I tucked an unexpected twist into flaky phyllo to make Mini Ham and Cheese Quiche Cups that fit perfectly on any Brunch Party Finger Foods spread.

Jump to Recipe

I always bring these Easy Ham & Cheese Mini Quiches to weekend gatherings because they do something unexpected: tiny, savory explosions in a bite that still feel kind of fancy. I stuff each little cup with diced cooked ham and shredded sharp cheddar cheese and people ask me for the secret, like there is one.

They’re perfect as Brunch Party Finger Foods and even fit right into my Easy Bridal Brunch Food plans. They’re simple, a little messy to assemble, and somehow totally addicting.

Trust me, people swoon over them and I always end up making more.

Ingredients

Print Recipe (No Advertisments)

Ultra flaky, low fat compared to pastry, mostly carbs, gives crisp texture
High quality protein, vitamin D, hold quiches together, adds rich mouthfeel
Protein rich, salty, adds savory depth and a bit of sodium, not light
Creamy, full fat flavor, loads of calcium and protein, melts beautifully
Makes custard silky, adds calories and fat, milky sweetness balances salt
Brushed on shells for golden browning, adds richness and saturated fat
Bright oniony bite, few calories, gives fresh contrast to rich filling
Tiny kick of sharpness, helps flavor pop, hardly any calories

Ingredient Quantities

24 mini phyllo shells, store bought OR 1 (8 oz) package phyllo dough, thawed

6 tablespoons unsalted butter, melted

6 large eggs

1 cup half and half or whole milk

1 1/4 cups diced cooked ham (about 8 oz)

1 1/2 cups shredded sharp cheddar cheese (about 6 oz)

2 tablespoons chopped green onions or chives, optional

1 teaspoon Dijon mustard, optional

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg, optional

Nonstick cooking spray or extra melted butter, for greasing the muffin tin

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin tin with nonstick spray or a little extra melted butter so the phyllo wont stick.

2. If you bought ready-made 24 mini phyllo shells, pop them into the muffin tin and skip to step
4. If using 1 (8 oz) package phyllo dough, keep the stack covered with a damp towel so it doesnt dry out, brush each sheet lightly with melted butter as you go.

3. Stack sheets, then cut the stack into 24 roughly 4 x 4 inch squares. Fit 2 to 3 buttered squares into each muffin cup (2 for a lighter shell, 3 for sturdier), pressing gently to form little cups; brush the tops with a bit more melted butter.

4. In a bowl whisk together 6 large eggs, 1 cup half and half (or whole milk), 1 teaspoon Dijon mustard if using, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon ground nutmeg if you like that warm note. Whisk until smooth and slightly frothy.

5. Stir 1 1/4 cups diced cooked ham, 1 1/2 cups shredded sharp cheddar, and 2 tablespoons chopped green onions or chives (optional) into the egg mixture so everything is evenly distributed.

6. Spoon the filling into the phyllo cups, filling each about 3/4 full to allow the custard to puff without spilling over. Dont overfill or youll have a mess.

7. Bake on the middle rack for about 15 to 18 minutes, until the quiches are set and the tops are lightly golden. The centers should not jiggle much when you gently shake the pan.

8. Let them cool in the tin 4 to 5 minutes, then run a small offset spatula or butter knife around each cup and lift them out gently. They firm up as they cool.

9. Serve warm or at room temp. Make-ahead tips: you can assemble them and refrigerate up to 24 hours before baking, or bake, cool, then freeze; reheat in a 350°F oven until warmed through.

Equipment Needed

1. Oven (preheat to 375°F / 190°C)
2. 24-cup mini muffin tin, greased well
3. Pastry brush or silicone brush for buttering phyllo
4. Large mixing bowl
5. Whisk
6. Measuring cups and measuring spoons
7. Cutting board and sharp knife (for dicing ham, chopping chives)
8. Small ladle or tablespoon for filling each cup
9. Small microwave-safe bowl or saucepan to melt butter
10. Small offset spatula or butter knife to loosen and lift the quiches out (they firm up as they cool)

FAQ

Can I use the store bought mini phyllo shells or do I have to make them from phyllo dough?

Either works. Store bought shells are the fastest, just fill and bake. If using phyllo dough, thaw it, keep it covered with a damp towel, cut into pieces, brush melted butter between sheets and press 2 to 3 layers into each muffin cup. For extra crispness bake the empty shells 4 to 6 minutes at 350°F until lightly golden before filling.

How do I stop the bottoms from getting soggy?

Don't overfill the shells, pat the ham dry if it's moist, and sprinkle a little cheese on the bottom before adding the egg mix to form a barrier. Pre-baking the shells a few minutes also helps, and bake until the centers are set not jiggly.

Can I make these ahead, and how should I store and reheat them?

Yes. Refrigerate up to 3 days in an airtight container. To freeze, cool completely then freeze up to 2 months, separated with parchment. Reheat from thawed in a 325 to 350°F oven for 8 to 12 minutes until warmed through, from frozen 20 to 25 minutes. Microwaving works for one bite but will make them soft.

Can I swap the ham, cheese, or milk for other stuff?

Totally. Use cooked bacon, sausage, or a mix of veggies instead of ham. Try Gruyere, Swiss, or Monterey Jack for different flavors. Whole milk or half and half gives a richer custard, but regular milk works fine too. Plant milks can be used but the texture will be less creamy.

How do I know when the mini quiches are done?

The centers should be set and only slightly springy, not liquid or very jiggly. Edges will be lightly browned. A toothpick in the center should come out mostly clean or with moist crumbs, not wet custard.

Can I scale this recipe up for a full size quiche or make more batches?

Yes, scale ingredients proportionally. For a 9 inch quiche use about 4 to 6 eggs with the corresponding milk and fillings, bake at 350°F for roughly 30 to 40 minutes until set. For more mini batches just multiply and bake in batches or use multiple muffin tins.

Easy Ham & Cheese Mini Quiches Perfect For Sunday Brunch Recipe Substitutions and Variations

Mini phyllo shells or phyllo dough: use store-bought mini tart shells or cut refrigerated puff pastry into rounds and press into the muffin tin. If you use puff pastry, prebake the shells a few minutes so they dont get soggy.
Half and half or whole milk: swap with equal parts whole milk and light cream, or use whole milk alone for a lighter texture. Unsweetened soy or oat milk also works but the custard may be a bit softer.
Diced cooked ham: replace with cooked bacon (lower the added salt), diced rotisserie turkey, or cooked breakfast sausage for a heartier bite. Smoked salmon is good too if you want a fancier brunch.
Sharp cheddar cheese: use Gruyere or Swiss for a classic quiche flavor, or Monterey Jack/Colby Jack for milder, gooey meltiness. Adjust salt cuz some cheeses are saltier.

Pro Tips

1. Keep the phyllo from drying out or it will crack and fall apart, cover the stack with a damp towel and work pretty fast, brush each sheet lightly with butter so they layer up and get flaky not chewy.

2. Stop soggy bottoms by drying wet add ins first, pat ham or any veggies with a paper towel, and sprinkle a thin layer of cheese in the bottom of each cup before the egg mix so it forms a little barrier.

3. Dont overfill the cups, the custard puffs a bit and will spill, fill a little under the top and watch for a slight jiggle in the center when you test them; they firm up as they cool so dont keep baking them just because they look soft.

4. Make ahead is your friend, you can assemble and chill a day in advance or bake then freeze for later, reheat in a regular oven or toaster oven so they come back crisp instead of limp like they would in a microwave.

Easy Ham & Cheese Mini Quiches Perfect For Sunday Brunch Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I tucked an unexpected twist into flaky phyllo to make Mini Ham and Cheese Quiche Cups that fit perfectly on any Brunch Party Finger Foods spread.

Servings

servings

Calories

150

kcal

Equipment: 1. Oven (preheat to 375°F / 190°C)
2. 24-cup mini muffin tin, greased well
3. Pastry brush or silicone brush for buttering phyllo
4. Large mixing bowl
5. Whisk
6. Measuring cups and measuring spoons
7. Cutting board and sharp knife (for dicing ham, chopping chives)
8. Small ladle or tablespoon for filling each cup
9. Small microwave-safe bowl or saucepan to melt butter
10. Small offset spatula or butter knife to loosen and lift the quiches out (they firm up as they cool)

Ingredients

24 mini phyllo shells, store bought OR 1 (8 oz) package phyllo dough, thawed
6 tablespoons unsalted butter, melted
6 large eggs
1 cup half and half or whole milk
1 1/4 cups diced cooked ham (about 8 oz)
1 1/2 cups shredded sharp cheddar cheese (about 6 oz)
2 tablespoons chopped green onions or chives, optional
1 teaspoon Dijon mustard, optional
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg, optional
Nonstick cooking spray or extra melted butter, for greasing the muffin tin

Directions

Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin tin with nonstick spray or a little extra melted butter so the phyllo wont stick.
If you bought ready-made 24 mini phyllo shells, pop them into the muffin tin and skip to step
If using 1 (8 oz) package phyllo dough, keep the stack covered with a damp towel so it doesnt dry out, brush each sheet lightly with melted butter as you go.
Stack sheets, then cut the stack into 24 roughly 4 x 4 inch squares. Fit 2 to 3 buttered squares into each muffin cup (2 for a lighter shell, 3 for sturdier), pressing gently to form little cups; brush the tops with a bit more melted butter.
In a bowl whisk together 6 large eggs, 1 cup half and half (or whole milk), 1 teaspoon Dijon mustard if using, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon ground nutmeg if you like that warm note. Whisk until smooth and slightly frothy.
Stir 1 1/4 cups diced cooked ham, 1 1/2 cups shredded sharp cheddar, and 2 tablespoons chopped green onions or chives (optional) into the egg mixture so everything is evenly distributed.
Spoon the filling into the phyllo cups, filling each about 3/4 full to allow the custard to puff without spilling over. Dont overfill or youll have a mess.
Bake on the middle rack for about 15 to 18 minutes, until the quiches are set and the tops are lightly golden. The centers should not jiggle much when you gently shake the pan.
Let them cool in the tin 4 to 5 minutes, then run a small offset spatula or butter knife around each cup and lift them out gently. They firm up as they cool.
Serve warm or at room temp. Make-ahead tips: you can assemble them and refrigerate up to 24 hours before baking, or bake, cool, then freeze; reheat in a 350°F oven until warmed through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.