Sunday, January 22, 2012

Ham & Cheese Quiche

For this recipe you will need:

1 prepared pie crust, I used a Pillsbury refrigerator crust, but you could easily use one of the frozen crusts that come in the pan in the freezer section.
1/2 - 1 LB of Diced Ham
1/2 medium sized onion, diced
6 eggs
1/2 cup Milk (I used 2% since that's what we have in the house)
1/2 cup Cheddar Cheese, shredded
Salt and Pepper to taste, Dried Herbs (or fresh) of your choice

Quiche is such a great, easy dinner.  You can fill it with so many wonderful things, especially leftovers you may want to try a different way.  I originally wasn't going to post this to the blog, but since I had a couple of my facebook friends ask for the recipe, figured others would be interested and that I would share.  Preheat your oven to 375 F.

The first thing I did was cooked my onions in a small saute pan over medium heat on the stove until they were translucent with a little bit of browning, about 10 minutes.  These probably would cook in the oven in the quiche, I just don't like my onions overly crunchy coming out of the oven.  I set my onions aside and then put the ham into the pan that the onions were in.  I turned the pan up to medium high and sauteed the ham a little to remove the extra water.

When ham is processed, water is typically added to it.  My ham we purchased from a local butcher, so it is minimally processed, but I had pulled it out of the freezer, so knew it probably still had a little liquid in it.

While the ham was in the pan, I went ahead and scrambled the eggs with the milk, salt, pepper, and I used several shakes of a Fine Herb Blend from Penzeys Spices.   

So, toss the ham and onions together, and put them into a raw pie crust.  Pour on the eggs, and then top with the cheese.  Place into the oven for 30-40 minutes.  I would suggest either putting your pie pan on a cookie sheet, or putting a cookie sheet on the oven rack under your quiche.   This way if things bubble over a bit the clean up is much easier than having to clean the entire oven.  A  knife inserted into the center of the quiche should come out cleanly.  Well, you might pull out a little melted cheese, but you shouldn't feel a soft, gooey center and see egg come out on your knife.

Bear in mind that if you have a smaller crust/pan than mine you may not use all of the eggs, or if you have a super deep dish crust you may need an extra one or two.  Also if you don't like cheddar cheese or happen to have a different cheese or filling in your house, go ahead & use them!  This is a suggestion based on what we had for dinner last night. 

*edit - I forgot to mention if you want to reduce the calories a bit make a crust-less quiche.  I used to make one with imitation crab & scallions without a crust that was pretty tasty on its own.

Here is what my finished quiche looked like: 

And a single piece.  SO tasty!

I served it with Honey Corn Bread, and wished I had a salad to round it out the rest of the way.   We had apple pieces instead. Just remembered we actually had grapes I found on sale yesterday.  I also had roasted a couple of beets I had in the fridge with the other half of the onion.  I still think a salad would have been nice.

So, still think Quiche would be hard to make?  What types of quiche do you enjoy most?


The Dunns said...

Thanks for the reminder about quiche. I haven't made one in a while. I'm going to do it for dinner tomorrow. I'm not sure what the boys will say about it. We'll see...

Catherine said...

I told my kids it's scrambled egg pie since they like scrambled eggs. Maybe that will work for your boys, too. Hope they like it! My kids did.