Mini Ham and Mushroom Gluten-Free Quiche (also known as Christmas Quiche) are the perfect gluten-free breakfast to make for entertaining!

Okay, so if you haven’t tried making mini quiche in a muffin pan before, you’ve got to give this a try. My sisters first made these for my cousin’s wedding day, and ever since I’ve been totally hooked.

For some reason, these just taste better than a normal quiche to me! I love them so much, I wanted to try a gluten-free version.

I waned to call this recipe Christmas Quiche, but it’s way too good to restrict only to Christmas.

Mini Ham and Mushroom Gluten-Free Quiche is truly one of the best brunch recipes I think I’ve ever made. The combination of ham, mushrooms, spinach and two types of cheese make these truly a treat.

What’s even better is that you can make these beauties ahead of time and freeze them! Just freeze them on a plate and store them in a Ziploc bag. When ready to eat, heat them directly from the freezer to a 400 degree F oven for 5-10 minutes.

I’ve officially decided I will always keep a batch of these in my freezer for when guests come over. They’re a true crowd pleaser.

These Mini Ham and Mushroom Gluten-Free Quiche are prefect for Christmas breakfast, bridal showers, wedding mornings, or any brunch party.

You can also use any store-bought pie crust to make these if you don’t need to make them gluten-free. Plus, you can use any filling ingredients you want. Mix it up!

I hope you love this gluten-free mini Christmas quiche recipe as much as my family does. Happy cooking!

Mini Ham and Mushroom Gluten-Free Quiche

Mini Ham and Mushroom Gluten-Free Quiche (also known as Christmas Quiche) are the perfect gluten-free breakfast to make for entertaining!

Ingredients

For the Crust
Gluten free pie crust mix (I use Bob's Red Mills)
Butter (follow package instructions - mine called for 12 Tablespoons)
For the Filling
2 Tablespoons butter
Pinch of red pepper flakes
4 cloves garlic, minced
1 small onion, diced
1 tablespoon honey
4 ounces mushrooms, diced
7 ounces ham, diced
2 handfulls spinach (chopped if desired)
2 tablespoons honey
1/4 cup feta cheese, crumbled
1 cup shredded cheddar cheese
4 eggs
1 cup milk
Salt and pepper, to taste

Instructions

Prepare crust according to packaging instructions and refrigerate.
While crust is chilling, prepare filling. Melt butter in a medium pan. Add red pepper, garlic and onion and cook until soft. Add in honey, mushrooms, ham, honey, and spinach and cook until spinach is wilted. Remove from heat, stir in cheese, and set aside.
In a separate medium bowl, add eggs, milk, salt and pepper. Whisk until bubbles form on top.
Preheat oven to 375 degrees F and spray a muffin tin with non-stick spray.
Roll crust out between two pieces of plastic wrap. Cut crust into small rounds using a biscuit cutter. Place each round into the muffin tin.
Spoon ham mixture into each cup and fill with egg mixture. Bake about 30 minutes or until eggs are set and crust is starting to brown.
*These can also be made in a mini muffin pan. Decrease cooking time to 15-20 minutes.