- 3 large eggs
- 2 cups half and half
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of cayenne
- 4 tablespoons butter
- 1 cup chopped onion
- 3/4 cup chopped ham, about 6 ounces
- 6 tablespoons Panko breadcrumbs
- 1 cup coarsely grated sharp cheddar, about 1/4 pound
Preheat the oven to 375º F.
Whisk the eggs, half and half, salt, pepper, and cayenne in a small container until combined.
Melt the butter over medium heat in a 10-inch sauté pan. Remove from the heat. Liberally brush the wells of a standard muffin pan with half of the melted butter. Set the muffin pan aside.
Return the sauté pan to the stove set over medium heat and add the onion. Cook the onion until soft, about 3 minutes. Add the ham and cook, stirring as needed until beginning to brown, about 3 minutes longer. Remove from the heat.
Add 1 1/2 teaspoons of the breadcrumbs to each well of the muffin pan. Divide the onion and ham mixture among the wells. Divide the cheese among the wells. Divide the milk mixture among the wells, filling them to the top.
Bake the quiche in the oven until puffed and set, about 25 minutes. Remove from the oven and allow the quiche to cool in the pan for 10 minutes before serving. To serve, use a small offset spatula to loosen around the edges of each quiche and carefully lift out of the pan.
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