These little ham and cheese quiches are so delicious and look incredibly sweet too. They’re perfect for tiny hands, lunch boxes, parties or a quick snack. This recipe is also slightly healthier because I’ve used bread instead of pastry as the base. Although it wasn’t quite as crunchy as the usual pastry case, it was still delicious and the edges had a slight crisp to them.
This recipe is great for busy lives, they’re quick to cook and if you make a batch of them, they can be kept in the fridge for a few days and eaten cold.
- 4 Crustless Slices of Bread
50g Creme Fraiche
15g Grated Cheese
2 Slices of Ham cut into small pieces
Preheat the oven to 220°c. Lightly grease a muffin/cupcake tray with either butter or oil.
Trim the crusts from your slices of bread and cut each of them in half. Roll them flat with a rolling pin, then layer each half over each other and press them down inside the muffin tin so it forms a cross. Two halves to each mould. Bake for 6-8 minutes until only slightly crisp.
Whisk the egg and creme fraiche together until blended thoroughly.
Once the bread cases are ready, bring them out of the oven, leaving the oven on. Pour your egg and creme fraiche mixture into each case, then poke in an even amount of ham. Sprinkle the cheese over the top of each quiche, sprinkle with a little pepper and bake them in the oven for 10-12 minutes.
Once your mini quiches are set, let them cool for a few minutes, and enjoy.