Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Jane Kirby

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Credit: William Meppem

Recipe Summary

hands-on:
10 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F.

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  • Lightly coat four 5-ounce custard cups with vegetable cooking spray. Place the cups in a 9-by-9-inch roasting pan.

  • In a medium skillet, combine the oil, ham, jalapeño, tomatoes, and scallions. Sauté over medium heat until the vegetables are tender but not brown. Stir in the corn and divide among the custard cups. Top each with some of the cheese.

  • In a medium bowl, whisk the eggs, then blend in the cream, milk, and salt. Pour over the vegetables in the cups.

  • Place the roasting pan on the oven rack. Pour enough hot water into the pan to come halfway up the cups. Bake about 40 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts

calcium 178mg; 374 calories; carbohydrates 14g; cholesterol 196mg; fat 29g; fiber 2g; iron 2mg; protein 16mg; saturated fat 15g; sodium 784mg.
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