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Ham and Cheese Quiche:
 

Ingredients:

  • 1 pre-made refrigerated pie crust
  • 1/3 cup freshly grated parmesan cheese
  • ½ cup grated cheddar cheese
  • 4 oz. ham steak - diced
  • ¼ cup fresh chives
  • 4 eggs
  • 2 cups milk
  • ½ tsp salt
  • ¼ tsp black or white pepper
  • ¼ tsp nutmeg

 

Directions for Ham and Cheese Quiche:

 

  1. Preheat the oven to 375°.
  2. Spread the pie crust on the bottom of a heavy, ceramic tart pan.
  3. Sprinkle the parmesan cheese, cheddar cheese and diced ham evenly across the pie crust.
  4. Add the eggs and milk to a medium bowl and whisk until well blended.
  5. Whisk in the salt, pepper and nutmeg.
  6. Pour the egg mixture into the tart pan.
  7. Place the tart pan in the oven.
  8. Bake the quiche for 35 to 45 minutes, until golden brown on top.

Breakfast Mushrooms with Ham and Cheese:

SERVES 2

 

Ingredients:

  • Four large flat mushrooms
  • Four slices of garlic
  • Handful of grated cheese
  • Chopped ham
  • Oregano
  • Salt and pepper

 

Directions for Breakfast Mushrooms with Ham and Cheese:

  1. Melt plenty of butter (say, 10g) in a frying pan and once the pan is hot place the mushrooms under-side down on top of the pieces of garlic. Also add some halved tomatos to the pan, coated with a little olive oil.
  2. Meanwhile you can grate the cheese.
  3. When the mushrooms are cooked on the underside, turn them over and lose the garlic. Stuff some ham in the middle, add the cheese on top, along with a sprinkling of oregano.
  4. Continue to cook the otherside of the mushrooms.
  5. When the mushroom is fully cooked, put the pan under the grill and brown the top.
  6. Serve on toast, with a bit of parmesan on top if you have it.

 
 
Mini Ham and Egg Casseroles:
 

SERVES 4


Prep Time: 15 min
Bake Time: 15 min

 

Ingredients:

  • 1/4 baguette, cut into small cubes
  • 4 ounces cream cheese, cut crosswise into 12 slices
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/4 pound thinly sliced ham, chopped (about 1 cup)
  • 4 scallions, white and green portions thinly sliced and separated
  • Pepper
  • 1 1/2 cups half-and-half
  • 6 large eggs
  • 1 teaspoon fresh thyme leaves
  • 1/2 pound plum tomatoes, sliced into wedges
  • Salt

 

Directions for Mini Ham and Egg Casseroles:

  1. Preheat the oven to 350°. Grease a 12-cup muffin pan and fill each cup halfway with bread cubes. Top each with a cream cheese slice.
  2. In a small saucepan, heat the olive oil over medium heat and add the ham, scallion whites and a pinch of pepper. Cook, stirring, until the scallions are tender, about 5 minutes. Stir in the half-and-half and bring just to a simmer before removing from the heat.
  3. In a medium bowl, whisk together the eggs and thyme, then whisk in the warm half-and-half mixture. Fill the muffin cups with the egg mixture and bake until puffed and golden around the edges, about 15 minutes. Let cool for 5 minutes, then run a knife around the edges and invert onto a cooling rack.

Drizzle the tomato slices with olive oil, top with the scallion greens and season with salt and pepper. Serve with the mini casseroles.

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