Crockpot Mini Quiches

Crockpot Mini Quiches


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With the help of a crockpot and some mason jars, you can cook up miniature egg pies stuffed with ham and cheese for an on-the-go breakfast. These mini quiches could also be garnished with bean sprouts and served as appetizers at your next party.

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Time needed

20 min preparation + 6-7 hour cooking

Serving Size / Yield

6 servings


  • 6 3" Tart Shells
  • 2 C. Shredded Cheddar Cheese, divided
  • 1 C. Cooked Ham, chopped
  • 6 Eggs
  • 1 C. Fat Free Half-and-Half
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Ground Black Pepper
  • 1/8 tsp. Ground Nutmeg

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Remove the lids from 6 half-pint straight-edged canning jars. Line each jar with one tart shell placed inside a large baking cup. Divide evenly among the tart shells 1 cup of cheese and the ham. In a medium mixing bowl, whisk together the eggs, half-and-half, salt, pepper and nutmeg. Pour even amounts of the mixture over each tart filling. Sprinkle the tarts with the remaining cup of cheese. Cover and cook on low for 1 hour. Set heat to warm and continue cooking for 5-6 hours or overnight until the center of each quiche is set. Uncover and let quiches stand 5 minutes before serving.

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