Sunday, September 11, 2011

Mini Ham and Cheese Quiches

I just finished making some quiches and they look lovely! I was using the Gluten Free Dairy Free Apple Sausage Quiche recipe as a guide, but I ended up straying quite a bit.

Mini Ham and Cheese Quiches

2 medium russet potatoes, skinned, boiled for 10 minutes and grated
1 cup 1/4 inch cubed ham steak (I will probably use more next time)
1/2 cup grated cheddar cheese
10-12 eggs (I used 11)
salt and pepper to taste.

Preheat oven to 400 degrees. Spray muffin tin or use liners.

Line bottom with grated potatoes (egg will seep between the cracks, so don't worry if you feel you are using too much.)

Sprinkle ham on the potatoes, sprinkle cheese on top.

Beat the eggs with salt and pepper. I did mine in batches so I was dealing with less eggs at a time. Pour over the cheese. I used alittle less than 1 egg per muffin tin.

Bake for 10-12 minutes until the edges are brown.


Freeze if you like. Allow to cool and put in a ziploc. Reheat and enjoy!

Next time I won't forget the muffin tin liners that I put on the counter...


v.wiest said...

These look so good. I'll have to make this for Gary and I sometime.

Amanda said...

they were extremely easy. took no time at all. I'd season the potatoes alittle. After I tried one, I thought the bottom was kind of bland.