Easy Ham & Cheese Mini Quiches
This meal prep recipe is an easy, delicious on-the-go breakfast that you can have to grab on your way out the door.
Prep Time15 minutes mins
Cook Time25 minutes mins
Cooling Time5 minutes mins
Total Time45 minutes mins
Course: Appetizer, Breakfast
Cuisine: American
Keyword: easy breakfast meal prep recipes, ham and cheese quiche, quiche
Servings: 12 mini quiches
- 4 large eggs, whisked
- ½ cup uncured diced ham
- ½ cup mozzarella cheese, shredded you can use any cheese you like!
- ½ cup spinach, finely chopped
- 1-2 scallions, chopped
- splash milk of choice I used half n' half
- a pinch or two salt and pepper
- 1 package Pillsbury Pie Dough (pack of 2) OR 1 batch homemade all-butter pie crust
Preheat oven to 350°F. Spray your tartelette or muffin pan with cooking spray. Pro Tip: Make sure your dough is thawed for this recipe!
Unpack thawed Pillsbury pie dough or homemade dough and roll it out until it is approx. 1/4 inch thick. Using a pint glass or something else about 3 ½ inches in diameter, cut out circles from the dough. Set aside.
Shape dough cut-outs into prepared tart pan or muffin tin. The dough will come to the top of a tartelette pan because it's more shallow. In the muffin pan, shape the dough up a third of the height of each spot. Set the prepared pan aside for now.
Chop spinach and scallions. Set aside.
In a small to medium bowl, whisk eggs well. Then add spinach, scallions, diced ham, and shredded cheese. Add a splash of milk, salt and pepper. Stir to combine.
Pour egg mixture into the prepared pan. Fill the quiches up until the egg mixture reaches the top of the dough. Do not overfill them.
Bake at 350°F for 25 minutes or until a toothpick inserted into the center of a quiche comes out clean.
Once you remove the quiches from the oven, let them cool for 3-5 minutes before enojying. Keep in the fridge for up to two weeks or in the freezer for up to two months.