November 6, 2016 by tahenryauthoress
This is another recipe from my childhood that I have played with over the years. Ham quiche. I don’t make it often, because hello calorie bomb, but every now and then the hubs gives me the big sad eyes and asks if it’s too soon for quiche. LOL. He’s a big man, he can consume a calorie bomb and keep on smiling.
Preheat your oven to 375.
Dice a small sweet onion. Toss into a skillet to saute in olive oil.
Chop 6-8 mushrooms depending on size. Add to pan.
Dice some ham steak. Add to pan.
While this all caramelizes a bit, put a couple of store bought pie crusts on a baking sheet. If you’re an over achiever who makes their own pie dough, what the heck are you doing at my site reading how to make quiche? Post your own superior recipe in the comments. LOL
Where was I? Oh yes, crusts on a sheet. Take a 1/4 of a block of cream cheese and squish it up semi flat. Lay the pieces in the bottom of a pie crust, sprinkle with a mix of shredded cheese. Repeat with the other crust.
Add Worcestershire sauce to the meat mix in the skillet, give it a good stir to coat the ingredients. Give it a minute then remove from heat. Spoon the meat and veg mixture into the bottom of crusts. Make a nice layer 1 inch thick.
In a medium bowl, crack 5 eggs, add a splash oh half/half, whole milk, or cream. If you have only nonfat milk in your house skip this step and add an extra egg. Whisk til creamy. Pour into a crust. Repeat for the other crust.
Use the other half of the block of cream cheese, divide between the pies, smooshed and laid on top of the egg mixture. Top liberally with more shredded cheese.
Bake for 50-60 minutes on average. Start checking at 45 to be sure. When the pies are all brown and domed up and a knife stuck in the middle comes out clean, they’re done.