Muffin Cup Ham and Cheddar Quiches
Ingredients
- 1 (8-ounce) can crescent rolls
- 1/2 cup shredded cheddar cheese
- 2/3 cup chopped ham
- 1 tablespoon chopped parsley, plus more for serving, if desired
- 3 large eggs
- 2 tablespoons light cream, or milk
- 1 dash salt
- 1 dash freshly ground black pepper
Instructions
- 1
Heat the oven to 375 F.
- 2
Spray 8 muffin cups with nonstick cooking spray.
- 3
Remove the crescent roll dough from the pan but don't unroll the dough. Place the dough on a floured surface and slice it into eight rounds. With a floured rolling pin, roll each round out into a 4-inch circle.
- 4
Fit the dough circles into the greased muffin cups.
- 5
In each dough-lined muffin cup, put about 1 1/2 teaspoons of shredded cheese and about 1 tablespoon of chopped ham. Sprinkle lightly with chopped parsley.
- 6
In a mixing bowl, whisk the eggs with the light cream or milk until well blended. Add a dash of salt and pepper and mix thoroughly.
- 7
Spoon about 1 1/2 tablespoons of the egg mixture into each cup. Top with another 1 1/2 to 2 teaspoons of cheddar cheese. The egg mixture will increase in size, so don't overfill the cups.
- 8
Bake the quiches for about 14 to 16 minutes, or until the filling is set and the crescent crust is golden brown.
- 9
Remove the pan to a rack and let the quiches cool for about 5 minutes. Use a knife or spatula to loosen the sides of the quiches. Carefully remove them to plates and serve hot.
