The recipe calls for white bread, but I substitute whole wheat and since our family is only used to brown bread, we don't notice. I also find that every time I've made this recipe, there is enough custard to make 10 - 12 quiches. Tonight I prepped 10 cups and the custard filled them right to the brim. (Thankfully they did not spill over.) I also substitute Swiss cheese, since I love Swiss. Otherwise I make this recipe as is and it has always turned out. Tonight we had no leftovers.
Enjoy!
Ham & Swiss Mini Quiches
From America's Test Kitchen, 30-Minute Suppers, Winter 2010
8 slices sandwich bread, crusts removed
½ C sour cream
1 tsp cornstarch
3 large eggs + 1 egg yolk
salt and pepper
Pinch nutmeg
1/8 tsp cayenne
3/4 C half-and-half
3 oz sliced deli ham, diced
1/2 C shredded Gruyère cheese
Heat oven to 375º. Lightly spray muffin tin with baking spray.
Using a rolling pin, roll each slice of bread until thin. Spray both sides of bread with baking spray, then line 8 muffin cups with the bread, gently overlapping edges to make the bread fit. Don't worry if you get some tearing, just patch it up best you can and move on. Bake until lightly toasted and edges are beginning to brown, about 10 minutes.
Meanwhile, whisk sour cream, cornstarch, eggs, yolk, 1/2 tsp salt, 1/4 tsp pepper, nutmeg and cayenne in a large liquid measuring cup. To jump-start custard, microwave half-and-half until steaming, about 90 seconds. Whisk half-and-half into sour cream mixture.
Divide ham and cheese evenly among the bread-lined cups. Pouring slowly, fill muffin cups with custard mixture. Bake until the tops of the quiches are set (when you gently shake the pan, the tops don't jiggle) and the edges of bread are golden brown and crisp, 12 - 15 minutes. Cool 5 minutes. Run paring knife around outside of quiches, remove from tin and serve.
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