These easy mini quiches are cheesy bites of egg and ham wrapped in flaky phyllo dough, perfect for Sunday brunch or as a holiday appetizer!
Are you more savory or sweet when it comes to breakfast and brunch? Typically, I’m more savory—although if it’s the right sweet (meaning it’s not crazy sugary—something like Banana Blueberry Baked Oatmeal or a Cranberry Orange Dutch Baby), I can be suckered in. And this mini quiche recipe is exactly why I’m ALL about the savory. How can anyone resist these cheesy mini quiches?! Seriously, I couldn’t stop popping them in my mouth as I was taking photos.
Why These Mini Quiches Belong at Your Next Brunch
Your next brunch, your next breakfast, or stash a batch in your freezer so you can enjoy them ANY time. Here’s why you’re going to love these mini quiches!
- Simple but delicious. I add garlic powder and thyme to the egg mixture, which gives this dish an even more savory taste. And that’s it! The ham and cheese pack so much punch, you don’t need to add a ton of ingredients.
- So brunchable. If brunchable isn’t a word, I feel like we should make it one! I plan on making these mini quiches for Easter brunch and I’m hoping and praying my husband makes them for Mother’s Day brunch, along with these Lemon Poppy Seed Scones.
- That flaky phyllo dough. Whenever I use phyllo in a recipe, I wonder why I don’t use it more often. It’s so flaky and crisp and just delightful! And it’s much better than a typical quiche crust, if you ask me.
What You’ll Need
The ingredient list for these mini quiches is super short! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Phyllo dough shells – You can find these in the frozen section at the grocery store.
- Diced ham – Like leftovers from this Pomegranate Maple Glazed Baked Ham Recipe!
- Eggs – You can’t make quiche without eggs!
- Milk – Any kind you like or have on hand will work.
- Garlic powder and dried thyme – The seasonings for the egg mixture.
- Shredded cheddar cheese – I like to shred my own for the best flavor and meltiness, but store-bought shreds are fine too.
- Chives – Optional, for garnish.
Which Pastry is Best for Mini Quiches?
I’ve found that the easiest way to make mini quiches is by using phyllo dough shells. It gives you the flaky crust but it’s already made so you don’t have to mess around with making or cutting pie crust. You can find the phyllo dough shells at most grocery stores.
How to Make Mini Quiches
You’ll find the full instructions for mini quiches in the recipe card at the bottom of the page.
- Prepare. Preheat your oven to 350ºF and line a baking sheet with parchment paper. Set the phyllo shells on top.
- Brown the ham. Warm a skillet over medium heat, then add the ham and cook until it’s lightly browned. Divide it into the phyllo shells.
- Whisk the egg mixture. Add the eggs, milk, and seasonings to a bowl and whisk to combine.
- Finish assembling. Divide the egg into the shells, then top with the shredded cheese.
- Bake. Place the pan in the oven and bake for about 25 minutes, or until the egg is set and puffy.
- Serve. Garnish with chives if you’re using them, then serve.
Tips and Variations
Follow these pointers for perfect mini quiches!
- Switch up the cheese. I like cheddar because it’s a very flavorful cheese, but you could do Swiss, gouda, havarti, or anything else you like!
- Or switch up the meat. Cooked and crumbled bacon or cooked breakfast sausage are always fantastic in quiches.
- Add veggies. Frozen and thawed chopped broccoli, sautéed spinach, caramelized onions—they’re all good!
- Beat the egg well. If you don’t, you’ll have streaks of egg white throughout. It’s not a big deal, but they are a little bland and unsightly.
Serving Suggestions
If you’re making these mini quiches for a brunch, pair them with muffins (I love these Blueberry Lemon Muffins), fresh fruit, and maybe some Homemade Breakfast Potatoes. I also like serving them over a bed of greens dressed with a simple vinaigrette like this Lemon Vinaigrette Recipe.
How to Store and Reheat
- Refrigerator: Transfer the mini quiches to an airtight container and store them in the fridge for up to 4 days.
- Freezer: Once they are baked, remove from the oven and let cool. Place a baking sheet with mini quiches in the freezer for 30 minutes. Remove and place mini quiches in a freezer safe storage bag. Store in freezer for up to 3 months.
- To reheat: Place the mini quiches on a wire rack lined baking sheet and bake for 10-15 minutes at 325ºF in the oven or microwave for a minute. (Note: You will lose the flaky crust when you reheat this way, but you will be able to eat it faster.)
More Egg Recipes
Mini Quiches
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: 24 mini quiches 1x
- Category: Brunch
- Method: Oven
- Cuisine: American
Description
These easy mini quiches are cheesy bites of egg and ham wrapped in flaky phyllo dough, perfect for Sunday brunch or as a holiday appetizer!
Ingredients
- 24 phyllo dough shell
- 1/3 cup diced ham
- 2 eggs
- 1/2 cup milk
- 1/4 teaspoon garlic powder
- 1/8 teaspoon dry thyme
- 1/4 cup shredded cheddar cheese
- optional: chives for garnish
Instructions
- Preheat oven to 350 degrees F.
- Add parchment paper to a baking sheet and place the phyllo dough shells on it.
- Heat a medium skillet to medium high heat. Add diced ham to a pan. Lightly brown for 4-5 minutes.
- Evenly divide browned ham amongst the phyllo shells.
- To a small bowl add eggs, milk, garlic powder and thyme. Whisk together until frothy.
- Fill each phyllo shell with egg mixture.
- Top with shredded cheese.
- Bake for 25 minutes until cheese is melted and eggs are puffy.
- Remove from oven. Garnish with chives. Serve.
Nutrition
- Serving Size: 2 mini quiches
- Calories: 62
- Sugar: 0 g
- Sodium: 69 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 35 mg
19 comments on “Mini Quiches”
This was a disaster! The phyllo cups softened after addition of egg. They fell flat as pancakes. I had to get mini muffin tins and cook them that way. The plus is they taste good. Be aware!
Oh no I’m so sorry to hear that. Usually they are frozen enough to withstand the addition of the egg.
This may seem like a silly question, however, I’ve had to teach myself to cook and don’t know some things. I’ve never made this before. If I were to want to make the filling bacon and onions instead of ham, what bacon to onion ratio would you use? Also, would I need to sauté the onion beforehand or just add it raw? I want to follow your recipe other than that just as is.
I would cook both the bacon and onion before you add them into the mini quiches. I would do 1/2 cup of raw onion because they’ll cook down and then maybe 5-6 strips of bacon diced and cooked. Hope you enjoy!
Hi,
I am planning to make these for Easter brunch however the phyllo my husband got was sheets he couldn’t find the baking cups. do you recommend thawing the sheet and cutting to fit into individual cupcake pan and then re-freeze before baking.
Yes, you could definitely try that. Might be more work but it could be done. Otherwise you could just make a big quiche and put the phyllo sheets in a pie baking dish.
I wanted to love these, but my egg mixture immediate soaked through the pastry shells and left egg puddles on the baking sheet. I tried to salvage them, but when baked, the shells turned into little flat discs instead of nice little phyllo cups. Any idea how to prevent the wet egg mixture from ruining the delicate frozen phyllo dough shells? I feel like I must be doing something wrong here!
Hm… were the phyllo shells completely frozen or did they sit on the counter at all? If they sat for a little bit on the counter they would thaw out fast and could cause the shells to fold under the weight of the eggs.
Thanks for posting! Do you bake with the phyllo dough still frozen or do you let it thaw? And are the eggs scrambled when you put them in the cups or are they just the liquid mixture?
I bake it with the phyllo dough still frozen and the eggs are a liquid mixture so they bake in the oven along with the phyllo dough.
Hi Krista! I love this recipe for mini quiche…do you think you could do with any type of filling…like replace the ham for bacon or veggies (for the vegetarians? Love your website!
yes, you could absolutely do that! And thank you!!! 🙂
These sound delicious! Dangerously good…
I am totally making these for Easter brunch! It needs to hurry up and get here.
Oh my, this looks amazing!
These have got to be the cutest little quiches. I love making brunch on Sundays. I’ll have to try these next time!
Love this idea! Perfect Spring appetizer!
YES! My family all loves something different so this is a great idea! Also great meal prep for quick breakfasts for the week!
These are my favorite quiche to make for brunch!!! They’re delicious and everyone always loves them!