Recipes

1. Preheat oven to 375F and position an oven rack in the center. Lightly dust bottoms of a muffin pan with cornmeal. Using a large glass or biscuit cutter, cut dough into rounds and insert into muffin pan.
2. Evenly divide the ham, corn, bell pepper, and cheese among muffin cups.
3. Whisk to combine eggs, milk, tarragon, salt, and pepper. Ladle the mixture over the ham and vegetable mixture, filling each three-quarters full.
4. Place muffin pan on a rimmed baking sheet. Bake until the quiches puffed and set in the center, about 18 minutes.
5. Carefully run a knife around each quiche and remove from pan. Serve hot from the oven or cool completely on a wire rack; wrap individually and freeze for up to 1 month.

Recipe note: If you have Silicone muffin pans, you can save the carbs and omit the crust.

Leftover strategy:

Reheat a fully cooked ham for Sunday supper and use those leftovers for these small quiches and in any main dish salad throughout the week. Also, when completely cooled, these quiches can be individually wrapped and frozen for three to four weeks. 

Don't forget to check out our other Back to School recipes!

Turkey and Cheese Spinach Wraps

Yogurt Marinated Chicken Kebabs

Roast Beef with Creamy Parsley Sauce

Kitchen Sink After School Granola Bars