After the great quiche explosion a few weeks ago, I thought I would give quiche another try. This time I made a ham and cheese version.
I am happy to report that it did not explode this time! It doesn’t make for as good a story, but at least the kitchen didn’t get smoked out.
Sam though it was too “eggy” and didn’t love the texture. I told him it was the same as the sausage quiche. Then I tasted it and I agreed, but I didn’t tell him that.
INGREDIENTS
1 (9 inch, deep dish) pastry crust
4 eggs
2 C half and half
1/4 t salt
1/4 t pepper
1/4 t smoked paprika
1 C cheddar cheese, grated
1/3 C green onion
3/4 C diced ham
INSTRUCTIONS
1. Preheat your oven to 425 degrees. Crack 4 eggs into a medium-sized mixing bowl. Beat them well with a fork.
2. Add 2 cups half and half, a 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon smoked paprika. Stir all of the ingredients together well. I like to use a fork.
3. If you are using a pre-made pie crust, it’s a good idea to put it (baking tin and all) inside a pie plate. That way if the filling comes over the edge a bit, you won’t have a mess on the floor. Place 1 cup shredded cheddar cheese in the bottom of your unbaked pie crust.
4. Chop up 1/3 of a cup of green onions and sprinkle them over the cheese.
5. Add 3/4 cup diced ham.
6. Pour the egg/cream mixture over the top of the ham.
7. Carefully, oh so carefully place it in an oven and bake it at 425 degrees for 20 minutes.
8. Reduce the heat to 325 degrees and cook it for another 45 minutes.
9. Let the quiche rest for about 5 minutes before cutting into it.
Recipe from: jamiecooksitup.net
