Muffin Tin Mini Quiche

• 分量: 16 servings
• 調理時間: 10 minutes
• 総時間: 40 minutes

材料

2 pie crusts (store bought is fine)

1 Tablespoon butter

4 large eggs (room temperature)

¾ cup (180 ml) whole milk ( (low-fat works too)

½ cup (120 ml) heavy cream

½ teaspoon salt

½ teaspoon pepper

Dash cayenne (optional)

1 cup (40 g) finely chopped fresh spinach

1/2 cup (60 g) chopped onion (about half a large onion)

1 cup (145 g or 5 oz) diced cooked ham

1 cup (85 g or 4 oz) shredded Swiss cheese

手順

Cut pie crust

Roll out pie crusts and use a 4-inch round cookie cutter to cut circles (3.5-inch round works too). Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in muffin tin and press gently into the bottom and sides of each cup. Place muffin tin in the freezer while preparing the filling. Place any leftover pie dough in the refrigerator before making the next batch (recipe yields about 16).

Preheat oven to 375° F.

Make filling

In a large bowl, whisk eggs, milk, cream, salt, pepper and cayenne (if using). Stir in spinach, onion, ham and cheese.

Fill muffin tin

Remove muffin tin from the freezer and fill each cup with egg filling. Leave about ¼-inch of room at the top as the filling will puff up a little as it bakes.

Bake mini quiches at 375° F for 25 to 30 minutes or until the centers are set and the edges are starting to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm.

栄養

• サービングサイズ: 1 mini quiche
• カロリー: 188 kcal
• 脂肪総量: 13 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 5 g
• トランス脂肪: 0.03 g
• コレステロール: 63 mg
• ナトリウム: 294 mg
• 炭水化物総量: 12 g
• 食物繊維: 1 g
• 糖質総量: 1 g
• タンパク質: 6 g