These little beauties could be one of the most versatile I’ve made. They are like a mini fritatta and can be eaten for breakfast, lunch, hot or cold, a snack on the run, or an appetizer. This recipe is basic ham and cheese, but any of your favourite ingredients can be added. See options below. Being so easy to prepare, you could whip these up on a Sunday for meal emergencies throughout the week!
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Ham and Cheese Quinoa Cups
2 cups cooked quinoa (about 3/4 cup uncooked)
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
1/2 cup diced ham
1/4 cup parsley, chopped
2 tbsp parmesan cheese
2 spring onions, sliced
salt & pepper
Preheat your oven to 350 degrees F (180 degrees C). Cook quinoa according to packet instructions while you prepare the other ingredients. Combine all ingredients in a large bowl and mix throroughly. Spray a mini muffin tin with spray olive oil until well greased. Spoon mixture into top of each cup. Bake for 15-20 minutes until the edges of the cups are golden brown. Let the cups cool in the pan for at least five minutes before turning out onto a wire rack to cool.
You can put feta cheese in place of the parmesan, add sundried tomates or roast pumpkin, use caramelised onion instead of spring onions, or use coriander instead of parsley. Get creative as most things will work! I’d love to hear your favourite combinations.