I
have used this same recipe for traditional quiche for years and adapted
it today to use what I had on hand. It was a pleasant success.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFuEgl0_7tlqYvMeY9GJ1q1qgc8EDgWe7BJHa4IpI2QuQ1DmxvZXuGOKdbZqqKeaNquLiPaTQd76WiHJaDxgrS2gEx5iQhgg8aMB03y1WLJptznvVYxVUbdKYmgPc5phqL1Ol1HWQWMA/s400/4-4-10+010.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyFVL9p60DQNYYMqf8QlifHL0Ei9SN4rSyjNQ2SNPaDuf42mEXW_4Klvxr-otUnSZTPAhrQ2RvASVot5fQ-BZngp_MViQD7xEijQrdqP83zhjxfBjrV2ulbc4VdXer2UQ8HdBG_3JBPo/s400/4-4-10+011.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-RAnYHkiyTmwF3EpUq1a8iQKsKp90pGsc6X3XoN1zQThSjgw8geQKWM13KyJCkF04QMKOPWxd-V-ypzFxunKV-89LExrbFCpbQWbU0LQWzG13HzOJvr8dl0GAaHUoXHEieKexJGsH4HE/s400/4-4-10+012.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Vidzp3lTkn8TTqifqU_inq6JpqH-SDsNGFjN8yCsq-nt8aHejlBoE6w_mJ_dI0eTU_FdKBoBc4dYy2UGsA6iFDClzrOloIJFMy9LM2s7GrlfPaUP8336XtAWRokoSE0dX5Uf91WadeU/s400/4-4-10+014.jpg)
1 cup finely grated sharp cheddar cheese
1 shallot finely chopped
4 eggs
2 cups whipping cream
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon sugar
1 deep pie crust
- Preheat oven to 425°.
- Pre-bake the pie crust and cool before filling.
- Lightly saute shallot and ham.
- Sprinkle the ham and onion and grated swiss cheese evenly into crust.
- Beat the eggs, whipping cream and seasonings until well blended. Pour over mixture in pie crust.
- Bake 15 minutes and then reduce heat to 300° and bake an additional 35-45 minutes or until just golden and knife comes out clean.
- Let stand 10 minutes before slicing.
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