I love a hot breakfast, don’t you? But most of us don’t have time to make an omelet or such every morning. I’ve made handheld egg dishes before (Green, Eggs and Spam Quinoa Muffins), but those were healthy 😉
These mini quiches are definitely not light on calories, but they do have a light airy taste that is divine! I made ours with leftover Easter ham and spinach, but you could use crumbled sausage and basil, or bacon and chopped asparagus. The possibilities are endless! (Don’t worry, I’ll add the recipes as I try different combinations.)
Before I get to the recipe, I’ve had a few people ask me lately, “How can I tell if my eggs are bad?” Well besides, the smell or the use by date, there is a time tested way to test your eggs for freshness – the float test.
All you need is a simple glass of water, plus the egg (or eggs) in question.
If your egg sinks to the bottom of the glass, like a sunken ship:
If the egg stands on end, or floats halfway in the glass, like so:
And if the egg floats to the top, like this seagull bobbing around on a wave:
The reason is, that as the egg ages (or decomposes 😮), bacteria enters the egg and starts eating the decomposing matter, this creates, a smelly gas, which, as it increases, allows the egg to float (thank you SCIENCE!!)
Now, since you’ve been so patient, on to the recipe!!
Ham and Spinach Mini Quiches
1/2 package refrigerated, rolled pie crust (1 rolled piece, there are usually 2 to a package)
4 large eggs
3/4 cup half and half
1 cup fresh spinach, de-stemmed
1/3 cup chopped smoked ham
2 green onions, chopped
2 tsp. dried rosemary
2 tsp. Dijon mustard
1/2 cup shredded Mexican cheese blend
1/4 tsp. pepper
Preheat oven to 375F.
Unroll pie crust and cut into rounds. I measured the diameter of my muffin pan cups, then added a half an inch. If you’re lucky, you’ll have a drinking glass with a diameter that is close to what you need. Then you can just trace the mouth of the glass onto the pie crust with a knife.
Grease the muffin pan (I used a 6 cup pan, with the larger size cups). Fit the rounds to the pan, pressing up the sides of each cup. Chill 10 minutes.
Meanwhile, whisk together eggs, half-and-half, spinach, ham, scallions, dill, mustard, cheese, salt, and pepper. Spoon into crusts, dividing evenly. Bake until puffed and set, about 25 minutes.
Serve warm, or they will keep in the refrigerator for 3 or 4 days, then just pop them in the toaster oven on high when you’re ready to eat.