Healthy Mini Quiche with Ham and Onion

If you ask me, mini quiches are one of those perfect little bites of comfort food.

These ham and onion mini quiches make a great breakfast or brunch dish that’s both filling and satisfying. The buttery crust holds a smooth, creamy egg filling that’s studded with bits of savory ham and sweet onions.

They’re easy to put together and can be made ahead – perfect for busy mornings or when you’re having friends over for brunch. The classic combination of ham and onion gives these little quiches a homey, familiar taste that everyone loves.

It’s a no-fuss recipe that works just as well for a casual weekend breakfast as it does for a holiday gathering.

What Kind of Ham Should I Use?

For mini quiches, you’ve got several tasty ham options that’ll work great. Black Forest ham is a popular choice because it has a nice smoky flavor without being too salty, while Virginia ham brings a slightly sweeter taste to your quiche. If you’re looking to save some time, pre-diced ham from the deli counter works perfectly fine – just make sure the pieces are cut into small, even cubes so they distribute well in your mini quiches. For the best results, try to avoid using super-thinly sliced deli meat, as it can get lost in the egg mixture and won’t give you those nice meaty bites.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this mini quiche recipe:

• All-purpose flour: For the crust, you can use pastry flour or whole wheat flour (though this will give a denser result). For a gluten-free option, try a 1:1 gluten-free flour blend.
• Heavy cream: Half-and-half works well here, or try whole milk mixed with 2 tablespoons of melted butter for each cup of heavy cream needed. The quiche might be slightly less rich but still tasty!
• Blue cheese: Not a fan of blue cheese? Try feta, goat cheese, or shredded gruyere instead. Each will add its own nice flavor to the quiche.
• Ham/bacon: You can swap the ham or bacon for cooked chicken, turkey, or for a vegetarian version, try mushrooms sautéed until golden. Just make sure to pat them dry first.
• Onions: Feel free to use shallots or leeks instead of onions. If using leeks, make sure to clean them well and use only the white and light green parts.
• Butter: For the crust, butter is pretty important for that flaky texture, but you could use cold coconut oil – just know the texture will be slightly different.

Watch Out for These Mistakes While Baking

The success of mini quiches largely depends on the pastry crust, and working with warm butter is a common mistake that leads to tough, chewy results – make sure your butter stays cold throughout the process by returning the dough to the fridge if it starts feeling soft. Another frequent error is overfilling the pastry shells, which can cause the filling to overflow during baking and make it difficult to remove the quiches from the pan – aim to fill each shell about 2/3 full to allow room for the custard to puff up. To prevent a soggy bottom, try blind baking your crusts for 10-12 minutes before adding the filling, and always let your filling mixture come to room temperature before pouring it into the shells. For the flakiest crust possible, avoid overworking the dough when mixing and rolling – stop as soon as the ingredients come together, and you’ll be rewarded with perfectly crisp, tender mini quiches.

What to Serve With Mini Quiche?

These little savory bites are perfect for brunch or a light lunch, and they pair wonderfully with simple sides that won’t overshadow their flavor. A fresh green salad with a light vinaigrette dressing makes an excellent companion, cutting through the richness of the quiche while adding a nice crunch. For a more substantial meal, try serving them alongside some roasted breakfast potatoes or fresh fruit – both options complement the eggy, cheesy flavors without competing with them. If you’re serving these at a brunch gathering, consider adding a basket of croissants or mini muffins to round out the spread.

Storage Instructions

Keep Fresh: These mini quiches are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 3 days. They make such an easy grab-and-go breakfast or quick lunch option when you’re in a hurry.

Freeze: Good news – these little guys freeze really well! Let them cool completely, then place them in a freezer-safe container with parchment paper between layers. They’ll stay good in the freezer for up to 2 months. I like to freeze them individually so I can grab just what I need.

Reheat: When you’re ready to enjoy your quiche, pop it in the microwave for about 30-45 seconds if refrigerated, or 1-2 minutes if frozen. For a crispier crust, reheat in a 350°F oven for about 8-10 minutes. Just keep an eye on them to make sure they don’t dry out!

Preparation Time	30-45 minutes
Cooking Time	30-40 minutes
Total Time	60-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 60-70 g
• Fat: 130-140 g
• Carbohydrates: 140-160 g

Ingredients

• 1 cup + 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 tablespoon sugar
• 5 tablespoons chilled butter
• 4 tablespoons ice-cold water
• 2 large eggs
• 2/3 cup heavy cream
• 2 cups diced bacon or ham
• 2 small diced onions
• 1/3 cup blue cheese crumbles
• 2 teaspoons paprika
• 1 teaspoon freshly ground black pepper
• Salt as needed

Step 1: Prepare Ice Water and Combine Dry Ingredients

Begin by filling a small cup with ice, then add water to create ice-cold water for use in the dough.

Set it aside for later.

In a mixing bowl, combine flour, sugar, and salt, and mix well to combine all dry ingredients thoroughly.

Step 2: Incorporate Butter into Dry Mixture

Cut the ice-cold butter into small pieces and add it to the flour mixture.

Use a pastry blender or a fork to cut the butter into the flour until the mixture resembles cornmeal, where the butter pieces are small and well-integrated into the flour.

Step 3: Form the Dough

Scoop the ice water with a tablespoon from the cup set aside earlier, adding it one tablespoon at a time to the flour mixture.

Mix the ingredients with a fork until you’ve added 4 tablespoons of ice water.

Press the dough together gently with your hands to form it into a ball, avoiding kneading or overworking the dough.

If needed, add another tablespoon of ice water.

Let the dough rest in the fridge for 5 minutes.

Step 4: Roll and Chill Dough Crusts

Roll the dough out to a thickness of 1/6 inch (about 4mm).

Use a cookie cutter or a mug that’s 1.5 inches larger than the muffin tin diameter to cut 12 rounds.

Lay them into the muffin tins, patting down to fit.

Chill the crust by freezing for 10 minutes or refrigerating for 20 minutes.

Step 5: Prepare the Filling

Preheat your oven to 425°F.

If using bacon, cook it until soft, then remove it from the pan.

Use the bacon fat or 1 tablespoon of butter to caramelize the chopped onion over medium-high heat, stirring constantly until the onions are browned but not burnt.

Add 2 teaspoons paprika, 1 teaspoon freshly ground black pepper, salt to taste, and the bacon or ham back to the pan.

Stir the mixture well, then remove from heat.

Step 6: Pre-Bake and Fill the Crusts

Take the chilled pie crusts out of the fridge, line them with pie weights or use parchment paper/foil with beans or rice as weights.

Bake in the oven for 10 minutes to set, then remove from the oven and take out the pie weights.

Lower the oven temperature to 375°F.

Beat 2 large eggs with 2/3 cup heavy cream, mixing well.

Fill the prebaked crusts with the caramelized onion and ham filling, then pour the egg mixture into each cup, filling them 90% full.

Sprinkle blue cheese crumbles on top.

Step 7: Bake and Serve

Return the filled mini quiches to the oven and bake for about 20 minutes, until the custard has set and is slightly browned.

It is fine if the center jiggles a bit.

Remove the mini quiches from the muffin tins and allow them to cool on a rack.

Serve warm or cold, as desired.