Ham and Leek Mini Quiches

  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 24 mini quiches
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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

Special equipment:
a 24-cup mini muffin tin
  1. Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
  2. 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.
  3. 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.
  4. 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.
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