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Makes 2 servings – can be easily doubled, tripled, etc.
2 - 4 thin black forest ham slices depending on size
3 large eggs
1 tsp. regular prepared mustard
¼ cup plain yogurt
¾ to 1 cup old cheddar cheese, grated
¼ cup chopped green onion, green part only
2 tsp.fresh parsley, chopped
½ tsp. dried basil or oregano
Spray 2 round 4 inch diameter ramekins with non-stick spray. Line each ramekin
with a ham slice.
Beat eggs with mustard and yogurt. Stir in ½ of the onions, ½
of the cheese and ½ of the parsley. Pour into prepared ramekins. Sprinkle
each with the remaining cheese, green onions and parsley. Bake in 350 F. oven
for about 40 minutes or until set. Turn out onto serving plates. Serve surrounded
by a sautéed pepper medley or sauted mushrooms. Garnish with chives.
**Note: When I serve this I turn the quiche out onto the centre of a plate and then circle with the peppers. I sprinkle the entire plate with chopped parsley and put a couple of chives or whatever other fresh herbs I have on the quiche. If you're lucky enough to have flowering chives then pick some blossoms apart and sprinkle them around the plate with the parsley. The peppers and sprinkled parsley make the dish especially colourful. To turn the quiche out I loosen around the quiche with a knife first, then put a small plate over the top and quickly flip over. Once quiche is upside down on the plate I place a flipper on the top and flip again and centre on the plate. If you want to show off your ramekins then serve them that way. It's nice to see the "ham cup" though.
Wendy Burgess
WILP GYBUU (Wolf House) Bed
and Breakfast
Located on the beautiful and wild west coast of Vancouver Island.
I do this same sort of thing with crepe as a liner. The crepe gets all crisp
and nice and looks marvellous on the plate!
Ethel Brooks
Brooks' Place B&B
Edmonton, Alberta
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