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Herbed Ham & Sun Dried Tomato Quiche Cups | breakfast recipe

Ham & Sun Dried Tomato Mini Quiche

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 18 cups 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French


  • 2 pie crusts (store bought or homemade)
  • 6 eggs
  • 1 1/2 cups almond milk
  • 1 1/2 cup diced ham
  • 3/4 cup chopped sun-dried tomatoes
  • 1/4 cup chopped fresh herbs (such as basil, parsley and chives)


  1. Preheat oven to 350˚F. Cut 18 3-inch circles out of pie crusts, and press each circle into the cup of a muffin tin.
  2. In a medium bowl, whisk together the eggs and milk until smooth.
  3. In a medium bowl, mix together ham, sun dried tomatoes and herbs. Spoon mixture into muffin cups until each cup is about 3/4 full. Top with egg mixture.
  4. Bake for 30 – 35 minutes, or until eggs have fully set. Remove from heat and allow to cool in pan for 5 – 10 minutes before removing quiche cups.

Keywords: dairy free, ham, pork, quiche, eggs