Pimento Cheese Mini Quiches

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

Hands-on Time: 15 min. | Total Time: 45 min. | Serves: 24 | Difficulty: Medium

  • 1 box (14.1 oz.) refrigerated pie crusts, softened as directed on box
  • ½ cup pimento cheese
  • ¼ cup ham, finely diced
  • ½ cup whipping cream
  • 2 eggs
  • 1 Tbsp. chives, finely chopped
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  1. 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.
  2. Spoon 1 teaspoon pimento cheese into each crust. Divide diced ham evenly over cheese.
  3. In medium bowl, whisk cream, eggs, chives, salt and pepper. Divide mixture among muffin cups.
  4. Bake 25-30 minutes or until filling is set and crust is golden brown around edges. Serve warm or cool.
  5. Refrigerate leftovers.

View Party Plan: Run for the Roses