Individual Artichoke and Red Pepper Quiche Cakes

Ingredients

• 4 large eggs, lightly beaten
• 1/2 Cup whole milk
• 1/2 Cup heavy cream
• 1 1/2 cups shredded Jack cheese
• 1/2 Cup finely chopped artichoke hearts, canned
• 1/2 Cup finely chopped roasted sweet red pepper, jarred
• 1/2 Teaspoon salt
• dash of white pepper
• 11 slices white bread
• 3 tablespoons butter
• 1 large bunch Italian parsley
• 11 baby red tomatoes

Directions

• Preheat oven to 325F (165C). Line 11 cups of muffin pans with foil baking cups. Spray cups with nonstick cooking spray. Whisk together eggs, milk, and cream. In a small bowl, combine artichoke and peppers. Fill each prepared foil cup with 4 tablespoons of egg mixture, 1 tablespoon of artichoke and red pepper mixture, and a heaping tablespoon of Jack cheese.
• Fill a large baking pan halfway with warm water. Set muffin pan inside water pan and place pans in the oven. Bake 1 hour or until knife inserted off-center of egg cake comes out clean. Carefully remove pans from oven, as water will be hot. Cool for 10 minutes and serve immediately or cool completely, cover egg cakes in muffin pan with plastic wrap and refrigerate for up to 24 hours. Reheat egg cakes in muffin pan with oven preheated to 350F for about 10 minutes or until just warm when ready to serve.
• Cut out rounds from bread using a 3-inch diameter cookie cutter; toast rounds. Butter toasted rounds and arrange parsley leaves around the perimeter as a wreath. Gently remove foil from each egg cake and place upside down in the center of the wreath parsley round. Garnish top with parsley leaves and sliced baby red tomatoes.
• To Make-Ahead: Prepare recipe as instructed one day before serving. Cool, cover with plastic wrap, and refrigerate. When ready to serve, set on a microwave-safe plate and heat. Transfer to a decorative platter and serve warm.