So these mini quiches seemed like a lot of trouble to go to while I was making them. Unless you are planning on using these as appetizers go ahead and just make one big quiche using this filling.
The unique part of this recipe is that rather than using a pie crust, you use slices of bread which you squash down with a rolling pin and cut into circles. This was yet another point at which I though it was a lot of trouble, and wasted bread (and unnecessary calories!), for some little quiches that would be perfectly happy in a pie crust.
With all the irksome aspects of this recipe, the quiches were kind of addictive. They were small enough to just keep popping them in your mouth… until you realize you have eaten nearly half a loaf of bread and start to loathe yourself a little bit.
Since once again, the recipe is not online, here you go:
2 melted tablespoons of butter
12 slices white bread, flattened with a rolling pin and cut into little circles
1 large egg, lightly beaten
1/4 cup diced ham
1/4 cup shredded white cheddar
1/4 cup heavy cream
salt and pepper
Preheat the oven to 350 degs. If you happen to have a mini muffin pan, make sure you cut the flattened pieces of bread into small circles. I only have a normal muffin pan so my circles pretty much took up the entire piece of bread.
Brush the inside of each muffin cup with butter, fit a bread circle into each cup and shape it like a little bowl. Then brush each piece of bread with butter. Pop that into the oven and bake until the “crusts” are golden brown. About 20 minutes.
Mix the remaining ingredients up in a bowl. Once you have your nicely browned “crusts”, fill each cup with a little of the filling. They really don’t hold much, even when you are using a full size muffin tin. It does work out pretty well to have just enough filling for the prepared crusts.
Bake until the filling is set. About 15 minutes.
*adapted from Everyday Food, issue 47, November 2007, pg. 68.
Let them cool slightly, then enjoy!