Mini Quiche Cups
25 Comments
Posted: 04/19/23
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Easy Mini Quiche Cups are made with puff pastry crust topped with eggs, ham and cheese for an quick and easy breakfast that’s great for a quick weekday treat or brunch on the weekends.
These easy Cheddar and Ham Mini Quiche Cups start with a puff pastry crust which is filled with eggs, ham and cheese! These make a great quick-and-easy breakfast recipe.
Plus, this cheddar and ham quiche recipe can be made ahead of time, stored in the freezer, and baked up whenever you need an on-the-go breakfast!
A few of my other favorite on the go breakfast are Chocolate Banana Baked Oatmeal Cups, Ham & Cheese Egg Muffins and Berry Yogurt Breakfast Parfait.
Why You’ll Love these Mini Quiche Cups!
- Mini which means you can eat more! They are the size of muffin which is perfect for individual servings at brunches and breakfasts.
- Tons of flavoring options. We made ham and cheese, but we list lots of great options below.
- Look impressive but are so easy to assemble.
Ingredients for Mini Quiche Cups!
- Puff pastry – Adds an extra layer of flavor. It puffs up as it bakes and gets all flaky and buttery.
- Eggs – The main ingredient!
- Milk – Any milk will work fine in these.
- Ham – Diced ham is a great option, but bacon would also be delicious!
- Cheddar cheese – Pre-shredded cheese is tossed with agents to prevent the cheese from sticking together, so it’s always best to grate your own.
- Salt and pepper – Season to taste.
- Dried Italian herbs – The subtle flavor adds so much.
How to Make Mini Quiche
- Preheat the oven to 400 degrees Fahrenheit and spay a muffin tin with non stick spray. Set aside.
- Roll out puff pastry into a 12×12 square on a lightly floured surface. Cut into 9 squares.
- Place a square into each cup of the muffin tin, pressing into the bottom and up the sides.
- In a bowl whisk together eggs, milk and seasonings. Pour into quiche cups, about 2/3 full. Then sprinkle ham and cheddar cheese on top.
- Place in preheated oven and bake for 16-17 minutes or until eggs are set and puff pastry is puffed and golden brown.
Variations
- Bacon Quiche – Use Swiss Cheese, fried chopped bacon and green onion.
- Spinach Quiche – Use Swiss cheese, wilted spinach and chopped red peppers.
- Mushroom Quiche – Chop mushrooms and Swiss cheese.
- Veggie – Chopped mushrooms, peppers, tomatoes and feta cheese.
Pro Tips!
- Once the puff pastry has thawed (the back of the box offers instructions on how to thaw puff pastry), you need to use a rolling pin and make the puff pastry thinner (12×12 square), otherwise the puff pastry will be too thick and the eggs will cook before the pastry is cooked through.
- When you press each square of dough into the muffin cups, you want most of the muffin cups sides to be covered with dough, letting the four corners point up/rest on the top of the muffin tin (see the step-by-step picture below).
- Be careful not to overfill the cups, as both the pastry and egg mixture will rise while baking.
How to Store Leftovers
Store any leftovers in an airtight in the refrigerator for up to 4 days.
How to Reheat
The best results for reheating are if you warm them in the air fryer or oven so they stay crispy, but you can also reheat them in the microwave. The dough will tend to be soggy if you do this.
If you have frozen the mini quiche cups reheat them on a baking sheet for about 15-17 minutes in a 375 degrees oven.
How to Freeze Mini Quiche Cups
Lastly, if you want to make these ahead of time, you can store them in freezer.
Bake these as directed in the recipe below and allow to cool slightly before transferring the quiche cups to a baking tray. Flash-freeze the quiche on a baking tray, uncovered, (making sure none of the quiche cups are touching one another) for about 1-2 hours, or until firm.
Once firm, store quiche cups in either a freezer storage bag or airtight container and place back in the freezer until ready to bake. The reason for flash-freezing is to not only help prevent ice crystals from forming (freezer burn), but also to prevent the quiche from freezing to one another.
Other great recipes you’ll be sure to enjoy are my Spinach Frittata and Bacon Egg Muffins!
Serve it With!
- There’s nothing like an easy Fruit Salad to serve with breakfast.
- We love making crispy bacon in the oven with this easy breakfast.
- A batch of Berry Baked Oatmeal would be a great addition for brunch.
- For a sweet fix that’s super easy make these Caramel Pull Aparts.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Mini Quiche Cups
These easy Cheddar and Ham Quiche Cups are made with a puff pastry crust, making these a great quick-and-easy breakfast recipe!
Quiche Cups
Ingredients
- 1 sheet puff pastry thawed
- 4 eggs large
- ⅔ cup milk
- ⅓ cup ham chopped or cubed
- ⅓ cup cheddar cheese shredded
- salt and pepper to taste
- ¼ tsp dried Italian herbs
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray the muffin tin with nonstick spray and set aside.
- On a baking mat or lightly floured surface, roll out puff pastry into a 12×12 square. With a sharp knife, cut the pastry into 9 equal squares.
- Place each puff pastry square into the cups prepared muffin tin pressing the dough into the bottom of the muffin cups and up the sides, letting the four corners rest on top of the muffin tin.
- In a bowl whisk together eggs, milk and seasonings. Pour into quiche cups, about 2/3 full. Then sprinkle ham and cheddar cheese on top.
- Bake for about 16-17 minutes, or until eggs are set and puff pastry is puffed and golden brown.
- Allow to cool a couple of minutes before removing from the muffin tins and serve warm.
Tips
How to Freeze
Bake these as directed in the recipe below and allow to cool slightly before transferring the quiche cups to a baking tray. Flash-freeze the quiche on a baking tray, uncovered, (making sure none of the quiche cups are touching one another) for about 1-2 hours, or until firm.
Once firm, store quiche cups in either a freezer storage bag or airtight container and place back in the freezer until ready to bake. The reason for flash-freezing is to not only help prevent ice crystals from forming (freezer burn), but also to prevent the quiche from freezing to one another.
Nutrition Information
Calories: 225kcal (11%), Carbohydrates: 13g (4%), Protein: 8g (16%), Fat: 15g (23%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 84mg (28%), Sodium: 235mg (10%), Potassium: 96mg (3%), Fiber: 0.4g (2%), Sugar: 1g (1%), Vitamin A: 166IU (3%), Vitamin C: 0.03mg, Calcium: 65mg (7%), Iron: 1mg (6%)
Kathleen W. says
A successful first attempt with your recipe. Or at least a riff on it using leftovers from fridge like arugula, green onions, fresh herbs from my new AeroGarden (basil and thyme), shredded cheese…and bits of meat from last night’s mojo pork roast! Unfortunately I just gave my husband another reason not to take me out for breakfast!
Courtney says
Love it! So glad you enjoyed this recipe.
Barb says
Followed the recipe as written. Tasted good but wish I had greased the muffin pan because they didn’t come out easy.
Courtney says
Yes, in the instructions it does say to spray the pan with non-stick spray! Glad you enjoyed these!
Bruce says
Had a lot of trouble getting the bottoms to cook. Consider blind bake of the pastry.
Alice says
i ADDED ANOTHER EGG, SOME MORE MILK AND ONE MORE STRIP OF THE PUFF PASTRY TO MAKE A DOZEN.
TURNED OUT PERFECT. GREAT RECIPE!!
Michelle Sperr says
Glad you loved this recipe Alice!
Julia Frey says
Ham and cheese is such a classic and delicious combo. I just love these easy quiches!
Julie says
Yes! We love them, I’m glad you do too!
Anna says
My daughters just made these cups and they were gone in minutes! They are delicious!
Julie says
I’m so glad you all enjoyed them!
Trang says
I love quiches so I especially love that these are mini versions that you can easily make in a muffin tin. This is perfect for a quick breakfast!
Julie says
They are a favorite in our house too!
Melissa Howell says
I am totally making these for my next shin-dig. They look so beautiful, too!
Julie Evink says
You will love them!
Erin @ The Speckled Palate says
I love the idea of owning a B&B, too, and cooking for people who come to visit my town and making them feel at home. I also love the idea of these quiche cups! So pretty and so delicious, I’m sure!
Julie Evink says
It would be so much fun!
Malinda Linnebur says
On the go breakfast are what I need and my family would love these!
Julie Evink says
Such a rush every morning!
Melissa Howell says
Oooh, those look so yummy! They would be perfect for a brunch!
Julie Evink says
Yes it would be!
Malinda says
I would just love to stay at a B&B (without the kids, lol)!! Especially if I could have these for breakfast!!
Julie Evink says
Me too! I’d love to stay anywhere without them 😉
Danielle Green says
These look so cute and delicious!
Julie Evink says
Can’t go wrong with that combo 😉