Mini Ham And Cheese Quiches Recipes

Steps:

• In a large bowl, combine the ham, cheddar cheese and olives; divide among 12 greased muffin cups. In another bowl, combine the remaining ingredients just until blended. , Pour over ham mixture. Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Let stand for 5 minutes before serving.

Steps:

• In a small bowl, cut butter and cheese spread into flour until well blended. Add water and toss with a fork until a ball forms. Refrigerate for 1 hour. Press tablespoonfuls onto the bottom and up the sides of greased miniature muffin cups. , In a bowl, beat the egg, milk and salt. Stir in ham and cheese. Spoon a rounded teaspoonful into each shell. Bake at 350° for 30 minutes or until golden brown. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 7 ingredients; fold in Gruyere cheese, ham and onions. Fill 10 greased muffin cups three-fourths full., Bake 18-22 minutes or until a knife inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Freeze option: Bake and cool quiches. Place quiches between layers of waxed paper in an airtight container; freeze up to 3 months. To use, thaw in the refrigerator overnight. Preheat oven to 350°. Transfer quiches to a greased baking sheet; bake 10-14 minutes or until heated through.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 12-cup standard muffin tin with cooking spray.
• Crack 1 egg into each muffin cup, then stir in 2 tablespoons Cheddar cheese, 2 tablespoons ham, and 1 1/2 tablespoons milk.
• Bake in the preheated oven until set and a nice golden yellow color, about 15 minutes.

Steps:

• Preheat oven to 350 degrees. Brush a 24-cup mini muffin pan with 1 tablespoon butter; set aside.
• Stack two slices of bread on a work surface; using a rolling pin, flatten to an 1/8-inch thickness. With a 2-inch round cutter, cut two rounds from stack; separate to yield 4 bread rounds. Repeat with remaining bread to make 24.
• Fit rounds into prepared muffin cups, gently pushing down in the center and being careful not to tear. Brush bread with remaining tablespoon butter. Bake until golden brown, 20 to 25 minutes. Cool in pan to room temperature. Leave oven on.
• Meanwhile, in a medium bowl, stir together egg, ham, cheddar, cream, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Carefully spoon 1 teaspoon of egg mixture into each bread cup. Bake until filling is set, 13 to 15 minutes.