Herbed Ricotta Mini Quiches

© Dotdash Meredith. All rights reserved. Used with permission.

Whole-wheat sandwich bread makes for a crust that's easy to cut and stuff into muffin tins in this easy quiche recipe. As beaten eggs heat, steam releases, creating air pockets that make these quiches rise and puff out of the muffin tin, like a soufflé.

Prep/Cook Time: 55 Minutes, Servings: 6

Ingredients

• 12 slices soft whole-wheat bread
• 4 large eggs
• 1 cup whole milk
• ⅓ cup half-and-half
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill
• ½ teaspoon ground pepper
• ¼ teaspoon kosher salt
• 6 tablespoons whole-milk ricotta
• ¼ teaspoon garlic powder

Directions

1. Preheat oven to 350°F. Coat a muffin tin with cooking spray.
2. Using a 4-inch biscuit cutter, cut a circle out of the center of each bread slice. Press each bread circle into a cup of the prepared muffin tin (reserve the remaining bread for another use). Bake until the bread is lightly toasted but not browned, about 7 minutes.
3. Meanwhile, whisk eggs in a large bowl. Whisk in milk, half-and-half, parsley, chives, dill, pepper and salt. Divide the mixture among the bread cups. Mix ricotta and garlic powder in a small bowl and dollop 1½ teaspoons of the mixture onto each mini quiche.
4. Bake until browned and the filling is set, about 30 minutes. Let cool for 5 minutes before serving.

Nutritional Information

Per Serving: 226⅓ Calories, Total Fat: 9⅖ g, Saturated Fat: 4⅓ g, Cholesterol: 140⅗ mg, Carbohydrates: 22⅒ g, Fiber: 2⅔ g, Total Sugars: 5 g, Protein: 13⅒ g, Sodium: 363⅖ mg, Potassium: 261⅔ mg, Iron: 1⅞ mg, Folate: 42⅓ mcg, Calcium: 185⅒ mg, Vitamin A: 579⅔ IU, Vitamin C: 3⅓ mg