Individual Breakfast/Brunch Quiche

“New from the Kitchen”
Recipe of the Month – November 2011

quiche
Breakfast: Individual Breakfast/Brunch Quiche
Serves: 2

To make your overnight quests (or your spouse) feel extra special, fix them their own individual quiche this month. The only special requirement is you will need to buy (if you don’t already have) a set of 3 1/2 inch French pastry or tart shells. You can find them at most cook shops and William Sonoma has a particularly nice set. Be sure to get the kind with the removable bottom. Add a little fresh fruit, sauteed red potatoes and some smoked chicken sausage for an indulgent start to your morning.

Ingredients 

Pillsbury ready made pie crust

Custard:
1 cup cream
1 egg
2 egg yolks
Salt, cayenne pepper and nutmeg to taste

Filling:
Classic Quiche Lorraine, Guyere cheese and bacon or ham cut into small pieces.

Vegetable, any combination of asparagus, broccoli, carrots, mushrooms etc. with freshly grated Parmesan cheese

Instructions 
Unroll the pastry and cut into quarters

Drape the pastry over the tart mold and gently push into the sides of the shell, trim along the top if necessary. This can be done the night before and stored in the refrigerator until the morning.

Mix all the ingredients for the custard well.

Place the filling into the shell and pour the custard over.

Place on a cookie sheet and bake in a preheated oven at 375 degrees for 25 to 30 minutes until golden brown on the top.

Allow to sit a few mintues before removing from the pan.