Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.

Back to school with dairy: Mini Ham and Veggie Morning Quiches

Mini Ham and Veggie Morning Quiches

Mini Ham and Veggie Morning Quiches

Welcome to another school year, where the operative word is “new.” New clothes, new school supplies, new friends, new academic challenges. So why are you sending the kids off with the same old lunch? The Florida Dairy Farmers are ready with practical and delicious help for parents and teachers. Milk contains nine essential nutrients, all of which contribute to healthy bodies. And milk is the No. 1 food source of most of these, including calcium and vitamin D, in the diets of children, according to the National Dairy Council.
Every Thursday in August we are exploring how the versatility of dairy products fit into a busy school year to provide healthful meals for productive lifestyles. From packing lunches, power breakfasts to easy weeknight meals we will help you fuel up for another great school year. For a bonus, each dish is designed to have leftovers that will help with meal planning later in the week.
Today’s recipe is Mini Ham and Veggie Morning Quiches. Use ready-to-fill phyllo cups instead of dough-lined muffin tins for smaller bites. For the filling, chopped green bell pepper and broccoli are also good in this AM dish.

Mini Ham and Veggie Morning Quiches
Yield: 24 servings

1 (2-crust) package ready-to-use pie dough (see note)
Cornmeal for bottom of muffin pans
1 cup diced ham (see Leftover Strategy)
1 cup sweet corn kernels, thawed if frozen
1 cup diced red bell pepper (see note)
1 cup shredded cheddar cheese
6-8 large eggs
1/2 cup whole milk
2 tablespoons freshly minced tarragon
Coarse salt and freshly ground pepper to taste

1. Preheat oven to 375F and position an oven rack in the center. Lightly dust bottoms of a muffin pan with cornmeal. Using a large glass or biscuit cutter, cut dough into rounds and insert into muffin pan.
2. Evenly divide the ham, corn, bell pepper and cheese among muffin cups.
3. Whisk to combine eggs, milk, tarragon, salt and pepper. Ladle the mixture over the ham and vegetable mixture, filling each three-quarters full.
4. Place muffin pan on a rimmed baking sheet. Bake until the quiches puffed and set in the center, about 18 minutes.
5. Carefully run a knife around each quiche and remove from pan. Serve hot from the oven or cool completely on a wire rack, wrap individually and freeze for up to 1 month.
Recipe note: If you have Silicone muffin pans, you can save the carbs and omit the crust.

Leftover strategy

  • Reheat a fully cooked ham for Sunday supper and use those leftovers for these small quiches and in any main dish salad throughout the week.
  • Also, when completely cooled, these quiches can be individually wrapped and frozen for three to four weeks.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>