Wednesday, March 30, 2011

Green Eggs and Ham Cups

Remember way back on St. Patrick's Day when I said I was going to make a green meal in honor of the holiday, but with no food coloring? Well, I did it and it was mighty tasty. These Green Eggs and Ham Cups or mini quiches were the stars of the meal. They are yummy any time of year for breakfast, lunch or dinner.
Our "green without dye" meal. Clockwise from the top: green eggs and ham cups, cilantro-lime-cream cheese toast, steamed broccoli, spinach salad.
Green Eggs and Ham Cups
dough for one pie crust
1 dozen eggs
3/4 cup diced ham
3/4 cup shredded swiss or cheddar cheese
1/2 cup diced onion
1/4 cup milk
salt and pepper
1/4-1/2 cup steamed or frozen spinach with the liquid squeezed out, chopped

Roll out the pie crust. Using a round cookie cutter or a large cup cut the dough into 12 circles about 4-5 inches in diameter. Grease a muffin tin and press one piece of pie crust into each spot. Sprinkle about 1-2 tsp. ham into each muffin. Repeat with the cheese. Sprinkle just a couple pieces of onion on top of the cheese. Whisk the eggs together in a mixing bowl with the milk. Season with salt and pepper. Then whisk in the spinach until well mixed and the eggs take on a slight green hue. Carefully spoon the egg mixture into each muffin. Do not fill to the very top, as they will rise some. Sprinkle with extra cheese if desired. Bake at 350 for about 20 minutes, until toothpick comes out dry. I like these dipped in ketchup, but they are great plain as well!
Press your crust into the muffin tin,
Chop up everything for the filling,
 Whisk together the eggs, milk, and spinach,
Pour in the egg mixture and bake.

1 comment:

Lindsey said...

That looks really good!