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Mini Quiche


These are great to make ahead and eat them for a quick grab and go breakfast on weekday mornings.


  • 6 eggs
  • 1/3 cup half N half
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ green bell pepper – diced small
  • ½ onion – diced small
  • 1 TBS extra virgin olive oil
  • ¾ cup diced ham
  • 1 cup grated gruyere cheese


  1. Preheat oven to 350 degrees.
  2. Place olive oil, peppers, and onions into a stovetop skillet.
  3. Cook on high for 2 minutes; reduce to medium-low and cook for another 4-5 minutes
  4. Remove from pan; set aside to cool.
  5. Beat eggs and half n half until thoroughly mixed.
  6. Stir in nutmeg, salt, and pepper.
  7. Spray a muffin tin with no-stick cooking spray.
  8. Place a large pinch of cheese on the bottom of each of the muffin cups.
  9. Add a Tablespoon of ham to each muffin cup.
  10. Add a small teaspoon of the cooked onion/pepper mixture.
  11. Fill muffin cups about ¾ full.
  12. Top with another liberal pinch of the cheese.
  13. Bake for 25 – 30 minutes; until the puff up and the cheese starts to lightly brown.
  • Cuisine: Breakfast/Brunch