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Ham and Cheese mini quiches
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1 large | russet potato, diced |
1t | olive oil |
1/4 cup | chopped shallots |
1/2 t | thyme |
6 oz | reduced sodium deli sliced ham, chopped |
5 | eggs |
1 cup | skim milk |
1T | chopped fresh chives |
1/8 t | ground nutmeg |
1/4 t | pepper |
1/2 cup | low fat shredded Swiss cheese |
Heat oven to 350. Spray muffin pan with Pam. Place potato and water in microwave and cook until potato is tender but hold shape. drain and set aside. Sauté shallots and thyme in oil for 1 minute. Add ham and cook for 4 more minutes. Cool for 5 minutes and then add potato. Add mixture to muffin tin evenly or approximately 1/2 full.
in a separate bowl, combine eggs, milk, chives, nutmeg and pepper. Whisk until blended and pour over mixture in muffin tins. sprinkle with cheese. bake for 22-24 minutes, until the eggs are set.
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