Herbed Ricotta Mini Quiches

Original cookbook page 65

Whole-wheat sandwich bread makes for a quiche crust that's easy for kids to cut and stuff into muffin tins. You can use the leftover bread scraps to make fresh breadcrumbs.

Ingredients

• 12 slices soft whole-wheat bread
• 4 large eggs
• 1 cup whole milk
• ½ cup half-and-half
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill
• ½ teaspoon ground pepper
• ¼ teaspoon kosher salt
• 6 tablespoons whole-milk ricotta
• ½ teaspoon garlic powder

Instructions

1. Preheat oven to 350°F. Coat a muffin tin with cooking spray.
2. Using a 4-inch biscuit cutter, cut a circle out of the center of each bread slice. Press each bread circle into a cup of the prepared muffin tin (reserve the remaining bread for another use). Bake until the bread is lightly toasted but not browned, about 7 minutes.
3. Meanwhile, whisk eggs in a large bowl. Whisk in milk, half-and-half, parsley, chives, dill, pepper and salt. Divide the mixture among the bread cups. Mix ricotta and garlic powder in a small bowl and dollop 1½ teaspoons of the mixture onto each mini quiche.
4. Bake until browned and the filling is set, about 30 minutes. Let cool for 5 minutes before serving.