bacon and cheese bread quiches
- 12 thin slices bread, crusts removed
- butter, for spreading
- 12 slices ham
- 4 eggs, lightly whisked
- ½ cup (125ml) milk
- 1 cup (200g) ricotta
- ¾ cup (90g) cheddar
- Preheat oven to 200°C (400°F). Spread one side of the bread slices with butter and press into 12 x ½ cup-capacity (125ml) lightly greased muffin tins. Bake for 5–6 minutes or until just golden. Line each bread case with a slice of ham.
- Place the egg, milk, ricotta and cheddar in a bowl and mix well to combine. Pour the mixture into the bread cases and bake for 10–15 minutes or until cooked through and golden. Makes 12.
Tip: You can freeze these quiches for up to 2 months. Place in the fridge to defrost and warm in a low oven.
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