Ham and Corn Quiche Cups

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Ham and Corn Quiche Cups

Yields1 Serving
 2 ear sweet corn
  Nonstick cooking spray
  6 slices thin deli ham
  1/3 cup loosely packed, herbs or other veggies like tomatoes or zucchini
  3 tablespoons shredded cheddar cheese
  3 large eggs
  Pinch salt
  Freshly ground black pepper
1

Strip husk and silk. Cut kernels from cob.

2

Coat six 2 1/2-inch muffin cups with cooking spray. Line each muffin cup with a ham slice. Divide spinach, cheese and corn among cups.

3

In a medium bowl, beat eggs with salt and pepper; carefully and evenly pour egg into cups. Bake at 350 degrees for 14 to 18 minutes or until set. Cool in pan on a wire rack for 5 minutes before loosening edges with a knife to serve.

Ingredients

 2 ear sweet corn
  Nonstick cooking spray
  6 slices thin deli ham
  1/3 cup loosely packed, herbs or other veggies like tomatoes or zucchini
  3 tablespoons shredded cheddar cheese
  3 large eggs
  Pinch salt
  Freshly ground black pepper

Directions

1

Strip husk and silk. Cut kernels from cob.

2

Coat six 2 1/2-inch muffin cups with cooking spray. Line each muffin cup with a ham slice. Divide spinach, cheese and corn among cups.

3

In a medium bowl, beat eggs with salt and pepper; carefully and evenly pour egg into cups. Bake at 350 degrees for 14 to 18 minutes or until set. Cool in pan on a wire rack for 5 minutes before loosening edges with a knife to serve.

Notes

Ham and Corn Quiche Cups
IngredientsDirections
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