My friends Ashley and Roy are visiting us this weekend. I wanted to make them a delicious breakfast on Saturday and decided to make a quiche. Unfortunately, it took a little longer to bake than expected, so we ended up saving it for the following day. Good news is that it keeps well in the fridge and microwaves beautifully.
I used Ina Garten's pie crust recipe,
which I use for all pies or quiche that I make. I had the dough frozen in the fridge, leftover from the Lemon Meringue Pie that I made a couple of weeks ago. Ina's recipe makes enough for 2 crusts. I usually freeze whatever I don't use in a ball wrapped completely in saran wrap. I pre-baked the pie crust at 350 for 12 minutes. There is information on pre-baking at http://www.ochef.com/955.htm.
1.5 cup diced ham1 cup shredded cheddar cheese
1/4 cup sliced green onions
1 4 oz can of diced Hatch Green Chilies
4 eggs
1/2 cup cream
1 cup almond milk (can also use regular milk or soy milk)
1/2 teaspoon each of salt, pepper, paprika
1. Roll out pie crust and place in pie pan. Gently press crust into the pan. Trim off any edges that hang over. Pre-bake at 350 for 12 minutes.
2. After crust has been pre-baked, layer half of the cheese, ham, green chilies, and then finish layering with the rest of the cheese.
3. Whisk together eggs, cream, almond milk, salt, pepper, and paprika. Stir green onions into egg mixture.
4. Slowly pour egg mixture over the ham mixture.
5. Bake at 350 for approximately 40-50 minutes. Use a toothpick to test if it is baked through. If the toothpick comes out clean, then it is ready.
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