Mini ham and mushroom quiches
These are so quick to do and make a great snack, lunch or picnic food.
5 mins
20 mins
90 kcal
5 mins
20 mins
90 kcal
MAKES
6
DIFFICULTY
EASY
MAKES
6
Difficulty
EASY
Using the ham to make a cupe for the little quiches not only keeps them tidily together, but adds a lovely base to the egg, with some lovely crispy bits around the edges.
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Mini ham and mushroom quiches
Servings: 1
These are so quick to do and make a great snack, lunch or picnic food.Syn-freeHealthy Extra: A
Print Recipe
Ingredients
- 6 slices wafer thin ham
- 2 eggs
- 1 tbsp quark
- 2 mushrooms finely chopped
- 40 g reduced fat cheddar grated
- Salt and pepper
Instructions
- Preheat the oven to 180c.
- Use a bun tin, and spray 6 of the holes with Frylight.
- Cut each piece of ham into 4, and layer around each bun hole to create a ‘case’ without any gaps for the mixture to fall through.
- Beat the eggs in a bowl with a fork, beat in the quark until all mixed in, then add the mushrooms and the salt and pepper.
- Spoon the mix into the ham cases, sprinkle the cheddar over the top and bake for 20 minutes.
Notes
You can mix up the filling of these as much as you like! Add peppers, sweetcorn, chopped asparagus- whatever you have in the fridge!
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
