Quiche Egg Boats
Extra fluffy quiche Lorraine baked in individual ciabatta rolls. Perfect for breakfast on-the-go, a light lunch, or a hearty snack.
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Servings: 6 servings
Ingredients
- 6 eggs
- 3/4 cup half n half
- 4 ounces diced cooked ham
- 1 cup gruyere or swiss cheese
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 rolls
Instructions
- Preheat oven to 375°.
- Mix the eggs, half-n-half, nutmeg, and salt and pepper. Set the mixture aside while you prepare the bread boats.
- Depending upon the shape of the rolls, carefully cut a circle or square around the top and remove the crust.
- Pull out excess bread to make a well. Do not cut through the bottom of the rolls or the egg mixture will leak out.
- Add 1-2 tablespoons of cheese to the bottom of each roll.
- Add 1-2 tablespoons of diced ham on top of the cheese.
- Slow and carefully pour the egg mixture into each bread bowl.
- Top with extra cheese and ham and bake for 20-25 minutes.
Notes
- Be very careful not to cut through the bottoms of the rolls or bread. You want to make sure it's sturdy enough to hold the ingredients.
- I recommend pouring the egg mixture from a liquid measuring cup so that the mixture doesn't spill.
- Do not overfill the bread bowls or the bottoms will leak before they are fully baked.
- Get creative and add more than just ham and cheese. Try bell peppers, mushrooms, onions, and different types of cheeses.
- Serve these with Mixed Berry Muffins and a side salad for a lovely afternoon brunch.