Tuesday, April 6, 2010

Crustless Quiche Cups

First of all, I have to say that these were delicious! They were so flavorful, while still being healthful at the same time. I love the mix of mushrooms, peppers and asparagus, together with the smokiness of the ham. One of my favorite flavors was the herbes de Provence used to season the mixture. I couldn't find it at my local grocery store so I made my own. I'll put the recipe at the bottom if you find yourself in the same predicament.

The picture here doesn't do these quiche cups justice. Regardless, put this in your recipe stash and pull it out when you're ready to use up some of that holiday ham.

2 tbsp olive oil
1/4- 1/2 cup onion, diced
1 small red pepper, diced
1/2 lb asparagus, cut into 1 inch pieces
1 c. mushrooms, sliced
1 tsp herbs de Provence
1 cup cooked ham, chopped
salt and pepper
1 c. shredded cheddar cheese
1/2 c. shredded Parmesan
6 large eggs
1/2-3/4 c. milk

Preheat oven to 375 degrees.

In a large skillet, heat oil over medium high heat. Add pepper and onion and saute until just tender. Add mushrooms and saute 2-3 minutes more, then add herbes de Provence and asparagus and saute another 2 minutes. Remove veggies to a large bowl and set aside. Add about 2 tsp. olive oil back in the pan and saute ham until just barely starting to brown. Add to the veggies.

In a medium sized mixing bowl, combine cheeses, milk, eggs and salt and pepper. Add to the veggies and mix.

Using a scant 1/3 measuring cup, pour egg and veggie mixture into well-greased muffin tin. Bake for 30 minutes, or until eggs are cooked.

Remove from oven and cool slightly. Slide a knife around each cup and gently ease the quiches out. Cool before serving.

Herbes de Provence

2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed

Mix together and store in an airtight container.

SOURCE:Adapted form Good Things Catered

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