This recipe from The Adaptable Feast by Ivy Manning
Makes 24 small appetizer bites
These rich, savory custards are all the fun and deliciousness of quiche without fiddling with a crust. I bake them in a standard muffin tin if I will be serving them as a plated first course or as a light main course for four with a salad. You can also use mini-muffin pans; the little bites make great finger food to serve with cocktails. The quiche are vegetarian until the ham is added in the last step before baking.
- 2 teaspoons olive oil
- 3 cups baby spinach leaves, roughly chopped (about 1 ounce)
- 1/2 cup roughly chopped jarred roasted red peppers
- 6 large eggs
- 1/2 cup half and half
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 pinch ground nutmeg
- 2 ounces Black Forest Ham, julienned
- 3 tablespoons Boursin or other spreadable cheese with herbs
- 1 sprig parsley
- Preheat the oven to 350 degrees F. Spray 24 mini-muffin wells (you will need 2 pans) liberally with nonstick cooking spray. Heat the oil in a small skillet over medium-high heat; add the spinach and sauté, turning with tongs until the leaves are wilted, about 1 minute. Remove from the heat. Divide the spinach and red pepper among the muffin wells.
- Whisk the eggs, half and half, salt, pepper, and nutmeg in a medium bowl. Fill each well with the egg mixture and put dabs of the cheese on top of each well. Add the ham to 12 of the wells.
- Transfer the pans to baking sheets and carefully transfer the sheets to the oven. Bake until the custard is just set and a knife comes out clean when inserted in the center, about 20 to 25 minutes for large quiches, 15 to 20 minutes for mini-quiches. (The quiches can be made ahead, wrapped, and refrigerated for up to 2 days. Reheat in a moderate oven.)
- Let the quiche stand for 5 minutes, run a knife around the sides of each quiche to release it from the pan. Place the ham quiche on a serving plate.
- Vegetarian: Place the ham-free quiche on a separate serving plate and garnish with parsley.