Mini Crustless Quiche

2 Aug

Frequently the Seminary gets packages of sliced, cooked ham that it gives out for free.  One way my family has always loved to eat it, is diced in an “egg pie” as my kids like to call it.  However, pleasing everyone is hard with the egg pie made in a pie plate.  If you make it to one person’s preference, then someone else doesn’t like it.  Enter the “mini egg pie”.  This way I can make some with only diced ham and cheese and others with different veggies on hand like mushrooms, peppers, onions, etc.  Everyone can eat the one they like.  These puff up and then deflate kind of like a souffle.

First, preheat your oven to 400 degrees.  Generously spray a 12 cup muffin tin with cooking spray.  Fill the bottom of the tins with diced ham, shredded cheese, diced veggies, whatever tickles your fancy that day.

Whisk 8 eggs together with about 3/4 cup of milk until frothy.  Pour the mixture over the other ingredients and bake for about 20 minutes.

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2 Responses to “Mini Crustless Quiche”

  1. Jennifer Rawlins Bartholomew August 2, 2011 at 5:52 pm #

    Love this! Can’t wait to try it out! Thanks!

  2. Darci August 3, 2011 at 11:31 am #

    Look at all of that beautiful fresh fruit! Looks like you’ve been back to the grocery store! Congrats on making it to August! I’m glad you’re keeping the blog going.

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