23 de noviembre de 2016

Ham & Asparagus Mini-Quiches RECIPE FOR TODAY

Ham & Asparagus Mini-Quiches
1 cup all-purpose flour
2 tablespoons butter, diced
4–6 tablespoons ice water
6 large eggs
1/2 cup part-skim ricotta cheese
1/2 cup chopped ham
1/2 cup chopped asparagus
1/2 cup shredded cheddar cheese

Preheat oven to 350°F.
Coat a 12-count muffin pan with cooking spray, and set aside.
In a stand mixer fitted with a paddle attachment, combine the flour and butter until the butter breaks down into small pieces. (Alternately, use a pastry cutter or two forks.)
When the butter is completely combined, add one tablespoon water at a time while the mixer runs (or while stirring with a fork) until a smooth dough forms.
Lightly press the dough into each cup of the muffin pan and up the sides.
In a medium bowl, whisk the eggs and ricotta until smooth. Set aside.
Add the chopped ham, asparagus and cheese to the muffin tins, and pour egg mixture over until 3/4 full.
Bake for 20 minutes. Serve immediately.
To reheat, bake at 300°F for 15 minutes.
Nutrition Information
Serves: 6 | Serving Size: 2 quiche cups
Per serving: Calories: 250; Total Fat: 13g; Saturated Fat: 6g; Monounsaturated Fat: 3g; Cholesterol: 215mg; Sodium: 179mg; Carbohydrate: 19g; Dietary Fiber: 1g; Sugar: 1g; Protein: 15g
Nutrition Bonus: Potassium: 141mg; Iron: 13%; Vitamin A: 13%; Vitamin C: 1%; Calcium: 16%

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