Ham and Cheese Crustless Mini Quiches

Name: Ham and Cheese Crustless Mini Quiches
Total time: 1200 s
Yield: 24 servings
Cuisine: American
Ingredients: 1 shallot, chopped; 1/2 cup diced ham; 1 teaspoon butter, salted or unsalted; 3 large eggs; 2 tablespoons sour cream; 1 cup heavy cream; 1/2 cup shredded sharp cheddar cheese; 1 teaspoon hot sauce, such as franks red hot; 1/4 teaspoon pepper and salt to taste; 2 . tablespoons freshly grated romano cheese; 1 green onion, thin sliced

fenway @Fenway

These simple crustless bite size mini quiches are a breeze to make. They are a great make ahead appetizer or breakfast . They freeze well, just defrost to room temperature or microwave for just a short time to warm

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Ingredients

20 mins

24 servings

1shallot, chopped
1/2 cupdiced ham
1 teaspoonbutter, salted or unsalted
3large eggs
2 tablespoonssour cream
1 cupheavy cream
1/2 cupshredded sharp cheddar cheese
1 teaspoonhot sauce, such as franks red hot
1/4 teaspoonpepper and salt to taste
2. tablespoons freshly grated romano cheese
1green onion, thin sliced

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Steps

20 mins

1

Heat butter in a small skillet , add shallot and ham and cook gently just until shallot is soft. Cool
2

Preheat the oven to 375. Spray mini muffin tin well with non stick spray. Have a baking sheet lined with foil to hold muffin tin
3

In a bowl whisk together eggs, cream, sour cream, green onions, salt, pepper and hot sauce. Pour mixture into a measuring cup for easy pouring
4

Divide cooked shallot and ham among mini muffin cups
5

Divide cheddar cheese on too of ham and shallots
6

Pour egg custard evenly over
7

Sprinkle with romano cheese and bake 29 to 25 minutes just until set
8

Cool in pans 10 minutes , then remove
9
10

Serve warm or room temperature. They can be frozen and reheated just until warm in the mucrowave

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Cooksnaps

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fenway @Fenway

on January 01, 2016 20:29

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.