Quiche du jour
March 18, 2008
After yesterday’s corned beef, I wanted to prepare something a bit more delicate for tonight’s dinner. Quiche is something that the whole family enjoys, but for some reason it is a menu choice that slips my mind. Tonight I was asked to put it into the rotation and there was much table talk of potential fillings for future meals.
2 frozen (Marie Calendar) pie crusts
blind bake for 20 minutes at 350 degrees
8 large eggs
1 pint heavy cream
1 cup sour cream
salt & pepper to taste
1 tablespoon herbs de provence
whip in mixer until thoroughly combined
1 pound grated swiss cheese
2-3 cups chopped ham
When crusts come out of the oven, sprinkle a layer of cheese on the bottom of each. Cover cheese layer with a layer of ham. Then one more layer of cheese.
Pour egg mixture slowly over each pie until just to the edge of the crust.
If you have extra stuff, make some individual crustless pies for your friends on a low carb diet! Rub ramikans lightly with butter, place cheese on bottom, then ham, then pour the eggs, then a bit more cheese (if there is room.)
I put all three ramikans on one cookie sheet, and put each pie on it’s own cookie sheet. (I had evenly placed the racks in the oven.) Bake at 350 degrees until the middle of the quiche is firm. (I check by shaking gently. The ramikans were done in about 40 minutes and the pies took about 65.)
Let cool for 20 minutes before serving.
To slice easliy, invert the quiche onto a cutting board and remove the pie pan, then slice from the bottom down. (Serving is much easier if you don’t have to dig it out of the pan!) Store any leftovers in this inverted position you can reheat them on foil in the toaster oven. You get a nice temperature and a crisper crust.
I think next time it will be bacon cheeseburger quiche with carmelized onions.