Ham and Green Chile Bite Size Quiche



Tender, cheesy and savory custards in flaky pastry shells make elegant finger food for any buffet —and can be made ahead and reheated.


  • 1 cup ham (finely diced)
  • 4 tablespoons green chiles (chopped)
  • 1/4 cup green onion (minced)
  • 1 2/3 cups monterey jack cheese
  • pastry (for double-crust pie,, homemade or purchased)
  • 5 eggs
  • 1 2/3 cups sour cream
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    1. Heat oven to 375 degrees F. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans. Meanwhile, in a medium bowl, mix together ham, chiles, onion and cheese and divide equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
    2. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.
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