Make-Ahead Mini Quiches
If you couldn’t tell, I’m having a moment with make-ahead brunch items that can be eaten one-handed. (And if you don’t know what I’m talking about, might I direct your attention to this recipe for proof.) I’m in total and complete nesting mode over here, which means organizing, cleaning, planning, and yes, cooking meals that can be made ahead of time and frozen for those early weeks postpartum.
When we hosted Madeleine’s third birthday party two weeks ago, I made these mini quiches as part of the brunch menu and, well, I’m still dreaming of them. They are addictive! Luscious and tender and filled with ham and cheese, I think they might be the most perfect breakfast food in the world. You can make your own crust, buy store-bought phyllo, or go crustless! Plus, the egg filling takes mere minutes to whip together. They’re simple to make, freeze easily, and reheat beautifully, making them the ideal menu item for a lazy brunch with friends or a quick breakfast before you run out the door on weekday mornings. Honestly, who wouldn’t want a tray of these sitting in the freezer for just those occasions?
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Make-Ahead Mini Quiche
Recipe by Sea Salt + Honey
Yield: 36 mini quiches
Prep Time: 10 minutes (plus 30 minutes resting time if you make the crust)
Cooking Time: 25-30 minutes
Ingredients
For the Crust:
This crust is my favorite! It’s flexible when rolled and not fussy whatsoever. If you prefer, buy mini phyllo cups and use those instead.
For the Quiche:
2 tbsp. butter
1 large shallot, diced
3/4 cup cooked ham, chopped
7 eggs
1 cup heavy cream
3/4 tsp. salt
1/2 tsp. black pepper
1/8 tsp. cayenne
1 1/2 cups cheddar cheese, grated
Directions
Preheat the oven to 375º and spray a non-stick mini muffin tin with cooking oil.
Roll your dough to 1/4 inch thickness. Cut out quiche crusts using a 2 1/2 inch cookie cutter. Mold the crusts into the bottom and up the sides of the muffin tin. Prick each crust with a fork three times, then bake until golden, about 10 minutes.
Meanwhile, heat the butter in a small saucepan. Add shallot and sauté for 2 minutes, then add the ham and allow it to crisp slightly, 2 minutes. Remove from heat.
Whisk eggs, cream, salt, pepper, and cayenne together. Add shallot and ham mixture, then mix in cheddar. When the crusts are done, remove from oven, fill with egg mixture, then bake until puffed and beginning to turn golden yellow, about 15-20 minutes.
To Freeze
Allow the quiches to cool, then lay flat on a baking tray and freeze for 45 minutes. Once frozen, place quiches in a plastic bag or tupperware and store in freezer. To reheat, microwave for 45 seconds or heat in a 325º oven until hot, about 10-20 minutes.
