bacon and cheese bread quiches

  • 12 thin slices bread, crusts removed
  • butter, for spreading 
  • 12 slices ham 
  • 4 eggs, lightly whisked 
  • ½ cup (125ml) milk 
  • 1 cup (200g) ricotta 
  • ¾ cup (90g) cheddar
  1. Preheat oven to 200°C (400°F). Spread one side of the bread slices with butter and press into 12 x ½ cup-capacity (125ml) lightly greased muffin tins. Bake for 5–6 minutes or until just golden. Line each bread case with a slice of ham. 
  2. Place the egg, milk, ricotta and cheddar in a bowl and mix well to combine. Pour the mixture into the bread cases and bake for 10–15 minutes or until cooked through and golden. Makes 12.

Tip: You can freeze these quiches for up to 2 months. Place in the fridge to defrost and warm in a low oven.

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