These mini quiche cups are filled with ham, sun dried tomatoes, feta and fresh herbs. They’re the perfect size for 1 serving.
Why is it that everything is so much better in miniature form? Is it because the portions are already decided for you or is it just because they’re so much cuter? You can see it for yourself with these maple sausage dutch babies, and even everyday cupcakes. They’re absolutely adorable, and the same goes for these ham and sun dried tomato quiche cups. They’re perfect little morsels of deliciousness.
I used Jones Dairy Farm’s Hickory Smoked Ham Steaks. They come in a two pack, which mean I can make this recipes twice with one package. After that, I basically used what I had on hand. I had originally thought about using asparagus, but the thought of blanching them made me hesitant. Instead, I opted for the sun dried tomatoes, and I’m so glad I did. The sweetness of the tomatoes really balances the smoky flavor of the ham and the strength of the feta. Plus, Ellie loves them.
These quiche cups are so much easier than they look, I promise. They’re made in a muffin pan, and all you have to do is cut out 3-inch circles from the pie crusts (or you an use a circle cutter or a bowl and a knife, like I did). You don’t have to worry about greasing the muffin pan, because the fats in the pie crust prevent it from sticking. The cups just pop right out. It’s amazing.
Ham + Sun Dried Tomato Quiche Cups
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 18 cups
- 2 pre-made pie crusts (storebought or homemade)
- 5 eggs
- 1 1/2 cups milk
- 1 cup reduced-fat feta cheese
- 1 cup diced ham
- 3/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh herbs (such as basil, parsley and chives)
- Preheat oven to 350˚F. Cut 18 3-inch circles out of pie crusts, and press each circle into the cup of a muffin tin.
- In a medium bowl, whisk together the eggs and milk until smooth.
- In a medium bowl, mix together feta, ham, sun dried tomatoes and herbs. Spoon mixture into muffin cups until each cup is about 3/4 full. Top with egg mixture.
- Bake for 30 – 35 minutes, or until eggs have fully set. Remove from heat and allow to cool in pan for 5 – 10 minutes before removing quiche cups.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
This post is sponsored by Jones Dairy Farm as a part of my brand ambassadorship with them. All opinions, ideas and recipes are my own. Thanks for supporting Simply Whisked and its sponsors.
For more delicious recipes featuring Jones Dairy Farm products, visit www.JonesDairyFarm.com or follow the company on Facebook, Instagram and Twitter.
To find Jones Dairy Farm products in a grocery store near you, check out this handy, dandy product locator: http://www.jonesdairyfarm.com/product-locator. And remember, you can find Jones’ fully-cooked sausage in the freezer section!
P.S. If you like this recipe, check out these other recipes I created as part of my brand ambassadorship with Jones Dairy Farm: Chicken Sausage Breakfast Tacos, Breakfast Pizza with Canadian Bacon, Breakfast Sausage & Arugula, Maple Sausage Dutch Babies, and Italian Style Breakfast Sandwiches.