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Ham & Gruyere Mini Quiches

 Ham & Gruyere Mini Quiches
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
10 ServingsPrep: 30 min. Bake: 20 min.

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

Directions

  • In a large bowl, combine the first seven ingredients; fold in the
  • Gruyere cheese, ham and onions. Fill greased muffin cups
  • three-fourths full.
  • 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.
  • Transfer quiches to a large resealable plastic freezer bag. May be
  • frozen for up to 3 months.
  • 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.

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Ham & Gruyere Mini Quiches (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.