Ham and Cheese Bread Rimmed Quiche
With its clever shortcut crust, this savoury quiche will be your new brunch favourite.
- Prep time: 12 min
- Makes: 4-6 servings
- Cook time: 35-40 min
- Fat.8.8 g
- Cholesterol.90 mg
- Carbohydrates.6.7 g
- Dietary Fibre.3 g
- Protein.15.3 g
|2 cup / 500 g||Naturegg Omega Plus Cracked Eggs, well shaken|
|1/2 cup / 125 ml||milk|
|1/4 tsp / 1 ml||each salt and pepper|
|2||slices of white bread|
|1/2 cup / 125 ml||shredded cheddar cheese|
|1/2 cup / 125 ml||diced cooked ham|
|1||green onion, chopped|
Whisk liquid eggs, milk, salt and pepper. Cut each bread slice into 4 triangles. Dip bread triangles into egg mixture; arrange around edge of greased 9” (23 cm) pie plate with points up.
Stir cheese, ham and onion into remaining egg mixture. Pour into centre of bread rimmed pie plate.
Bake at 350°F (180°C) 35-40 minutes or until set. (Bread triangles will float to surface forming a ‘collar' around the quiche.) Sprinkle with chopped parsley, if desired.
Omit ham for vegetarian version of this recipe.
Naturegg Omega Plus
Lower in cholesterol and fat than regular eggs.Learn More
Tips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.