Made in a muffin pan using ham as a "crust," these playful little quiches are loaded with cheese and veggies.

Source: Midwest Living

Gallery

Recipe Summary

hands-on:
15 mins
total:
34 mins
Servings:
6
Yield:
6 quiche cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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° 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.

Nutrition Facts

80 calories; fat 4g; cholesterol 103mg; saturated fat 2g; carbohydrates 4g; mono fat 1g; poly fat 1g; sugars 2g; protein 7g; vitamin a 424.8IU; vitamin c 1.8mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 23.4mcg; vitamin b12 0.3mcg; sodium 235mg; potassium 74mg; calcium 42mg; iron 0.8mg.
Advertisement