Mix 1/2 cup Cheddar cheese, Swiss cheese, and 1 tablespoon flour in a bowl; spread over the warm pie crust.
• Stir ham and honey mustard together in a bowl to coat the ham completely; spoon over the cheese mixture.
• Mix half-and-half, eggs, green onions, 1 tablespoon flour, and salt together in bowl. Pour mixture carefully over the ham layer; top with remaining Cheddar cheese.
• Bake in preheated oven until set in the center, 40 to 50 minutes. Cool for 10 minutes before cutting.

MINI HAM QUICHES

Steps:

• In a large bowl, combine the ham, cheddar cheese and olives; divide among 12 greased muffin cups. In another bowl, combine the remaining ingredients just until blended. , Pour over ham mixture. Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Let stand for 5 minutes before serving.

MINI HAM & CHEESE QUICHES

Steps:

• Preheat oven to 325°. Divide croutons, cheese and ham among 12 greased muffin cups. In a large bowl, whisk remaining ingredients until blended. Divide egg mixture among prepared muffin cups., Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before removing from pan. Serve warm.

MINI HAM-AND-CHEESE QUICHES

Steps:

• Preheat oven to 350 degrees. Brush a 24-cup mini muffin pan with 1 tablespoon butter; set aside.
• Stack two slices of bread on a work surface; using a rolling pin, flatten to an 1/8-inch thickness. With a 2-inch round cutter, cut two rounds from stack; separate to yield 4 bread rounds. Repeat with remaining bread to make 24.
• Fit rounds into prepared muffin cups, gently pushing down in the center and being careful not to tear. Brush bread with remaining tablespoon butter. Bake until golden brown, 20 to 25 minutes. Cool in pan to room temperature. Leave oven on.
• Meanwhile, in a medium bowl, stir together egg, ham, cheddar, cream, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Carefully spoon 1 teaspoon of egg mixture into each bread cup. Bake until filling is set, 13 to 15 minutes.

HAM & CHEESE MINI QUICHES

Steps:

• Preheat oven to 350 degrees F.
• Add parchment paper to a baking sheet and place the phyllo dough shells on it.
• Heat a medium skillet to medium high heat. Add diced ham to a pan. Lightly brown for 4-5 minutes.
• Evenly divide browned ham amongst the phyllo shells.
• To a small bowl add eggs, milk, garlic powder and thyme. Whisk together until frothy.
• Fill each phyllo shell with egg mixture.
• Top with shredded cheese.
• Bake for 25 minutes until cheese is melted and eggs are puffy.
• Remove from oven. Garnish with chives. Serve.

HAM AND CHEDDAR MINI QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 12-cup standard muffin tin with cooking spray.
• Crack 1 egg into each muffin cup, then stir in 2 tablespoons Cheddar cheese, 2 tablespoons ham, and 1 1/2 tablespoons milk.
• Bake in the preheated oven until set and a nice golden yellow color, about 15 minutes.

MINI HAM AND CHEESE QUICHES

Steps:

• For the pie crust, in a large bowl, whisk together the flour, sugar, and salt. Using the large holes of a box grater, grate the butter into the dry ingredients. With a fork, toss the butter and flour mixture until the butter pieces are all evenly coated with flour. Don't break down the butter pieces in this step, just lightly toss until they are coated with flour.
• Add the sour cream. Using the same fork, mix the sour cream into the butter/flour mixture by pressing the fork down into the sour cream in order to mash the large clumps of sour cream into the flour and butter. After a few turns with the fork, it is easiest to use your hands to pull the dough together. It will look a bit shaggy, but as you press it together (quickly and firmly so the the butter pieces don't melt), it should start to form a cohesive ball. If it still seems overly dry, add a tablespoon of ice water. It's ok if there are still a few dry spots or cracks in the dough.
• Press the mixture into a thick disc and cover in plastic wrap. Refrigerate for at least 30 minutes or up to several days.
• Roll out the pie crust on a lightly floured counter or on a pastry cloth/board to about 1/8-inch thick. Using a 2-inch cookie cutter, cut 12 circles (use a larger cookie cutter if you want the crust to go higher up the sides of the pan - there should be enough crust for slightly larger circles). Press each circle lightly into a lightly greased 12-cup muffin tin.
• Preheat the oven to 375 degrees F.
• For the egg mixture, in a medium bowl, whisk together the eggs, cream, milk, salt, pepper, and garlic powder until well combined.
• Divide the ham and cheese evenly among the muffin cups (can also sprinkle a few green onions or chives in right now if you want them baked into the quiches).
• Spoon the egg mixture over the ham and cheese, filling about 2/3 to 3/4 full. Bake for 15-18 minutes until set. Remove from the oven and sprinkle with green onions or chives, if desired. Serve warm or at room temperature. I find it's easiest to remove them from the muffin tin once they are mostly cooled; run a sharp knife around the edges before removing.