Mini Ham Cheese Quinoa Cups Recipe 475

MINI HAM & CHEESE QUINOA CUPS RECIPE - (4.7/5)

Steps:

• Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.

MINI HAM & CHEESE QUICHES

Steps:

• Preheat oven to 325°. Divide croutons, cheese and ham among 12 greased muffin cups. In a large bowl, whisk remaining ingredients until blended. Divide egg mixture among prepared muffin cups., Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before removing from pan. Serve warm.

MINI HAM AND CHEESE QUINOA CUPS

Steps:

• Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.
• To freeze: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag. Microwave for 20-40 seconds depending on how many you're reheating.
• For regular-sized muffin tins: Bake for 25-30 minutes (Note: I have not tested full-sized muffins myself, although several readers have left comments saying this works!)

MINI HAM & CHEESE QUINOA CUPS

Steps:

• Preheat oven to 350 degrees. Add all ingredients to a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for a least 5 minutes in the tin before eating. Do not under bake or they won't come out of the pan.

CHEDDAR HAM CUPS

Steps:

• In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture., Bake at 450° until cups are golden brown and cheese is melted, 9-11 minutes. Let stand for 2 minutes before removing from the pans. Serve warm.

MINI HAM AND CHEESE QUICHES

Steps:

• For the pie crust, in a large bowl, whisk together the flour, sugar, and salt. Using the large holes of a box grater, grate the butter into the dry ingredients. With a fork, toss the butter and flour mixture until the butter pieces are all evenly coated with flour. Don't break down the butter pieces in this step, just lightly toss until they are coated with flour.
• Add the sour cream. Using the same fork, mix the sour cream into the butter/flour mixture by pressing the fork down into the sour cream in order to mash the large clumps of sour cream into the flour and butter. After a few turns with the fork, it is easiest to use your hands to pull the dough together. It will look a bit shaggy, but as you press it together (quickly and firmly so the the butter pieces don't melt), it should start to form a cohesive ball. If it still seems overly dry, add a tablespoon of ice water. It's ok if there are still a few dry spots or cracks in the dough.
• Press the mixture into a thick disc and cover in plastic wrap. Refrigerate for at least 30 minutes or up to several days.
• Roll out the pie crust on a lightly floured counter or on a pastry cloth/board to about 1/8-inch thick. Using a 2-inch cookie cutter, cut 12 circles (use a larger cookie cutter if you want the crust to go higher up the sides of the pan - there should be enough crust for slightly larger circles). Press each circle lightly into a lightly greased 12-cup muffin tin.
• Preheat the oven to 375 degrees F.
• For the egg mixture, in a medium bowl, whisk together the eggs, cream, milk, salt, pepper, and garlic powder until well combined.
• Divide the ham and cheese evenly among the muffin cups (can also sprinkle a few green onions or chives in right now if you want them baked into the quiches).
• Spoon the egg mixture over the ham and cheese, filling about 2/3 to 3/4 full. Bake for 15-18 minutes until set. Remove from the oven and sprinkle with green onions or chives, if desired. Serve warm or at room temperature. I find it's easiest to remove them from the muffin tin once they are mostly cooled; run a sharp knife around the edges before removing.