Ham and Cheese Quiche

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Ham and Cheese Quiche from Meals by the Week


8 eggs
1 1/2 cups shredded sharp cheddar
1 1/2 cups shredded mozzarella
1 cup evaporated milk
2 tsp dried Italian seasoning
1/4 tsp dry mustard
sea salt and pepper to taste
2 cups diced, cooked ham
1 cup finely chopped, thawed frozen broccoli florets (optional)
2 packages crescent rolls


Preheat oven to 400 degrees F. Brush muffin cups with melted butter. Open crescent rolls and separate into rectangles. Pinch diagonal seam together, then cut each rectangle in half vertically. Take one half of each rectangle and press into greased muffin cups. In a large bowl, whisk together the eggs, cheeses, evaporated milk, and spices. Once blended, mix in the diced ham and broccoli. Fill each muffin cup almost to the top. Bake for 12-15 minutes. Remove pan from oven and cool for 5-10 minutes before removing quiches from the pan. Makes about 16 quiche.



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