Breakfast usually needs to be eaten quickly, especially on school mornings. Stay full longer with these easy protein-packed quiches.Jump to Recipe
Breakfast tends to be our most boring meal, with the same thing every day. Knowing we want to switch it up a little and try to cut out sugary breakfast foods, I decided to try something completely different and made quiche!
I have seen recipes making eggs in a muffin pan, so wanted to try out a recipe along those lines. I wanted something fairly quick and easy, but a meal that would be filling for us all for the day. And bonus: it’s easy for the kids to help make and eat. These are packed with protein with both ham and eggs, so they are a great way to start the day off right.
If you are looking for a good school-morning meal, then this can be one for you if you get up and start these immediately. Then get everyone ready for school and these should be about ready at that time. Or they can be made the night before and stored in the refrigerator and heated up quickly in the morning.
My boys weren’t too sure about these at first and had a little hard time eating them. But once we cut them up a bit, they started to like them better. We served them with some orange juice and strawberries to have a more balanced breakfast than we do most mornings.
The quiches are similar to a ham and cheese omelet, but handheld. It uses very similar ingredients. The method is different, though.
Step by Step
Start by preheating the oven to 350F and spray the muffin cups with a non-stick spray. Then line the muffin cups with your sliced ham. We always get the honey ham because we like the slightly sweet flavor to it. But any ham should work for these, depending on your family’s preference.
In a medium-sized bowl, whisk the eggs together. Then add in the milk, cheese (I used cheddar), green onion, thyme, salt, and pepper. You can add or remove any seasonings that you want from this, adjusting it to what your family likes with their eggs. If you were to make an omelet, what would you put in it? Add that to the eggs.
Use a spoon to add the egg mixture into the muffin cups on top of the ham. I like to use a spoon rather than just pouring because otherwise the cheese tends to fall to the bottom of the bowl and doesn’t get distributed to the quiches. You will want to fill the muffin cups about 3/4 of the way. If you fill them too much, they may overflow when baking.
Bake the quiche in the preheated oven for about 25 minutes, depending on how done you like your eggs. I don’t like mine runny at all, and 25 minutes was a good amount of time for that. If you prefer a softer egg, then lessen the time just a few minutes.
The tops of the quiches may start to brown, and if it gets too brown for your liking, pull them out of the oven and very loosely cover with a piece of aluminum foil. Once they are done cooking, remove the quiches from the pan and cool on a wire rack.
Once they are cool enough to touch, they are cool enough to serve!
Originally Published On: April 6, 2019
Last Updated On: March 12, 2020
Baked Ham, Egg, and Cheese Quiche
- 6 slices deli ham
- 3 eggs
- 3/4 cup milk
- 1 1/2 cups cheddar cheese (shredded)
- 2 tbsp green onion (chopped)
- 1/4 tsp thyme (dried)
- 1/8 tsp salt
- 1/8 tsp pepper
- Preheat the oven to 350F
- Spray muffin pan with nonstick spray and line with ham
- Whisk together remaining ingredients
- Spoon egg mixture into ham until about 3/4 full
- Bake for about 25 minutes or until they are golden brown and a toothpick comes out clean
- Let cool about 10 minutes