Crustless Mini Ham Quiche


12 slices (1-oz ea) lean low sodium ham
4 ounces Juustoleipa* or other cheese, cubed**
1 1/2 cups chopped broccoli florets (about 1 pound fresh)
6 eggs (or equivalent egg substitute)
1 1/2 cups fat free sour cream
1/4 teaspoon hot sauce, optional to taste
Salt and Pepper to taste
3 tablespoons chopped fresh chives


Preheat oven to 400 degrees. Spray a 12-cup (4 ounces each) muffin tin with non stick spray.

Fit one ham slice into each cup. Divide cheese cubes/shred and broccoli among cups.

Beat together egg, fat-free sour cream, optional hot sauce and salt and pepper to taste. Equally divide egg mixture between cups. Bake 15-20 minute or until set. Remove from muffin tins, garnish with chopped chives or green onions. Serve warm.

Notes:

Recipe is inspired by “Ham and Cheese Egg Cup,” National Dairy Council, 3-Every-Day™ of Dairy

*Juustoleipa (pronounced you-stow-lay-PAH) is cheese native to Finland where it demands considerable shelf space in the market. “Juusto” means cheese and Juustoleipa translates into bread cheese. Juustoleipa is a mild cheese unique in the aspect that during processing it is grilled or baked to create a crust (the only process in the world to do so). It keeps its shape when heated and freezes very well (without crumbling). The Americanized version was developed in Wisconsin at the Dairy Research Lab. The recipe was then shared with the Western Dairy Research lab at Utah State University who developed for local artisan cheese makers.

** May substitute Mozzarella or Swiss cheese. Approximately 1 cup shredded cheese.

For delicious dairy recipes and nutrition information go to www.UtahDairyCouncil.com, www.NationalDairyCouncil.org or Facebook www.facebook.com/DairyUTNV

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