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Mini Ham & Cheese Quiche


Don’t you love mini foods? I always feel super fancy whenever I pop teeny tiny¬†hors d’oeuvres into my mouth. The pinky goes way up!

This simple ham and cheese quiche recipe can be made into one full-sized quiche, but if you’re throwing an Easter party, I recommend this mini version. It’s too cute not to make a batch (or five).

Mini Ham & Cheese Quiche
Prep time
Cook time
Total time
  • For a 12-cup muffin pan:
  • 4 large eggs
  • 3 russet potatoes (peeled, shredded, and well drained)
  • ¼ cup heavy cream
  • 3-4 slices deli ham (cut into small pieces)
  • 3-4 tablespoons Swiss cheese (shredded)
  • 2-3 tablespoons scallions (thinly sliced)
  • salt and pepper to taste
  • butter
  1. Preheat oven to 400F. Season shredded potatoes with salt and pepper. Butter the muffin tin and press about a tablespoon of shredded potatoes to form small cups. Bake for about 15-20 minutes, or until the bottom and edges are golden brown. Remove from oven and allow to cool.
  2. Mix eggs, heavy cream, salt and pepper. Pour into each cup about two-thirds full. Add ham, cheese, and scallions. Bake on 400F for about 15-20 minutes.