Mini ham quiches
Photo by Gina Moore
Makes 1 dozen
4 ounces cured ham, diced small
1 teaspoon extra-virgin olive oil
4 ounces mushrooms, sliced
¼ cup sliced green onions
¼ cup shredded sharp cheddar cheese
2 extra-large eggs
½ cup heavy cream
Freshly ground black pepper, to taste
Preheat oven to 325 F. Coat a nonstick, 12-cup mini-muffin pan generously with cooking spray.
In a large, nonstick skillet over medium-high heat, cook ham until browned, 3–4 minutes. Transfer to a bowl. Add oil to pan, and cook mushrooms, stirring often, until golden brown, 3–5 minutes. Add mushrooms to bowl with the ham; mix together, and let cool 5 minutes. Stir in green onions. Divide mixture among 12 muffin cups. Divide cheese among cups.
In a medium measuring cup with a spout, whisk eggs, cream and black pepper. Pour egg mixture evenly among muffin cups. Bake until tops are just beginning to brown and centers are firm, about 12 minutes. Remove from oven, and let cool on a wire rack 5 minutes. Remove from pan. Serve warm or at room temperature.