Hot Brown Quiche
Cut toast with small cookie cutter to fill bottom of 24 count mini muffin pan.
Whisk together eggs and milk. Salt and pepper to taste. Add turkey, bacon and half of tomato.
Slowly pour mixture into each cup, pressing down bread as adding to fill.
Bake in a 325-degree oven for 10 – 15 minutes or until just set.
Top each mini quiche with ½ to 1 tablespoon of Mornay, then sprinkle with Romano and evenly distribute remaining tomato.
Return to oven, baking an additional 5 – 10 minutes until golden brown.
Garnish with a dusting of paprika and a pinch of parsley.
Pour first 4 ingredients into a champagne flute and stir. Top with champagne and garnish with an orange twist.