Ham and Cheddar Quiche Cups Recipe | Yummly
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Ham and Cheddar Quiche Cups

Crystal: "Ok sooo if this was an episode of “nailed it!” th…" Read More
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Ham and Cheddar Quiche Cups

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This quiche recipe is great for young cooks because it introduces many elements used in baking, like breaking eggs and whisking. It's also really fun to watch flat-as-a-pancake dough discs rise in the oven into flaky puffed masterpieces. The individual quiches come together quickly and are easy to personalize; try sprinkling them with herbs, adding your favorite vegetables, or using a different cheese. Serve them with a green salad and lemon vinaigrette for an effortless lunch or dinner. The recipe is a Yummly original created by Ashley Strickland Freeman.


  • 20 oz. puff pastry shells (frozen, such as Pepperidge Farms; each package is 10 ounces)
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced ham (1/2 cup is 3 ounces)
  • 8 large eggs
  • 1/2 cup whipping cream
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. ground nutmeg
  • chopped fresh chives (or fresh thyme leaves, optional)
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    1. Preheat oven to 425°F. Line a sheet pan with parchment paper (or rub it with a little oil) and set the puff pastry shells on the pan.
    2. Bake puff pastry shells until golden and puffed, 18-20 minutes. Reduce the oven temperature to 350°F.
    3. Let pastries stand on the sheet pan until cool enough to handle, about 10 minutes. With a small spoon, carefully remove the golden part of the center circles without making holes in the pastry (save the golden circles to serve as a snack). If it’s tricky to use the spoon, an adult can remove the golden centers with a small, sharp knife. Press down the revealed soft centers in the pastries to seal the bottom and sides. (Be careful not to poke any holes in the pastry; that could cause the egg mixture to seep out.)
    4. Sprinkle the cheese and ham evenly into the shells. In a large bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until eggs are completely blended. Using a measuring cup as a scoop, slowly pour the egg mixture evenly into the pastry shells. (If you have any extra egg mixture that doesn’t fit, save it to cook as you would scrambled eggs.) If you like, sprinkle each egg cup with chives.
    5. Bake the quiches until the filling puffs slightly and is set in the center (give the sheet pan a gentle shake; the centers of the quiches should no longer wobble), 20-25 minutes. Let quiches cool 5 minutes before serving. Refrigerate any leftovers in an airtight container up to 3 days and reheat in a 325°F oven until warmed through, about 10 minutes.
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    NutritionView More

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    Calories760Calories from Fat490
    Total Fat54g83%
    Saturated Fat18g90%
    Trans Fat
    Calories from Fat490
    Total Carbohydrate45g15%
    Dietary Fiber2g8%
    Vitamin A15%
    Vitamin C6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Debbie L. 6 months ago
    I just made this recipe and I won't be making it again. The eggs tasted bland, really not enough seasoning, 4 of the 6 puff pastry shells leaked all of the egg onto the sheet pan, I did press the middles down to seal them, and the shells were crunchy on the outside but not cooked through the inside. I have some crustless quiche recipes I will use instead of this one. Not a fan of nutmeg in the eggs either.
    Reviewer Profile Image
    Crystal 2 years ago
    Ok sooo if this was an episode of “nailed it!” this would have won. They tasted good but definitely had some leakage issues even though I did press down the middle really well to “seal” them as directed.
    Reviewer Profile Image
    Carol Thompson 2 years ago
    This would be great for breakfast or brunch!
    Reviewer Profile Image
    Karen W. 2 years ago
    Made these with my 8 y.o. granddaughter. We found them very good. Only problem was that we could not find the pastry cups so ended up lining cupcake pan with puff pastry, probably not quite as easy! We just cooked the extra filling in the extra cupcake cups sprayed with cooking spray and decided we liked them even better rewarmed for breakfast.
    Reviewer Profile Image
    Robert Palmer 2 years ago
    Easy and delicious! Really easy for kids!