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
1 Pillsbury pie crust
½ c. onion
1 T. butter
½ lb. ham
6 oz. Swiss cheese
2 c. light cream
¼ tsp. salt
1/8 tsp. nutmeg
pinch of cayenne pepper
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.
- 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.