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Entertaining at brunch time can be less stressful than a dinner party. Serve these mini quiches with croissants, a fruit platter and mimosas or freshly squeezed orange juice.
1 tablespoon olive oil
1 medium shallot, finely chopped
2 cups packed baby spinach leaves
4 ounces goat cheese (chèvre)
8 eggs, lightly beaten
1 tablespoon McCormick Gourmet™ Tarragon
1 teaspoon McCormick Gourmet™ Thyme
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/8 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
12 thinly sliced deli Black Forest ham
Preheat oven to 400°F. Heat oil in large nonstick skillet on medium heat. Add shallot; cook and stir 2 minutes or until softened. Add spinach; cook and stir 1 to 2 minutes or just until wilted. Remove from heat. Add goat cheese; stir until well blended and melted. Mix eggs, tarragon, thyme, sea salt and pepper in medium bowl until well blended. Add spinach mixture; mix well.
Spray a 12-cup muffin tin generously with no stick cooking spray. Press a slice of ham into each cup, pleating as necessary to fit cup. Pour egg mixture evenly into each cup.
Bake 10 to 12 minutes or until eggs are set. Run small knife or spatula around each cup to loosen mini quiches. Let stand 5 minutes before serving.
(Amount per serving)
This so easy and very tasty.....
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