Ham Encrusted Mini Quiche

Quiche makes a fabulous meal for Breakfast, Lunch, or Dinner.  This is a great recipe that can be easily altered depending on the ingredients in the fridge.  The key to discovering fabulous quiche is trying new combinations!  Since I am trying to reduce my carb intake, I thought I would experiment with various crusts besides the traditional, high carb and high fat, pie crust.  The deli ham was the winner!  It bakes crispy and creates a yummy crust!  

I tend to add different ingredients depending on the time of day that I'm cooking it.  For Brunch it seems more appropriate to make a traditional ham, cheese and mushroom quiche.  However, for lunch or dinner I like to make it a little more spicy.  This is how this combo was discovered:

 Ingredients:

• 1 Pound Sliced Deli Black Forest Ham (Boar's Head Brand)
• 1 Cup Chopped Broccoli
• 1/2 Cup Frozen Spinach (or 1 handful Fresh Spinach)
• 1/8 Cup Chopped Green Onions
• 1&1/2 Cups Sliced Mushrooms (White or Brown Baby Bella)
• 1/2 Cup Diced Tomatoes
• 1/2 Cup 2% or Full Fat Milk
• 1/4 Cup Heavy Whipping Cream
• 1/2 Cup Shredded or Cubed Pepper Jack Cheese
• 6 Large Free Range Eggs 
• Butter
• Black Pepper
• Garlic Powder
• Onion Powder
• Sea Salt
• Tuscan Seasoning

​

** The ingredient list above is for a 12 cup cupcake tin.  I only have a 6 cup tin since I live in Honolulu and space is premium! If you would like to use a 6 cup tin, half the above ingredients. The 6 cup tin is nice because it fits in a Toaster Oven! **

Preheat the oven (or toaster oven) to 350 F.  Place a small amount (approximately pea sized amount) of butter in each cupcake tin, or spray with a cooking oil for a healthier version.  

Then line the cups with 2-3 layers of ham.  This depends on how thin the ham is sliced.   If the ham is in large slices, cut each slice in half and alternate directions.

In a medium or large pan, sauté the Veggies.  The cooking time will depend on if the veggies are fresh or frozen.  Place the broccoli, spinach and green onions in the pan with a small amount of butter.  Sauté over medium heat for about five minutes.  Add the mushrooms, tomatoes and approximately one tsp butter.  Sauté another five minutes or so.  

While the veggies are cooking beat the eggs in a medium sized bowl.  Mix in the milk and heavy whipping cream.  Add a dash of each of the spices and mix thoroughly.  Add the sautéed veggies to the egg mixture.  

Then stir in the cheese.  Mix thoroughly.  

Spoon the quiche mixture carefully into the ham cups with a large spoon.

Bake at 350F for approximately 25 minutes or until completely cooked.  

These are great served on their own or with a small salad!  

 ♥  I hope you love them!  ♥ 

Here are some other quiche combos to try:

Breakfast Quiche 

• Chopped Ham or Bacon
• Mushrooms
• Cheddar

Brunch or Lunch Quiche 

• Chopped Deli Ham
• Broccoli
• Gruyere Cheese

Brunch or Lunch Quiche 

• Chopped Deli Roast Beef
• Onions
• Spinach
• Tomatoes
• White or Yellow American Cheese

 Ingredients:

• 1 Pound Sliced Deli Black Forest Ham (Boar's Head Brand)
• 1 Cup Chopped Broccoli
• 1/2 Cup Frozen Spinach (or 1 handful Fresh Spinach)
• 1/8 Cup Chopped Green Onions
• 1&1/2 Cups Sliced Mushrooms (White or Baby Bella)
• 1/2 Cup Diced Tomatoes
• 1/2 Cup 2% or Full Fat Milk
• 1/4 Cup Heavy Whipping Cream
• 1/2 Cup Shredded or Cubed Pepper Jack Cheese
• 6 Large Free Range Eggs 
• Butter
• Black Pepper
• Garlic Powder
• Onion Powder
• Sea Salt
• Tuscan Seasoning​

** The ingredient list above is for a 12 cup cupcake tin.  I only have a 6 cup tin since I live in Honolulu and space is premium! If you would like to use a 6 cup tin, half the above ingredients. The 6 cup tin is nice because it fits in a Toaster Oven! **

Preheat the oven (or toaster oven) to 350 F.  Place a small amount (approximately pea sized amount) of butter in each cupcake tin, or spray with a cooking oil for a healthier version.  Then line the cups with 2-3 layers of ham.  This depends on how thin the ham is sliced.   If the ham is in large slices, cut each slice in half and alternate directions.

In a medium or large pan, sauté the Veggies.  The cooking time will depend on if the veggies are fresh or frozen.  Place the broccoli, spinach and green onions in the pan with a small amount of butter.  Sauté over medium heat for about five minutes (if frozen, if fresh it may take a little longer).  Add the mushrooms, tomatoes and approximately one tsp butter.  Sauté another five minutes or so.  

While the veggies are cooking beat the eggs in a medium sized bowl.  Mix in the milk and heavy whipping cream.  Add a dash of each of the spices and mix thoroughly.  Add the sautéed veggies to the egg mixture.  Then stir in the cheese.  Mix thoroughly.  Spoon the quiche mixture carefully into the ham cups with a large spoon.

Bake at 350F for approximately 25 minutes or until completely cooked.  

These are great served on their own or with a small salad.  Enjoy!