Ham and Corn Quiche Cups
- Makes: 6 servings
- Yield: 6 quiche cups
- Hands On 15 mins
- Total Time 34 mins
Made in a muffin pan using ham as a "crust," these playful little quiches are loaded with cheese and veggies.
ear sweet corn, husk intact
Nonstick cooking spray
slices thin deli ham
loosely packed, chopped fresh spinach
shredded cheddar cheese
Freshly ground black pepper
- Microwave corn in its husk for 2 minutes. Cool slightly. Holding the cob's silk end with a pot holder, cut off the blunt stem end. Strip husk and silk. Cut kernels from cob.
- Coat six 2 1/2-inch muffin cups with cooking spray. Line each muffin cup with a ham slice. Divide spinach, cheese and corn among cups.
- In a medium bowl, beat eggs with salt and pepper; carefully and evenly pour egg into cups. Bake at 350 degrees for 14 to 18 minutes or until set. Cool in pan on a wire rack for 5 minutes before loosening edges with a knife to serve.
(Ham and Corn Quiche Cups)Servings Per Recipe 6, Riboflavin (mg) 0, sat. fat (g) 2, Niacin (mg) 0, carb. (g) 4, Thiamin (mg) 0, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, sodium (mg) 235, fiber (g) 0, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 23, iron (mg) 1, vit. A (IU) 425, cal. (kcal) 80, vit. C (mg) 2, Fat, total (g) 4, sugar (g) 2, Potassium (mg) 74, pro. (g) 7, calcium (mg) 42, chol. (mg) 103