Pie crust pastry lines muffin cups then is topped with tomatoes, ham, and cheese. Add the egg mixture and bake to create a fun breakfast dish.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
cool:
5 mins
bake:
20 mins at 375°
stand:
15 mins
Servings:
12
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Ingredients

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Directions

For crust:
  • Let pie crust stand at room temperature according to package directions. On a lightly floured surface, roll the piecrust dough to a 13-inch circle. Cut dough into twelve 3-inch circles. Lightly grease twelve 2-12-inch muffin cups. Place the pastry rounds into the prepared muffin cups, pressing the pastry round lightly down into the muffin cup (pastry will not go all the way up the sides of the muffin cups).

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  • Divide ham and cheese among the pastry-lined muffin cups. Sprinkle each with some of the tomato. In a small bowl stir together the eggs and milk. Spoon about 1 tablespoon of the egg mixture into each muffin cup. If you like, sprinkle each with some of the herb.

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  • Bake in a 375 degree F oven for 20 minutes or till egg mixture is set and tops are golden. Cool quiches in pan for 5 minutes. Remove from cups. Serve warm.

Nutrition Facts

138 calories; total fat 9g; saturated fat 4g; cholesterol 51mg; sodium 218mg; carbohydrates 10g; fiberg; sugar 1g; protein 5g; vitamin a 243IU; vitamin c 2mg; calcium 71mg; ironmg.

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