Ham, Cheese and Egg Quiche

"This is my favorite after Easter dish. Great way of using up all those colored Easter eggs. Be careful if you substitute the mozzarella cheese for another kind, you might need to cut back on the bouillon, since the pie can turn too salty. (I made that mistake once)"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
9
Yields:
1 pie
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Warm up the oven to 375°F.
  • Roll puff pastry on to a pie dish.
  • Sprinkle ham on the bottom of pie; add a layer of sliced hard boiled eggs and a layer of the mozzarella cheese.
  • Dissolve the beef bouillon in the warm milk and mix with parley, beaten eggs and Parmesan cheese.
  • Pour over ham, eggs and cheese.
  • Cover the pie with the second puff pastry.
  • Bake for 45 minutes or until golden brown.
  • Let it sit for 5 to 10 minutes before cutting and serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Made this quiche for a breakfast treat for a couple of friends who were here overnight, & it was wonderful, a very nice comfort food, I thought! Easy since I always have a bowl of hard-cooked eggs in the fridge, along with some left-over ham! That, & our usual fruit smoothie made for a great meal! [Tagged & made in Please Review My Recipe]
     
Advertisement

RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes