Ham & Cheese Mini Quiche Recipe
An easy mini ham and cheese quiche recipe, perfect for lunchboxes and picnics. Made with ready-rolled shortcrust pastry, these savoury bites are filled with delicious smoked ham and cheddar cheese.
Servings 6
Calories 390kcal
Save this recipe for later?
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
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.
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutritional Information (Approximate)
Calories: 390kcal | Carbohydrates: 36g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 673mg | Potassium: 202mg | Fiber: 2g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 2mg | Calcium: 170mg | Iron: 3mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
