5-Ingredient Mini Quiches Recipe
If you love a healthy serving of eggs with ham and cheese, then chances are you love a good quiche recipe. There are many different quiche recipes to try, but we're big fans of the mini quiche. This recipe requires just a handful of ingredients, making it easy and affordable to throw together. We also love the fact that these are bite-sized and easy for a grab-and-go breakfast. Have we made our case for you to try these yet?
Recipe developer Catherine Brookes of Blue Sky Eating comes up with some of the best recipes out there, and this one is no exception. "These mini quiches are so simple yet delicious — minimal ingredients but loads of flavor!" Brookes raves. "I wanted to create snackable portion sizes of a classic recipe." We think that Brookes' idea is a genius one and would be perfect for any breakfast.
Keep reading to find out how to make these yummy mini quiches.
Gather the ingredients for your mini quiches
Once you commit to making this recipe, you will need to gather 6 eggs, cream, milk, and grated cheddar cheese. You'll also need diced ham, quartered cherry tomatoes, and salt and pepper, to taste. That's it! When everything's in front of you, you can start making your mini quiches.
Prep your pan and whisk your eggs
From start to finish, the prep work for your mini quiches takes just 10 minutes. You'll need to grease a 12-hole muffin pan to prevent the eggs from sticking to the bottom. Brookes notes that you can use butter, spread, or vegetable oil to grease the pain.
Preheat your oven to 375 F. Grab a medium-sized bowl, and toss in the eggs and cream, sprinkling them with salt and pepper, to taste. Whisk until everything is well-combined.
Pour the egg mixture and bake
With the eggs whisked, move to your muffin pan and distribute the cheese, ham, and tomatoes evenly across the 12 muffin wells.
Pour the egg mixture evenly over the top of the fillings. Pop the mini quiches into the oven and bake for about 15-20 minutes. You'll want to make sure the tops get nice and golden brown, and the eggs set in the middle.
When ready, take the muffin pan out of the oven and leave the quiches to cool for about 10 minutes.
When asked if you can sub out ham and tomatoes for other ingredients, Brookes gives the thumbs up. "Yes definitely! These are super versatile so you can use your favorite add-ins," she shares.
Remove and serve
After allowing the quiche to cool, run a sharp knife around the edges of the mini quiches to loosen them from the pan. Then, tip them from the pan to a plate and serve as you wish! Brookes likes enjoying them with salad, fries, rice, or roasted vegetable.
And if you can't eat all 12 mini quiches in a single morning, you can keep them for a day or two. "They should keep for 2 days in the fridge. You can also reheat them in the oven," she says. "I wouldn't recommend freezing [them] as the texture would be quite off on defrosting."
Cheers to another great breakfast dish!
- 6 large eggs
- ¾ cup cream (or milk, or a mixture of the two)
- 1 ¼ cups cheddar cheese, grated
- ¾ cup ham, sliced into small chunks
- 12 cherry tomatoes, quartered
- salt and pepper, to taste
- Grease a 12-muffin pan and preheat the oven to 375 F.
- Add the eggs, cream, and seasonings to a bowl and whisk until combined.
- Distribute the cheese, ham, and tomatoes evenly across the 12 muffin spaces.
- Pour the egg mixture on top, filling each hole about ⅔ of the way.
- Bake for 15-20 minutes, or until golden brown on top and set in the middle.
- Leave the mini quiches to cool in the pan for about 10 minutes.
- Run a sharp knife around the edges of the mini quiches to loosen them from the pan, then tip them out onto a plate to serve.
| Calories per Serving | 172 |
| Total Fat | 14.0 g |
| Saturated Fat | 7.4 g |
| Trans Fat | 0.2 g |
| Cholesterol | 135.8 mg |
| Total Carbohydrates | 2.1 g |
| Dietary Fiber | 0.2 g |
| Total Sugars | 0.9 g |
| Sodium | 277.8 mg |
| Protein | 9.2 g |
