Quiche With Ham And Cheese

Copy + paste this code anywhere you can enter html:

Welcome to startcooking.com…I’m Kathy Maister.

We’re making a quiche today. It’s a type of French egg & cheese pie.

There are three parts to this pie:

The crust…we’re using a store bought one

The filling…cheese, ham and onions

And the custard…eggs and cream

The ingredients and equipment list are at the end of this video.

*****
Preheat your oven to 350 degrees.

• 
  Lets start by making the filling…which can be prepared a day in advance and stored in the fridge.

  Peel and Chop one medium onion and put it in a small microwave safe dish.

  add 2 teaspoons of butter.

  Cover the dish with plastic wrap.

  Microwave it on high for one minute and 30 seconds

  Set the onions aside to cool off.

• 
  With a grater… Shred 4 ounces of Gruyere cheese… and 4 ounces of provolone cheese.

  Set that aside too!

• 
  Cut 4 ounces of deli ham into 1/4 inch bits.

Now comes the fun part.

Get your pre-made frozen pie crust out of the freezer.

• 
  Divide the shredded cheese into three small piles.

  Sprinkle one pile of cheese onto the bottom of the pie crust.

  Then 1/2 onions

  and then about 1/2 of the ham.

  Now sprinkle on 1 more pile of the cheese,

  the rest of the onions and ham,

  and finally top with the remaining pile of cheese.

• 
  Now we’ll do the custard.

  In a large Mixing Bowl… measure

  1 1/4 cups of light cream.

  Add 4 eggs…

  1 Tablespoon of mustard…

  1/4 teaspoon of salt…

  and 1/4 teaspoon of black pepper.

  With a whisk or a fork mix everything together until the mixture is a lemony yellow color.

  Place the quiche on a baking sheet with sides and

  Pour the milk and egg mixture-over the top of the filling… VERY slowly.

  Fill the pie crust with the custard… to just under the rim of the crust.

• 
  Immediately put the quiche into the oven – baking it for 50 minutes.

  So the crust doesn’t get too brown…After 20 minutes of baking… cover just the edges of the pie crust with tin foil.

  You’ll know when the quiche is cooked because the top will be beautifully golden…

  and if you give the quiche a jiggle… the center should be firm.

• 
  Let the quiche rest for about 15 minutes before you dig in!

  A Quiche can be served at any meal of the day… hot or at room temperature.

  Add rice or tabouleh, and some steamed vegetables and the meal is complete!

  Enjoy!