Tomato Parmesan Mini Quiches Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

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

    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!

    Brief Description

    Mini quiches with tomatoes, green onion, ham and cheese; make these ahead and freeze to have on hand for quick breakfasts later.

    Main Ingredient:

    eggs

    Category:  Breakfast

    Cuisine:  French

    Prep Time: 15 min
    Cook Time: 20 min

    Notes

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

    Source

    Josee Plante

    Posted By:

    PlantingSeeds

    Posted On:

    September 22, 2021

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