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Mini Veggie & Ham Quiches

Sneaking vegetables into the kids’ meals is a daily challenge for me. Sometimes it passes, sometimes it fails.  These little quiches amazingly passed the Toddler Approved test (a clean plate). The colorful blend of the grated carrots, zucchini and sweet potato are eye appealing and delicious as well.  Perfect for little hands at lunch time, snack time or even breakfast!

Mini Veggie & Ham Quiches


lisa@ onceamonthmeals.com


  • 0.5 cups zucchini, grated
  • 0.67 cups carrot, grated
  • 1 cup cheddar cheese, shredded
  • 0.5 cups sweet potato, grated
  • 3 medium eggs
  • 0.33 cups milk
  • 1 teaspoons Italian seasoning
  • 0.5 teaspoons pepper
  • 0.66 cups deli ham, chopped


Preheat oven to 350F.  In a large bowl, combine all ingredients.  Divide batter evenly into well greased mini muffin tin.  Bake 10-15 minutes or until cooked through and set.  

Freezing Directions:

Allow mini quiches to cool completely.  Transfer to a baking sheet and flash freeze.  After frozen, transfer to gallon freezer storage bags.  To serve, reheat desired number of quiches in microwave until heated through. 

Servings: 24 mini quiches


**conversion chart image provided by Erik Spiekermann

8 Responses to “Mini Veggie & Ham Quiches”

  1. Kathleen says:

    I see the chart at the bottom of the post and I wonder : why has the blogger put .66 and .33 cups as measurements if it is 2/3 and 1/3 cups ?

    • Kelly says:

      Kathleen, our custom recipe cards are used in excel and we have to keep the amounts in decimal form in order for the cards to calculate individual servings properly.

  2. Erin says:

    Any tips for getting the mix to not stick to the pan?? I used a non-stick pan sprayed with olive oil Pam and had to wrestle each one out! Thanks

    • lisa says:

      Erin – I found the pans that work the best are USA Gold Touch Pans from Williams Sonoma. Well worth the investment. I spray heavily with pam cooking spray, and then use a small plastic baby spoon to pop them out as not to scratch the pan.

  3. Lanette says:

    Wondering if you made regular size muffins if you need to change anything? Or just cook a bit longer

  4. Megan says:

    Mine came out very liquidy, even though I wrung out the zucchini. Any tips?

    • Lisa says:

      Megan – I have made these several times and never had any issues with them coming out liquidy. Yes – ensuring that the zucchini is patted/wrung out is a must in most zucchini recipes.

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