Ham Quiche Cups for On-The-Go Breakfasts

I’ve just finished making Ham Quiche Cups…a version of mini quiches that’s as easy and low-carb as Crustless Quiche, that you can make ahead and freeze, and that you can eat on the run. No fork necessary.

They are perfect for breakfast on-the-go yet elegant enough to serve at a party.

The genius in this recipe is the not so traditional “crust.”

Quiche in Ham Cups Recipe

The cheesy, egg mixture for a traditional quiche cooks up light and fluffy inside a slice of lean ham!

I ran across this idea on Pinterest, of course, and immediately thought it would be an easy, lower-calorie way to enjoy a quiche recipe!  Crisp Ham and Egg Cups over at the Comfort of Cooking was the source for my inspiration.

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Did the quiche recipe work? Most definitely!

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I completely lucked out when I purchased a package of Oscar Meyer Deli Fresh ham for this little cooking adventure because the slices fit perfectly in a standard muffin tin. Should I not have been so lucky, my plan was to pull out a paper muffin liner and cut a circle of ham just a little bigger in size. By the way, it is perfectly okay for some ham to stick up over the edges.

Spray the muffin tin with cooking spray before you put in the ham slices.

The filling could be any quiche recipe, but I used my ham and cheese quiche recipe minus the diced ham (the complete recipe is at the end of this post.)

Whisk the eggs and other ingredients together in a bowl and spoon about 3 Tablespoons of egg mixture into each ham slice. Use a fork to evenly distribute the cheese, if necessary.

Ideally, don’t pour egg on the outside of the ham. This happened on a few so they were not quite as pretty as the rest…although you can knock the egg off the outside of the ham quiche cups once they have cooled and nobody will be the wiser. 🙂

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Bake the ham quiche cups in the oven, uncovered, for about 25 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too much for your liking, then tent some aluminum foil over the top.

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As much as I love the elegance of a beautiful quiche, these little ham quiche cups were delightful to gaze at and eat.

5.0 from 3 reviews
Ham Quiche Cups
 
Cheese quiche cooks up light and fluffy inside ham cups. A perfect on-the-go breakfast or finger food for your next party.
Serves: 18 cups
Ingredients
  • 5 eggs
  • 1 cup milk (any type)
  • 1½ cup Swiss cheese, shredded
  • ¼ cup green onion, chopped
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 18 slices of thinly sliced ham
Instructions
  1. Preheat oven to 350 degrees F.
  2. Whisk eggs in a bowl.
  3. Add remaining ingredients, except for ham, and stir to combine.
  4. Spray a muffin pan with cooking spray.
  5. Fit one slice of ham in each chamber.
  6. Spoon about 3 Tablespoons of egg mixture into each chamber so that it is ¾ full.
  7. Use a fork to distribute cheese, if necessary.
  8. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. The top will begin to brown. If it browns too quickly, then tent a piece of aluminum foil over the top.
  9. Remove from oven and cool for about 10 minutes.
Notes
Make ahead and freeze options: Make the quiche filling ahead of time and store in a sealed plastic bag in the freezer until you are ready to use it. Once you have cooked the ham quiche cups, wrap them in plastic and store in the freezer. Microwave on high at 30 second intervals to thaw and heat when ready to enjoy. To keep recipe South Beach 1 compliant use skim or 1% milk and low-fat cheese. Any type of cheese will work.

Enjoy!

Quiche in Ham Cups or Crusts

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Comments

  1. I love this recipe! I’m going to pass it along to a friend who is looking for freezer meals for the school year.

  2. Hiya, I love your recipes. I was just wondering about the freezing bit of this recipe. So you freeze the mix, then you freeze the cups separately. If you want to then eat one, do you defrost one cup and defrost a bit of the mix or do you defrost all the cups to go with the whole bag of frozen mix? Not quite sure how to go about that, and would love to know so I can pre freeze breakfasts for my four yr old x

    • Hi! Thanks so much for reading and your kind comments. Freeze the egg mixture (not the ham) in a ziplock bag and then defrost it when you are ready to cook all the mini quiches. Once you have cooked a batch in the ham shells you can wrap up and freeze the cooked quiche in plastic wrap and then just microwave the individual quiche when you are ready to eat it. It sounds more confusing than it is…I usually completely make up and cook one batch right away and freeze the cooked leftovers. But, while I have everything out, I make up several ziplock bags of egg mixture. 🙂

  3. Cookingly Yours says:

    excellent, I’m going to try this loghter version.

  4. SERIOUSLY GENIUS!! I never thought of using ham as a cup! Have you frozen these and recooked them morning of? I love mini quiches for quick grab and go bfast and these would be a real treat and more protein too! LOVE IT!!

  5. young baker says:

    i did this it was awesome!! and i ran out of eggs half way through but i ade it work lol!!

  6. It is impossible to see this recipe on my phone with all the ads 🙁

    • Hi! I’m so sorry that you experienced trouble with the site! Checking it out now. I do rely on advertising to pay for the cost of running the blog, but I don’t want it to interfere with readers accessing the posts. Thanks so much for your feedback.

  7. I made these yesterday and they are AMAZING. I didn’t have any thyme, so I put in a little chili powder instead. I heated up two in the microwave for breakfast, and they were very moist and tasty. Thank you for sharing!

  8. We are doing our Thanksgiving brunch at work can I make these completely and put in the fridge over night and just heat up the next morning?

  9. this is a favorite of my grown sons! thanks for sharing!
    jd in st louis

  10. Do you have nutritional info about these? They’re delicious but I’m trying to keep track.

  11. Do you know how you would adjust the cooking temp or time for high altitude?? I just recently moved to 6,500 feet and am struggling to figure out cooking/baking!!

  12. Just tried this as a “dry run” for Easter brunch I’ll be hosting. Fantastic idea! My son has celiacs, and so I appreciate that this is also gluten free. Now I’m going crazy thinking of all the combos you could make with this (swiss, cheddar, gruyere, etc….and what about putting some hash browns or a tator tot in the bottom?! I tried some diced tomatoes, and thinking that some spinach/garlic could add variety). Thank you so very much for the great idea!

  13. I was just wondering what the serving size would be for breakfast. Thanks!!!

  14. Can I freeze the already cooked quiche or do the eggs have to be frozen seperate from the ham?

  15. Love recipe! Made it as shared and was wonderful. Then changed it up: 1) in ham cup, add sprinkle of the green chopped onions in middle. 2) next, divide he cheese into equal portions and place one portion on top of onions. 3) take ladle and spoon egg mixture on top of onions and cheese, 4) bake as usual. I do that as if you ladle mixture of eggs cheese and onion from big bowl you will get uneven amount of ingredients in each ham bowl. Also this ne way I can put one type of cheese in half of cups and another type in remaining cups. In addition, I do add herbs de provenance and scallions some days. Great recipe!!

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