Ham and Gruyere Mini Quiches

Featured in the Honolulu Star-Advertiser on December 19, 2012.



Ham and Gruyere Mini Quiches

  • Non-stick cooking spray
  • 4 eggs, lightly beaten
  • 1 cup low fat cottage cheese
  • 1/4 cup low fat milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1 1/2 cups (6 ounces) shredded Gruyere (may substitute Swiss cheese)
  • 3/4 cup finely chopped cooked honey baked ham
  • 3 tablespoons thinly sliced green onions


  1. Preheat oven to 375°F.
  2. Coat muffin pan with cooking spray.
  3. In a large bowl, combine the first seven ingredients; fold in the Gruyere cheese, ham and onions.
  4. Fill muffin pan three-fourths full.
  5. Bake for 18-22 minutes until a knife inserted near the center comes out clean.
  6. Cool for 5 minutes before removing from pans to wire racks.

Makes 10 mini quiches.

  1. To freeze, transfer quiches to a large resealable plastic freezer bag.
  2. May be frozen for up to 3 months.
  3. When ready to eat, thaw in the refrigerator overnight.
  4. Transfer to a greased baking sheet; bake at 350° F for 10-14 minutes or until heated through.

Approximate Nutrient Analysis per serving:
170 calories, 11 g fat, 4.5 g saturated fat, 100 mg cholesterol, 350 mg sodium, 4 g carbohydrate, 0 g fiber, 1 g sugar, 14 g protein


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