Mini Ham and Asparagus Quiche Cups are packed with tender ham, fresh asparagus and sharp cheddar cheese for an easy Spring brunch! The keto crust keeps each cup under 3 net carbs and is easy to meal prep!

A stack of four ham and asparagus quiche on a white plate. Fresh asparagus spears rest in the background, along with another plate of mini quiche.

 

There are few things more highly anticipated in this house than quiche. Some of those things are the Downton Abbey finale (did you cry?! I did!), clean sheet day, or a trip to the farm. Other than that, quiche is pretty much our favorite.

My all time favorite is this Sausage and Spinach Quiche. It is so good. But sometimes, you just need something a little easier, a little more seasonal, a little lower in carbs, and a little tinier. These Ham and Asparagus Quiche Cups are just the trick!

Since Easter is approaching I wanted to give you a nice, easy brunch option that is packed with flavor, keto-friendly, and can be prepared ahead of time. Instead of making a big traditional quiche I made these in muffin tins.

I love the presentation of a big platter of mini quiches and it cuts your baking time nearly in half. These Ham and Asparagus Quiche Cups require no precooking, just 2 hours of chilling for the dough. However, you can easily make that ahead of time (it’s freezable!), so these can be ready in under 30 minutes!

Once you make your keto pie crust, just press it into the muffin tin and up the sides so it creates a nice little basket for all the quiche filling. Then we throw in tender ham, freshly chopped asparagus and sharp cheddar cheese! The egg mixture is my go-to mixture of eggs and ricotta cheese. It creates a smooth filling that is packed with flavor! 

Overhead view of two plates piled with mini ham asparagus quiche, next to a bunch of fresh asparagus.

Ingredients in Ham and Asparagus Quiche Cups 

To make the mini ham asparagus quiche, you’ll need to make both the crust and the filling. Here are the basic ingredients: 

  • Keto Gluten-Free Crust
    • Almond flour
    • Butter
    • Salt
    • Cream cheese
    • Apple cider vinegar
    • Egg
  • Ricotta cheese
  • Fresh asparagus 
  • Sliced ham 
  • Shredded cheddar cheese 

How to Make Ham and Asparagus Quiche Cups 

These mini breakfast quiche are SO easy to make! It does require two steps because of the crust, but it’s simple to make ahead of time as well. Here’s an overview of the process: 

  1. Combine almond flour, salt, butter, and cream cheese in a food processor or mixer until it’s like course crumbs.
  2. Add in an egg and apple cider vinegar and mix again until well combined (helps make the crust perfectly flaky and crisp!)
  3. Roll the dough into a ball and wrap in plastic wrap. Chill for at least 2 hours (fridge, not freezer) so that the butter hardens again.
  4. Divide the dough into 12 pieces and press into each well of the muffin tin, trying to push it up the sides. You can roll the dough, but it’s so sticky; I found it easier to just press the dough)
  5. In a second mixing bowl, combine the eggs and ricotta and whisk until smooth, set aside.
  6. Add the chopped ham, asparagus and cheese to the muffin tins and pour egg mixture over top until each cavity is 3/4 full.
  7. Bake for 20 minutes at 350F.

Can I Prepare the Quiche Cups in Advance? 

Yes! You can go ahead and bake these mini breakfast quiche ahead of time and then reheat them on a baking sheet at 300 degrees F for 15-20 minutes. They reheat beautifully, which makes these perfect for a Spring brunch, baby shower, or any other entertaining event you have!

If you prefer to make the quiche fresh but want to take out some of the prep work, the keto quiche crust can be made well in advance as well! You can make it up to 3 days ahead of time and store it in the fridge. Alternatively, you could store it in the freezer (add another layer or two of plastic wrap to keep it safe from freezer burn) up to 4 months!

A pile of ham and asparagus mini breakfast quiche on a blue platter.

Can I Freeze Mini Quiche? 

Yes! Let them cool completely, then seal them in a freezer bag for up to three months. You can reheat the frozen quiche from frozen, either in the microwave or the oven. 

Tips for Making Mini Breakfast Quiche Cups 

  • If you don’t want to make the crust from scratch, you’re welcome to use store-bought pie crust instead. 
  • Likewise, you can omit the crust altogether if desired. If skipping the crust, I’d recommend using muffin liners or a silicone muffin tray so the crustless quiche cups don’t stick. 
  • I’ve only used fresh asparagus to make this recipe and don’t recommend using frozen. 

More Easy Quiche Recipes: 

 

Mini Quiche cups are packed with tender ham, fresh asparagus and sharp cheddar cheese for a easy Spring brunch!

Get the Recipe: Ham and Asparagus Quiche Cups

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Yield: 12
Author: Annie Holmes
Mini Ham and Asparagus Quiche Cups are packed with tender ham, fresh asparagus and sharp cheddar cheese for an easy Spring brunch! 
4.75 from 4 ratings
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Ingredients
 

Keto Pie Crust

  • 1 1/2 cups almond flour
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1 ounce cream cheese
  • 1 teaspoon apple cider vinegar
  • 1 egg

Filling:

  • 6 eggs
  • 1/2 cup ricotta cheese
  • 1/2 cup ham
  • 1/2 cup chopped asparagus
  • 1/2 cup shredded cheddar

Instructions
 

To Prepare the Crust:

  • Combine almond flour, salt, butter and cream cheese in a food processor or mixer and mix until it resembles course crumbs.
  • Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
  • Roll the dough into a ball and wrap in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again.
  • When ready to use the dough press it into the prepared pan (you can roll the dough, but it is sticky and I find it easier to press the dough into the pan)
  • Lightly press the dough into the bottom of a 12-count muffin tin and up the sides.

For the Filling:

  • Preheat oven to 350 degrees F.
  • In mixing bowl, combine the eggs and ricotta and whisk until smooth, set aside.
  • Add the chopped ham, asparagus and cheese to the muffin tins and pour egg mixture over until it is 3/4 full.
  • Bake for 20 minutes.

Notes

  • To reheat: preheat oven to 300 degrees F and bake for 15 minutes.
  • If you are not following a keto diet, feel free to use any gluten-free crust you prefer!
Each quiche cup has 2.7 net carbs. 
Serving: 1 cup, Calories: 208kcal, Carbohydrates: 3.3g, Protein: 9g, Fat: 13.2g, Cholesterol: 134mg, Sodium: 186mg, Fiber: 0.6g, Sugar: 0.9g
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