Mini Quiche Cups

4.96 from 24 votes

These easy Cheddar and Ham Quiche Cups are made with a puff pastry crust, making these a great quick-and-easy breakfast recipe!

Prep Time20

Cook Time17

Total Time37

Course: Breakfast

Cuisine: American

Servings: Quiche Cups

Calories: 225kcal

Author: Julie Evink

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 12x12 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.

Notes

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