Mini Corn Quiches

Mini Corn Quiches

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each quiche
  • 170 cal
  • 8g fat (3.5g sat)
  • 170mg chol
  • 460mg sodium
  • 14g carb
  • 2g fiber
  • 2g sugars
  • 11g protein

Ingredients

  • 8 slices whole wheat sandwich bread
  • Butter, for bread
  • 1/2 cup fresh corn kernels
  • 1/4 cup chopped ham
  • 2 teaspoons chopped fresh chives
  • 1/4 cup shredded cheddar cheese
  • 6 eggs
  • Salt and pepper, to taste

Directions

Preheat oven to 350° F.

Remove crusts from sandwich bread and gently roll out bread slices to about 1/4-inch-thick. Lightly butter one side of each bread slice. Line 8 muffin cups with bread slices, buttered side down, trimming the overhang, as needed.

Evenly divide corn, ham, chives and cheese between each muffin cup. Whisk eggs with salt and pepper, and divide between each muffin cup. Bake until eggs are set and lightly golden, about 15 minutes. Let cool 10 minutes before serving or refrigerate and serve chilled.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member