Aaarrrggggghhh!?*%##**, I’m still snowed in. I tried to get my garbage cans out to the street this morning but couldn’t get my gates open. Too much snow. No one else in the neighborhood could either so the truck puttered down the middle of the street and won’t return until next week. The temperature was above freezing last night so I hope that I can get to the main road tomorrow. Everything will be fine after that. I just can’t get from here to there.
In the meantime I’m making due with what I have in the frig and pantry. I baked a ham yesterday, found a unbaked, homemade pie shell in the freezer this morning and the rest of the ingredients for a quiche in the cupboard and refrigerator. So that’s what we’re having today.
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Ham and Swiss Cheese Quiche
Ingredients
- 1 unbaked 9? pie shell
- 4 large eggs
- 2 cups half and half
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon chives, minced
- ½ teaspoon Lawry’s Seasoning Salt
- ½ teaspoon ground black pepper
- ¼ teaspoon nutmeg
- 1 cup Swiss cheese, grated
- 1 cup baked ham, diced
- ½ package frozen spinach, thawed and squeezed to remove moisture
- dash Hungarian sweet paprika
Instructions
- Place oven rack in middle position and heat oven to 350 degrees.
- Line pastry shell with foil and place something heavy and heat proof on the shell. I use a oven safe saucepan. Cover the edge of the shell with strips of foil so it doesn’t brown. Bake for 20 minutes. Cool the shell completely. When cool, add the ham to the crust, spreading evenly
- Whisk together eggs, half and half, herbs, and seasonings. Stir in cheese. Pour over the ham in the crust. Bake until filling puffs and is no longer wobbly when gently shaken, about 40 – 50 minutes. Cool for 15 minutes before cutting. I like eastern European cooking and use a lot of paprika so I gave my quiche a good dose of the spicy red stuff. But if you prefer, just add a dash or two for a bit of flavor and color. The ratio of milk to eggs and the use of a good quality Swiss cheese like gruyere or Emmentaler produce a creamy smooth filling in this delicious dish that can be served any time of day.
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Hi Cathy. Your quiche looks delicious and your spirits seem good – all things considered. Stay warm.
I think you are making do quite well…all the snow…glad we are back in California…however a white christmas does sound fun!
I’ve been making quiches lately, too, and finding them a simple and adaptable solution for dinner. Plus they’re a great way to clear out the vegetable bin!
Hope you’re thawing out by now. What an amazing few days!
Thank you all for stopping by. It is so nice to be back to an almost normal life.
Only three more days left in ’08. Where did it go. Happy New Year.
quiche is sounding super about now! sorry about the snow and garbage men, not the week to have it stack up…
I freakin’ love quiche, but we nevvvver eat it around here. It’s so good! This looks great.
Sorry about being snowed it. 🙁
Cathy, The weather has certainly been a challenge hasn’t it? But look at you! You pulled together a delightful quiche. It’s beautiful, too and I’m sure delicious as well.
I hope things have cleared a bit. Our snow is all gone, but it’s been replaced with nearly 8 inches of rain in the past couple of days. Yikes!