Mini Quiches with Ham and Swiss
This bite-sized recipe works wonderfully as either an appetizer or main course for a brunch party, and looks so beautiful, topped with colorful cherry tomatoes!
Servings: 12 quiches
Calories: 252kcal
Equipment
- 1 dozen cupcake tin
- 1 medium mixing bowl and spoon
- 1 slotted spoon
- 1 cutting board and sharp knife
- 1 sauté pan
- 1 cheese grater
- 1 wine glass - or cup to cut 2-inch pastry disks
Ingredients
- 6 eggs - large
- ½ cup ham steak - diced
- ½ cup green onions - sliced
- 6 cherry tomatoes - sliced in half
- 5 oz. fresh spinach
- 1 cup Swiss cheese - grated
- ½ cup heavy cream
- ½ cup whole milk
- 1 sheet puff pastry
- 1 tsp. butter - or cooking spray for greasing cupcake tin
- 1 tbsp. olive oil
- ½ tsp. Italian seasoning
- ½ tsp. salt
- ½ tsp. pepper
Instructions
- Slice and dice ½ cup green onions, ½ cup ham steak and 6 cherry tomatoes. Grate 1 cup Swiss cheese.
- Preheat oven to 375 F. Sauté 5 oz. fresh spinach in 1 tbsp. olive oil for 3-5 minutes, until fully wilted. Chop cooked spinach into small pieces.
- Lay 1 sheet of puff pastry onto a flat surface, and use a round cup or wine glass to cut 3-inch disks. If you don’t have something to cut them into circles, you can also slice 3-inch squares.
- Liberally grease cupcake tin cups with butter (or use cooking spray), and press pastry disks into the bottoms and halfway up the sides. Bake for 5 minutes.
- Remove the tin and use a soup spoon to press the pastry down a bit. Bake for 3 more minutes. Leave oven on.
- In a mixing bowl, beat 6 large eggs. Add sliced green onions, ham, grated Swiss and chopped spinach with ½ cup heavy cream, ½ cup whole milk, ½ tsp. salt, ½ tsp. pepper and ½ tsp. Italian seasoning. Stir everything together.
- Use a slotted spoon to strain the egg mixture and equally distribute vegetables, cheese and ham into each cup. Pour egg mixture into the cups, and place a sliced cherry tomato in the center of each. Bake for 30 minutes and serve.
Notes
To easily remove quiches, run a paring knife around the tops and around the sides first. Slide the paring knife down one side, push in slightly, and it will either pop out easily, or you can use a fork or spoon to help lift them out. For the easiest, cleanest removal, use a silicone cupcake tray instead of a tin if you find you have trouble with your current tin.
Make sure to use that slotted spoon to strain veggies, cheese and ham, then fill into the cups evenly, before pouring the egg mixture. If you try to pour everything together, you’ll end up with some cups having almost all egg, and some having almost all everything else.
You can chop your spinach either before or after you sauté. I find it’s easier to chop after it’s cooked but to each their own.
These quiches will last up to 4 days if stored in a sealed, refrigerated container.
Nutrition
Serving: 1quiche | Calories: 252kcal | Carbohydrates: 12g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 324mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1562IU | Vitamin C: 9mg | Calcium: 134mg | Iron: 2mg