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.
15m
PREP TIME
15m
COOK TIME
257
CALORIES
10
INGREDIENTS
Servings: 6 (2 mini quiches)
Ingredients
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped
-
2
cups
packed
baby spinach leaves
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Substitutions available
- coarsely chopped
- 4 ounces goat cheese (chèvre)
- 8 eggs, lightly beaten
- 1 tablespoon McCormick Gourmet™ All Natural Tarragon
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/8 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
-
12
thinly sliced deli
Black Forest ham
![substitution]( "substitution")
Substitutions available
- thinly sliced deli Virginia ham
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
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