📝 About This Recipe
These delightful, bite-sized treasures are the perfect way to introduce little palates to the sophisticated world of French-inspired pastry. Featuring a buttery, flaky crust and a silky egg custard, they are packed with mild, kid-friendly flavors like sweet ham and creamy cheddar. Whether served as a 'Miniature Main' for lunch or a protein-packed breakfast on the go, these quiches are as fun to eat as they are nutritious.
🥗 Ingredients
The Crust
- 2 sheets Refrigerated Pie Crusts (brought to room temperature)
- 2 tablespoons All-purpose flour (for dusting the work surface)
The Custard Base
- 4 Large Eggs (at room temperature)
- 1/2 cup Heavy Cream (can substitute with whole milk for a lighter version)
- 1/4 cup Whole Milk
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper (finely ground)
- 1 pinch Nutmeg (adds a classic French depth)
The Fillings
- 1 cup Mild Cheddar Cheese (finely shredded)
- 1/2 cup Cooked Ham (diced into very small cubes)
- 1/2 cup Fresh Spinach (finely chopped and sautéed briefly to wilt)
- 1 teaspoon Unsalted Butter (to grease the muffin tin)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with softened butter to ensure the quiches pop out easily.
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2
On a lightly floured surface, unroll the room-temperature pie crusts. Use a rolling pin to gently flatten any creases.
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3
Using a 2.5-inch or 3-inch round cookie cutter (or a wide-mouth glass), cut out 24 circles from the dough. You may need to gather and re-roll the scraps to get the final few circles.
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4
Gently press each dough circle into the bottom and up the sides of the prepared mini muffin cups. Use your thumb to ensure there are no air bubbles underneath.
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5
Place the muffin tin in the refrigerator for 10 minutes. Chilling the dough prevents it from shrinking too much during the bake.
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6
In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and a pinch of nutmeg until the mixture is completely smooth and slightly frothy.
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7
Remove the muffin tin from the fridge. Place a small pinch of shredded cheddar cheese into the bottom of each pastry shell.
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8
Follow the cheese with a few cubes of ham and a tiny bit of the chopped sautéed spinach. Don't overfill; you want room for the egg!
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9
Carefully pour the egg mixture into each cup using a small measuring cup or a pitcher with a spout. Fill each cup until it is about 3/4 full.
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10
Bake in the center rack of the oven for 20-25 minutes. The quiches are done when the pastry is golden brown and the egg centers are puffed and set.
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11
Remove from the oven and let the quiches rest in the tin for 5 minutes. They will deflate slightly as they cool—this is perfectly normal!
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12
Use a thin knife or offset spatula to gently lift the quiches out of the tin and onto a serving platter.
💡 Chef's Tips
For the flakiest crust, keep your dough as cold as possible until it goes into the oven. To avoid a soggy bottom, ensure your spinach is squeezed dry of all excess moisture after sautéing. If you don't have a round cutter, a mason jar lid works perfectly as a substitute. For a vegetarian version, swap the ham for finely diced bell peppers or steamed broccoli florets. Avoid over-beating the eggs to prevent the quiches from rising too much and then collapsing like a soufflé.
🍽️ Serving Suggestions
Serve with a side of crisp apple slices or red grapes for a refreshing fruit pairing. Pair with a small cup of mild tomato soup for a 'dunkable' lunch experience. Offer a small dollop of sour cream or Greek yogurt on top for extra creaminess. These are excellent served alongside sweet potato fries or steamed carrot coins. For a brunch feel, serve with a glass of freshly squeezed orange juice or a cold milk.