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.
Servings: 12 mini quiches
Equipment
- tartlette pan or muffin tin
- medium bowl
- Whisk
- spoon
Ingredients
- 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
Instructions
- 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.