Prep 10 mins
Cook 30 mins
An interesting twist on an old favorite
- 1⁄2 cup chopped onion
- 2 garlic cloves, chopped
- 1 tablespoon olive oil
- 3⁄4 cup flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 8 ounces colby-monterey jack cheese, shredded
- 1 cup chopped cooked ham
- 1 (4 ounce) canchopped mushrooms, drained
- 1 cup milk
- 2 eggs
- Saute the onion and garlic in the olive oil in a small saucepan until the onion is tender but not brown. Combine the flour, salt and pepper in a bowl and mix well. Stir in the cheese, ham and mushrooms.
- Whisk the milk and eggs in a bowl until well blended. Stir in the onion mixture. Add the milk mixture to the cheese mixture and mix well. Spoon into a greased 9-inch pie plate. Bake at 425 degrees for 30 minutes. Serve with fresh fruit and muffins.
This was delicious and simple! I left out the mushrooms (personal preference) and used extra ham. I used a combination of cheeses that I had on hand. I think this recipe would be easily adaptable to ingredients you have on hand. This was such a hearty dish that my husband, toddler and I ate it for dinner with waffles and still had enough to eat again for lunch the next day. This will be a new standby recipe for me!
This is such a great recipe!!! I had to use chopped bacon because I didn't have any ham, used a large, fresh mushroom instead of canned, and low fat Mexican cheese. Was really easy to put together, too. I have a small problem with the baking time. I had to set my oven @ 400 due to other things I was making, but the quiche was done in 30 minutes. I had the timer set for 35 min since I wasn't cooking it @ 425 but thankfully I took a look @ it before the time was up. It also reheats very well. Thanks so much for sharing.
Awesome! Sometimes I find quiches made with too many eggs too rich, but the milk and flour made this spot on. Monterey jack isn't widely available in Australia so I used a natural cheddar and fresh mushrooms instead of canned.