Easy Ham and Cheese Quiche Cups Recipe
Every Sunday morning in my house I make brunch. It can vary from scrambled eggs and pancakes to omelets and yogurt parfaits. My menu usually includes amazing maple turkey and applewood smoked bacon from the Amish Market. Sometimes I get in the mood to be creative and make a new recipe to spice things up. This past Sunday, I decided to put a spin on a traditional quiche and make quiche cups in a cupcake pan lined with flour tortillas. They came out delicious — the tortilla became crispy and brown and the eggs and cheese melded together in total harmony. The beauty of this incredible breakfast delight is that I didn’t need to use a fork — it can be picked up and enjoyed without any mess. The leftovers heated up very well for a yummy Monday breakfast. These would also be great to serve at a party or a special brunch.
Directions for the Quiche Cups
Step 1: Add 1 T olive oil in a saute pan and cook the onions and mushrooms over medium heat until lightly browned and soft.
Step 2: Add the chopped spinach and tomatoes and saute until the spinach is wilted. Add sea salt to taste and remove it from the heat.
Step 3: Cut tortillas into 4 equal parts.
Step 4: Fit the tortilla pieces into the muffin cups.
Step 5: Whisk the eggs, milk, salt, white pepper and thyme together in a glass measuring cup.
Step 7: Pour the eggs into the cups until they are about 3/4 full.
Step 9: Bake in a preheated 350 degree oven for about 15 minutes or until golden brown, rotating the pan halfway through so they cook evenly.
Step 10: Serve the quiche cups warm or at room temperature. Enjoy!