If you need a healthy, protein-packed breakfast to make ahead and eat on the go, you’ll love this easy mini quiche recipe with ham and cheese. It’s great for breakfast, brunch, meal prep, and back to school.
Mini Quiche Recipe with Ham and Cheese
To lighten up the quiche, I use phyllo crust and yogurt instead of cream, which adds protein and makes the eggs creamy and delicious. They heat up well or can be enjoyed at room temperature, making them ideal for meal prep. You can also switch up the quiche fillings with your favorite cheese or another meat, like sausage or bacon. If you want more egg muffin ideas, try these Loaded Egg Muffins, High-Protein Egg White Muffins, and Petite Crustless Quiche.
Mini Quiche Ingredients
- Phyllo: You’ll need eight phyllo sheets for the crust.
- Ham: Mince four ounces of ham steak or deli ham.
- Salt and Pepper season the eggs.
- Cheese: Shred three ounces of cheddar cheese.
- Yogurt: Use full-fat regular yogurt, not Greek yogurt.
- Eggs: You’ll need eight large eggs for 12 mini quiches.
How to Make Mini Quiche
- Prep: Preheat the oven to 350°F and spray a muffin tin with olive oil spray.
- Mini Quiche Crust: Place a phyllo sheet on a clean work surface, lightly spray it with oil, and top with another phyllo sheet. Repeat with two more sheets and oil. Cut the phyllo into four-inch squares, and fit each square into the prepared muffin cups. Repeat the process with the remaining phyllo.
- Ham: Put about one tablespoon of ham into each phyllo cup.
- Egg Mixture: Whisk the yogurt, eggs, salt, and pepper until smooth and evenly divide it among the cups in the muffin tin.
- Bake: Top each phyllo cup with cheese and bake for about 30 minutes until the eggs are set and the phyllo is golden.
Mini Quiche Variations
- Cheese: Swap cheddar for Swiss, mozzarella, Monterey Jack, or pepper jack.
- Meat: Sub ham for cooked sausage, bacon, or chorizo.
- Vegetarian Mini Quiche: Omit the meat and add your favorite veggies, like bell peppers or broccoli.
- Mini Quiche without Crust: Skip the phyllo for mini quiche without the carbs.
- Crust Alternative: Substitute refrigerated premade pie dough cut into four-inch squares for the phyllo.
FAQs
A quiche typically has a crust, something like phyllo or pie dough. A crustless quiche is simply a quiche without any pastry. If you prefer crustless mini quiches, omit the phyllo.
Two Things: Dairy: Quiche is an egg custard and typically has some form of liquid dairy, like milk, cream, or half and half or, in this case, yogurt. If frittatas have dairy, it’s usually only cheese. Cooking Method: A frittata cooks on the stove and finishes in the oven, and a quiche only cooks in the oven.
It’s essential to thoroughly spray the muffin tin on the sides and bottom to prevent the quiche from sticking to the pan. A nonstick muffin pan is best to avoid sticking. Before removing the eggs after they’ve baked, let them cool first. If they are still stuck after cooling, use a thin knife to loosen them from the sides of the pan.
Meal Prep
These healthy mini quiches are fantastic for meal prep since they last up to four days in the refrigerator. You can microwave or eat them at room temperature for a quick breakfast or snack. You can also freeze them for up to three months and thaw them in the fridge or microwave them straight from frozen.
More Egg Recipes You’ll Love
- Baked Sweet Potato Egg Cups
- Crustless Quiche Lorraine
- Broccoli and Cheese Egg Muffins
- Veggie, Ham, and Cheese Breakfast Egg Casserole
- Spinach Ricotta Quiche
Mini Quiche Recipe with Ham and Cheese
Equipment
- 12-cup nonstick muffin tin
Ingredients
- olive oil spray
- 8 phyllo sheets
- 3/4 cup minced ham steak or deli ham, 4 ounces total
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 3/4 cup cheddar cheese, shredded (3 ounces total)
- 2/3 cup full fat yogurt
- 8 large eggs
Instructions
- Heat the oven to 350°F. Spray 12 cups in a muffin tin with olive oil spray.
- Place a phyllo sheet on a clean work surface, lightly spray with oil and top with another phyllo sheet. Repeat with two more sheets and oil.
- Cut the phyllo into 4-inch squares. Fit one square each in the prepared muffin cups. Repeat with the remaining phyllo to make 12 total.
- Divide the ham in each phyllo cup, about 1 tablespoon each.
- Whisk yogurt, egg, salt and pepper until smooth. Evenly divide among the phyllo cups (about scant 1/4 cup in each).
- Top each with 1 tablespoon cheese and bake about 30 minutes until eggs are set and phyllo is golden.
