What is it about mini food that is just cuter? In this case, I think their size makes these ham and cheese quiches even more delicious. And possibly even easier! I used pre-made pie crust, and the cook time is significantly cut down. Because they’re small, it even makes them freezer-friendly for quick weekday lunches.
They’re also perfect for a baby or bridal shower. Events like that are just easier if people can grab their own individual portions of what they want. It seems like no one wants to be the first person to cut into a quiche or dive into a French toast casserole. With these everyone can just take one (or two)!
Also, I don’t know about your kids, but mine love to be able to pick something up and eat with their hands for breakfast. Plus, having something ready to go makes my mornings even easier. These quiches or muffins are favorites of my boys, and anything that can make the day start off on the right foot is a win in my book.
When you’re making these, you do need to be careful to make sure the eggs don’t spill over the edge of the pie crust or they’ll stick. Of course, you can always leave the pie crust out and spray the muffin tin with nonstick cooking spray, but that technically makes them frittatas. Still delicious! And if you’re looking to make them gluten-free that’s a good way to do it.
Whatever occasion you make them for, these will be a hit! Or just make them for yourself to make your weekend brunch more special or weekday breakfasts easier.
- 1 package refrigerated pie crust
- 1½ cups diced ham
- 2 cups chopped fresh spinach
- 1 cup shredded cheese of choice
- 10 eggs
- ½ tsp. salt
- ½ tsp. garlic powder
- ¼ tsp. ground black pepper
- Preheat oven to 350 degrees Fahrenheit. Cut the pie crust into circles to fit your muffin tin and place into the individual cups.
- Evenly distribute the ham, spinach, and cheese between the muffin cups. Depending on how high you fill the muffin tins with the pie crust, this recipe will make 12-15 mini quiches.
- In a medium bowl, whisk together eggs, salt, garlic powder, and pepper. Pour the egg mixture into the muffin cups, using caution not to overfill them. If the egg mixture spills over it will cause them to stick.
- Bake for 20-25 minutes until firm in the center.
- Let cool for 5-10 minutes in pan before removing. These refrigerate and freeze well if you need to make them ahead!
- Enjoy!
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