Part Croque Monsieur part Quiche Lorraine welcome to the Croquiche!
medium sliced bread
I used half & half
Tiny red onion
Dijon Mustard with Honey
I used Maille
Freshly ground salt and pepper
Preheat the oven to 180°C.
Cut the crusts off the bread and flatten with a rolling pin, rolling from the longest side (will make the slices slightly squarer).
Spread Flora Buttery on both sides.
Press the slices down firmly into a muffin tin you will need to make a fold on either side. (Try not to tear but if you do just patch up with a spare bit of bread).
Using a cutter the same size as the base of your bread “nest” cut 6 discs of cheese and ham.
Slather the cheese discs with the mustard and top with the ham discs, then place firmly into the base of the bread “nest”.
Using your finger rub more Flora Buttery into the unbuttered edges of the bread.
Whisk the 3 eggs, milk and seasoning together.
Fill the bread “nests” with the egg mixture and then tops with about a teaspoon of diced red onion.
Place in the centre of your oven and bake for 20 minutes until the baskets are golden and toasted on the outside and the egg mixture is set.
Enjoy hot or cold.
Save the trimmings of cheese and ham and use up in sandwiches or pittas!