MINI HAM QUICHES
Mini Ham Quiches
My recipe for mini ham quiches is a staple that I return to time and time again. I am always looking for easy, tasty dishes to share with family and friends. Versatility is another quality that I look for. This quiche recipe fulfils all my requirements. Mini quiches are great for breakfast for a larger group (the recipe makes 30, 3 inch tarts), super for a ladies lunch or a good addition to a simple supper. Make these ahead and freeze them when you are expecting company. Reheat just before serving.
The ingredients are simple and take little time to prep. Canned ham makes chopping the cooked ham a snap. Simply grate Swiss and cheddar cheeses on a box grater. The recipe calls for 3/4 cup of each, but I use that as an approximate amount– I like to add a little extra. If your guests are lactose intolerant, merely choose from the lactose free cheeses available today. The sautéed finely chopped onions are an important step as they add a richness of flavor to the quiches.
I have not included a pastry recipe. I keep frozen unsweetened tart shells in my freezer. They are a real life saver when the need arises for a last minute dessert or quick quiches. This recipe is also gluten free IF you use GF pastry for the tarts shells.
Mini Ham Quiches:
Ingredients:
1 tablespoon butter
½ cup finely chopped onion
1 cup finely chopped cooked ham
¾ cup grated Swiss cheese
¾ cup grated sharp cheddar
30 – 3 inch tart shells
3 large eggs
1 ½ cups Evaporated skim milk (or half and half cream)
1 teaspoon prepared mustard
½ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon ground nutmeg
Preparation:
Preheat oven: 375°F.
- Sauté the chopped onion in the butter in a non-stick fry pan until the onion is soft, but not brown. Set aside.
- Place frozen tart shells on a large jelly roll pan.
- Place a teaspoon of chopped ham in the bottom of each tart shell.
- Top with the cheeses.
- Whisk together the eggs, milk or cream, mustard, salt and pepper,
- Pour liquid on to the quiche fillings.
- Top each quiche with about ½ teaspoon of sautéed onion.
- Bake in preheated oven about 30 – 35 minutes until knife inserted in centre of a quiche comes out clean.
- Cool on a cooling rack.
- Remove mini quiches from the foil tart forms. Serve.
Ingredients
- 1 tablespoon butter
- ½ cup finely chopped onion
- 1 cup finely chopped cooked ham
- ¾ cup grated Swiss cheese
- ¾ cup grated sharp cheddar
- 30 – 3 inch tart shells
- 3 large eggs
- 1 ½ cups Evaporated skim milk (or half and half cream)
- 1 teaspoon prepared mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat oven: 375°F.
- Sauté the chopped onion in the butter in a non-stick fry pan until the onion is soft, but not brown. Set aside.
- Place frozen tart shells on a large jelly roll pan.
- Place a teaspoon of chopped ham in the bottom of each tart shell.
- Top with the cheeses.
- Whisk together the eggs, milk or cream, mustard, salt and pepper,
- Pour liquid on to the quiche fillings.
- Top each quiche with about ½ teaspoon of sautéed onion.
- Bake in preheated oven about 30 – 35 minutes until knife inserted in centre of a quiche comes out clean.
- Cool on a cooling rack. Remove mini quiches from the foil tart forms. Serve.
Category: Gluten Free, Main Dishes
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