Quiche Like No Other.
Quiche is a funny thing. It seems to go in and out of favor every few years. Then there was the old saying “Real Men Don’t Eat Quiche”! What was that about? No one ever said real men don’t eat ham and cheese. For us, Quiche is ever-evolving and in many ways it’s better today than it’s ever been. With access to such a variety of cheese and fresh herbs year round you can always whip up a sensational lunch or light supper.
Quiche accompanied by Harry’s Famous Caesar Salad is always a hit around here. When we have company for dinner we make a large Quiche in a pan, but for our little lunch we went through the trouble of making individual Quiche.
This recipe results in a light texture and a rich taste due to the heavy cream and the addition of the Ricotta cheese.
If you aren’t able to make pie crust, you have a couple of options. Ready-made pie crust or quality puff pastry yields a wonderful Quiche, so no excuses. You can do this!
TwoFoodNuts Ham and Cheese Quiche:
Makes one 9 inch Quiche
1 puff pastry thawed and laid into a removable bottom tart pan or pie plate.
- 1 small package sliced mushrooms
- 1 Tbsp butter to fry mushrooms
- 1 sprig fresh thyme to add to mushrooms
- 4-6 slices quality country ham from the deli (or 1/2 cup left-over dinner ham diced)
- 1/4 cup peas or asparagus
- 1 cup of Ricotta Cheese
- 1/3 cup of Feta crumbled
- 1/3 cup of grated Parmesan
- 1/3 cup grated cheddar
- 4 large eggs beaten
- 1 cup of heavy cream
- 1/2 tsp dry mustard
- 1/8 tsp grated nutmeg
- 2 Tbsp minced fresh parsley
- Salt and pepper to taste
Begin by cutting up the ham and grating the cheeses into a mixing bowl. Fry the sliced mushrooms along with the thyme sprig in a little butter. When the mushrooms are brown, discard the thyme. Add everything into the mixing bowl and stir well to incorporate. Pour into the pan and decorate with the little pieces of extra dough.
Bake the Quiche in a 350F oven on the middle rack until the filling is just set. The reason Quiche is often rubbery is that it is over baked. You should be able to touch the center of the quiche with a slight pressure but not break the surface. There should be the slightest jiggle when the Quiche is cooked.
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