Ham Cheese Mini Quiches Food

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.

HAM & CHEESE MINI QUICHES

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.

MINI HAM QUICHES

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.

HAM AND CHEDDAR MINI QUICHE

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.

HAM AND LEEK MINI QUICHES

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 QUICHES

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.

MINI HAM-AND-CHEESE QUICHES

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.