So we had a ham for Christmas. I decided to use some of the leftovers on a quiche.
I was tired after all of the cooking and baking I have done this holiday season, so I used a refrigerated Pillsbury Pie Crust – the kind that come rolled two to a package so I could use my own pie plate.
Preheat oven to 425°.
Here are your ingredients:
1 pie crust
1 cup chopped ham
1 cup shredded (or grated) Swiss cheese
1/3 cup shredded (or grated) extra sharp Cheddar cheese
1 grated (yes grated) small onion (I prefer a red onion)
5-6 eggs beaten
1 1/2 cups half and half
5 tablespoons whole milk Ricotta (drained)
Salt and pepper (not a lot truthfully – maybe 1/4 teaspoon salt and 1/2 teaspoon fresh ground pepper
A couple of dashes of hot sauce (a light hand, not heavy)
Chopped fresh dill or 1 teaspoon dried dill.
Sauté ham and onion in a tablespoon of butter do not let stick to pan keep stirring. Onion should become translucent and then remove from heat.
In a large bowl whisk together eggs with half and half and Ricotta. Add dill, hot sauce, salt & pepper.
Line pie plate (I use a deeper dish pie plate) with crust. Rub bottom of crust lined in pan with just a smidge of very soft butter.
Place ham in crust as first layer. Second layer is shredded (grated) Swiss and cheddar. Slowly pour in egg mixture.
Cover crust with a pie shield or foil to keep edges of crust from burning. I use a silicone one – it’s adjustable.
Place quiche on a cookie sheet and put in oven and bake for 15 minutes at 425° F.
Then lower heat to 325° F and bake an additional 30 to 40 minutes depending upon your oven. You will have to occasionally check it once it hits the 30 minute mark and keep checking it to see when a knife edge comes out clean.
Quiche should sit a good 20 minutes before slicing.
New year, new quiche and the secret to how fluffy it will seem is the ricotta.