10 April 2011

ham and cheese quiche

Quiche is not something that I make very often because it is a lot of work, even though the ingredients are rather basic. I recently made this tasty ham and cheese quiche and was reminded how tasty quiche is! I even had a little leftover crust dough, so I made a couple individual sized quiches using a muffin tin. I still don't think I will make it frequently, but it is a great "special occasion" kind of meal. If ham and cheese doesn't strike your fancy, you might like the spinach, red pepper, and tomato quiche recipe I posted back in August 2010.

Never Fail Pie Crust


  • 2 cups whole wheat flour
  • 1/2 teaspoon salt
  • 1/3 cup ice water
  • 1 cup Crisco
  1. Mix flour and salt in bowl
  2. Remove 1/3 cup flour mix and stir into 1/3 cup ice water in a separate bowl
  3. Refrigerate
  4. Mix Crisco into flour and blend well with a fork
  5. Add the flour/water paste from the refrigerator to the Crisco/flour mixture
  6. Do not touch the dough with your hands until NOW!
  7. Quickly form dough into 2 balls
  8. Roll out evenly on a floured surface
  9. Place in pan
  10. Press fork along the edges if desired
  11. (Makes 2 pie crusts)

Ham and Cheese Quiche

  • 2 cups milk
  • 8 eggs
  • 1 ham steak, cubed
  • 1 onion, diced
  • 2 cups white sharp cheddar cheese, shredded
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • black pepper
  • 1/2 cup sharp cheddar cheese, shredded
  • crushed red pepper flakes, optional
  1. In a large bowl, mix eggs and milk
  2. Add ham, cheese, salt, pepper, paprika, crushed red pepper flakes
  3. Pour mixture into uncooked crusts
  4. Sprinkle remaining cheese on top
  5. Place on cookie sheets and bake at 400 degrees for 40-50 minutes

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