Life gets hectic every now and then and you find yourself craving some good hearty food without taking hours to make. For me that's quiche. Omelet pie what have you -- it's a tasty dish. I decided on making an offshoot of traditional quiche by adding ham and cheddar cheese. Mostly it's what you have available. When cooking I recommend strongly you make sure the eggs are completely done.
I serve with tossed salad and steamed veggies but have been known to serve it for breakfast with salsa! Enjoy.
- 2 pre-baked 9" pie shells
- 1/4 cup shredded Swiss cheese
- 1/2 cup shredded Jack cheese
- 1/2 cup heavy cream
- 1 1/2 cups milk
- 5 eggs
- 2 tablespoons baking powder
- dash salt and pepper
- 1 1/2 cups cubed ham
- 4 strips cooked bacon
- 2 tablespoons sautéed onion
- Mix cheeses together and split between both pie shells; add choice of fillings; fluff with fork.
- Heat milk and cream to scalding; beat eggs well and slowly stir in warm milk. Add baking powder and seasonings. This will increase dramatically the volume. Blend well.
- Pour carefully over toppings. It is best to place pie shells on a cookie sheet before pouring milk. Carefully place in oven, still on cookie sheet, sometime the pie will overflow.
- Bake at 350 degrees for 40 minutes. Check with toothpick to make sure the egg/milk mixture is cooked.
- Serve warm.
Other fillings might include 1 1/2 cups sautéed vegetables (carrots, zucchini, onions, broccoli and mushrooms -- all minced) OR 1/2 cup sliced broccoli and 1 cup cooked chopped turkey.
SANDY'S PIE CRUST
- 2 1/2 cups flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 - 1 teaspoon baking powder
- 3/4 cup cold unsalted butter or margarine (cubes)
- 1/3 cup cold water or orange juice
- Mix dry ingredients in food processor.
- Cut in butter with food slicer attachment on food processor, until resembles coarse meal.
- Slowly add cold juice until blends into dough (if too dry add more cold water or juice slowly).
- Roll onto floured and sugared board (if using dough as main meal pie, do not use sugar but a little salt).
Makes 2 9-inch pie shells.