Mini Quiche


Mini quiche is one of the world’s most perfect foods. They’re fun to make and even more fun to eat! You can fill them with anything you like!

Make them in a muffin tin, or go super adorable with a mini muffin tin! Better than a normal quiche, they’re completely portable and require no utensils. Put a few in your pocket and you’re ready to go!
Quiches make perfect breakfast, snacks or even lunch! Choose from prosciutto pesto and ham & cheese.

1 package buttermilk refrigerator biscuits (I buy lower fat)
1 cup non fat greek yogurt
4 eggs
Pinch nutmeg
6 Ham & Cheese Quiches
3 slices deli ham
1 cup grated non fat cheddar cheese
6 Prosciutto Pesto Quiches
1 1/2 tsp.
3 sun dried tomatoes finely chopped
1/2 fresh ripe tomato chopped
1 cup grated non fat mozzarella
3 slices prosciutto chopped

6 Prosciutto Pesto Quiches

Pre heat oven to 350 F.
Coat muffin tins with non stick spray.
Split each biscuit in half through the center.
Roll out biscuits to 1/8 inch thick.

Place biscuits into muffin tins so they cover the bottom and part way up the sides.

Chop 3 slices of prosciutto and divide between the muffin tins.
Finely chop the 3 sun dried tomatoes and divide between the muffin tins.
Drizzle 1/8 tsp. of pesto in each muffin tin
Whip together 1 cup non fat greek yogurt, 4 eggs and a pinch of nutmeg.

Divide evenly between muffin tins

Divide non fat shredded mozzarella evenly between muffin tins.

Finely chop 1 ripe seeded tomato and top each muffin tin evenly.
Bake for 20 to 25 minutes.
6 Ham & Cheese Quiches

Line muffin tins with biscuit dough as directed above.

Cut the ham into quarters and put two quarters in each tin.
Divide the yogurt mixture evenly between muffin tins.
Top with grated cheese.

Bake for 20-25 minutes in preheated 350 F oven.
Serve warm, hot or room temperature.