These mini quiches with ham and Swiss have half the pastry as traditional mini quiches with all of the delightful, savory flavors! This bite-sized recipe works wonderfully as either an appetizer or main course for a brunch party, and looks so beautiful, topped with colorful cherry tomatoes!
With about 40 minutes of cook time and only 20 minutes prep, they’ll be ready to serve or store for tomorrow’s breakfast or brunch!
This recipe only includes puff pastry on the bottom halves of the quiches to make more room for all of the tasty fillings. You can even make this recipe without puff pastry at all, as long as you very liberally grease your cupcake tins.
You can also make zucchini crusts for this recipe that are lower carb, more nutritious and so tasty! I use a zucchini crust for my spinach and goat cheese quiche, and love it with my ham and mushroom quiche as well!
- First, we’ll slice scallions, tomatoes, and ham, then grate the Swiss.
- Next, we’ll sauté fresh spinach and chop it into small pieces.
- Then, we’ll grease our cupcake tin, press puff pastry into the bottoms and halfway up the sides, and bake for 8 minutes.
- Finally, we’ll mix all of our diced and sliced veggies, ham, and cheese with the remaining ingredients in a bowl, pour everything into the cupcake tins, top with sliced tomatoes, and bake for 30 minutes.
Puff Pastry – Make sure the pastry is fully thawed before trying to work with it. You can also substitute with traditional pie pastry or even leave the pastry out entirely, as long as your cupcake tins are very well greased with butter or cooking spray.
Cherry Tomatoes – I like using red ones so they really stand out.
Green Onions – or “scallions.” You can substitute with finely diced red or white onion, or even shallot.
Italian Seasoning – I love Italian seasoning for these, but you can also use Herbs de Provence or any garden herb blend.
Ham Steak – If you’re having trouble finding ham steak, you can also use sliced ham. You’ll just cut it into pieces, similarly to how you’d cut the ham steak.
Swiss Cheese – you can substitute with Gruyere or Emmentaler for a similar flavor.
Spinach – I like using fresh spinach, but you can also use frozen, chopped spinach as well, as long as it’s fully thawed and well-drained.
How to Make This Recipe Step-by-Step
1. Preheat oven to 375 F. Thinly slice ½ cup green onions, starting with the bulb and into the green.
2. Slice ½ cup ham steak into tiny pieces,
3. Slice 6 cherry tomatoes in half.
4. Grate 1 cup Swiss cheese.
5. Sauté 5 oz. fresh spinach in 1 tbsp. olive oil for 3-5 minutes, until fully wilted.
6. Chop cooked spinach into small pieces.
7. Lay 1 sheet of puff pastry onto a flat surface, and use a round cup or wine glass to cut 3-inch disks. If you don’t have something to cut them into circles, you can also slice 3-inch squares.
8. Liberally grease cupcake tin cups with butter (or use cooking spray), and press pastry disks into the bottoms and halfway up the sides. Bake for 5 minutes.
9. Remove the tin and use a soup spoon to press the pastry down a bit. Bake for 3 more minutes. Leave oven on.
10. In a mixing bowl, beat 6 large eggs. Add sliced green onions, ham, grated Swiss, and chopped spinach with ½ cup heavy cream, ½ cup whole milk, ½ tsp. salt, ½ tsp. pepper and ½ tsp. Italian seasoning. Stir everything together.
11. Use a slotted spoon to strain the egg mixture and equally distribute vegetables, cheese, and ham into each cup.
12. Pour egg mixture into the cups, and place a sliced cherry tomato in the center of each. Bake for 30 minutes and serve.
To easily remove quiches, run a paring knife around the tops and around the sides first. Slice the paring knife down one side, push in slightly, and it will either pop out easily, or you can use a fork or spoon to help lift them out. For the easiest, cleanest removal, use a silicone cupcake tray instead of a tin if you find you have trouble with your current tin.
You didn’t grease it quite enough. Use plenty of butter or cooking spray all around the sides, the bottom, and even around the top of the tin around the openings.
After about 30 minutes at 375 F., they’ll be slightly brown around the edges.
These quiches will last up to 4 days if stored in a sealed, refrigerated container.
Bake at 400 F. for 10 minutes.
A Few Tips
- Make sure to use that slotted spoon to strain veggies, cheese and ham, then fill into the cups evenly, before pouring the egg mixture. If you try to pour everything together, you’ll end up with some cups having almost all egg, and some having almost all everything else.
- You can chop your spinach either before or after you sauté. I find it’s easier to chop after it’s cooked, but to each their own.
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A Few More Tasty Brunch Recipes
Mini Quiches with Ham and Swiss
- 1 dozen cupcake tin
- 1 medium mixing bowl and spoon
- 1 slotted spoon
- 1 cutting board and sharp knife
- 1 sauté pan
- 1 cheese grater
- 1 wine glass – or cup to cut 2-inch pastry disks
- 6 eggs – large
- ½ cup ham steak – diced
- ½ cup green onions – sliced
- 6 cherry tomatoes – sliced in half
- 5 oz. fresh spinach
- 1 cup Swiss cheese – grated
- ½ cup heavy cream
- ½ cup whole milk
- 1 sheet puff pastry
- 1 tsp. butter – or cooking spray for greasing cupcake tin
- 1 tbsp. olive oil
- ½ tsp. Italian seasoning
- ½ tsp. salt
- ½ tsp. pepper
- Slice and dice ½ cup green onions, ½ cup ham steak and 6 cherry tomatoes. Grate 1 cup Swiss cheese.
- Preheat oven to 375 F. Sauté 5 oz. fresh spinach in 1 tbsp. olive oil for 3-5 minutes, until fully wilted. Chop cooked spinach into small pieces.
- Lay 1 sheet of puff pastry onto a flat surface, and use a round cup or wine glass to cut 3-inch disks. If you don’t have something to cut them into circles, you can also slice 3-inch squares.
- Liberally grease cupcake tin cups with butter (or use cooking spray), and press pastry disks into the bottoms and halfway up the sides. Bake for 5 minutes.
- Remove the tin and use a soup spoon to press the pastry down a bit. Bake for 3 more minutes. Leave oven on.
- In a mixing bowl, beat 6 large eggs. Add sliced green onions, ham, grated Swiss and chopped spinach with ½ cup heavy cream, ½ cup whole milk, ½ tsp. salt, ½ tsp. pepper and ½ tsp. Italian seasoning. Stir everything together.
- Use a slotted spoon to strain the egg mixture and equally distribute vegetables, cheese and ham into each cup. Pour egg mixture into the cups, and place a sliced cherry tomato in the center of each. Bake for 30 minutes and serve.