tomato parmesan mini quiches
Recipes
Banana Bread
Tomato Parmesan Mini Quiches
These individual mini quiches are a fun take on a traditional quiche. Leftovers can be refrigerated or frozen for an easy breakfast later in the week.
Ingredients
- nonstick cooking spray
- 12 4-inch round thin slices lower sodium cooked ham (see tip)
- 1 ¼ cups seeded and chopped roma tomatoes
- ½ cup thinly sliced green onions
- 1 tablespoon snipped fresh basil or 1 tsp. dried basil, crushed
- ¼ teaspoon black pepper
- ⅔ cup finely shredded parmesan cheese
- 6 large eggs, lightly beaten
Directions
- Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray.
- Line prepared muffin cups with ham. Divide tomatoes, green onions, basil and pepper among cups. Top with cheese. Pour eggs over tomato mixture.
- Bake 20 to 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. If desired, top with additional green onions and/or fresh basil. Serve warm.
