Easy Southwest Ham and Cheddar Mini Quiches

If you’re on the lookout for a quick and delightful breakfast treat, look no further than these Southwest Ham and Cheddar Mini Quiches! Not only are they a hit at any brunch gathering, but they also make for fantastic snacks during busy weekdays. Trust me, once you try making these little gems, you’ll wonder how you lived without them!

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I’ve whipped up these mini quiches countless times, and they never fail to impress.

Whether I’m hosting friends or simply need a grab-and-go option, they’re my go-to recipe.

If you enjoy these, you might also want to check out my recipes for Southwest Ham and Egg Casserole or Rotel Sausage and Cream Cheese Crescents.

Both are equally scrumptious and simple to prepare!

Why I Love This Recipe

I absolutely adore this recipe for its versatility and flavor.

You can whip them up in no time and customize them with whatever ingredients you have on hand, making them a fantastic choice for clearing out the fridge.

Plus, they pack beautifully and are just as tasty eaten at room temperature!

I’ve made these mini quiches numerous times for breakfast potlucks or put them on brunch charcuterie boards.

Ingredients & Substitutions

Here’s a rundown of the essentials you’ll need to create these delicious mini quiches:

• Refrigerated pie crust: Provides a buttery, flaky base. You can use homemade crust if you’re feeling adventurous!
• Eggs: The anchor of the quiche, giving it that rich texture. Eggs are essential, but for a vegan option, consider using a chickpea flour mixture.
• Milk and heavy whipping cream: These create a creamy center. You can substitute with almond or oat milk for a lighter version, or leave out the cream for a healthier twist.
• Diced green chiles: They add a lovely heat and southwest flair! Feel free to use jalapeños or bell peppers as a milder alternative.
• Slap Ya Mama Seasoning: This gives the dish that extra zing! If you don’t have it, a mix of salt, pepper, and paprika works great too.
• Diced ham: Adds savory depth. You could swap it out for bacon or keep it vegetarian with sautéed mushrooms.
• Shredded cheddar cheese: Because cheese makes everything better! You can experiment with other cheeses such as Monterey Jack or Pepper Jack for a kick.

How to Make Southwest Ham and Cheddar Mini Quiches

Making these mini quiches is straightforward and fun!

Here’s a quick guide to kickstart your cooking:

Pro Tips

• Use a silicone muffin pan for easy release; it prevents the quiches from sticking.
• Allow them to cool for a few minutes before removing them to avoid breaking.

Serving Recommendations

These mini quiches are best enjoyed warm, but they’re just as delicious when served at room temperature.

Pair them with a fruit plate and a sweet muffin or pastry to balance the meal.

They also make a perfect addition to a breakfast potluck, so don’t hesitate to bring a batch to your next gathering!

Recipe Variations

Feel free to experiment with different fillings!

Add cooked spinach, bell peppers, or different meats like sausage.

For a breakfast twist, consider including hash browns at the bottom of each crust.

The possibilities are endless!

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Frequently Asked Questions

Easy Southwest Ham and Cheddar Mini Quiches

Make your mornings more delightful with Southwest Ham and Cheddar Mini Quiches. These flavorful bites are perfect for breakfast or a quick snack on busy days.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Servings: 48 quiches

Calories: 28kcal

Author: Jennifer Smith

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Ingredients

 

1x2x3x

• ▢ 2 ct pkg refrigerated pie crust
• ▢ 4 eggs
• ▢ ½ cup milk
• ▢ ½ cup heavy whipping cream
• ▢ 2 oz diced green chiles
• ▢ 1 tsp Slap Ya Mama Seasoning
• ▢ 8 oz diced ham
• ▢ 2 cup shredded cheddar cheese

Directions

• Preheat the oven to 375 degrees F. Bring pie crusts to room temperature according to package directions. Grease two 24-cup muffin tins with cooking spray.
• Roll out the pie crusts on a lightly floured surface until they are very thin, about 16 inches in diameter.
• Cut circles from the pie dough using a 2 1/2-inch round cookie cutter and place them into each muffin tin well, gently pressing the dough into the bottom and up the sides to form little cups.
• Place the dough circles into each well of the muffin tin, pressing the dough into the bottom and up the sides to form small cups. In each cup, add a generous amount of diced ham and shredded cheddar cheese.
• In a medium bowl, whisk the eggs well. Add milk, heavy whipping cream, diced chiles, and Slap Ya Mama seasoning. Stir well to combine. Using a small cookie scoop or a spoon, fill each cup with the egg mixture.
• Bake uncovered for 25-28 minutes, or until the centers are just set and starting to puff up.

Notes

• If you’re using a silicone muffin tin, don’t forget to place a cookie sheet underneath for extra support before filling.
• No Slap Ya Mama seasoning? No problem! Just substitute with 1/4 tsp salt and 1/4 tsp black pepper for that added zing.

Nutrition Facts

Calories: 28 kcal | Carbohydrates: 0.4 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.001 g | Cholesterol: 20 mg | Sodium: 70 mg | Potassium: 15 mg | Fiber: 0.02 g | Sugar: 0.3 g | Vitamin A: 85 IU | Vitamin C: 0.4 mg | Calcium: 24 mg | Iron: 0.1 mg

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