Ham-n-cheese Mini Quiches


Prep time: 10 minutes

Cook time: 10 minutes

Yield: 24 mini quiches (2 per serving)


24 large eggs

1 cup cubed ham

½ cup shredded Swiss cheese (about 2 ounces)

½ cup shredded sharp cheddar cheese (about 2 ounces)

¼ cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh chives

1 teaspoon fine sea salt

1 teaspoon fresh ground black pepper

6 yellow cherry tomatoes, quartered, for garnish (optional)


  1. Preheat the oven to 325°F. Grease a 24-well mini-muffin pan.
  2. In a large bowl, whisk the eggs with a fork until well combined. Add the ham, cheeses, parsley, chives, salt, and pepper.
  3. Pour the egg mixture into the greased muffin cups, filling them about three-quarters full.
  4. Bake for about 10 minutes, until the center is firm. If using cherry tomatoes, use a toothpick to secure a tomato quarter to the top of each quiche. Serve warm.


BUSY FAMILY TIP: This is my favorite way to use up leftover holiday ham! And if I have any leftovers from this dish, I let them cool, wrap them tightly in parchment paper, and store them in the fridge for easy breakfasts on the go. They keep in the fridge for up to 1 week and can be frozen for up to 1 month. Reheat in a 325°F oven for 3 minutes or microwave on low for 30 seconds, or until the cheese starts to melt.


Nutritional Info (per serving)


fat16.1 g

protein21.9 g

carbs4.8 g

fiber1.1 g

Keto Paleo would like to thank Jimmy Moore , Maria Emmerich and Victory Belt Publishing

For more great recipes like these check out this book!