Mini Ham and Cheese Quiches
Try this Mini Ham and Cheese Quiches recipe, or contribute your own.
Try this Mini Ham and Cheese Quiches recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/4 cup milk
- 1/4 cup heavy cream
- 1 teaspoon granulated sugar
- 8 large eggs
- 1 cup (5 ounces) all-purpose flour
- 7 tablespoons (3.5 ounces) very cold butter
- 1/3 cup sour cream chilled
- 1/2 teaspoon salt (i use coarse kosher salt)
- pinch of black pepper (i use coarsely ground)
- 1 cup finely chopped ham (about 4 ounces)
- 1 cup shredded cheddar cheese (about 4 ounces)
- chopped green onions or chives for garnish
- Carbohydrate 1.04335930598251 g
- Cholesterol 287.920937505883 mg
- Fat 8.34081251898353 g
- Fiber 0.00325555544429355 g
- Protein 8.7506158857188 g
- Saturated Fat 3.12270322149604 g
- Serving Size 1 1 mini quiche (79g)
- Sodium 98.487777781641 mg
- Sugar 1.04010375053821 g
- Trans Fat 1.2141503039008 g
- Calories 114 calories
Step-by-step
- For the pie crust, in a large bowl, whisk together the flour, sugar, and salt.
- Using the large holes of a box grater, grate the butter into the dry ingredients.
- With a fork, toss the butter and flour mixture until the butter pieces are all evenly coated with flour. Don’t break down the butter pieces in this step, just lightly toss until they are coated with flour.
- Add the sour cream. Using the same fork, mix the sour cream into the butter/flour mixture by pressing the fork down into the sour cream in order to mash the large clumps of sour cream into the flour and butter.
- After a few turns with the fork, it is easiest to use your hands to pull the dough together. It will look a bit shaggy, but as you press it together (quickly and firmly so the the butter pieces don’t melt), it should start to form a cohesive ball.
- If it still seems overly dry, add a tablespoon of ice water.
- It’s ok if there are still a few dry spots or cracks in the dough.
- Press the mixture into a thick disc and cover in plastic wrap. Refrigerate for at least 30 minutes or up to several days.
- Roll out the pie crust on a lightly floured counter or on a pastry cloth/board to about 1/8-inch thick. Using a 2-inch cookie cutter, cut 12 circles (use a larger cookie cutter if you want the crust to go higher up the sides of the pan – there should be enough crust for slightly larger circles).
- Press each circle lightly into a lightly greased 12-cup muffin tin.
- Preheat the oven to 375 degrees F.
- For the egg mixture, in a medium bowl, whisk together the eggs, cream, milk, salt, pepper, and garlic powder until well combined.
- Divide the ham and cheese evenly among the muffin cups (can also sprinkle a few green onions or chives in right now if you want them baked into the quiches).
- Spoon the egg mixture over the ham and cheese, filling about 2/3 to 3/4 full.
- Bake for 15-18 minutes until set.
- Remove from the oven and sprinkle with green onions or chives, if desired.
- Serve warm or at room temperature.
- I find it’s easiest to remove them from the muffin tin once they are mostly cooled; run a sharp knife around the edges before removing.
Mini Ham and Cheese Quiches: A Quick and Delicious Weeknight Meal
Life as a business woman is a whirlwind. Between meetings, deadlines, and client calls, finding time for a proper meal, let alone cooking one, often feels impossible. But even the busiest among us deserve delicious, satisfying food. That's why I've perfected this recipe for mini ham and cheese quiches – a perfect blend of convenience and flavor that fits seamlessly into my hectic schedule. These little quiches are not only quick to make, but they’re also incredibly versatile and can be prepped ahead of time, making them ideal for busy weeknights or even a grab-and-go breakfast.
The beauty of these mini quiches lies in their simplicity. Forget elaborate pastry work and complex flavor combinations – this recipe focuses on quality ingredients and ease of preparation. The flaky, buttery crust provides a delightful contrast to the creamy, savory egg mixture. The salty ham and sharp cheddar cheese create a satisfying flavor profile that is both comforting and sophisticated. A sprinkle of fresh chives adds a final touch of freshness and elegance. I often make a double batch on the weekend and store them in the fridge for quick meals throughout the week. They reheat perfectly in the microwave or oven, maintaining their delicious flavor and texture.
These mini quiches are the ultimate time-saver for busy professionals. They’re elegant enough to serve at a business lunch or a casual dinner party, yet simple enough for a quick weeknight meal. The portability factor is another plus; they’re easy to transport to the office or pack for a picnic, making them a perfect choice for those who are constantly on the go. The recipe is easily adaptable too; feel free to experiment with different cheeses, add vegetables like spinach or mushrooms, or even incorporate leftover roasted chicken or turkey for a protein boost. The possibilities are endless!
Beyond the practical benefits, these mini quiches offer a sense of accomplishment and self-care. Even amidst the chaos of daily life, taking a few minutes to prepare a nourishing and delicious meal can be a powerful act of self-care. The simple act of creating something beautiful and delicious can be incredibly grounding and satisfying, reminding us that even in the midst of our busy lives, we can still find moments of joy and peace in the kitchen. So, if you're a busy woman looking for a quick, easy, and incredibly delicious meal option, look no further than these mini ham and cheese quiches. They're sure to become a staple in your repertoire!
Tips and Variations:
- For a richer flavor, use Gruyere or Swiss cheese instead of cheddar.
- Add sautéed mushrooms or spinach for extra nutrients and flavor.
- Use leftover cooked chicken or turkey for a heartier quiche.
- Make mini quiches ahead of time and store them in the refrigerator for up to three days.
- Reheat individual quiches in the microwave or oven.
- Serve with a side salad for a complete meal.
