Mini Quiche Cups-The Little Shop of Olive Oils

Mini Quiche Cups


For the Quiche Cups:

  • 1 package (about 15) mini round pastry shells, pre-baked according to package instructions
  • 1/2 cup diced ham (cooked and cooled)
  • 1/2 cup shredded cheese (cheddar, Swiss, or your choice)
  • 1/2 cup chopped spinach
  • 3 large eggs
  • 1/2 cup whole milk or half-and-half
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons Premium Extra Virgin Olive Oil 


  • Preheat your oven to 375°F (190°C).
  • Place the pre-baked pastry shells on a baking sheet or in a mini muffin tin. These shells should be fully cooked and ready to use according to the package instructions.
  • Evenly distribute the diced ham, shredded cheese, and chopped spinach among the pastry shells. You can mix them together or layer them, depending on your preference.
  • In a bowl, whisk together the eggs, whole milk or half-and-half, salt, and freshly ground black pepper until well combined.
  • Carefully pour the egg mixture over the ham and cheese in each pastry shell. Be sure not to overfill, as the quiche cups will puff up as they bake.
  • Drizzle a small amount (about 1/2 teaspoon) of extra virgin olive oil (EVOO) over the top of each quiche cup. This adds a touch of richness and flavor.
  • Place the baking sheet or muffin tin in the preheated oven and bake for approximately 12-15 minutes or until the quiche cups are set and the edges are golden brown.
  • If desired, garnish the mini quiche cups with fresh chives or thyme for a pop of color and freshness.
  • Allow the mini quiche cups to cool slightly before serving. They can be enjoyed warm or at room temperature.
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