Ham and Cheese Mini Quiche

Ham and Cheese Mini Quiche without crust -- A Pinch of Joy

 Ham and Cheese Mini Quiche without crust -- A Pinch of Joy

This crustless Ham and Cheese Mini Quiche is low on the carb scale – like 3 grams of carbs with 12 grams of protein.  Healthy enough for every day and deliciously handsome and tasty enough for company!

Ham and Cheese Mini Quiches work very well as a make ahead and freeze till needed dish.  Great for overnight guests!  Breakfast fit for royalty in a flash and no fuss.  Or thaw one or two overnight and warm in the microwave for a quick breakfast before work or heading off to school.  These cozy little quiches also make a nice dinner with a crisp salad on the side.

Nutmeg is frequently used in Swedish cooking particularly. And often for custard type dishes in other cuisines.  I’m always a little startled when I see it in a savory dish since I associate it with sweet desserts.  And my family is always startled by the taste. It dominates the savory for us so I tend to leave it out.  (And Wheels has some Swedish ancestry!)   Try it– you may like it. The Swiss cheese has a good, somewhat tangy, flavor, but if  available try substituting Guyere or even Havarti.   We love the taste of this.  I even like it cold the next day!   Or better,  with the refrigerator chill knocked off by 15 seconds in the microwave.

Prep time is relatively quick.  Unless you run out to the garden to get a couple of green onions and get sidetracked – ahem.  I use prediced ham which saves time.  Either buy the package of diced ham or make your own purchased on after holiday sale and diced, then frozen in 1 cup packages.

Baking time  really does depend on the size of the quiche.  The mixture gives a clear reading with the knife inserted in the middle.  When it is done, the knife comes out clean and won’t leave you guessing.  This time I used ramekins that held just over 2/3 cup of mixture ready for baking and had five quiches.  (Note: this will double the number of carbs and amount of protein in each serving.)  They took 18 minutes in my oven.   Standard muffin tins hold ½ cup in each opening, but since we are allowing for  rise of the mixture they are only filled about 2/3 full.  That’s between ¼ and 1/3 of a cup of quiche mixture.  Baking in a muffin tin will produce between 10 -12 quiches.  That’s eyeballing and not measuring what goes in each muffin cup – ‘cause who has time for that!  Sometimes my eyeball is working and everything evens out at 12 – other times it’s 11.

Ham and Cheese Mini Quiche
 
Prep time
Cook time
Total time
 
Healthy enough for every day (low carb) and deliciously handsome and tasty enough for company (make ahead and freeze till needed)!
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 4 eggs, lightly beaten
  • 1 cup cottage cheese
  • ¼ cup milk
  • 2 tablespoons of flour
  • ½ teaspoon baking powder
  • ¼ teaspoon nutmeg, optional
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 ½ cup shredded Swiss cheese
  • ¾ cup diced ham
  • 3 tablespoons thinly sliced green onions
Instructions
  1. Preheat oven to 375
  2. In large bowl combine the first seven ingredients, the fold in cheese,ham, and onion.
  3. Grease muffin pan OR spray with cooking spray. Fill each cup about ⅔ full of quiche mixture.
  4. Bake 15 to 20 minutes or until knife inserted in center of quiche comes out clean
  5. Cool 5 minutes before removing for removing from pan.
  6. To freeze: Bake and cool as above. Place in large resealable plastic freezer bag and freeze for up to three months. Before using, thaw in refrigerator overnight. Preheat oven to 350 and transfer into greased baking sheet. Bake for 10 to 14 minutes until heated
Nutrition Information
Serving size: 1 quiche Carbohydrates: 3 Protein: 12

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How to Make a Boiled Omelet

1How to Make a Boiled Omelet -- A Pinch of Joy

Today’s post is a Bytes Bite,  written and photographed and the slide show created  by Bytes himself.  If you have a college student or a young professional looking for easy and healthy ideas for quick cooking and clean up, this fills the bill!  Bytes says:

When I’m cooking for myself I often go for a utilitarian approach.  Find the simplest things to cook, eat, and clean up. Something that can be prepped a few days in advance and be ready to cook in just a few moments is a bonus.  Something  I do every once in a while are Boiled Omelets.

I know a “boiled Omelette” sounds weird. But it’s the simplest way to explain how to make these omelettes.  It’s something that I also use for camping or feeding a large number of people who are wandering in to eat a few at a time. The advantages are numerous. For starters as long as there is water in the pot the eggs won’t burn so you can divide your attention between the stove and other things in the kitchen. It allows for mass production, and, if needed,  you can prep a bunch of baggies with eggs and milk ahead of time and people will be able to customize the fillers.  Note:  You can boil several omelets at one time if you use a large pot, which will save time.  Only put in as many omelets as will fit loosely across the pot in a single layer.

When I’m cooking for just myself, I go the other way. I will make up a few baggies with Omelet ingredients. They can sit for a few days in the fridge. All I have to do I add eggs and milk and they are ready to cook.

What you will need:

  • Zip sandwich bags.
  • A pot wide and deep enough for the bags to float in. A lid helps.
  • Tongs to pull the bags out, or to lower them in.
  • Eggs, milk, cheese, pre-cooked meat, veggies. Anything you might want in your omelette.

First fill baggies the cheese and meat and other desired ingredients.  About a 1/3 of a cup. Anything more than that you run the risk of making a mess. Use one bag per person and let them customize their choices if making for a group.  If making ahead to keep in the fridge, fill no more than five or six bags or about a week’s worth is easier to keep track of.

To cook Step one. Fill the pot with water, and start it heating. It needs to be at a rolling boil to cook everything.

Crack the eggs into the baggy. Then add a tablespoon of milk.  I often just eyeball the mount.

Seal the bag

Mix everything together in the bag. You just have to squish the bag and let it all slosh back and forth.

Double check the seal on the bag.  Then fold the bag over with the mix in the bottom.

Lower the baggy into the boiling water. And let it float.

Cooking time takes about 8-10 minutes.  When there are no runny eggs, it’s done.

Use the tongs to retrieve the baggy, peel and enjoy.

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Quick Scrambled Eggs and Bacon for a crowd

Quick Scrambled Eggs and Bacon for a Crowd -- A Pinch of Joy

Quick Scrambled Eggs and Bacon for a Crowd -- A Pinch of Joy

We celebrated a college graduation this weekend with an open house.  We began with breakfast for first comers, had mid-day dinner and ended with afternoon snacks for the littles.  All day eats!  Everybody contributed a dish or two.  For breakfast we had pastries, coffee cakes, yogurt parfaits and melon slices.  I wanted a bit of protein to balance the meal so we invented Quick Eggs and Bacon on the fly.  Although we were probably not the first to execute the concept, we had a perfect product!

I took a pound of bacon, cut the slices in half so that they were about four inches long.  I browned them in a skillet while sister in law Deb broke open a dozen eggs.  She whisked them thoroughly then added a quarter cup of milk, salt and pepper.  I sprayed the cups in two muffin tins with cooking spray.   When the bacon was starting to brown and turn crisp, we tried crisscrossing the pieces in the bottom of muffin cups.   Too hot to handle!  And it didn’t leave much room for eggs.  I ended up dropping a bacon slice half in each cup with tongs.  Deb followed up with the egg mixture, poured over and around the bacon slice until each muffin cup was about half full.  The oven was already preheated to 350 from baking a dinner dish. We popped the filled muffin tins in for ten minutes.

Perfect  little omelets, light, fluffy and tender eggs,  with crispy bacon in the middle.  Exactly what was needed to complete the breakfast menu.   Twenty-four omelets in about fifteen minutes.  And they disappeared in about three minutes flat.  That’s a five star rating through all age ranges. 🙂

Congratulations to the class of 2016!  Especially one very happy college graduate and her very proud Dad and Deb!

Quick Scrambled Eggs and Bacon for a crowd
 
Prep time
Cook time
Total time
 
Perfect little omelets, light, fluffy and tender eggs, with crispy bacon in the middle.
Author:
Recipe type: Breakfast
Serves: 24
Ingredients
  • 1 pound low sodium bacon
  • 12 large eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper or to taste
Instructions
  1. Preheat oven to 350. Spray two muffin tins with cooking spray.
  2. Slice bacon in half so pieces are about four inches long. Place in skillet and cook over medium heat until bacon begins to brown and to crisp on the edge.
  3. In meantime, break eggs in large bowl and whisk thoroughly. Add milk, salt and pepper.
  4. When bacon is done, drop one slice in each of the twenty four muffin cups. Fill each muffin cup about half full with the egg mixture, pouring the eggs over and around the bacon slice.
  5. Bake for 10 minutes.
  6. Slide dinner knife around egg to ease removal from pan. Arrange on platter and serve immediately.

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