Waffle quiches are a wonderful quick and easy handheld breakfast recipe your kids will love. You use waffles as a substitute for a pie crust, and top them with ham and shredded cheese. Then you add an egg and cream mixture, which goes into the indentations on each waffle, and bake them.
This unusual recipe is like a quiche on top of a waffle and it is absolutely delicious.
Serve with some crisp bacon, orange juice, and hot coffee for a wonderful breakfast or brunch.
- 6 to 8 frozen waffles (depending on size)
- 1 cup chopped ham
- 1 cup shredded Havarti cheese
- 3 eggs, beaten
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- Dash pepper
- 2 tablespoons grated Parmesan cheese
Preheat oven to 350 F. Make sure that the waffles are solid and don't have any holes. Toast the waffles until crisp. Then spray a baking sheet with sides with nonstick cooking spray and place the waffles on the sheet.
Sprinkle the ham and Havarti cheese over the waffles. You could omit the ham if you'd like to make plain Waffle Quiches.
In a medium bowl, combine the eggs, heavy cream, salt, and pepper and beat until combined. Spoon the egg mixture over each waffle. Do your best to keep the egg mixture in the waffle, but if some spills on the baking sheet that's okay.
You may need to use more or fewer waffles for this amount of egg, depending on their size. When the waffles are covered with the egg mixture, sprinkle with the Parmesan cheese.
Bake for 18 to 24 minutes or until the egg mixture is puffed and set and cheese is lightly browned. Sprinkle with powdered sugar, if desired, or you can serve the quiches with warmed maple syrup. Let cool for 5 minutes, then serve.