Mini Ham and Egg Quiche

Mini Ham and Egg Quiche

 

Print

Mini Ham and Egg Quiche

Ingredients

  • 1 tablespoon olive oil
  • 1 medium shallot finely chopped
  • 2 cups packed baby spinach leaves Substitutions
  • 4 ounces goat cheese chèvre
  • 8 eggs lightly beaten
  • 1 tablespoon McCormick Gourmet™ Tarragon
  • 1 teaspoon McCormick Gourmet™ Thyme
  • 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1/8 teaspoon McCormick Gourmet™ Black Pepper Coarse Ground
  • 12 thinly sliced deli Black Forest ham

Instructions

  1. Preheat oven to 400°F. Heat oil in large nonstick skillet on medium heat. Add shallot; cook and stir 2 minutes or until softened. Add spinach; cook and stir 1 to 2 minutes or just until wilted. Remove from heat. Add goat cheese; stir until well blended and melted. Mix eggs, tarragon, thyme, sea salt and pepper in medium bowl until well blended. Add spinach mixture; mix well
  2. Spray a 12-cup muffin tin generously with no stick cooking spray. Press a slice of ham into each cup, pleating as necessary to fit cup. Pour egg mixture evenly into each cup
  3. Bake 10 to 12 minutes or until eggs are set. Run small knife or spatula around each cup to loosen mini quiches. Let stand 5 minutes before serving

Recipe courtesy and reprinted with permission of  mccormick

Mini Ham and Egg Quiche