Ham and Cheddar Miniature Quiche
Try this Ham and Cheddar Miniature Quiche recipe, or contribute your own.
Try this Ham and Cheddar Miniature Quiche recipe, or contribute your own.
- Carbohydrate 10.7839666676856 g
- Cholesterol 53.5800000022543 mg
- Fat 12.8127666673993 g
- Fiber 0.510333315531413 g
- Protein 17.9730333340592 g
- Saturated Fat 7.13020666708709 g
- Serving Size 1 1 Serving (250g)
- Sodium 817.923428828462 mg
- Sugar 10.2736333521542 g
- Trans Fat 0.748326666751876 g
- Calories 231 calories
Step-by-step
- Preheat oven to 375°F.
- Meanwhile, in a small bowl beat together eggs, milk, cheddar, ham and chives.
- Fill prepared each compartment of the muffin tin and season each with a pinch of salt and pepper.
- Bake 18-20 minutes until puffed and lightly brown.
- Let cool slightly and remove from tins.
Traditional quiche relies on a large pie crust that requires blind baking to prevent sogginess, whereas crustless miniature versions eliminate pastry entirely in favor of direct thermal contact with metal molds. Standard 12-cup aluminum muffin tins conduct heat rapidly, which cooks the egg proteins quickly compared to ceramic or glass pie plates. Grease the interior surfaces thoroughly with softened butter or neutral oil to ensure release, since the high protein content of cheddar cheese and ham creates strong adhesion when melted against dry metal. Whisk the eight eggs and two-thirds cup milk thoroughly to incorporate air, which prevents the heavy ham and cheese from sinking entirely to the bottom of the compartments before the structure sets in the oven. Preheating the oven to 375 degrees Fahrenheit ensures the thermal shock needed for the dairy and egg mixture to puff properly within the standard eighteen to twenty minute baking window. ### Equipment Considerations for Crustless Bakes
Baking without a pastry shell transfers the structural burden entirely to the muffin tin. Standard nonstick steel pans work well, but silicone molds require placement on a rigid baking sheet for stability during transport to the oven. Dark-colored metal absorbs more radiant heat than light-colored aluminum, potentially causing the edges of the miniature quiches to brown too fast before the center reaches the required protein coagulation point. If using dark pans, reduce the oven temperature by 25 degrees to compensate for the rapid heat absorption. ### Common Pitfalls in Egg-Based Baking
Overbaking remains the primary cause of rubbery texture in egg-heavy dishes, happening when residual heat continues to cook the proteins past the desired visual cue of a light golden brown exterior. Undermixing the dairy and eggs results in pockets of separated liquid whey pooling during baking. Allow the baked items to rest in the pan for five minutes after removal from the heat source to let the internal steam dissipate before attempting extraction with a thin offset spatula.
Baking without a pastry shell transfers the structural burden entirely to the muffin tin. Standard nonstick steel pans work well, but silicone molds require placement on a rigid baking sheet for stability during transport to the oven. Dark-colored metal absorbs more radiant heat than light-colored aluminum, potentially causing the edges of the miniature quiches to brown too fast before the center reaches the required protein coagulation point. If using dark pans, reduce the oven temperature by 25 degrees to compensate for the rapid heat absorption. ### Common Pitfalls in Egg-Based Baking
Overbaking remains the primary cause of rubbery texture in egg-heavy dishes, happening when residual heat continues to cook the proteins past the desired visual cue of a light golden brown exterior. Undermixing the dairy and eggs results in pockets of separated liquid whey pooling during baking. Allow the baked items to rest in the pan for five minutes after removal from the heat source to let the internal steam dissipate before attempting extraction with a thin offset spatula.
