Thursday, January 3, 2013

Ham & Swiss Quiche

While some say "real men don't eat quiche," my hubby would disagree vehemently! Especially when it includes left-over Christmas ham and his favorite Swiss Cheese, that is! Quiche is NOT difficult. It just takes a light touch and the right ingredients. And yes, once again, I "cheated" with a commercial crust.

Ham & Swiss Quiche

Simply 'yum'


  • 4 large eggs
  • 1 c milk (I used low-fat). If desperate, you can use 1/2 evaporated milk and 1/2 water
  • 1/2 c Swiss cheese (cut into small pieces)
  • 1/4 c diced sweet onion
  • 1/8 - 1/4 c dried parsley flakes
  • 1/2 tsp salt and 1/4 tsp red pepper flakes (or regular pepper)
  • approx. 1/4 c grated Parmesan/Romano Cheese for topping
  • 1 commercial or home-made pie crust 

Preheat oven to 350 degrees.
  1. Whisk eggs in medium bowl until light and frothy. Add milk and continue whisking until blended. 
  2. Stir in Swiss cheese, salt and red pepper flakes, onion and parsley flakes until mixed. It will be a bit chunky.
  3. Place pie crust in 9" pie plate and pour in the mixture. 
  4. Top with Parmesan/Romano mix.
  5. Bake in oven for approximate 20-25 minutes, until knife inserted into the middle of the pie comes out clean and dry. A wee bit of moisture may remain - that's ok!
Note: You  may prefer cheddar to Swiss, and you may prefer to mix the Parmesan/Romano into the rest of the mixture, but we really enjoyed it just as it turned out. The top 'crust' was really tasty and looked attractive. A delicious accident, since I made it this way by forgetting to add those cheeses! Whoops.

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