Ham and Leek Mini Quiches

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 24 mini quiches
Share This Recipe


Cooking spray, for the muffin tin

1 tablespoon butter 

1 leek, sliced and cleaned/soaked thoroughly

1/4 cup half-and-half 

6 large eggs 

Hot sauce, as needed 

Kosher salt and freshly ground black pepper

4 thin slices deli ham, chopped 

1 cup grated pepper Jack cheese 

1/3 cup sour cream 

Thinly sliced chives, for garnish 


Special equipment:
a 24-cup mini muffin tin
  1. Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
  2. Melt the butter in a small skillet over medium heat. Add the leeks and cook until lightly browned, 4 to 5 minutes. Set aside to cool, then divide them evenly among the muffin cups.
  3. Whisk together the half-and-half, eggs and some hot sauce, salt and pepper in a medium bowl; mix in the ham. Fill the muffin cups two-thirds full with the egg mixture and top with the grated cheese. Bake until set, 8 to 10 minutes. Let cool for 5 minutes, then remove them from the tin.
  4. To serve, stir together the sour cream and a couple dashes of hot sauce in a small bowl. Put a small dollop on each quiche along with a few thinly sliced chives.

Crustless Leek Quiche

Leek and Bacon Quiche

Ham and Broccoli Quiche

Ham and Gruyere Quiche

Quiche with Country Ham

Ham and Cheese Quiche

Ham, Leek and Gruyere Quiche

Ham, Tomato and Swiss Quiche