Spare me the "real men don't eat quiche" jokes, this is one of the 2 best things I've made in a LONG TIME... Cudos to Emeril Lagasse for the inspiration to excel...
Mis en place
1 refrigerated pie crust, rolled out and blind baked (description to follow)
(or use my pastry crust recipe)https://www.backyardchickens.com/forum/viewtopic.php?id=166865
1 1/2 cups chopped spiral slice ham sauteed
or 8 slices bacon cooked well and broken up
2 whole eggs and 2 egg yolks
2 cups half and half
1/2 tsp freshly grated nutmeg
1 pinch Herbs de Provence
1/2 tsp dry tarragon
salt and pepper
1/2 cup fresh chopped flat parsley
1 LARGE scallion sliced
1 1/2 cups grated cheeses (i used some of everything in the cheese bin: reggianno, pecorino romano, havarti, cheddar, swiss)
Preparation:
Butter and dust with flour a 9 inch pie pan, distribute the rolled out refrigerated pie crust evenly in the pan, cut a piece of parchment paper to fit inside the pie crust. Weigh down the crust by placing a smaller pie pan (or some dried beans) inside and bake at 425 for 8 minutes. Remove the top pie pan and parchment paper and finish bake an additional 8 minutes. Let cool.
While crust is blind baking: saute chopped ham in some EVO and a pat of butter until crispy. Let cool.
Make custard: take eggs and half and half and place on medium heat, beat well. Add grated nutmeg and dried herbs. Simmer 3 minutes. WATCH CAREFULLY... add parsley and chopped scallion and turn off heat. Remove from hand and let stand hot for 5-8 minutes stirring occasionally so all flavors combine.
Now distribute browned ham evenly inside pie pan and then add the grated cheese, pour in custard and then place the whole schebang back in the 425 degree oven about 25 to 30 minutes until custard is lightly browned yet still jiggles just a tiny bit.
Serve with a tossed baby greens salad. Great leftover as a breakfast entree...
Ummm Good !!! My wife never fails to enjoy this quiche - paired with a Waldorf Salad it's the bomb. Or at breakfast I make a salad where I peel a bunch of oranges with a sharp knife and section them up and mix with a handful of raisins - wow !!
Mis en place
1 refrigerated pie crust, rolled out and blind baked (description to follow)
(or use my pastry crust recipe)https://www.backyardchickens.com/forum/viewtopic.php?id=166865
1 1/2 cups chopped spiral slice ham sauteed
or 8 slices bacon cooked well and broken up
2 whole eggs and 2 egg yolks
2 cups half and half
1/2 tsp freshly grated nutmeg
1 pinch Herbs de Provence
1/2 tsp dry tarragon
salt and pepper
1/2 cup fresh chopped flat parsley
1 LARGE scallion sliced
1 1/2 cups grated cheeses (i used some of everything in the cheese bin: reggianno, pecorino romano, havarti, cheddar, swiss)
Preparation:
Butter and dust with flour a 9 inch pie pan, distribute the rolled out refrigerated pie crust evenly in the pan, cut a piece of parchment paper to fit inside the pie crust. Weigh down the crust by placing a smaller pie pan (or some dried beans) inside and bake at 425 for 8 minutes. Remove the top pie pan and parchment paper and finish bake an additional 8 minutes. Let cool.
While crust is blind baking: saute chopped ham in some EVO and a pat of butter until crispy. Let cool.
Make custard: take eggs and half and half and place on medium heat, beat well. Add grated nutmeg and dried herbs. Simmer 3 minutes. WATCH CAREFULLY... add parsley and chopped scallion and turn off heat. Remove from hand and let stand hot for 5-8 minutes stirring occasionally so all flavors combine.
Now distribute browned ham evenly inside pie pan and then add the grated cheese, pour in custard and then place the whole schebang back in the 425 degree oven about 25 to 30 minutes until custard is lightly browned yet still jiggles just a tiny bit.
Serve with a tossed baby greens salad. Great leftover as a breakfast entree...
Ummm Good !!! My wife never fails to enjoy this quiche - paired with a Waldorf Salad it's the bomb. Or at breakfast I make a salad where I peel a bunch of oranges with a sharp knife and section them up and mix with a handful of raisins - wow !!
Last edited:
