Mini Egg Quiche

By Kathy Johnson

Ingredients

• 8 eggs
• 1/2 cup mozzarella cheese; shredded
• 1/2 cup cheddar cheese; shredded
• 1/3 cup parmesan cheese; grated
• 1/2 cup chopped, cooked ham
• 1 cup milk; divided
• 1/3 cup plain flour
• 3/4 tsp salt
• 3/4 tsp black pepper
• 2 Tbsp chopped parsley
• 1 Tbsp + chives

Preparation

Step 1

Beat eggs. Combine dry ingredients in another bowl, slowly add 1/2 cup milk and stir until smooth. Add remaining milk and add to beaten eggs. Fold in ham and cheeses. Can be covered and refrigerated over night. Next morning, stir well and with small measuring cup put into well greased mini muffin tins. Bake at 375 degrees for 15-20 minutes or until done. Don't over cook. Remove from pan and serve.