Another Quiche

For some reason, and I do not really know why, but whenever I have left over ham, a quiche is always in our future. Ham is very versatile and can be used in many different ways. Quiche is also very versatile and can be made with many different ingredients. But for some reason, ham and quiche just always seem to go together at our house. I think it is more Larry than me, since I love quiche with chicken and seafood too. Oh well, no matter how I make it, it always comes out very good. So I guess I will just keep on doing what I’m doing. 🙂

When I make my quiches, I make them with a lot of eggs; 8 in fact, so they are real light and fluffy, and grow to be “mile high”. (The city of Denver is the known as the Mile High City because its elevation is 5,280 feet above sea level, which is the equivalent of a mile, hence the name.) Mile High Crab Quiche You can certainly make quiche with less eggs, but I like the lighter, fluffier version much better.

There is really no specific recipe for making a quiche, because it really can be made with anything. The key ingredients, however, will always be eggs, cream or milk, cheese, and usually a crust or pastry shell of sorts as well, although, a lot of people are making them without the crusts now too. I also like to make mine in a springform cake pan for the additional support needed for the higher volume.

This time I made my quiche with ham, of course, spinach, mushrooms, garlic and shallots.

I cubed the ham, then sauteed the spinach, mushrooms, garlic and shallots with salt and pepper.

If you are making your quiche with a crust, roll out your dough to fit your pan.

Preheat the oven to 375* F or 190* C.

Spray your pan with cooking spray.

Firmly press the dough into your pan, then add a layer of cheese on the bottom of the dough. Add whatever you are using as your filling on top of the cheese. Whisk your eggs and cream or milk together, along with salt, pepper, and a dash of nutmeg, then pour it on top of your filling mixture. Once the quiche is filled, carefully place it in the hot oven and bake for about 60 minutes, or until the center is firm and the crust is golden brown. If the crust is cooking faster than the filling, cover it with aluminum foil and continue cooking until the center is firm to the touch. Once the quiche is cooked, allow it to set for about 5-10 minutes before cutting it.

Quiche is a simple, rustic dish, so I usually serve it with simple side dishes as well. This time it was left over potatoes that I “smashed”, some warm bread, and a light, citrusy chardonnay. C’est manifique!

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

7 thoughts on “Another Quiche”

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