Recipe: Mini Ham and Egg Quiche (using spinach and cheese, makes 12)

MINI HAM AND EGG QUICHE
"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."


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

Preheat oven to 400 degrees F. Spray a 12-cup muffin tin generously with no stick cooking spray.

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. Set aside.

Press a slice of ham into each prepared muffin cup, pleating as necessary to fit cup. Pour egg mixture evenly into each cup.

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.

Makes 6 servings (2 mini quiches per serving)
Source: McCormick