This easy mini quiche recipe is just perfect for lunchboxes, snacks, and picnics! Filled with smoked ham and mature cheddar cheese, these little bite-size mini quiches are tasty, filling, and easily customisable.
The best part is you can whip them up using store-bought ready-rolled shortcrust pastry, meaning they're also really quick and easy to make!
The kids love a couple of these mini quiches in their school lunchboxes in lieu of the usual sandwiches!
They're easily transportable, very tasty, and much easier to make than a full-size version!
You might also like my shortcrust pastry sausage rolls too!
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✔️ Why you'll love this recipe!
- Ready-rolled shortcrust pastry is a convenient and time-saving option for making mini quiches. It eliminates the need for making pastry from scratch, saving you time and effort.
- Ready-rolled pastry ensures that your mini quiches have a uniform thickness and texture, resulting in consistent and professional-looking results.
- Ham and cheese mini quiches are versatile and can be customised to your liking. You can add vegetables such as spinach or mushrooms, or spices like paprika or garlic powder.
- They're portable and perfect for on-the-go snacking. You can pack them in a lunchbox or take them to a picnic.
🛒 Ingredient notes
Shortcrust Pastry - use ready-rolled shortcrust pastry to save time, but feel free to use homemade shortcrust pastry if you like making your own!
Eggs - help to set the quiche.
Milk - gives the savoury custard a silky smooth consistency.
Double Cream - provides richness and creaminess.
Olive Oil - for frying the onion.
Onion - for added flavour.
Thyme - dried thyme gives the mini quiches a lovely depth of flavour. Swap for rosemary or oregano, or use a combination of different herbs.
Ham - sliced smoked ham or use leftover shredded gammon!
Cheese - grated extra mature cheddar cheese for the best flavour. Swap for crumbled blue cheese, feta, or Red Leicester!
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 200C (180 fan/ Gas 6) and lightly grease a 12 hole bun tin with oil or a nonstick spray oil.
Two: In a small saucepan, heat some oil and gently fry the chopped onion and herbs for a few minutes until the onion becomes soft. Stir through the ham slices and set it aside to cool.
Three: Roll out the pastry on your work surface and use a biscuit cutter (6-7cm) to cut out 12 rounds. Place these pastry circles into a 12-hole bun tin and lightly press them down.
Four: Whisk together the milk, double cream, beaten eggs, salt & pepper in a jug.
Five: Place spoonfuls of the onion and ham mixture into each pastry circle.
Six: Pour the egg and cream mixture into each pastry case, and finally, sprinkle grated cheese on top.
Seven: Bake in the oven for 12-15 minutes until the quiches turn golden brown. Allow them to cool for a few minutes before removing them from the tin and transferring them to a wire cooling rack.
💭 Expert tips
- When placing the pastry circles into the bun tin, lightly press them down to create a snug fit. This will help prevent the filling from spilling over the edges during baking.
- Distribute the onion mixture and sliced ham evenly among the pastry circles to ensure each mini quiche has a balanced flavour. Avoid overfilling as it may cause the quiches to collapse or spill while baking.
- Feel free to get creative with your mini quiche fillings. You can add different types of cheeses, vegetables, or cooked meats to customise the flavours.
- Allow the mini quiches to cool in the tin for a few minutes before removing them. This will help them firm up slightly and make it easier to transfer them to a wire cooling rack without breaking.
🍴 Serving suggestions
Mini quiches are delicious both warm and at room temperature.
Serve the mini quiches as an appetiser at drinks parties or buffets. Arrange them on a platter and garnish with fresh herbs, such as parsley or chives, for an attractive presentation.
Prepare the mini quiches in advance and pack them for a picnic or as part of a packed lunch. They're portable and can be enjoyed at room temperature. Don't forget the cheese scones and flapjacks!
Serve mini quiches as part of a traditional afternoon tea spread. Display them alongside scones, finger sandwiches, and an array of sweet treats and mini cakes.
📖 Variations
Here are some flavour variations to add delicious variety to your mini quiches:
- Spinach and Feta: Sauté chopped spinach until wilted, then mix it with crumbled feta cheese. Place spoonfuls of the mixture into the pastry circles and proceed with the recipe as usual.
- Smoked Salmon and Dill: Replace the sliced ham with thin strips of smoked salmon and sprinkle fresh dill on top before pouring in the egg and cream mixture.
- Mushroom and Gruyere: Sauté sliced mushrooms with garlic until they release their moisture. Allow them to cool before placing them in the pastry circles. Top with grated Gruyere cheese for a rich and earthy taste.
- Sun-Dried Tomato and Basil: Chop sun-dried tomatoes and mix them with fresh basil leaves. Spoon the mixture into the pastry circles and add a sprinkle of grated Parmesan cheese on top.
- Bacon and Cheddar: Fry and crumble crispy bacon. Place a spoonful of bacon into each pastry circle, then sprinkle grated cheddar cheese on top before pouring in the egg and cream mixture.
- Roasted Red Pepper and Goat Cheese: Chop roasted red peppers (from a jar or homemade) and combine them with crumbled goat cheese. Fill the pastry circles with the mixture and bake as directed.
🥡 Storage
Store - If you have leftover mini quiches, store them in an airtight container or wrap them tightly with cling film. Place them in the fridge and consume within 2-3 days. Reheat them in a preheated oven at 180°C (160°C for fan ovens) for about 10 minutes until warmed through before serving. They can also be eaten at room temperature.
Freeze - Allow the mini quiches to cool completely after baking. Place them in a single layer on a baking sheet or tray and put them in the freezer for about 1-2 hours. This initial freezing will prevent them from sticking together. Once partially frozen, transfer the mini quiches to a freezer-safe container or resealable freezer bags. Separate each quiche with parchment paper to prevent them from sticking together. Freeze for up to 3 months. You can reheat the frozen mini quiches directly from the freezer.
❓ Frequently asked questions
You can fully bake the mini quiches, cool them, and store them in the fridge for 2-3 days or in the freezer for 2-3 months. Just remember to reheat them before serving.
Ensure that any vegetables or cooked meats are properly drained and cooled before adding them to the pastry circles. Preheating the oven and baking the mini quiches at the recommended temperature will also help the pastry cook and crisp up properly.
Absolutely! The choice of cheese is flexible and can be tailored to your preference. Cheddar, Swiss, Gruyere, feta, or goat cheese are commonly used in quiche recipes. Feel free to experiment and find the combination that suits your taste.
Yes, you can use a muffin tin instead of a bun tin. The main difference is that muffin tin cups are slightly larger than bun tin holes, so you may need to adjust the quantity of filling and baking time accordingly.
Certainly! If you prefer a crustless option, you can skip the pastry and simply pour the filling directly into greased muffin tin cups or ramekins. Just remember to adjust the baking time as crustless quiches may cook faster.
😋 More easy recipes to try!
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Recipe
Ham & Cheese Mini Quiche Recipe
Ingredients
- 375 g Ready-Rolled Shortcrust Pastry
- 1 Onion chopped
- 1 teaspoon Dried Thyme
- 4 Slices of Ham chopped
- 3 Eggs beaten
- 75 ml Double Cream
- 75 ml Milk
- 100 g Cheddar grated
Instructions
- Preheat the oven to 200C (180 fan/ Gas 6) and lightly grease a 12 hole bun tin with oil or a nonstick spray oil.
- In a small saucepan, heat some oil and gently fry the chopped onion and herbs for a few minutes until the onion becomes soft. Stir through the chopped ham slices and set it aside to cool.1 Onion, 1 teaspoon Dried Thyme, 4 Slices of Ham
- Roll out the pastry on your work surface and use a biscuit cutter (6-7cm) to cut out 12 rounds. Place these pastry circles into a 12-hole bun tin and lightly press them down.375 g Ready-Rolled Shortcrust Pastry
- Whisk together the milk, double cream, beaten eggs, salt & pepper in a jug.3 Eggs, 75 ml Double Cream, 75 ml Milk
- Place spoonfuls of the onion and ham mixture into each pastry circle.
- Pour the egg and cream mixture into each pastry case, and finally, sprinkle grated cheese on top.100 g Cheddar
- Bake in the oven for 12-15 minutes until the quiches turn golden brown. Allow them to cool for a few minutes before removing them from the tin and transferring them to a wire cooling rack.
Notes
- When placing the pastry circles into the bun tin, lightly press them down to create a snug fit. This will help prevent the filling from spilling over the edges during baking.
- Distribute the onion mixture and sliced ham evenly among the pastry circles to ensure each mini quiche has a balanced flavour. Avoid overfilling as it may cause the quiches to collapse or spill while baking.
- Feel free to get creative with your mini quiche fillings. You can add different types of cheeses, vegetables, or cooked meats to customise the flavours.
- Spinach and Feta: Sauté chopped spinach until wilted, then mix it with crumbled feta cheese. Place spoonfuls of the mixture into the pastry circles and proceed with the recipe as usual.
- Smoked Salmon and Dill: Replace the sliced ham with thin strips of smoked salmon and sprinkle fresh dill on top before pouring in the egg and cream mixture.
- Mushroom and Gruyere: Sauté sliced mushrooms with garlic until they release their moisture. Allow them to cool before placing them in the pastry circles. Top with grated Gruyere cheese for a rich and earthy taste.
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