Recipe Detail

Tomato Parmesan Mini Quiches

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 12 - 4-inch round thin slices of low sodium cooked ham (prepackaged)
  2. 1 1/2 cups - chopped roma tomatoes (or any tomatoes you have on hand)
  3. 1/2 cups - thinly sliced green onion OR green or red pepper
  4. 1 teaspoons - dried basil (or similar Italian seasoning)
  5. 1/4 teaspoons - black pepper
  6. 2/3 cups - Parmesan cheese
  7. - shredded cheddar cheese
  8. 6 - eggs lightly beaten with a fork


1. Preheat oven to 350 degrees F. Coat twelve 2 ½ - inch muffin cups in a muffin tin with non-stick cooking spray (Do not use paper cups … just the bare metal!).

2. Line each muffin cup with one slice of ham. Press down and around the sides to form a “cup”.

3. Divide the tomatoes and green onions and/or peppers between the 12 cups. Season with basil and pepper to taste. Top with the Parmesan cheese. Divide the beaten egg mixture between the 12 cups. Top with a sprinkle of cheddar cheese.

4. Bake 20 to 25 minutes or until a knife comes out clean.

Cool in the muffin tin for 5 minutes. Remove quiches from the muffin tin. Serve warm.

Note: These mini quiches will freeze perfectly. Reheat in the microwave on high for 1 ½ - 2 min from frozen. Delicious!


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers