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Recipe- Spinach and Ham Mini-Quiches

Make Mom’s breakfast in bed memorable this year with these healthy, easy-to-prepare mini-quiches.

Spinach and Ham Quiches


  • 1 (14.1 oz.) package refrigerated rolled piecrust

  • 4 large eggs

  • 3/4 c. half-and-half

  • 1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry

  • 1/3 c. finely chopped smoked ham

  • 2 Scallions, chopped

  • 1 tbsp. chopped fresh dill

  • 2 tsp. Dijon mustard

  • Kosher salt and freshly ground black pepper


  • Preheat oven to 375°F with oven rack in the lowest position. Unroll one pie crust and cut into 12 (4-inch) rounds using a cookie cutter or edge of a drinking glass. Fit rounds into a lightly greased 12-cup muffin tin, pressing up and slightly over sides of each cup. Chill 10 minutes in refrigerator.

  • While chilling pastry, whisk together eggs, half-and-half, spinach, ham, scallions, dill, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spoon into crusts, dividing evenly.

  • Bake until puffed and set- approximately 22-25 minutes. Check periodically to avoid over-browning.

  • Serve warm.

(Recipe credit:

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