Mini Breakfast Quiches

Sarah Maryatt

mini breakfast quiche from Zupan's Markets

Serving Size: 18 mini quiches


  • 1 package frozen pie dough or your favorite pie crust or quiche pastry recipe
  • 3 eggs, lightly beaten
  • 1 1/2 cups whole milk
  • 6 tbsp sliced green onions
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2/3 cup diced cooked ham
  • 1/4 cup diced green or red bell pepper
  • 1 cup shredded Jarlsberg cheese


Prepare pastry recipe or thaw pie dough. You will need a small biscuit round cutter for the dough. You can also use a small glass or a knife.

Cut out 18 circles that would fit inside and up the sides of a 2 1/2 inch muffin cup. I like the reusable and non-stick silicone cups.

Preheat oven to 375°F.

In a medium bowl, combine eggs, milk, onions, bell pepper, salt and pepper. Ladle egg mixture into pastry lined muffin cups, filling each about 3/4’s full. Add in the ham last.

Bake about 20 minutes or until a knife or toothpick inserted in the center comes out clean.

Sprinkle with cheese. Let stand in muffin cups for 10 minutes before serving. Gently release quiche using a sharp knife to remove from muffin cups. Garnish with green onion and serve warm.