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 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.
HAM & GRUYERE MINI QUICHES
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 7 ingredients; fold in Gruyere cheese, ham and onions. Fill 10 greased muffin cups three-fourths full., Bake 18-22 minutes or until a knife inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Freeze option: Bake and cool quiches. Place quiches between layers of waxed paper in an airtight container; freeze up to 3 months. To use, thaw in the refrigerator overnight. Preheat oven to 350°. Transfer quiches to a greased baking sheet; bake 10-14 minutes or until heated through.
Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 323mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
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
EASY MINI HAM QUICHES
These are great as an appetizer or as a small meal. Using left-over ham makes it easy.
Provided by sherry monfils
Categories Meat Appetizers
Time 35m
Number Of Ingredients 5
Steps:
- 1. Heat oven to 400. Spray a 12 cup muffin pan w/ cooking spray. Place 1 cracker in bottom of each muffin cup.
- 2. In bowl, combine remaining ingredients. Mix well. Spoon mix evenly into muffin cups. Bake for about 20 mins, or until golden.
HAM AND GRUYERE MINI QUICHES (ADAPTED FROM WILLIAMS-SONOMA)
From Williams-Sonoma Essentials fo Breakfast & Brunch by Chuck Williams (ISBN-13 978-0-8487-3192-2 or ISBN-10 0-8487-3192-1). Adapted from Ham, Leek, and Gruyere Quiches. The book also has directions for making the pastry in the food process or and adds either cooked leeks cooked and drained spinach.
Provided by Anissa Wolf
Categories Breakfast
Time 40m
Yield 24 mini quiches, 12-24 serving(s)
Number Of Ingredients 12
Steps:
- To make pastry: Use pastry blender or fork to cut butter and vegetable shortening into 3/4 inch (2 cm) pieces.
- In a large bowl, combine flour, sugar (optional), and salt adn stir to mix. Scatter butter and shortening pieces over the flour mixture. Using a fork, toss to coat with the flour. Using a pastry blender or 2 knives, cut in the butter and shortening until the mixture forms large, coarse crumbs the size of large peas. Drizzle ice water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a mass, but does not yet form a ball.
- Transfer dough to a work surface. Divide dough in half and form each half into a 6 inch (15 cm) disk. Wrap each disk tightly in plastic wrap and refrigerate until well chilled, about 1 hour or overnight.
- Position a rack in the middle of the oven and preheat to 400 F (200 C).
- Remove 1 dough disk from the refrigerator. On a lightly floured work surface, roll out into a round about 13 inches (33 cm) in diameter and 1/4 inch (6 mm) thick.
- Using a 2 inch (5 cm) biscuit or cookie cutter, cut out circles of dough and fit into 24 mini-muffin-pan cups. If needed, also use second disk and reroll and cut scraps as needed. Place a small ball of crumpled aluminum foil in each cup.
- Bake in preheated oven 4 minutes; remove foil and set it aside. Prick bottom of each pastry with a fork and continue baking until golden, 2-3 minutes longer. Let cool on a wire rack and set aside. This may be completed up to 2 days in advance and stored in an airtight container.
- Reduce oven heat to 350 F (180 C) or preheat oven if shells were prepared in advance.
- In a bowl, whisk together the eggs, cream, salt, pepper, nutmeg, and ham. Whisk to combine. This may be completed up to 1 day in advance and stored, covered, in the refrigerator.
- Spoon egg mixture into pastry shells, filling them to the brim.
- Bake the quiches until filling is puffed and lightly golden, 10-12 minutes. Transfer to a wire rack and let cool in the pan. Garnish with chives if desired; serve warm or at room temperature.
Nutrition Facts : Calories 360.5, Fat 27.9, SaturatedFat 14.8, Cholesterol 101.6, Sodium 257.6, Carbohydrate 22.1, Fiber 0.8, Sugar 0.2, Protein 5.9
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, CHEDDAR AND ASPARAGUS QUICHES
Be prepared-baking quiche will become a tradition when asparagus is in season. We paired the tender spears with chopped ham in this eggy, cheesy dish.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Place 1 phyllo sheet on clean work surface; spray lightly with cooking spray. Top with remaining phyllo sheets, spraying cooking spray between each layer. Cut into 12 (4-inch) squares. Press into 12 muffin cups sprayed with cooking spray.
- Whisk eggs, dressing and milk in medium bowl until blended. Evenly divide ham, asparagus and cheese into muffin cups; top with egg mixture.
- Bake 25 to 30 min. or until knife inserted in centers comes out clean.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 230 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 1 g, Protein 6 g
HAM & GRUYERE MINI QUICHES
When you make this in muffin cups, each person gets a quiche. I have also doubled the recipe and used jumbo muffin cups; bake about 10 minutes longer. -Gena Stout, Ravenden, Arkansas
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine the first seven ingredients; fold in Gruyere cheese, ham and onions. Fill greased muffin cups three-fourths full., Bake 18-22 minutes or until a knife inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Freeze option:Bake and cool quiches. Transfer quiches to a large resealable plastic freezer bag and freeze up to 3 months. To use, thaw in the refrigerator overnight. Preheat oven to 350°. Transfer quiches to a greased baking sheet; bake 10-14 minutes or until heated through.
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