Conquering the Gloom Quiche-Style

Alex has been in a mood as of late. It's amazing how one can have mixed feelings about something. On the one hand he's excited about finishing school forever and on the other hand he's extremely stressed about the impending residency application season. Graduation is only as good as matching and having your first doctoral position secured. There is very little I can do to lift his spirits and, at times, this is incredibly frustrating. The one thing I have figured out that will always put him in a better mood is making food that he likes and doesn't expect me to make. A perfect example was the mini quiche I made this weekend. As soon as he saw what I made his face lit up. Whoever said that the way to a man's heart is through his stomach must have said that with Alex in mind. Not only was he in a good mood afterward, but he was also looking at me with googly eyes as he ate.

The recipe and presentation was a hybrid of posts from Elizabeth's Edible Experience and Scrumptious Photography. I definitely recommend making these because of how easy they are to make and how amazing they taste.

Mini Quiche
Makes 8 mini quiche

~2 Tbsp butter
1/4 cup bread crumbs
4 oz ham, diced (I used sandwich ham and cut it up)
4 oz shredded cheddar cheese (can also use sliced cheese, just cut it up)
2 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1/4-1/2 tsp pepper

Preheat oven to 425 degrees.

Butter 8 cavities of the cupcake/muffin pan. Lightly coat each cavity with the bread crumbs.

Heat a small skillet with 1 Tbsp of butter and add the ham. Cook until the ham it is crispy. Spread the ham evenly among the 8 cavities and then top with the cheese.

Whisk together the eggs, milk, cream, and pepper. Pour the egg mixture in the cavities until about 3/4 full.

Bake for 20 minutes. Remove from oven and let it cool to desired temperature.

Serve and enjoy!