Cocktail Ham & Tuna Quiche

These mini cocktail quiches are pure 1970s hostess energy in the best possible way. Bite-sized pastry cups filled with a savory egg, Swiss cheese, and ham-or-tuna mixture, baked into 36 perfect one-bite appetizers. Make them ahead, warm them just before guests arrive, and watch them vanish.

The mayonnaise in the filling is the unexpected detail that takes these from average mini quiches to genuinely good ones. It adds richness, helps the eggs stay creamy through the bake, and gives the filling a slight tang that cuts the richness of the cheese and ham. Don’t skip it.

Use mini muffin tins, not regular muffin tins. The standard size makes the quiches too large for one-bite hors d’oeuvres and the filling-to-crust ratio gets unbalanced.

The pastry shells don’t need to reach all the way to the top of the cups. Trim them about ¼ inch shy of the rim. The filling rises during baking and stays contained, while the trimmed shells crisp up cleanly without gluing themselves to the tin.

The recipe gives you the choice of ham, tuna, or crabmeat. Ham and Swiss is classic; tuna gives a more delicate, almost canape-like flavor; crabmeat is the upgrade option for special occasions. You can also do half the batch with ham and half with seafood for variety.

Swiss cheese is the called-for cheese, but sharp white cheddar (per the recipe note) works too and gives a punchier flavor. Avoid pre-shredded bagged cheese; the anti-caking agents prevent smooth melting.

Pro Tips

• Use a small biscuit cutter or the rim of a juice glass (about 2 ¼ inches across) for the right shell size to fit mini muffin tins.
• A heaping tablespoon of filling is the right amount per cup. Overfilled cups boil over and stick to the pan.
• Make these ahead. Cool, refrigerate up to 2 days, then reheat at 350°F (175°C) for 5 minutes just before serving.

Variations

• Substitute crab, shrimp, or smoked salmon for the ham/tuna.
• Add 2 tablespoons of fresh chopped chives or parsley to the filling for color and flavor.
• Use a quiche Lorraine filling (bacon and Swiss with no mayo) for a more traditional French version.