Entertaining at brunch time can be less stressful than a dinner party. Serve these mini quiches with croissants, a fruit platter and mimosas or freshly squeezed orange juice.

Makes 6 (2 mini quiche) servings.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutritional Information

For 1 serving
Calories: 257
Sodium: 877mg
Fat: 17g
Carbohydrates: 5g
Cholesterol: 318mg
Fiber: 0g
Protein: 21g

Mini Ham and Egg Quiche

Ingredients

1 tablespoon olive oil
1 medium shallot, finely chopped
2 cups packed baby spinach leaves, coarsely chopped
4 ounces goat cheese (chèvre)
8 eggs, lightly beaten
1 tablespoon McCormick® Gourmet Collection Tarragon Leaves
1 teaspoon McCormick® Gourmet Collection Thyme Leaves
1/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/8 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
12 thinly sliced deli Black Forest or Virginia ham

Directions

1. Preheat oven to 400°F. Heat oil in large nonstick skillet on medium heat. Add shallot; cook and stir 2 minutes or until softened. Add spinach; cook and stir 1 to 2 minutes or just until wilted. Remove from heat. Add goat cheese; stir until well blended and melted. Mix eggs, tarragon, thyme, sea salt and pepper in medium bowl until well blended. Add spinach mixture; mix well.

2. Spray a 12-cup muffin tin generously with no stick cooking spray. Press a slice of ham into each cup, pleating as necessary to fit cup. Pour egg mixture evenly into each cup.

3. Bake 10 to 12 minutes or until eggs are set. Run small knife or spatula around each cup to loosen mini quiches. Let stand 5 minutes before serving.

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