Ham and Leek Mini Quiches
- Level: Easy
- Yield: 24 mini quiches
- Total: 30 min
- Active: 15 min
- Nutritional Analysis Per Serving (Serving Size: 1 of 24 servings)
Calories: 62
Total Fat: 5 g
Saturated Fat: 2 g
Carbohydrates: 1 g
Dietary Fiber: 0 g
Sugar: 0 g
Protein: 4 g
Cholesterol: 57 mg
Sodium: 74 mg
Ingredients:
- Cooking spray, for the muffin tin
- 1 tablespoon butter
- 1 leek, sliced and cleaned/soaked thoroughly
- 1/4 cup half-and-half
- 6 large eggs
- Hot sauce, as needed
- Kosher salt and freshly ground black pepper
- 4 thin slices deli ham, chopped
- 1 cup grated pepper Jack cheese
- 1/3 cup sour cream
- Thinly sliced chives, for garnish
Special equipment:
a 24-cup mini muffin tin
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- Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Melt the butter in a small skillet over medium heat. Add the leeks and cook until lightly browned, 4 to 5 minutes. Set aside to cool, then divide them evenly among the muffin cups.
- Whisk together the half-and-half, eggs and some hot sauce, salt and pepper in a medium bowl; mix in the ham. Fill the muffin cups two-thirds full with the egg mixture and top with the grated cheese. Bake until set, 8 to 10 minutes. Let cool for 5 minutes, then remove them from the tin.
- To serve, stir together the sour cream and a couple dashes of hot sauce in a small bowl. Put a small dollop on each quiche along with a few thinly sliced chives.
