I made mini quiches for wife Jan’s Ethnobreakfast. Since I had never done this before, I was unsure how much of the egg mixture I would need to fill the mini muffin cups. I whipped up a dozen eggs, but found out that I only need to use ten. This left me with two eggs worth of my egg mixture. I decided to use it for my own breakfast.
I had use up all of my short crust in making the mini quiches, so I could not simply make myself a small quiche. I thought that a new variation of French toast might work. Buttering a pan well, I set a slice of sour dough bread in the pan and topped it with shredded ham and cheese. Pouring the egg mixture over it, I then cooked it slowly to make a perfect breakfast treat for one.
1 Tbs. cream
1 tsp. chives, snipped finely, separate uses
Pinch white pepper
Pinch Kosher salt
1-2 Tbs. Irish butter
1 slice sour dough sandwich bread
2 Tbs. ham, shredded
2 Tbs. white cheddar cheese shredded
1. Put the eggs, cream, chives, pepper, and salt into a bowl and scramble them well.
2. Melt the butter in a small pan over a medium low heat.
Tip: Tilt and rotate the pan, so that the melted butter coats all of the sides of the pan.
Note: You do not want the heat to be too high. You will be cooking this dish undisturbed, so it it is too hot the bread will burn before the eggs are fully set. Low and slow is the key.
3. Lay the slice of bread in the pan and sprinkle the ham and cheese over it.
4. Pour the egg mixture over the bread and cover the pan.
Tip: A glass lid is very useful for this dish, so that you can monitor how done the eggs are without lifting the lid.
5. Leave the pan undisturbed for 5-6 minutes, until the eggs are fully set.
Tip: Do not lift the lid for any reason for this time.
Note: You may check on the eggs doneness by shaking the pan and judging how much the eggs jiggle.
6. Slide the quiche out of the pan and onto a plate.
Note: If you have used a nonstick pan and enough butter the quiche should slide right out.
7. Serve warm.
Tip: Garnish with some fresh chives, if you wish.