Tomato-Parmesan Mini Quiches

Tomato-Parmesan Mini Quiches

These individual mini quiches are a fun take on a traditional quiche. Leftovers can be refrigerated or frozen for an easy breakfast later in the week.

Prep Time: 25 mins Additional Time: 25 mins Total Time: 50 mins Servings: 6


Nonstick cooking spray

12 4-inch round thin slices lower sodium cooked ham (see Tip) 1 ¼ cups seeded and chopped roma tomatoes

½ cup thinly sliced green onions

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


Step 1

Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch mufin cups with cooking spray.

Step 2

Line prepared mufin cups with ham. Divide tomatoes, green onions, basil and pepper among cups. Top with cheese. Pour eggs over tomato mixture.

Step 3

Bake 20 to 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. If desired, top with additional green onions and/or fresh basil. Serve warm.


Tip: Look for a lower-sodium ham that has 450 mg sodium or less per 2 ounce serving.


Nutrition Facts

Serving Size 2 mini quiches

159 calories total fat 8g saturated fat 4g cholesterol 207mg sodium 450mg  total carbohydrate 5g dietary fiber 1g total sugars 3g protein 15g  
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