Ham and Swiss Quiche

It’s New Year’s weekend and I have three consecutive days off. It’s also the coldest its been in years with wind chills temps of -15 so staying in seems like a great plan. That means I’m also cooking up a storm. This morning, I created a breakfast quiche that would use up more of that leftover holiday ham. Very tasty.

Ham and Swiss Quiche from Pinterest
IMG_05431 Pillsbury pie crust
½ c. onion
1 T. butter
½ lb. ham
6 oz. Swiss cheese
4 eggs
2 c. light cream
¼ tsp. salt
1/8 tsp. nutmeg
pinch of cayenne pepper
chives

Remove pie crust from fridge. Let it sit 15 minutes before unrolling. Place crust in sprayed pie pan. Pinch up corners of crust and over with parchment paper and metal beads. Cook at 450 degrees for 10-12 minutes. Let cool slightly.

Sauté onions in butter until translucent. Let cool slightly. Dice ham into small pieces. Cover crust with onions, ham, and cheese.

In a bowl, mix eggs, milk, and seasoning. Pour over mixture in crust. Sprinkle with chives.

Bake at 425 degrees for 15 minutes. Turn down to 350 degrees and cook for an additional 30 minutes. Let cool for 30 minutes before cutting quiche and serving.

Notes:

  • I don’t have those beads for baking pies so I improvised by placing a spoon on top of the parchment paper. It worked.
  • I used one shallot instead of a regular onion. I sautéed it in Wildtree Basil Pesto Grapeseed Oil.
  • I used probably 1 ½ cups of ham. As a result, I only ended up using half the egg/milk mixture.
  • I had some leftover Gouda and Fontine cheeses from Christmas. I shredded probably 2 oz. of these cheeses and combined with 4 oz. of Swiss cheese. The result was a very cheesy quiche. You could also do a Cheddar cheese if you prefer. 
  • I messed up and bought buttermilk instead of half and half. I ended up using Skim Milk. It worked just fine. However, I was only able to get about half half the egg mixture into the quiche. I decided to cook the leftover mixture on the stove top. Unfortunately, I wasn’t able those to get that egg mixture to cook on the stove top – too runny.
  • I didn’t have any chives so I sprinkled with parsley instead.
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Sweet and Salty

One of the reasons we love sweet and salty combinations is because it tantalizes two totally different taste bud sections on our tongues. This recipe was a must with words like “pumpkin”, “salt”, and “caramel” in the title. It came from Pillsbury.com. I have to say, this is one of the best new recipes I have tried this year. But I should warn you, it does have a few more steps than I usually prepare.

Pumpkin Ravioli with Salted Caramel Whipped Cream
4 T. butter, melted
6 oz. cream cheese, soften
1/2 c. canned pumpkin
1 egg yolk
1/2 tsp. vanilla extract
1/4 sugar
5 T. flour
1/2 tsp. pumpkin pie spice
1/3 c. pecans, finely chopped
2 cans seamless crescent rolls
1 c. heavy whipping cream
1/8 tsp. salt
5 T. caramel syrup
4 T. cinnamon sugar

Heat oven to 375 degrees. Brush baking sheet with 2T. of melted butter. In a large bowl, beat cream cheese and pumpkin with electric mixture on medium speed until smooth. Add egg yolk, vanilla, sugar, 3 T. flour and pumpkin pie spice, beat on low speed until blended. Reserve 4 tsp. of pecans; set aside. Stir remaining nuts into creamy mixture.

Unroll a one can of dough onto a slightly floured surface. Press dough to 14 x 12. Lightly score dough with pairing knife in half horizontally. Lightly score bottom half into 12 squares (approximately 3 x 2 1/4 in.). Spoon heaping tablespoon of pumpkin filling into center. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press down with handle of a wooden spoon to seal. Using a toothpick, poke a small hole into the top of each ravioli. Using a pizza cutter, cut between each ravioli, place 1 inch apart on cookie sheet. Repeat with remaining 1 T. flour, dough sheet, and filling. Brush ravioli with remaining 2 T. melted butter.

Bake 9-14 minutes or until golden brown.

In the meantime, beat whipping cream and salt with an electric mixer on high until soft peaks form. Beat in 2T. caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.

Remove ravioli from oven. Sprinkle with 2 T. cinnamon sugar, turn, and sprinkle back side. To serve, place 2 raviolis a dessert plate. Drizzle each with caramel syrup and a sprinkle of pecans. Spoon a dollop of whipped cream onto plate. Serve warm.

Nutrition Information: (12 serving) 380 calories (220 from fat), 25 g. fat (13 saturated and .5 g. trans fat), 70 mg cholesterol, 440 mg sodium, 35 g. carbs, 1 g. fiber, 16 g. sugar, and 4 g. protein. 45% Vitamin A and 6% calcium.

Notes:

  • I halved the recipe and used regular crescent rolls.
  • I used only 1 T. of butter by baking on an Air Bake cooking sheet.
  • I used Egg Beaters egg white instead of an egg yolk.
  • I used 1/3 less fat cream cheese.
  • I substituted fat free Cool Whip for the heavy whipping cream. I think it worked and had less fat.
  • I didn’t have cinnamon sugar so I mixed cinnamon and sugar together to make 1 T.