Nest-Egg Quichelets

by Karen Robertson
(Crestview, FL, USA)

Serve these as a part of Easter brunch, or as a spring treat for breakfast. My kids love to help assemble the "nests"...and enjoy gobbling them down as well.

1 pie crust- cut into 1/4 inch strips (can be pre-made, or your favorite recipe)
6 well beaten eggs
3 tablespoons half and half
salt and pepper to taste
1 cup shredded Gruyere cheese (may substitute any other cheese you prefer)
3/4 cup blanched asparagus- cut into 1/4 inch pieces
1/2 cup diced ham

Preheat oven to 400F (200C) degrees. Arrange pie crust strips in muffin tin sprayed with aerosol oil spray (such as Pam) to form "Nests" in each cup. Be sure to cover the entire cup with dough. Press slightly to bottom and halfway up sides, leaving the top halves slightly looser.

Combine eggs with half and half, add salt and pepper. Combine cheese, asparagus, and ham, and divide the mixture evenly among the crust nests.

Pour egg mixture over cheese mixture. Bake in 400F (200C) degree oven for 20-25 minutes, until set and crust is golden brown. Take care removing from the tins, so the crusts do not break.