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     Ham and Cheese Quiche

 



Above:  Ham and cheese quiche with jalapeno, bell pepper, onion, scallion and garlic.

 

Ingredients
1 frozen prepared pie crust in a metal pan
3 large eggs
1 1/2 cups grated cheese (we mixed jack and cheddar)
1 tablespoon all-purpose flour
3/4 cup heavy cream
3/4 milk
6 ounces of cooked ham
1 jalapeno pepper
1 section of a red bell pepper
1/2 yellow onion
3 garlic cloves
2 scallions
1 tablespoon bacon fat or olive oil
1/4 teaspoon black pepper
dash of nutmeg
1/2 teaspoon salt

Utensils and Supplies
large non-stick saute pan
measuring cups
measuring spoons
medium whisk
spatula or large spoon
mixing bowls
chef knife
table knife
cutting board
garlic press







Above: Remove the pie crust shell from the packaging and set aside on the counter.


Above: Preheat oven to 425 degrees.



Above: Rinse jalapeno pepper in cool water.


Above: Remove both ends of jalapeno.  Slice in half lengthwise.  Remove seeds and inner membrane.  Chop jalapeno into
a small dice.



Above: We added a section of red bell pepper we had on hand for more flavor and color.



Above: Chop the red bell pepper in a small dice the same as the jalapeno.



Above: Over medium heat, warm 1 tablespoon of bacon fat.  If you do not have bacon fat available, use 1 tablespoon of extra virgin olive oil.



Above: Once oil is hot add the peppers.  Cut your onion into small chucks and add to peppers.


Continue to saute peppers and onions.


Above: While the vegetable mixture is cooking, cut slices from a pre-cooked piece of deli ham.  You can use lunch meat type slices if you don't have a chunk of ham.


Above: Remove the rind from the sliced ham.  Then cut ham into 1/4 inch pieces.  We cut on the bias to achieve
a diamond shaped result.



Add ham to the vegetables and saute a little longer.


Peel three cloves of garlic, squeeze them through a garlic press and add to ham and veggies.


The garlic will only need a minute or two in the pan which is why we added it last.


Above: When you can smell the garlic, the onions are translucent and the ham is hot, remove pan from heat and place
cooked mixture in a bowl.



By now your oven should be preheated to 425.  Line the pie crust with two layers of foil.  Bake for 5 minutes with the foil
on the pie crust.



Time to prepare the scallions.



Cut scallions into 1/8 inch rings, set aside.



Next, crack three eggs in a mixing bowl.


Whisk eggs thoroughly.


In a measuring cup mix milk and heavy cream.  Add black pepper, nutmeg and salt, stir well.


Pour cream mixture into eggs and whisk together thoroughly.


Be sure your egg and cream mixture is well-mixed.


Place shredded cheese in a mixing bowl.  Sprinkle on flour and toss to coat cheese well.


When the oven timer goes off after 5 minutes, remove the foil from the pie crust.  Bake without the foil for another 5 minutes.


Add scallions to the egg and cream mixture, stir.



Add the ham and veggie saute mixture to the eggs and cream, stir.



Next, pour the egg and cream mixture over the cheese.


Use a spatula to blend the cheese into the mixture.  Be sure mixture has been very well stirred so the ingredients are
evenly distributed.



When the timer goes off remove the pie crust from oven.  The bottom and/or sides may be a bit puffy.  DO NOT poke holes
or otherwise try to remedy this.  Once you add the filling the problem will correct itself.



Turn the oven temperature down to 325 degrees.



Pour filling mixture into pie crust.  You may need to use a spatula to spread the filling out evenly.  Carefully place the
quiche in the oven on the center rack.



Bake the quiche for 45-55 minutes or until filling is set-up and lightly browned.  The filling should be firm and not jiggle
when you handle the baking pan.  You can use a table knife to test whether or not your filling is set.  Simply stick the
knife blade into the center of the quiche and remove.  If nothing adheres to the knife, the quiche is done.



Once you remove the quiche from the oven, allow it to stand for a few minutes before slicing.  Quiche is best served
warm.  Leftovers can be stored in the refrigerator in a sealed container.  Quiche leftovers reheat well in a conventional
or microwave oven.

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HAM and CHEESE QUICHE

Ingredients
1 frozen prepared pie crust in a metal pan
3 large eggs
1 1/2 cups grated cheese (we mixed jack and cheddar)
1 tablespoon all-purpose flour
3/4 cup heavy cream
3/4 milk
6 ounces of cooked ham
1 jalapeno pepper
1 section of a red bell pepper
1/2 yellow onion
3 garlic cloves
2 scallions
1 tablespoon bacon fat or olive oil
1/4 teaspoon black pepper
dash of nutmeg
1/2 teaspoon salt

Utensils and Supplies
large non-stick saute pan
measuring cups
measuring spoons
medium whisk
spatula or large spoon
mixing bowls
chef knife
table knife
cutting board
garlic press






Begin by removing the pie crust shell from the packaging and set aside on the counter.  Preheat oven to 425 degrees.
Rinse jalapeno pepper in cool water.  Remove both ends of jalapeno.  Slice in half lengthwise.  Remove seeds and
inner membrane.  Chop jalapeno into a small dice.  Add a section of red bell pepper for more flavor and color.
Chop the red bell pepper in a small dice the same as the jalapeno.  Over medium heat, warm 1 tablespoon of bacon
fat.  If you do not have bacon fat available, use 1 tablespoon of extra virgin olive oil.    Once oil is hot add the peppers.
Cut your onion into small chucks and add to peppers.  Continue to saute peppers and onions.  While the vegetable
mixture is cooking, cut slices from a pre-cooked piece of deli ham.  You can use lunch meat type slices if you don't
have a chunk of ham.  Remove the rind from the sliced ham.  Then cut ham into 1/4 inch pieces.  We cut on the bias
to achieve a diamond shaped result.  Add ham to the vegetables and saute a little longer.  Peel three cloves of garlic,
squeeze them through a garlic press and add to ham and veggies.  The garlic will only need a minute or two in the
pan which is why we added it last.  When you can smell the garlic, the onions are translucent and the ham is hot,
remove pan from heat and place cooked mixture in a bowl.  By now your oven should be preheated to 425.  Line the
pie crust with two layers of foil.  Bake for 5 minutes with the foil on the pie crust.  Time to prepare the scallions.
Cut scallions into 1/8 inch rings, set aside.  Next, crack three eggs in a mixing bowl.  Whisk eggs thoroughly.
In a measuring cup mix milk and heavy cream.  Add black pepper, nutmeg and salt, stir well.  Pour cream mixture
into eggs and whisk together thoroughly.  Be sure your egg and cream mixture is well-mixed.  Place shredded cheese
in a mixing bowl.  Sprinkle on flour and toss to coat cheese well.  When the oven timer goes off after 5 minutes,
remove the foil from the pie crust.  Bake without the foil for another 5 minutes.  Add scallions to the egg and cream
mixture, stir.  Add the ham and veggie saute mixture to the eggs and cream, stir.  Next, pour the egg and cream
mixture over the cheese.  Use a spatula to blend the cheese into the mixture.  Be sure mixture has been very well
stirred so the ingredients are evenly distributed.  When the timer goes off remove the pie crust from oven.  The bottom
and/or sides may be a bit puffy.  DO NOT poke holes or otherwise try to remedy this.  Once you add the filling the
problem will correct itself.  Turn the oven temperature down to 325 degrees.  Pour filling mixture into pie crust.
You may need to use a spatula to spread the filling out evenly.  Carefully place the quiche in the oven on the center
rack.  Bake the quiche for 45-55 minutes or until filling is set-up and lightly browned.  The filling should be firm and
not jiggle when you handle the baking pan.  You can use a table knife to test whether or not your filling is set.
Simply stick the knife blade into the center of the quiche and remove.  If nothing adheres to the knife, the quiche
is done.  Once you remove the quiche from the oven, allow it to stand for a few minutes before slicing.  Quiche
is best served warm.  Leftovers can be stored in the refrigerator in a sealed container.  Quiche leftovers reheat well
in a conventional or microwave oven.


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