Mini Quiche
If you want to cook a nutritious, protein-packed breakfast ahead of time and enjoy it on the fly, try this simple mini quiche recipe with ham and cheese. It's ideal for breakfast, brunch, meal preparation, and back-to-school.
Yield: 6
Materials
- olive oil spray
- 8 phyllo sheets
- 3/4 cup minced ham steak or deli ham 4 ounces total
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 3/4 cup cheddar cheese shredded (3 ounces total)
- 2/3 cup full fat yogurt
- 8 large eggs
Instructions
- Preheat the oven to 350°F. Spray 12 muffin cups with olive oil spray.
- Place one phyllo sheet on a clean work surface, gently spritz with oil, then cover with another phyllo sheet. Repeat with two additional sheets and oil.
- Cut the phyllo into four-inch squares. Place one square in each of the prepared muffin cups. Repeat with the remaining phyllo to make a total of 12 pieces.
- Divide the ham into each phyllo cup, about 1 tablespoon each.
- Whisk together the yogurt, egg, salt, and pepper until smooth. Divide evenly among the phyllo cups (approximately 1/4 cup each).
- Top each with 1 tablespoon cheese and bake for 30 minutes, or until the eggs are set and the phyllo is brown.