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I absolutely love entertaining during spring. The weather is beautiful, the produce is so good, and there are so many occasions worth celebrating. Whether you’re hosting brunch for Easter or Mother’s Day or even a bridal shower at home, these Mini Ham and Gruyère Quiches need to be on your menu.
I love a good quiche because it’s crowd-friendly, and the fillings are so customizable. This recipe is inspired by a classic Quiche Lorraine, which is a French-inspired quiche made with sliced onions, bacon, and Gruyère cheese. It’s savory and sharp from the cheese with a satisfying fatty flavor from the bacon–yum! This version is super similar, but I swapped in diced ham for the bacon and added a little bit of Dion mustard and fresh thyme to help round out the flavors.
Rather than making the crust from scratch, I used store-bought frozen puff pastry. It makes prepping these mini quiches so easy and honestly, I feel like it tastes better than a lot of homemade pie doughs anyway. It’s butter, flaky, and takes no time at all to prep.
Ingredients:
- Cooking Spray
- All-Purpose Flour
- Frozen Puff Pastry
- Large Eggs
- Half-and-Half
- Gruyère Cheese
- Ham
- Dijon Mustard
- Fresh Thyme
- Kosher Salt
- Freshly Ground Black Pepper
Step-by-Step:
step one: preheat the oven
Preheat the oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray.
step two: prepare the pastry
On a lightly floured surface, roll out the puff pastry dough slightly to smooth the seams. Cut into 12 equal squares and gently press each square into a muffin cup, letting the corners rise up slightly. Use a fork to prick the bottom of each square 2 to 3 times to prevent puffing.
step three: whisk the eggs
In a large bowl, whisk the eggs until smooth. Using a pastry brush, lightly brush the edges of the puff pastry with some of the beaten eggs to help them brown evenly.
step four: make the filling
In the same bowl with the remaining eggs, add the half-and-half, Gruyère, ham, Dijon mustard, thyme, salt, and pepper. Whisk to combine.
step five: fill and bake
Evenly divide the mixture among the puff pastry cups, filling each cavity about 3/4 full. Transfer to the oven and bake on the middle rack for 25 to 28 minutes or until puffed, golden, and set in the center.
step six: serve and enjoy!
Let cool slightly before removing from the pan. Serve warm or at room temperature.
recipe faqs:
Yes!! These reheat beautifully. Once they’re baked, let them cool at room temperature, then transfer to an airtight container and store in the fridge for up to five days. To reheat, warm them in a 325°F oven for 8 to 10 minutes.
Any type of sharp, nutty cheese would be great such as cheddar or alpine-style cheeses like Swiss, comté, and Emmental.
Whether you’re hosting Easter or Mother’s Day brunch, I hope you’ll add these Mini Ham and Gruyère Quiches to your menu. Comment below once you’ve made them to let me know what you think!
looking for more spring brunch recipes? try these!
Gluten-Free Blueberry Scones (Starbucks Copycat)
Croque Monsieur Breakfast Casserole
Smoked Salmon Carpaccio with Fried Capers and Herbs
Mini Ham and Gruyère Quiches
Ingredients
- cooking spray, for greasing
- all-purpose flour, for dusting
- 1 sheet puff pastry dough, thawed
- 6 large eggs
- 3/4 cup half-and-half
- 1 cup shredded Gruyère cheese
- 1 cup small-diced ham
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme leaves
- 1½ teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray.
- On a lightly floured surface, roll out the puff pastry dough slightly to smooth the seams. Cut into 12 equal squares and gently press each square into a muffin cup, letting the corners rise up slightly. Use a fork to prick the bottom of each square 2 to 3 times to prevent puffing.
- In a large bowl, whisk the eggs until smooth. Using a pastry brush, lightly brush the edges of the puff pastry with some of the beaten eggs to help them brown evenly.
- In the same bowl with the remaining eggs, add the half-and-half, Gruyère, ham, Dijon mustard, thyme, salt, and pepper. Whisk to combine.
- Evenly divide the mixture among the puff pastry cups, filling each cavity about 3/4 full. Transfer to the oven and bake on the middle rack for 25 to 28 minutes or until puffed, golden, and set in the center.
- Let cool slightly before removing from the pan. Serve warm or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
Thank you for the recipe! My BF and I both loved it!
love to hear it!
So delicious and easy to make! You are an amazing chef and recipe creator.