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.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved