Brighten up your morning brunch with Maebells’ ham and asparagus mini quiches. Packed with tender ham, crunchy asparagus and sharp cheddar, these cups are packed with flavor and require little prep work. Better yet, these mini quiches take half as much time to bake than a traditional full-size quiche, so you can enjoy brunch faster!
Ham & Asparagus Mini-Quiches
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons butter, diced
- 4–6 tablespoons ice water
- 6 large eggs
- 1/2 cup part-skim ricotta cheese
- 1/2 cup chopped ham
- 1/2 cup chopped asparagus
- 1/2 cup shredded cheddar cheese
Directions
Preheat oven to 350°F.
Coat a 12-count muffin pan with cooking spray, and set aside.
In a stand mixer fitted with a paddle attachment, combine the flour and butter until the butter breaks down into small pieces. (Alternately, use a pastry cutter or two forks.)
When the butter is completely combined, add one tablespoon water at a time while the mixer runs (or while stirring with a fork) until a smooth dough forms.
Lightly press the dough into each cup of the muffin pan and up the sides.
In a medium bowl, whisk the eggs and ricotta until smooth. Set aside.
Add the chopped ham, asparagus and cheese to the muffin tins, and pour egg mixture over until 3/4 full.
Bake for 20 minutes. Serve immediately.
To reheat, bake at 300°F for 15 minutes.
Nutrition Information
Serves: 6 | Serving Size: 2 quiche cups
Per serving: Calories: 250; Total Fat: 13g; Saturated Fat: 6g; Monounsaturated Fat: 3g; Cholesterol: 215mg; Sodium: 179mg; Carbohydrate: 19g; Dietary Fiber: 1g; Sugar: 1g; Protein: 15g
Nutrition Bonus: Potassium: 141mg; Iron: 13%; Vitamin A: 13%; Vitamin C: 1%; Calcium: 16%
Annie is the gluten-free blogger behind Maebells that has a passion for revamping classic Southern comfort food into lighter, healthier, gluten-free meals. For more from Annie, head on over to her blog and connect with her on Twitter, Facebook, and Pinterest.
Photo courtesy of Annie Holmes. Original recipe published on Maebells.
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