And then I got pregnant. And suddenly I loved eggs in any form. I CRAVED eggs. I walked around for nine months singing, "Ya gotta love it, the incredible, edible egg!" (Nick got kind of tired of that. I'm sure it wasn't annoying at all.) My love for eggs outlasted my pregnancy, and now I am a big fan of all things ovum. :)
This mini quiche recipe is kind of an amalgam of about six quiche recipes from http://thefoodnetwork.com. I took my favorite bits of several different recipes and put them all together. Viola! My favorite mini quiche!
MY FAVORITE MINI QUICHE
- 5 eggs
- 1 2/3 cups half-and-half
- 1 cup diced ham, browned**
- 4 small scallions, thinly sliced
- 1 1/2 cups shredded sharp Cheddar cheese
Beat eggs in a large bowl, then add in half-and-half and mix well. Stir in scallions, ham, and cheese. Divide evenly into muffin pan lined with metal cup liners. Bake at 350 for 25 minutes. (Makes 18 mini quiches.)
**In Germany, the land of ham, I was able to find pre-diced ham. I browned it in a skillet for about 5 minutes and was good to go. Easiest prep ever.
**In Germany, the land of ham, I was able to find pre-diced ham. I browned it in a skillet for about 5 minutes and was good to go. Easiest prep ever.
 |
| Look at this tasty little guy! Ella and Kate loved them too. They each at two for breakfast today. |
**If you don't want mini quiches, this is a great recipe to follow exactly: Paula Deen's Hash Brown Quiche.
