“You don’t spell it son, you eat it.”
One of the best lines from “Sixteen Candles.”
In any event, quiche isn’t for everyone. Or at least people don’t think they like quiche… until they eat it. Or eat one with bacon and cheese. I may all kinds of quiche. Meat, meatless, veggie, four cheese, no cheese… the varieties are endless. Here’s a tip, next time you’re in the grocery store, look for the bin that has meat and cheese “ends.” No joke. You can get the ends (and most of the time they throw some other scraps in the package) for a margin of the price at the actual deli where you take a number. You can get a package of cheese (variety) for about $2.00 and make an entire macaroni and cheese.
For this quiche, the “end bin” at Market Basket had SLICED honey ham… no ends. I think it cost me about $3.00 for about two pounds of honey ham. SCORE. And like I’ve talked about in previous blogs, when you see bargains like this, think to yourself, “what can I make with this?”
I ended up getting two quiches out of all that ham and gave one to Ma Royle. They were both delicious. And I didn’t even bother with the pie crusts. I had two in the freezer leftover from a catering job. Remember what I told you to do before you go shopping? Take inventory of what you have in the house and build off of that in the store.
2 Egg Whites
1 Small Onion chopped
2 Garlic Cloves chopped
2T Olive Oil
1/4 C Milk any
2C Ham chopped
1/4 Parmesan Cheese shredded
1/2 C Mozzarella Cheese shredded
1/4 Fresh Parsley chopped
6 oz. Goat Cheese
Salt and Pepper
Pre-bake you pie crust until its LIGHT brown, about 15 minutes, at 350 degrees. Note: This is an important step or you’ll end up with a soggy crust.
In a large bowl, combine the eggs and the milk and season with salt and peppers. Whisk until blended as if you were making scrambled eggs.
In a small sauce pan, sauté the onion and garlic in the olive oil. Once they’re soft, add to the empty pre-baked pie crust. Add the ham, mozzarella, parmesan cheese, and parsley. Once all the solid ingredients are in the pie crust, pour in the egg mixture. Add just enough egg mixture to leave about a 1/4 between the filling and the crust. (The egg mixture will rise, and then fall)
Lastly, break the goat cheese into about 8-10 dollops and place on the top of the quiche in random spots.
Bake the quiche until its hard to the touch… about 30 minutes. Keep checking it to make sure it’s hard to the feel. Yes, again with the feel!
Note: If you notice the edges start to get close to burning, simply cover the edges of the pie crust with foil.
It’s that simple! Enjoy!
Sweet Potato Gnocchi
Stuffed Baby Eggplant
Tomato & Ginger Soup
And much more…
Please allow 3-5 days for shipping and handling. Thank you for your purchase! ~ Jen