Make Mom’s breakfast in bed memorable this year
with these healthy, easy-to-prepare mini-quiches.
Ingredients:
- 1 (14.1 oz.) package refrigerated rolled piecrust
- 4 large eggs
- 3/4 c. half-and-half
- 1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry
- 1/3 c. finely chopped smoked ham
- 2 Scallions, chopped
- 1 tbsp. chopped fresh dill
- 2 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
Directions:
- Preheat oven to 375°F with oven rack in the lowest position. Unroll one pie crust and cut into 12 (4-inch) rounds using a cookie cutter or edge of a drinking glass. Fit rounds into a lightly greased 12-cup muffin tin, pressing up and slightly over sides of each cup. Chill 10 minutes in refrigerator.
- While chilling pastry, whisk together eggs, half-and-half, spinach, ham, scallions, dill, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spoon into crusts, dividing evenly.
- Bake until puffed and set- approximately 22-25 minutes. Check periodically to avoid over-browning.
- Serve warm.
(Recipe credit: CountryLiving.com)
No comments:
Post a Comment