Ham-and-Swiss Quiche Cups

Ingredients

For the Crust (Optional but Recommended)

You may use either homemade or store-bought dough.

• 1 sheet refrigerated pie crust, thawed
  or homemade shortcrust pastry
• All-purpose flour, for dusting

If making crustless quiche cups, skip this section entirely.

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For the Filling

• 8 large eggs
• 240 ml whole milk
• 120 ml heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg (optional but traditional)
• 1 teaspoon Dijon mustard (optional)

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For the Add-Ins

• 180 g cooked ham, finely diced
  (smoked or honey ham both work well)
• 150 g Swiss cheese, grated
• 2 tablespoons green onions or chives, finely sliced

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For Greasing

• Butter or nonstick spray

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Equipment Needed

• 12-cup muffin tin
• Rolling pin
• Round cutter or drinking glass
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Ladle or large spoon
• Baking sheet

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Part 1: Preparing the Crust

Step 1: Rolling the Dough

1. Lightly flour a clean work surface.
2. Roll the pie crust to about 3 mm thickness.
3. Use a round cutter or glass to cut 12 circles, slightly larger than the muffin wells.

The extra size allows the dough to come up the sides without shrinking.

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Step 2: Lining the Muffin Tin

1. Grease the muffin tin lightly.
2. Press each dough circle into a well.
3. Gently press the dough into the corners.
4. Trim any excess dough if necessary.

Avoid stretching the dough; stretching causes shrinkage during baking.

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Step 3: Chilling the Crust

Place the lined muffin tin in the refrigerator for 15–20 minutes.

This helps the crust hold its shape and bake more evenly.

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Step 4: Blind Baking

1. Preheat oven to 190°C.
2. Line each crust with a small piece of parchment.
3. Fill with baking beans or rice.
4. Bake for 10 minutes.
5. Remove weights and parchment.
6. Bake another 5 minutes until lightly set.

This prevents soggy bottoms.

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Part 2: Preparing the Filling

Step 1: Whisking the Custard

1. Crack eggs into a large mixing bowl.
2. Add milk and cream.
3. Whisk until fully combined but not overly frothy.
4. Add salt, pepper, nutmeg, and Dijon mustard.
5. Whisk gently.

Over-whisking incorporates air, which can cause puffing and deflation.

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Step 2: Preparing the Add-Ins

1. Dice ham into small, even pieces.
2. Grate Swiss cheese finely for better melting.
3. Slice green onions thinly.

Even size ensures balanced bites.

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Part 3: Assembling the Quiche Cups

Step 1: Filling the Crusts

1. Divide ham evenly among the crusts.
2. Sprinkle Swiss cheese over the ham.
3. Add green onions.

Placing solids first prevents them from floating.

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Step 2: Adding the Custard

1. Carefully ladle egg mixture into each cup.
2. Fill about 3/4 full.

Do not overfill, as the custard expands slightly.

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Part 4: Baking

Step 1: Baking the Quiche Cups

1. Place muffin tin on a baking sheet.
2. Bake at 190°C for 18–22 minutes.
3. The centers should be just set and no longer liquid.

They will continue to firm up as they cool.

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Step 2: Cooling

1. Remove from oven.
2. Let quiche cups rest in the tin for 5 minutes.
3. Carefully remove and transfer to a rack.

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Part 5: Serving

Serve warm or at room temperature.

These pair well with:

• Simple green salad
• Fresh fruit
• Roasted potatoes
• Light soup