Ham-n-cheese Mini Quiches
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 24 mini quiches (2 per serving)
24 large eggs
1 cup cubed ham
½ cup shredded Swiss cheese (about 2 ounces)
½ cup shredded sharp cheddar cheese (about 2 ounces)
¼ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
1 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
6 yellow cherry tomatoes, quartered, for garnish (optional)
- Preheat the oven to 325°F. Grease a 24-well mini-muffin pan.
- In a large bowl, whisk the eggs with a fork until well combined. Add the ham, cheeses, parsley, chives, salt, and pepper.
- Pour the egg mixture into the greased muffin cups, filling them about three-quarters full.
- Bake for about 10 minutes, until the center is firm. If using cherry tomatoes, use a toothpick to secure a tomato quarter to the top of each quiche. Serve warm.
BUSY FAMILY TIP: This is my favorite way to use up leftover holiday ham! And if I have any leftovers from this dish, I let them cool, wrap them tightly in parchment paper, and store them in the fridge for easy breakfasts on the go. They keep in the fridge for up to 1 week and can be frozen for up to 1 month. Reheat in a 325°F oven for 3 minutes or microwave on low for 30 seconds, or until the cheese starts to melt.
Nutritional Info (per serving)
Keto Paleo would like to thank Jimmy Moore , Maria Emmerich and Victory Belt Publishing
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