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Ham N Cheese Quiches

When I need a festive finger food, this quiche recipe is the one I reach for. With cheese in both the crust and the filling, eating one quiche naturally leads to another. —Virginia Abraham, Oxford, Mississippi
  • Total Time
    Prep: 15 min. + chilling Bake: 30 min.
  • Makes
    2 dozen


  • 1/2 cup butter
  • 1 jar (5 ounces) process sharp cheese spread
  • 1 cup all-purpose flour
  • 2 tablespoons water
  • 1 large egg
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped ham
  • 1/2 cup shredded Monterey Jack cheese


  • In a small bowl, cut butter and cheese spread into flour until well blended. Add water and toss with a fork until a ball forms. Refrigerate for 1 hour. Press tablespoonfuls onto the bottom and up the sides of greased miniature muffin cups.
  • In a bowl, beat the egg, milk and salt. Stir in ham and cheese. Spoon a rounded teaspoonful into each shell. Bake at 350° for 30 minutes or until golden brown. Let stand for 5 minutes before serving.
Nutrition Facts
3 mini quiches: 265 calories, 19g fat (12g saturated fat), 81mg cholesterol, 645mg sodium, 15g carbohydrate (2g sugars, 0 fiber), 8g protein.

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  • Melissa
    May 8, 2020

    I have been making this recipe for nearly a decade. I don't know why I haven't taken the time to rate it before now as it is one of my most favorite recipes! It's easy to make and the leftovers (if there are any) are delicious eaten cold or heated up a bit. I love to have this alongside my Smoky Black Bean Soup recipe. I make it a bit different than the recipe. I make the crust and press it into the cups. I beat the egg with only 3-4 TBS of milk. I finely dice up 3-4 slices Canadian Bacon and use the remainder of the Canadian Bacon package in my Smoky Black Bean Soup. I fill the crusts with some of the Canadian Bacon

  • yolie7
    Jun 15, 2017

    Easy and delicious