Ham and Cheese Quiche
I've made this quiche multiple and each time it always gets rave reviews. I serve it with a simple side salad with a homemade citrus/olive oil vingerette.
I have made the following alterations so it lends itself to my families taste and diet:
I use fat free half and half, 4 eggs, 2oz grated swiss, 1 deep dish pie crust, 1 small box frozen spinach, 1 cup fresh sauteed in olive oil mushrooms, 7oz cubed ham steak, and 1oz shredded cheddar. The salt and the flour remain the same. I also defrost the pie crust and pre-bake it for 5 mintues at 350.
I find that if I use an entire box of frozen spinach I need the extra egg to hold all the veggies together, yet the extra egg is too much liquid for a normal pie crust, so a deep dish pie crust is necessary.
It's still hearty, rich, comfort food and with these alterations you can calorically eat 1/4 of the quiche and not break the bank. Plus we always have leftovers and it reheats nicely. Delicious!
5 users found this review helpful
Feb. 14, 2011