Crustless Ham and Spinach Mini Quiches
November 30, 2013 1466 Views
My son has taken a hiatus from eggs as of late (which used to be my go-to meal for him) so I decided to put the ‘kids are more likely to eat a meal that they help prepare’ theory to the test…with THIS recipe
If you’re not frittata savvy or are just tired of making the same ole’ omelet or scrambled eggs this recipe is a great way to switch it up and have some fun with your toddler in the kitchen while you’re at it! The individual portions make it easy for everyone in the family to personalize their own mini quiche using their favourite ingredients.
If you follow this Blog you’ll know I’m a big fan of making (and eating!) frittatas (take for example my Chorizo Zucchini and Saffron Frittata, Mashed Potato and Asparagus Frittata, and Pastasciutta Frittata).
Having said that, I also got bored and like to switch it up every now again, like I did with my Mini Tex-Mex Frittatas. (The only difference with those and this recipe is that the eggs are not pre-scrambled and the ingredients aren’t mixed in before adding the eggs to the muffin tin).
1 cup organic spinach
2 slices Prosciutto (or other ham, turkey or chicken cold cuts)
about 1/2 cup Parmesan cheese
about 1 cup grated mozzarella cheese
pinch of salt and pepper (per quiche)
pinch of nutmeg (per quiche-optional)
Preheat oven to 350 degrees.
Wash spinach, rinse and chop finely. Finely chop prosciutto, grate mozzarella and set all the ingredients aside.
Spray each muffin tin generously with cooking spray then crack each individual egg directly into each tin.
Leave the eggs unscrambled then add the ingredients…
Or scramble each egg gently with a small whisk before adding the ingredients.
Portion out the ingredients equally (unless everyone is personalizing their own quiches) and add to each egg then gently whisk to mix into the eggs. Garnish each quiche with about 1 teaspoon of freshly grated Parmesan.
Bake in the oven for 10-12 minutes, depending on how you like your eggs cooked. (I prefer my eggs ‘well done’ so I cooked them for a minute or so longer until they were golden brown.)
Set aside to cool slightly before serving…they will be piping hot inside!
Serve hot, warm or at room temperature.
Store in the fridge in an air-tight container or zip-lock bag for up to 3 days.
By the way, if you’re wondering if the theory is true…in this case, it WAS!