Wednesday, June 22, 2016

Fast Fix

Mini Ham and Cheese Quiche
Bake these mini-quiches for breakfast or brunch with ham and cheddar cheese in a muffin pan. They are sure to be family favorite. Pair the meal with a smoothie or fresh fruit.
The recipe is adapted from Taste of Home November 2015 and serves six.  
 
Cook's notes: I really liked the ease of this recipe and it went together in 15 minutes. I used a standard size muffin pan. You could also make this quiche as an appetizer using a mini size muffin pan. The added secret ingredient of salad croutons was an intriguing piece.
Ingredients:
  • 1-1/2 cups salad croutons, any flavor (I used garlic and herb)
  • 1 cup shredded cheddar cheese
  • 1 cup deli ham, finely chopped
  • 4 large eggs
  • 1-1/2 cups 2 % milk
  • 1-1/2 tsp. dried parsley flakes
  • 1/2 tsp. Dijon mustard
  • dash salt and pepper
Directions:
  • Preheat oven to 325 degrees and grease a 6 cup muffin pan.
  • Place croutons in a zip lock bag and crush slightly. Divide croutons among 6 muffin cups about 3 TB. per cup. 
  • Divide diced ham and cheese among the muffin cups. 
  • In a blender mix eggs, milk, parsley flakes and mustard.  
  • Divide milk/egg mixture among the muffin cups.  
  • Bake 18 minutes or until a knife inserted comes out clean from the center. Let stand 5 minutes before serving. 

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