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September 26, 2022

Quiche

By Lydia Manx

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.

QUICHE

INGREDIENTS

  • 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

STEPS

  1. Mix cheeses together and split between both pie shells; add choice of fillings; fluff with fork.
  2. 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.
  3. 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.
  4. Bake at 350 degrees for 40 minutes. Check with toothpick to make sure the egg/milk mixture is cooked.
  5. 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

INGREDIENTS

  • 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

STEPS

  1. Mix dry ingredients in food processor.
  2. Cut in butter with food slicer attachment on food processor, until resembles coarse meal.
  3. Slowly add cold juice until blends into dough (if too dry add more cold water or juice slowly).
  4. 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.

Article © Lydia Manx. All rights reserved.
Published on 2009-07-13
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