MINI HAM & CHEESE QUICHES
Steps:
- Preheat oven to 325°. Divide croutons, cheese and ham among 12 greased muffin cups. In a large bowl, whisk remaining ingredients until blended. Divide egg mixture among prepared muffin cups., Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before removing from pan. Serve warm.
Nutrition Facts : Calories 107 calories, Fat 6g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 328mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
MINI HAM QUICHES
These quiches are delightful for brunch when you don't want to fuss. Replace the ham with bacon, sausage, chicken or shrimp, or use chopped onion, red pepper or zucchini instead of olives. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the ham, cheddar cheese and olives; divide among 12 greased muffin cups. In another bowl, combine the remaining ingredients just until blended. , Pour over ham mixture. Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 141 calories, Fat 11g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 332mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
HAM & CHEESE MINI QUICHES
These Ham & Cheese Mini Quiches are easy to make and so delicious! Cheesy bites wrapped in flaky phyllo dough. They're perfect for Sunday Brunch or as holiday appetizers!
Provided by Krista
Categories Brunch
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Add parchment paper to a baking sheet and place the phyllo dough shells on it.
- Heat a medium skillet to medium high heat. Add diced ham to a pan. Lightly brown for 4-5 minutes.
- Evenly divide browned ham amongst the phyllo shells.
- To a small bowl add eggs, milk, garlic powder and thyme. Whisk together until frothy.
- Fill each phyllo shell with egg mixture.
- Top with shredded cheese.
- Bake for 25 minutes until cheese is melted and eggs are puffy.
- Remove from oven. Garnish with chives. Serve.
Nutrition Facts : ServingSize 2 mini quiches, Calories 62 calories, Sugar 0 g, Sodium 69 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 5 g, Fiber 0 g, Protein 3 g, Cholesterol 35 mg
MINI HAM AND CHEESE QUICHES
Steps:
- For the pie crust, in a large bowl, whisk together the flour, sugar, and salt. Using the large holes of a box grater, grate the butter into the dry ingredients. With a fork, toss the butter and flour mixture until the butter pieces are all evenly coated with flour. Don't break down the butter pieces in this step, just lightly toss until they are coated with flour.
- Add the sour cream. Using the same fork, mix the sour cream into the butter/flour mixture by pressing the fork down into the sour cream in order to mash the large clumps of sour cream into the flour and butter. After a few turns with the fork, it is easiest to use your hands to pull the dough together. It will look a bit shaggy, but as you press it together (quickly and firmly so the the butter pieces don't melt), it should start to form a cohesive ball. If it still seems overly dry, add a tablespoon of ice water. It's ok if there are still a few dry spots or cracks in the dough.
- Press the mixture into a thick disc and cover in plastic wrap. Refrigerate for at least 30 minutes or up to several days.
- Roll out the pie crust on a lightly floured counter or on a pastry cloth/board to about 1/8-inch thick. Using a 2-inch cookie cutter, cut 12 circles (use a larger cookie cutter if you want the crust to go higher up the sides of the pan - there should be enough crust for slightly larger circles). Press each circle lightly into a lightly greased 12-cup muffin tin.
- Preheat the oven to 375 degrees F.
- For the egg mixture, in a medium bowl, whisk together the eggs, cream, milk, salt, pepper, and garlic powder until well combined.
- Divide the ham and cheese evenly among the muffin cups (can also sprinkle a few green onions or chives in right now if you want them baked into the quiches).
- Spoon the egg mixture over the ham and cheese, filling about 2/3 to 3/4 full. Bake for 15-18 minutes until set. Remove from the oven and sprinkle with green onions or chives, if desired. Serve warm or at room temperature. I find it's easiest to remove them from the muffin tin once they are mostly cooled; run a sharp knife around the edges before removing.
Nutrition Facts : ServingSize 1 Quiche, Calories 235 kcal, Carbohydrate 9 g, Protein 10 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 451 mg, Fiber 1 g, Sugar 1 g
HAM AND CHEDDAR MINI QUICHE
Quick and easy muffin tin mini quiche! Delicious and can easily accommodate to your tastes.
Provided by jewelsusn
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 12-cup standard muffin tin with cooking spray.
- Crack 1 egg into each muffin cup, then stir in 2 tablespoons Cheddar cheese, 2 tablespoons ham, and 1 1/2 tablespoons milk.
- Bake in the preheated oven until set and a nice golden yellow color, about 15 minutes.
Nutrition Facts : Calories 172 calories, Carbohydrate 1 g, Cholesterol 211.1 mg, Fat 12.9 g, Protein 12.8 g, SaturatedFat 6.2 g, Sodium 298.4 mg, Sugar 0.8 g
MINI HAM QUICHES
Very versatile; you can replace the ham with bacon, sausage, chicken or shrimp or substitute chopped onion, red pepper or zucchini for the olives. From Taste of Home magazine.
Provided by carolinafan
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the ham, cheddar cheese and olives; divide among 12 greased muffin cups.
- In a mixing bowl, combine the remaining ingredients just until blended.
- Pour over ham mixture.
- Bake at 375 for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 152.6, Fat 12.1, SaturatedFat 6.2, Cholesterol 84.2, Sodium 215.3, Carbohydrate 4.6, Fiber 0.3, Sugar 0.8, Protein 6.5
MINI HAM-AND-CHEESE QUICHES
These savory little mini muffin-size quiches have family-friendly appeal and an easy crust made simply from slices of buttered white bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Brush a 24-cup mini muffin pan with 1 tablespoon butter; set aside.
- Stack two slices of bread on a work surface; using a rolling pin, flatten to an 1/8-inch thickness. With a 2-inch round cutter, cut two rounds from stack; separate to yield 4 bread rounds. Repeat with remaining bread to make 24.
- Fit rounds into prepared muffin cups, gently pushing down in the center and being careful not to tear. Brush bread with remaining tablespoon butter. Bake until golden brown, 20 to 25 minutes. Cool in pan to room temperature. Leave oven on.
- Meanwhile, in a medium bowl, stir together egg, ham, cheddar, cream, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Carefully spoon 1 teaspoon of egg mixture into each bread cup. Bake until filling is set, 13 to 15 minutes.
Nutrition Facts : Calories 178 g, Fat 10 g, Fiber 1 g, Protein 5 g, SaturatedFat 5 g
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