Quiche

Remember that book “Real Men Don’t Eat Quiche”?  Well, it’s not true.  The real men in my house love a good, cheesy quiche.  They eat enough that one isn’t usually enough so I made two versions this night, a ham and swiss and a ‘what do I have in the fridge’ version.  I’ve made a broccoli and cheddar version, a spinach and feta combo and a bacon and blue cheese quiche.  Use your imagination and throw in whatever you like.  The basics remain the same.

Each Quiche Needs:

• Pie Crust
• Butter, just enough to grease the pie pans
• 6 Eggs
• 1 Cup Cream
• 3/4 Cup Milk
• Salt/Pepper
  

  For the Ham and Swiss:

• Deli-Sliced Ham, chopped, about 1 Cup
• Swiss Cheese, cubed, about 1 Cup
• Nutmeg

For the “Use What I Have in the Fridge” Quiche, I used:

• Red Bell Pepper
• Green Onion
• Tomato Paste (because I didn’t have any sundried tomatoes but wanted a little tomato flavor)
• Parmesan, about 1/2 a Cup
• Provolone, a couple of slices, diced

Generously butter a pie pan.

Unroll the pie crust and gently press it into the pan.  I use refrigerated crusts because I’m too lazy to make my own.  I never use frozen.

Chop the ham and swiss.

Chop the red pepper and slice the green onions.

Saute the pepper and onion in a little olive oil just until it starts to soften.

Stir in a bit of tomato paste. Remove from heat and set aside.

Crack the eggs into a bowl and whisk with the cream and milk until well blended.  Season with a bit of salt and pepper.

Spread the ham and cheese into one of the crusts.

Pour the egg mixture into the crust and then sprinkle with a little nutmeg.

Repeat the egg and cream thing but this time whisk in the parmesan too.

Spread the pepper/onion mix and the provolone in a crust.  Pour the egg mixture over the top.

Bake at 325 for about an hour, until the egg is set and the edges start to brown.

Let it sit for at least a few minutes before serving.