Saturday, January 15, 2011

Ham and Veggie Quiche Cups

These crustless quiche cups have been around forever, or at least since the low carb craze!  You can add whatever meats and veggies you have in the fridge.  I used my favorites, and as always, topped mine with salsa.  This recipe makes 8-9 regular muffin size quiche cups, depending on how many fillings you add.


6 extra large eggs
1/4 cup skim milk
kosher salt, to taste
black pepper, to taste
dash of garlic powder
1/2 tsp Italian seasoning
1/4 cup reduced fat finely shredded colby/jack cheese
1 tsp olive oil
1/4 cup cooked ham, diced
2 T red bell pepper, chopped
2 T green bell pepper, chopped
2 green onions, chopped
6 button mushrooms, chopped

Preheat oven to 350 degrees.  Generously spray muffin tin with non-stick cooking spray.

In a large bowl, beat together the eggs and milk.  Add the kosher salt, black pepper, garlic powder, Italian seasoning, and shredded cheese.  Mix together and set aside.

In a skillet over medium heat, add 1 tsp olive oil.  Add the ham and all the chopped veggies, and saute for 4 minutes.  Remove from heat and let cool slightly.

Stir the ham and veggie mixture into the beaten eggs.  Use a small ladle or measuring cup to scoop the egg and veggie mixture into the prepared muffin tin, about 2/3 full. 
Note:  The eggs will puff up while baking, but will fall slightly when cooling.

Bake for 15 minutes, or until toothpick comes out clean.  Run a knife around the edges of each quiche to help it release.  Let cool in pan for a few minutes.  Garnish with fresh chopped tomatoes and scallions.  Enjoy! 


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