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Ham and cheese is a great combo . . . in grilled sandwiches, on a pizza, or in a quiche. The person who coined the phrase, "Real men don't eat quiche," must never have eaten one. Quiche is a super dish on the fly when you need something semi-substantial but don't feel like slaving in the kitchen.
Pop your quiche into the oven, toss up a salad and Voila! You've got dinner. Here's the recipe for one of my favorite quiches. Feel free to sub out items you may not like. A couple of things to note - quiche add-ins need to be precooked or steamed (this makes it easy to use up leftovers) and should not total more than 2 to 2 1/2 cups.
Ham and Cheese Quiche
Ingredients:
2 tsp bacon grease (or olive oil)
1 medium onion, sliced into half rings
1 clove garlic, minced
1 cup diced, cooked ham
3 eggs
1 1/2 cups whole milk or half/half)
1/8 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
4 ounces swiss cheese, shredded
4 ounces provolone cheese, shredded
1 (9 inch) unbaked pie shell
Directions:
Preheat oven to 425°F. Place pie crust into 9-inch deep dish pie plate.
In a skillet, heat bacon grease over medium heat. Add onions and cook until translucent. Add garlic and continue cooking until onions have a bit of color to them.
In a large bowl, whisk eggs and milk together. Toss in salt, pepper and nutmeg and stir to blend. Place shredded cheeses into pie crust, then top with onion/garlic mixture and lastly sprinkle ham over onions. Pour the egg mixture over this.
Bake in the preheated oven for 15 minutes. Lower heat setting to 350°F and bake an additional 30 minutes. Allow pie to settle for 10 minutes before cutting.
6 servings
Classic combinations for quiche: Spinach, Bacon and Swiss, Mushroom with Shallots and Gruyère, Chicken & Broccoli; Lobster (with swiss and cheddar cheeses); Asparagus and Crab . . . . Anything will go into a quiche with great results, so be creative and you might make a signature quiche dish all your own. Have fun!
