Ham Quiche Cups {Low-carb, Gluten-free}

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I’ve just finished making Ham Quiche Cups with a ham crust! It’s a version of mini quiches that’s as easy, low-carb, ketogenic friendly and gluten-free as Crustless Quiche, but easy to hold in your hand. No fork necessary for these little muffins!

They’re perfect for breakfast on-the-go, yet elegant enough to serve as an appetizer at a party.

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

ham quiche cups stacked on plate

Traditional quiche cooks up light and fluffy inside a slice of lean ham! The recipe below is for a cheesy egg mixture. The filling from Tomato Bacon Quiche and Crustless Asparagus Quiche are tasty too.

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.

Did the quiche recipe work? Most definitely!

Tips for Making Ham Quiche Cups

I completely lucked out when I purchased a package of deli 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.

ham in a muffin tin for breakfast quiche cups

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 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 curst. 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. 🙂

breakfast quiche cup with bite missing

Bake the ham and egg 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.

plate of ham and egg quiche cups

As much as I love the elegance of a beautiful quiche, these little breakfast quiche cups were delightful to gaze upon and easy to pick up and enjoy as you’re running out the door.

Video of How to Make Quiche Cups in Ham Crusts


If you make this recipe please rate it and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up.

Ham Quiche Cups Recipe
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5 from 5 votes

Ham Quiche Cups

Quiche cooks up light and fluffy inside ham crusts. A perfect on-the-go breakfast or finger food for your next party that is low-carb and gluten-free.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 18 quiche cups
Calories: 65kcal


  • 5 eggs
  • 1 cup skim milk any type
  • 1 1/2 cup Swiss cheese shredded
  • 1/4 cup green onion chopped
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2.25 ounces ham or 18 thin slices of ham (pre-packaged deli ham)


  • Preheat oven to 350 degrees F.
  • Whisk eggs in a bowl.
  • Add remaining ingredients, except for ham, and stir to combine.
  • Spray a muffin tin with cooking spray.
  • Fit one slice of ham in each chamber.
  • Spoon about 3 Tablespoons of egg mixture into each chamber so that it is 3/4 full.
  • Use a fork to distribute cheese, if necessary.
  • 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.
  • Remove from oven and cool for about 10 minutes.


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. Or, 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.


Calories: 65kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 114mg | Potassium: 58mg | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 96mg | Iron: 0.3mg
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Quiche in Ham Cups Recipe


We'd love for you to share!


  1. Lori @ Foxes Love Lemons says

    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!!

  16. Hi Marjory,
    Thank you so much for this awesome recipe. I just finished making a batch and they are perfect. Serving them to my overnight guests on Boxing Day.
    Happy holidays to you!

  17. Marisa Pope says

    What kind of cheese did you use? Your nutrition facts say 1 carb, so I wanted to get as close to that as possible.
    Also is a “serving” one cup?

  18. Hi!,
    I absolutely loved these, however mine ended up soggy and watery at the bottom. I followed the recipe, did I do something wrong? Thanks!

  19. Hi. Could I use heavy cream instead of milk?

  20. Thanks for sharing! If I were, I would add a little coffee, so it wouldn’t taste oily, Just my personal flavor.

  21. Aleta M Fisher says

    These turned out great! Left out the milk and used 4 eggs for 6 muffins. My husband loved them! I will definitely make these again

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