Mini Mushroom & Ham Quiches (Trillium1204)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 93.7
- Total Fat: 4.7 g
- Cholesterol: 90.3 mg
- Sodium: 326.1 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.3 g
- Protein: 9.8 g
View full nutritional breakdown of Mini Mushroom & Ham Quiches (Trillium1204) calories by ingredient
Introduction
These crustless mini quiches are like portable omelets. Lean ham and sauteed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party. These crustless mini quiches are like portable omelets. Lean ham and sauteed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.Number of Servings: 12
Ingredients
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8 ounces (225 grams) extra-lean 5%-fat ham, diced into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk
Directions
1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
2. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to a bowl and let cool for 5 minutes.
3. Stir in ham, scallions, cheese and pepper.
4. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups.
6. Sprinkle a heaping tablespoon of the ham mixture into each cup.
7. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
Tips & Notes
Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month.
To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.
Number of Servings: 12
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to a bowl and let cool for 5 minutes.
3. Stir in ham, scallions, cheese and pepper.
4. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups.
6. Sprinkle a heaping tablespoon of the ham mixture into each cup.
7. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
Tips & Notes
Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month.
To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.
Number of Servings: 12
Recipe submitted by SparkPeople user TRILLIUM1204.