Ham and Leek Mini Quiches

Total Time:
30 min
Prep:
10 min
Inactive:
5 min
Cook:
15 min

Yield:
24 mini quiches
Level:
Easy

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
Directions
  • 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.

  • Special Equipment: a 24-cup mini muffin tin


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