Mini Ham & Gruyère Quiches

These Mini Ham & Gruyère Quiches feature tender, flaky pastry filled with a savory mixture of Gruyère cheese, diced ham, red bell pepper, and green onions, baked to golden perfection for a flavorful and elegant bite-sized brunch or appetizer.

Recipe Information

Total Time:

Yield:

48 mini quiches

Ingredients

1½ (14.1-ounce) packages refrigerated pie crusts (3 crusts)

6 large eggs

⅔ cup whipped 4% milkfat cottage cheese

¾ teaspoon coarsely ground black pepper

½ teaspoon coarse kosher salt

1 cup freshly coarsely shredded Gruyère cheese

¾ cup diced fully-cooked ham

½ cup finely diced red bell pepper

¼ cup thinly sliced green onions, both whites and light green parts

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Directions

Place oven racks in the upper and lower third of the oven; preheat oven to 375°F. Lightly spray 48 (1¾-inch) mini muffin cups with nonstick cooking spray; set aside.
On a lightly floured surface, roll each pie crust dough into a 12-inch round. Using a 25⁄8-inch-round cookie cutter, cut out 14 rounds from each pie crust dough to make 42 mini dough rounds. Gently push dough scraps together and roll to ¼-inch thickness; cut out 6 more mini rounds to make a total of 48 mini rounds.
Line each prepared muffin cup with a mini dough round, gently easing the dough in the bottom and up the side of the muffin cup. Prick dough bottoms in muffin cups once with the tines of a fork. Set aside.
In a 4-cup glass measuring cup, whisk together eggs, cottage cheese, black pepper and salt; set aside. In a medium bowl, stir together Gruyère cheese, ham, red bell pepper and green onions.
Spoon a heaping 1 teaspoon of ham mixture into each pastry-lined muffin cup. Spoon about 2 teaspoons egg mixture over ham mixture in each mini muffin cup, filling each three-fourths full.
Bake for 30 to 35 minutes or until ham-egg filling reaches 200°F and pie crust edges are lightly golden brown. Cool in muffin cups on a wire rack for 10 minutes. Remove quiches from muffin cups and serve.
To make ahead, cool quiches in muffin cups for 10 minutes; remove from muffin cups and cool completely. Place in a tightly covered container with parchment paper between layers. Freeze up to 1 month. To reheat, place frozen quiches 1 inch apart on a baking sheet. Bake at 400°F for 12 to 14 minutes or until quiches reach 165°F.