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 AND LEEK MINI QUICHES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 24 mini quiches
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Melt the butter in a small skillet over medium heat. Add the leeks and cook until lightly browned, 4 to 5 minutes. Set aside to cool, then divide them evenly among the muffin cups.
- Whisk together the half-and-half, eggs and some hot sauce, salt and pepper in a medium bowl; mix in the ham. Fill the muffin cups two-thirds full with the egg mixture and top with the grated cheese. Bake until set, 8 to 10 minutes. Let cool for 5 minutes, then remove them from the tin.
- To serve, stir together the sour cream and a couple dashes of hot sauce in a small bowl. Put a small dollop on each quiche along with a few thinly sliced chives.
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.
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 QUICHES
These delicious mini quiches are a time-saving party dish because they can be made in advance and then simply reheated before serving.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Bring a medium pot of water to a boil. Cut 3 inches from the tip-ends of the asparagus; reserving remaining stalks for another use. Generously add salt to boiling water. Add asparagus and cook until just tender, about 2 minutes; Drain. Cut into 1/2-inch pieces; set aside.
- In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Strain through a sieve into a medium bowl; set aside.
- On a lightly floured surface, roll out pate brisee to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pate brisee becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of the cheese, evenly between the lined cups. Top with ham. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining cheese.
- Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature.
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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