Pimento Cheese Mini Quiches

Serve these little quiches as a small bite at brunch or as an appetizer at a cocktail party.

Serves: 24Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Medium

Serves: 24


  • 1 box (14.1 oz.) refrigerated pie crusts, softened as directed on box
  • 1⁄2 cup pimento cheese
  • 1⁄4 cup ham, finely diced
  • 1⁄2 cup whipping cream
  • 2 eggs
  • 1 tablespoon chives, finely chopped
  • 1⁄4 teaspoon salt
  • 1⁄8 teaspoon pepper


  • Heat oven to 375°F. Remove pie crusts from pouches. Unfold crusts; press out fold lines. With 2½” round cutter, cut crusts into 24 rounds. Press each round into ungreased miniature muffin cup.
  • Spoon 1 teaspoon pimento cheese into each crust. Divide diced ham evenly over cheese.
  • In medium bowl, whisk cream, eggs, chives, salt and pepper. Divide mixture among muffin cups.
  • Bake 25-30 minutes or until filling is set and crust is golden brown around edges. Serve warm or cool.
  • Refrigerate leftovers.