Monday, October 11, 2010

Ham and Cheese Quiche

I made miniature versions of Sarah's favorite quiche recipe for brunch tailgating for the NCSU football game this weekend. When she hosted my bridal shower back in April, she had tons of different quiches and this was one of the best ones. It's a really easy recipe to make and the personal size is convenient for a quick breakfast for one. You can freeze or refrigerate these after cooking, just reheat them in the oven for a few minutes before serving. 

Ham and Cheese Quiche
- 8 small quiche pans (example)
- 2 refrigerated pie crusts
- 8 oz ham, diced
- 1 cup shredded swiss cheese
- 1 cup shredded cheddar cheese
- 3 eggs beaten
- 1 1/4 cup half and half 
- 2 tsp salt
- 1/4 tsp pepper

Preheat oven to 350.  Unroll pie crusts and cut circles of the crust to line 8 small quiche baking pans (4 inches in diameter). Bake pie crusts in oven for 5-7 minutes until lightly golden.

Combine beaten eggs, half and half, diced ham, cheese, salt and pepper and whisk together.  Pour about 1/2 cup of mixture into each crust, until the mixture comes up to the top of the crust.

Bake in oven for about 30 minutes, until a knife inserted into the quiche comes out clean.  
Let stand a few minutes before serving.

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