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For those who need a healthy, protein-packed breakfast to make ahead and eat on the go, you’ll love this easy mini quiche recipe with ham and cheese. It’s great for breakfast, brunch, meal prep, and back to highschool.

Mini Quiche Recipe with Ham and Cheese

To loosen up the quiche, I exploit phyllo crust and yogurt as a substitute of cream, which adds protein and makes the eggs creamy and delicious. They heat up well or might be enjoyed at room temperature, making them ideal for meal prep. You too can switch up the quiche fillings along with your favorite cheese or one other meat, like sausage or bacon. For those who want more egg muffin ideas, try these Loaded Egg Muffins, High-Protein Egg White Muffins, and Petite Crustless Quiche.

Mini Quiche Ingredients

• Phyllo: You’ll need eight phyllo sheets for the crust.
• Ham: Mince 4 ounces of ham steak or deli ham.
• Salt and Pepper season the eggs.
• Cheese: Shred three ounces of cheddar cheese.
• Yogurt: Use full-fat regular yogurt, not Greek yogurt.
• Eggs: You’ll need eight large eggs for 12 mini quiches.

Find out how to Make Mini Quiche

1. Prep: Preheat the oven to 350°F and spray a muffin tin with olive oil spray.
2. Mini Quiche Crust: Place a phyllo sheet on a clean work surface, evenly spray it with oil, and top with one other phyllo sheet. Repeat with two more sheets and oil. Cut the phyllo into four-inch squares, and fit each square into the prepared muffin cups. Repeat the method with the remaining phyllo.
3. Ham: Put about one tablespoon of ham into each phyllo cup.
4. Egg Mixture: Whisk the yogurt, eggs, salt, and pepper until smooth and evenly divide it among the many cups within the muffin tin.
5. Bake: Top each phyllo cup with cheese and bake for about half-hour until the eggs are set and the phyllo is golden.

Mini Quiche Variations

• Cheese: Swap cheddar for Swiss, mozzarella, Monterey Jack, or pepper jack.
• Meat: Sub ham for cooked sausage, bacon, or chorizo.
• Vegetarian Mini Quiche: Omit the meat and add your favorite veggies, like bell peppers or broccoli.
• Mini Quiche without Crust: Skip the phyllo for mini quiche without the carbs.
• Crust Alternative: Substitute refrigerated premade pie dough cut into four-inch squares for the phyllo.

FAQs

What’s the difference between a quiche and a crustless quiche?

A quiche typically has a crust, something like phyllo or pie dough. A crustless quiche is just a quiche with none pastry. For those who prefer crustless mini quiches, omit the phyllo.

What’s the difference between a frittata and a quiche recipe?

Two Things: Dairy: Quiche is an egg custard and typically has some type of liquid dairy, like milk, cream, or half and half or, on this case, yogurt. If frittatas have dairy, it’s normally only cheese. Cooking Method: A frittata cooks on the stove and finishes within the oven, and a quiche only cooks within the oven.

How do you retain egg muffins from sticking to muffin pans?

It’s essential to thoroughly spray the muffin tin on the perimeters and bottom to forestall the quiche from sticking to the pan. A nonstick muffin pan is best to avoid sticking. Before removing the eggs after they’ve baked, allow them to cool first. In the event that they are still stuck after cooling, use a skinny knife to loosen them from the perimeters of the pan.

Meal Prep

These healthy mini quiches are improbable for meal prep since they last as long as 4 days within the refrigerator. You may microwave or eat them at room temperature for a fast breakfast or snack. You too can freeze them for up to 3 months and thaw them within the fridge or microwave them straight from frozen.

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Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Yield: 6 servings

Serving Size: 2 mini quiches

• Heat the oven to 350°F. Spray 12 cups in a muffin tin with olive oil spray.

• Place a phyllo sheet on a clean work surface, evenly spray with oil and top with one other phyllo sheet. Repeat with two more sheets and oil.

• Cut the phyllo into 4-inch squares.  Fit one square each within the prepared muffin cups. Repeat with the remaining phyllo to make 12 total.

• Divide the ham in each phyllo cup, about 1 tablespoon each.

• Whisk yogurt, egg, salt and pepper until smooth.  Evenly divide among the many phyllo cups (about scant 1/4 cup in each).

• Top each with 1 tablespoon cheese and bake about half-hour until eggs are set and phyllo is golden.

Last Step:

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Serving: 2 mini quiches