Quiche

October 15, 2009

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.

KBP_1159Each 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

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Generously butter a pie pan.

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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.

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Chop the ham and swiss.

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Chop the red pepper and slice the green onions.

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

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

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

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Spread the ham and cheese into one of the crusts.

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

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

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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.

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

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{ 2 comments… read them below or add one }

1 Phil Van Blaricom October 15, 2009 at 10:01 am

I love this, I normaly use chunks of ham and make it in a 9×10 cake pan so I can have left overs. It is so good.

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2 Aleisha Fetters January 18, 2011 at 6:21 pm

This looks amazing and it’s just what I need. I’m working so hard to actually eat breakfast on a consistent basis this year. I’ll definitely make this recipe this weekend to eat throughout the week. I love cooking ahead. Tricky tricky.

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