If you want a healthy, protein-packed breakfast you can make ahead and grab on the go, this mini quiche recipe with ham and cheese is a perfect choice. These bite-sized quiches are ideal for breakfast, brunch, meal prep, or packing for back-to-school lunches. They reheat well and are also tasty at room temperature, making them convenient for busy mornings.
Mini Quiche Recipe with Ham and Cheese
This lighter take on classic quiche uses phyllo for a flaky, lower-calorie crust and regular full-fat yogurt instead of cream to keep the filling creamy while adding protein. The basic recipe is versatile: swap cheeses or proteins, or leave out meat for a vegetarian version. The steps below are straightforward and ideal for preparing a batch ahead of time.
Mini Quiche Ingredients
- Phyllo: 8 phyllo sheets for the crust (stacked to form 12 cups).
- Ham: About 3/4 cup minced ham steak or deli ham (4 ounces total).
- Salt and Pepper: 1/2 teaspoon kosher salt and freshly ground black pepper to taste.
- Cheese: 3/4 cup shredded cheddar (about 3 ounces). You can substitute Swiss, mozzarella, Monterey Jack, or pepper jack.
- Yogurt: 2/3 cup full-fat regular yogurt (not Greek), which keeps the custard smooth and creamy.
- Eggs: 8 large eggs yield about 12 mini quiches.
Equipment
- 12-cup nonstick muffin tin
- Mixing bowl and whisk
- Sharp knife or pizza cutter to trim phyllo into squares
How to Make Mini Quiche
- Prep: Preheat the oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with olive oil spray or brush with a little oil.
- Make the crusts: Lay one phyllo sheet on a clean surface and lightly spray or brush with oil. Top with another sheet and repeat until you have four layers. Cut the stacked phyllo into 4-inch squares. Gently press one square into each muffin cup to form a little cup; repeat with remaining sheets to make 12 cups.
- Add the ham: Divide about 3/4 cup minced ham so each phyllo cup gets roughly 1 tablespoon.
- Mix the filling: In a bowl whisk together the yogurt, eggs, 1/2 teaspoon kosher salt, and a few grinds of black pepper until smooth. Pour the mixture evenly into the phyllo cups, about a scant 1/4 cup in each.
- Top and bake: Sprinkle about 1 tablespoon of shredded cheddar on each cup. Bake for about 30 minutes, until the egg is set and the phyllo is golden brown.
- Cool and serve: Let the mini quiches cool in the pan for a few minutes before transferring to a rack. They can be served warm, at room temperature, or chilled for later.
Mini Quiche Variations and Tips
- Cheese swaps: Use Swiss, mozzarella, gruyère, Monterey Jack, or pepper jack for different flavors and textures.
- Different proteins: Replace ham with cooked sausage, crisp bacon, cooked chorizo, or diced turkey.
- Vegetarian option: Omit the meat and add sautéed vegetables such as spinach, bell peppers, onions, mushrooms, or broccoli.
- Crustless version: For fewer carbs, skip the phyllo and bake the egg mixture directly in the muffin tin—use a well-greased pan or paper liners to prevent sticking.
- Crust alternative: Use refrigerated pie dough cut into 4-inch squares instead of phyllo for a richer crust.
- Prevent sticking: Thoroughly grease the muffin cups and allow quiches to cool slightly before removing. A thin knife can help loosen stubborn edges.
Meal Prep and Storage
Mini quiches store well in the refrigerator for up to four days in an airtight container. Reheat in the microwave for 30–60 seconds, or reheat multiple quiches on a baking sheet in a 325°F oven until warmed through. They also freeze beautifully for up to three months—freeze on a tray until firm, then transfer to a freezer-safe container or bag. Thaw in the refrigerator overnight or reheat from frozen in the microwave or oven.
Nutrition Snapshot
Serving size: 2 mini quiches. Approximate nutrition per serving: 268 calories, 18 g protein, 16 g carbohydrates, 14 g fat, 0.5 g fiber. Nutrition can vary based on specific ingredients and portion sizes.
Frequently Asked Questions
What is the difference between a quiche and a crustless quiche?
A quiche usually includes a pastry crust such as phyllo or pie dough. A crustless quiche omits the pastry and bakes the egg custard plain, which reduces carbs and calories.
How does a quiche differ from a frittata?
A quiche is an egg custard that includes liquid dairy such as milk, cream, or yogurt and is baked in a crust. A frittata is typically thicker, relies on eggs and often cheese without added liquid, begins on the stovetop and finishes in the oven, and usually has no crust.
How do I stop egg muffins from sticking to the muffin pan?
Thoroughly grease the muffin tin or use a nonstick pan. Let baked quiches cool briefly before removing. If they stick, slide a thin knife around the edges to loosen them.
More Egg Recipes You’ll Enjoy
- Baked sweet potato egg cups
- Crustless quiche lorraine
- Broccoli and cheese egg muffins
- Veggie, ham, and cheese breakfast casserole
- Spinach ricotta quiche
Recipe Card — Mini Quiche with Ham and Cheese
Yield: 6 servings (about 12 mini quiches). Serving size: 2 mini quiches.
Ingredients
- Olive oil spray or a little oil for the muffin tin
- 8 phyllo sheets
- 3/4 cup minced ham (about 4 ounces)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 3/4 cup shredded cheddar cheese (about 3 ounces)
- 2/3 cup full-fat yogurt
- 8 large eggs
Instructions
- Preheat oven to 350°F. Spray a 12-cup muffin tin with oil.
- Stack phyllo sheets in groups of four, lightly oiling between layers. Cut into 4-inch squares and press into muffin cups to form crusts (12 total).
- Place about 1 tablespoon of minced ham into each phyllo cup.
- Whisk together yogurt, eggs, salt, and pepper until smooth. Divide the mixture evenly among the cups (about a scant 1/4 cup each).
- Top each cup with about 1 tablespoon shredded cheese.
- Bake for about 30 minutes, until the egg is set and phyllo is golden. Cool briefly before removing from the pan.
Last step: If you try this recipe, save it in your meal prep rotation — these mini quiches are quick to reheat and great to pack for breakfasts or snacks.