Ham and Cheese Quiche

I was out shopping in Grand Rapids (MI) and stopped in to get some shrimp for a low country boil I was making for a fellowship group we attend.
The Fish Lads is a place I can go to get high-quality fresh seafood. They are ALWAYS helpful responding to my numerous questions, and though I don’t like seafood, I do enjoy eating the seafood from them.

Anyway, I hadn’t eaten that morning so walked around to find something I could get quickly that would be nutritious. There are lots of great shops there, but nothing was “tripping my trigger” until, I saw these “ham and Gouda” quiche’s in the display case of the bakery shop, Sweetie-licious. It looked so good I had to have it. I decided to bring the pie home for Bill and me to enjoy. So of COURSE, I had to figure out how to make it. The most difficult part for me would be the crust because theirs is so buttery and flakey. So until I perfect it, just use your favorite pie crust. When I get mine the way I like it, I will post it here. This is still a work in progress, but this is a pretty good try.

This recipe makes a 9-inch pie

Omas Ham and cheese Quiche
Ham and Cheese Quiche
Print Recipe
Servings
4-6 servings
Servings
4-6 servings
Omas Ham and cheese Quiche
Ham and Cheese Quiche
Print Recipe
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 425º and place a cookie sheet in oven to heat up. This is to help your pie crust bake completely.
  2. In a skillet (iron would be perfect), melt the butter and add shallots, sugar, and ham. Saute on a medium high heat until slightly brown. drain on a paper towel and add to the bottom of the pie crust. Spread evenly. Top with Gouda cheese ONLY. Beat together the eggs, milk, cream, onion powder, salt, pepper until combined. Pour over the meat mixture. Finally, top with grated cheddar cheese and chives. Place on the hot cookie sheet and bake for 15 min. After 15 min, reduce temperature to 325º for 25 to 30 min. Remove from oven and let rest for 15-30 min at room temperature. Serve warm.
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