Tomato and Parmesan Mini Quiches

These individual little quiches are a quirky twist on the standard quiche. Leftovers can be chilled or frozen for a quick breakfast later in the week.   

Nonstick cooking spray 12 4-inch round thin slices lower sodium cooked ham (see Tip) 1 ¼ cups seeded and chopped roma tomatoe ½ cup thinly sliced green onion


1 tablespoon snipped fresh basil or 1 tsp. dried basil, crushed ¼ teaspoon black pepper ⅔ cup finely shredded Parmesan cheese 6 eggs, lightly beaten

Preheat oven to 350 degrees Fahrenheit. Coat a dozen 2 1/2-inch muffin cups with cooking spray.   


Line the prepared muffin cups with ham. Divide the tomatoes, green onions, basil, and pepper among cups. Top with cheese.    

Pour eggs over the tomato mixture.   

Bake for 20 to 25 minutes, until puffy and a knife comes out clean. Cool in cups for 5 minutes.    

Remove from the cups. If preferred, garnish with more green onions and/or fresh basil. Serve warm.   

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