Tuesday, October 6, 2009

Ham and Cheese Quiche

My friend, Marie Beard, shared this Quiche recipe with me a few years ago.
We love Quiche and this is the best recipe! Quiche freezes beautifully,so often I'll
double the recipe and prepare two. Serve one as dinner or brunch, the other into the freezer for a back-up meal later. I serve my Ham and Cheese Quiche with fruit
and muffins, but a tossed salad and rolls is good also.
Ham and Cheese Quiche
1 nine inch deep dish pie shell
1 cup cubed ham ( i use Black Forest Ham because it is less salty...get the person at the Deli to cut your ham into a slice about a little less than 1/4 inch thick so
cutting into small cubes will be easier. Get 2 pieces if you are doubling the recipe)
1 cup shredded Swiss cheese
1/4 teaspoon dried basil
1/4 teaspoon salt (use less if you need to since the ham has salt)
1/4 teaspoon pepper
4 eggs, beaten
1 cup milk, (can use a mixture of half and half and milk for richness)
a sprinkle of dry mustard
Preheat over to 350 degrees.
Put piecrust in heated oven for 5 minutes. Take out, and sprinkle the cubed ham and cheese evenly on the bottom of the crust. Mix all other ingredients and pour
over the ham and cheese. Bake at 350 for 40 to 50 minutes. If you need longer, put tinfoil lightly over the top to keep crust from getting too brown.

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