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Italian Quiche Cup
Yield: 48 (1/2 cup) servings
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| Ingredients |
Lb. |
Oz. |
Method |
| Roasted red peppers |
2
|
4
|
Drain, chop, add to mixer bowl. |
| Sun-dried tomatoes in oil |
1
|
- |
- |
| Parmesan cheese |
- |
12
|
Shred; add to mixer. |
| Fresh basil leaves |
- |
2 |
- |
| Frozen (thawed) or refrigerated liquid whole egg |
6 |
13.5 |
Add to mixer. Mix at first speed of 3-speed mixer until blended. |
| Whole milk |
1 |
8 |
- |
| Lean deli ham or proscuitto slices,1 oz. each |
3 |
- |
Slice in half on diagonal. |
| Total approximate weight |
15 lb. |
7.5 oz. |
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Instructions
Spray-coat 48 (6- to 8-oz. size) ramekins or muffin tin cups. Position 2 half slices of ham onto insides (to ring) each ramekin/cup. Portion 1/2 cup egg mixture into each cup. Bake at 350°F for 25-35 minutes, until puffed and firm in center.
Nutrient information per serving of 1/48 formula using lean deli ham: 221 calories, 17g protein, 8g carbohydrate, 13g total fat, 302mg cholesterol, 681mg sodium, 203mg potassium.
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