Ingredients:
For the Quiche Cups:
- 1 package (about 15) mini round pastry shells, pre-baked according to package instructions
- 1/2 cup diced ham (cooked and cooled)
- 1/2 cup shredded cheese (cheddar, Swiss, or your choice)
- 1/2 cup chopped spinach
- 3 large eggs
- 1/2 cup whole milk or half-and-half
- Salt and freshly ground black pepper, to taste
- 2 tablespoons Premium Extra Virgin Olive Oil
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the pre-baked pastry shells on a baking sheet or in a mini muffin tin. These shells should be fully cooked and ready to use according to the package instructions.
- Evenly distribute the diced ham, shredded cheese, and chopped spinach among the pastry shells. You can mix them together or layer them, depending on your preference.
- In a bowl, whisk together the eggs, whole milk or half-and-half, salt, and freshly ground black pepper until well combined.
- Carefully pour the egg mixture over the ham and cheese in each pastry shell. Be sure not to overfill, as the quiche cups will puff up as they bake.
- Drizzle a small amount (about 1/2 teaspoon) of extra virgin olive oil (EVOO) over the top of each quiche cup. This adds a touch of richness and flavor.
- Place the baking sheet or muffin tin in the preheated oven and bake for approximately 12-15 minutes or until the quiche cups are set and the edges are golden brown.
- If desired, garnish the mini quiche cups with fresh chives or thyme for a pop of color and freshness.
- Allow the mini quiche cups to cool slightly before serving. They can be enjoyed warm or at room temperature.