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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Emeril Lagasse’s Crustless Quiche

Category: Brunch  |  Permalink

Published: Tuesday, December 20, 2011

 

Emeril Lagasse's Crust Less Quiche

Servings: 6

Difficulty: Easy

Cook Time: 30-60 min

Who knew you could make mini quiches in a muffin pan? Brush the walls of the pan with butter to avoid the quiches getting stuck!

Ingredients

3 large eggs

2 cups half and half

¼ teaspoon salt

½ teaspoon freshly ground black pepper

3 tablespoons unsalted butter

1 cup finely chopped red bell pepper

1 cup finely chopped ham, about 6 ounces

½ cup finely chopped green onion tops

6 tablespoons Panko breadcrumbs

One 5.2 ounce container of Boursin Cheese with Garlic and Fine Herbs

Cooking Directions

Preheat the oven to 375 F.

Whisk the eggs, half and half, salt, and pepper in a small container until combined.

Melt the butter over medium heat in a 10-inch sauté pan. Remove from the heat. Liberally brush the wells of a standard muffin pan with half of the butter. Set the muffin pan aside.

Return the sauté pan to the stove over medium heat and add the red bell pepper. Cook the red pepper until soft, about 3 minutes. Add the ham and cook, stirring as needed until beginning to brown, about 3 minutes longer. Add the green onion tops and cook for 1 minute longer. Remove from the heat.

Add 1 ½ teaspoons of the breadcrumbs to each well of the muffin pan. Divide the pepper and ham mixture among the wells. Divide the cheese among the wells. Divide the milk mixture among the wells, filling them to the top.

Bake the quiche in the oven until puffed and set, about 25 minutes. Remove from the oven and allow them to cool in the pan for 10 minutes before serving. To serve, use an offset spatula to loosen around the edges of each quiche and lift out of the pan.

Yield: 12 mini quiches, about 6 servings.

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