Cheesy Ham Scallion Quiche

No oven, no problem. This quiche comes together entirely in the microwave, crust and all, which makes it a clever fix when you want something hot and homemade for one or two without heating the whole kitchen.

The crust has a little cornmeal worked in, adding a subtle crunch and a rustic texture. It gets microwaved on its own first until dry and flaky, which keeps it from going soggy under the custard.

The filling is simple and satisfying: melty mozzarella, chopped scallions, and ham in a soft egg-and-milk custard, with a few drops of hot sauce for a gentle kick.

A smart trick here is warming the custard before it goes into the shells, so it sets faster and more evenly. Microwave just until the centers are almost set, then let residual heat finish the job, so the eggs stay tender instead of rubbery.

Kitchen Tips

• Pre-cook the crust until it looks dry and flaky before filling, so it doesn’t turn soggy.
• Warm the egg custard first, as directed, for a faster, more even set.
• Pull the quiches when the centers are just almost set; carryover heat finishes them and keeps the eggs soft.
• Rotate the dishes partway through, since microwaves cook unevenly.

Variations

• Swap the mozzarella for cheddar, Swiss, or Gruyere.
• Use cooked bacon, sausage, or sauteed mushrooms in place of ham.
• Add a handful of chopped spinach or diced bell pepper to the filling.