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Ham & Gruyere Mini Quiches Recipe
Ham & Gruyere Mini Quiches Recipe photo by Taste of Home

Ham & Gruyere Mini Quiches Recipe

Publisher Photo
By making this in muffin cups, each person gets their own quiche. I have also doubled the recipe and used jumbo muffin cups and I then bake about 10 minutes longer.—Gena Stout, Ravenden, Arkansas
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 10 servings

Ingredients

  • 4 Eggland's Best Eggs, lightly beaten
  • 1 cup 2% cottage cheese
  • 1/4 cup 2% milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese
  • 3/4 cup finely chopped fully cooked ham
  • 3 tablespoons thinly sliced green onions

Nutritional Facts

1 mini quiche equals 144 calories, 9 g fat (5 g saturated fat), 112 mg cholesterol, 323 mg sodium, 3 g carbohydrate, trace fiber, 12 g protein.

Directions

  1. In a large bowl, combine the first seven ingredients; fold in the Gruyere cheese, ham and onions. Fill greased muffin cups three-fourths full.
  2. Bake at 375° for 18-22 minutes or until a knife inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  3. Transfer quiches to a large resealable plastic freezer bag. May be frozen for up to 3 months.
  4. To use frozen mini quiches: Thaw in the refrigerator overnight. Transfer to a greased baking sheet; bake at 350° for 10-14 minutes or until heated through. Yield: 10 mini quiches.
Originally published as Ham & Gruyere Mini Quiches in Taste of Home Christmas Annual Annual 2011, p25

Nutritional Facts

1 mini quiche equals 144 calories, 9 g fat (5 g saturated fat), 112 mg cholesterol, 323 mg sodium, 3 g carbohydrate, trace fiber, 12 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Ham & Gruyere Mini Quiches

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MY REVIEW
Reviewed Feb. 14, 2013

this is such a tasty recipe! I make these and put them in individual zip lock bags and freeze them and then my husband can have a hot breakfast whenever he desires. I usually make them in jumbo muffin cups and get 6 per recipe. Very, very good recipe!

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