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Recipes

Mini Ham and Pepper Quiche

BT Calgary | posted Thursday, Sep 26th, 2013

Ingrediants:

  • 7 cup (80 ml) cubed ham
  • 7 cup (80 ml) sliced green onion
  • 7 cup (80 ml) shredded cheddar cheese
  • 2 cherry tomatoes, chopped
  • 3 eggs
  • 5 cup (125 ml) milk
  • 18 premade mini pastry shells

Method:

      1. Preheat the oven to 375°F (190°C).
      2. Toss together the ham, onion, cheese and tomatoes in a bowl. Whisk the eggs with the milk in another bowl.
      3. Keeping the pastry shells in their metal wrappers, place them on a baking sheet.
      4. Place about 1 Tbsp (15 ml) of the ham and cheese mixture in each of the shells.
      5. Gently pour some egg mixture into each, leaving just a bit of space at the top, as the filling will puff up.
      6. Bake for 15 minutes, until the egg is just set. Allow to cool before serving.
      7. Once they’re completely cool you can stack them in a container for a packed lunch.

Prep time: 10 minutes
Total time: 25 minutes
Makes: 18 mini quiches.

These will keep in a sealed container in the refrigerator for 3 days and in the freezer for 1 month.

Try other combinations, like tinned salmon and spinach or finely chopped red and yellow bell pepper.

Courtesy Ceri Marsh: Sweet Potato Chronicles

 

 

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