I absolutely love entertaining in spring—the weather is fresh, seasonal produce shines, and there are so many reasons to gather. If you’re planning a brunch for Easter, Mother’s Day, a bridal shower, or a casual weekend get-together, these Mini Ham and Gruyère Quiches should be on your menu. They’re elegant, easy to make ahead, and ideal for serving a crowd.
These bite-sized quiches are inspired by the classic Quiche Lorraine—traditionally made with onions, bacon, and Gruyère. I switched the bacon for diced ham, and added a touch of Dijon mustard and fresh thyme for depth. Using store-bought frozen puff pastry as the crust keeps prep quick and produces a flaky, buttery shell that pairs perfectly with the rich, savory filling.
Ingredients
- Cooking spray, for greasing
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry, 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
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Step-by-Step
Step one: Preheat the oven
Preheat the oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with cooking spray.
Step two: Prepare the pastry
On a lightly floured surface, gently roll the thawed puff pastry just enough to smooth any seams. Cut the sheet into 12 equal squares. Gently press each square into a muffin cup, allowing the corners to rise slightly above the rim. Use a fork to prick the bottom of each pastry cup 2–3 times—this helps prevent the shell from puffing up excessively while it bakes.
Step three: Whisk the eggs
In a large bowl, whisk the eggs until smooth. Reserve a little beaten egg to brush the edges of the pastry; this helps the crust brown evenly and look glossy when baked.
Step four: Make the filling
To the remaining eggs, add the half-and-half, shredded Gruyère, diced ham, Dijon mustard, fresh thyme, kosher salt, and black pepper. Whisk until the mixture is well combined and the cheese is evenly distributed.
Step five: Fill and bake
Divide the filling evenly among the pastry-lined cups, filling each about three-quarters full. Bake on the middle rack for 25–28 minutes, or until the quiches are puffed, golden on top, and set in the center (they should not jiggle noticeably).
Step six: Serve and enjoy
Allow the quiches to cool for a few minutes in the pan, then carefully remove them with a small offset spatula or butter knife. Serve warm or at room temperature. These mini quiches are perfect on a brunch board alongside fresh fruit, a light green salad, or roasted asparagus.
Recipe FAQs
Can I make these in advance?
Yes. These quiches reheat beautifully. Once cooled to room temperature, store them in an airtight container in the refrigerator for up to five days. Reheat in a 325°F oven for 8–10 minutes, or until warmed through.
I can’t find Gruyère. What can I use instead?
Choose a sharp, nutty cheese as a substitute—cheddar, Swiss, Comté, or Emmental all work well and will give a similarly savory character.
Nutrition (approximate)
Per quiche: Calories ~221 kcal; Carbohydrates ~10 g; Protein ~10 g; Fat ~16 g; Saturated Fat ~6 g; Sodium ~598 mg. Nutrition information is an approximation.
Tips & Serving Ideas
- For crisper bottoms, make sure to prick the pastry and avoid overfilling the cups.
- Swap the ham for cooked crumbled bacon, sautéed mushrooms, or diced roasted vegetables to suit dietary preferences.
- These mini quiches are ideal for buffets and brunch spreads—offer a variety of small sides so guests can mix and match.
Looking for more spring brunch recipes? Try these suggestions
Gluten-Free Blueberry Scones (Starbucks Copycat); Croque Monsieur Breakfast Casserole; Paleo Protein Waffles; Smoked Salmon Carpaccio with Fried Capers and Herbs.
Photography and styling by Eat Love Eats.