Healthy Muffin-Tin Quiches With Smoked Gouda and Ham Recipe
Sure, you’ve used your muffin tin to make blueberry muffins, or maybe some pumpkin muffins when fall rolls around. But if all you’re doing with a muffin tin is baking muffins, you’re seriously missing out. These muffin tin quiches are so easy to make, and they put that muffin pan to good use.
You don’t even need the paper muffin cup liners for this recipe. Just spray the muffin tin with a nonstick cooking spray and load in the quiche mixture. This easy recipe couldn’t be simpler—or more delicious.
In addition to being super tasty, thanks to potatoes, ham, and a generous helping of Gouda cheese, this recipe is also super nutritious. Eggs are a nutrient-dense powerhouse, and their benefits to your health are too many to count. Eggs can give you more energy, boost your immune system, lower your risk of heart disease, and help protect your eyes. Plus, they’re a good source of protein to keep you going through the day.
Once you’ve tried these muffin tin quiches, you’ll be wondering what else your muffin tin can do. Fortunately, there’s no shortage of muffin tin recipes out there—the possibilities are endless. Get ready to see this simple pan in a whole new light with this quiche recipe.
Nutrition: 318 calories, 24 g fat (7 g saturated), 510 mg sodium
Makes 6 servings
Nonstick cooking spray
2 Tbsp extra-virgin olive oil
1 cup finely diced red-skinned potatoes
1 small shallot, minced
3/4 tsp salt, divided
8 large eggs
1 cup shredded smoked Gouda cheese
1/2 cup 2% milk
1/2 teaspoon ground black pepper
1/2 cup diced ham
1 (10-oz) package frozen chopped broccoli, thawed and well drained
How to Make It
- Preheat oven to 325°F. Coat a 12-cup standard muffin tin with cooking spray.
- Heat oil in a large skillet over medium heat. Add potatoes, shallot, and 1/4 teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.
- Whisk eggs, cheese, milk, pepper, and the remaining 1/2 teaspoon salt in a large bowl. Stir in ham, broccoli, and the potato mixture. Divide mixture among the prepared muffin cups.
- Bake for 25 minutes or until firm to the touch. Let stand for 5 minutes before serving.