Everyday Food #47 - Mini Ham and Cheese Quiches

These were cute and tasty, too. I couldn't find shredded or even solid white cheddar after going to two stores, so I subbed swiss cheese. Then I forgot to get the heavy cream and used some whole milk I had leftover from another recipe instead. Neither did I have a 2" round cookie cutter, I used a 2 1/2" diameter juice glass - which made for a little fluted edge trying to fit into the mini muffin pan. It was a little labor and time intensive to make, but would be fun for sleepovers or brunch parties. I also think using slightly stale bread will help separate the cut bread circles easier-argh! Refrigerate the leftovers, they taste great the next morning after nuking in the microwave about 15 seconds.

MINI HAM AND CHEESE QUICHES

2 tablespoons butter, melted...12 slices white sandwich bread...1 large egg slightly beaten...1/4 cup diced cookied ham...1/4 cup shreadded white cheddar (or swiss)...1/4 cup heavy cream (or whole milk)...salt and pepper

Preheat oven to 350, brush a 24-cup mini muffin pan with 1 tablespoon of butter, set aside. Stack two slices of bread on a work surface; using a rolling pin, flatten to an 1/8" thickness. With a 2" round cutter, cut 2 rounds from stack; separate to yield 4 bread rounds. Repeat with remaining bread to make 24. Fit rounds into prepared muffin cups, be careful not to tear. Brush bread with remaining tablespoon butter. Bake until golden brown, about 20-25 minutes (don't overbake or the result will be crunchy quiche!). Cool in pan to room temperature, leave oven on. In medium bowl stir together egg, ham, cheese, cream/milk, salt and pepper. Spoon 1 teaspoon of egg mixture into each bread cup. Bake until filling is set, 13-15 minutes.

From Everyday Food, Issue #47 - November 2007, page 68