Ham and Leek Mini Quiches
- Level: Easy
- Yield: 24 mini quiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 62
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 57
- Sodium
- 81
- Total: 30 min
- Active: 15 min
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- 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.