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Mini Ham & Cheese Quiches
Nb persons: 4
Yield:
Preparation time: 11 minutes
Total time: 40 minutes
Source:
| 1 lg | russet potato, (12 oz), peeled and cut into ¼"-cubes |
| 1 tsp | olive oil |
| ¼ c | shallots, finely chopped |
| ½ tsp | dried thyme |
| 6 oz | reduced-sodium sliced deli ham, chopped |
| 4 lg | eggs |
| ¾ c 1% | milk |
| 1 Tbsp | fresh chives, chopped |
| ⅛ tsp ground nutmeg | |
| ¼ tsp | ground black pepper |
| ½ c | reduced-fat Swiss cheese, shredded |
1. PREHEAT oven to 350°F. Coat 12 small (2-ounce) muffin cups with cooking spray.
2. PLACE potato in saucepan, covered with 2" of water. Bring to boil and cook until potato cubes are tender but still hold their shape, about 10 minutes. Drain and set aside.
3. HEAT oil in nonstick skillet over medium-high heat. Add shallots and thyme, and cook, stirring often, about a minute. Add ham and cook until lightly browned, about 4 minutes. Remove from heat and set aside to cool, about 5 minutes. Stir in potato.
4. COMBINE eggs, milk, chives, nutmeg, and pepper in a separate bowl. Divide ham mixture among muffin cups, filling each cup about halfway. Divide egg mixture among muffin cups and sprinkle each with cheese.
5. BAKE until eggs are set and slightly puffed, 18 to 20 minutes. Remove from muffin cups and serve. (Makes 12 mini quiches.)
NUTRITION (per serving) 271 calories, 23 g protein, 21 g carbs, 1 g fiber, 4 g sugar, 11 g fat, 4 g sat fat, 543 mg sodium
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