Mini Ham and Leek Quiches

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves24
  • DifficultyEasy
1 tablespoon butter
1 leek, sliced and cleaned/soaked thoroughly
1/4 cup single cream
6 large eggs
Hot sauce, as needed
Salt and freshly ground black pepper
4 thin slices deli ham, chopped
1 cup grated pepper Jack cheese
1/3 cup sour cream
Thinly sliced chives, for garnish
Cooking spray, for the muffin tin

1. Preheat the oven to 175°C. Spray a 24-cup mini muffin tin with cooking spray.

2. Melt the butter in a small frying pan over medium heat. Add the leeks and cook until lightly browned, 4 to 5 minutes. Set aside to cool, then divide them evenly among the muffin cups.

3. Whisk together the cream, eggs and some hot sauce, salt and pepper in a medium bowl; mix in the ham. Fill the muffin cups two-thirds full with the egg mixture and top with the grated cheese. Bake until set, 8 to 10 minutes. Let cool for 5 minutes, then remove them from the tin.

4. To serve, stir together the sour cream and a couple dashes of hot sauce in a small bowl. Put a small dollop on each quiche along with a few thinly sliced chives.

Special Equipment: a 24-cup mini muffin tin

Recipe courtesy of Ree Drummond

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