Country Ham Quiche

"So nice for a weekend morning."
 
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photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by KerfuffleUponWincle
photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by KerfuffleUponWincle photo by KerfuffleUponWincle
Ready In:
1hr 15mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • In a medium bowl, whisk together eggs and half-and-half.
  • Stir in ham, cheeses, pepper and red pepper.
  • Pour mixture into the prepared pastry shell.
  • Bake in a 350 oven for 45 to 50 minutes or until a knife inserted near the center comes out clean.
  • Let stand 15 minutes before serving.
  • Garnish as desired.

Questions & Replies

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  1. Leigh C.
    Is this a "country" ham quiche made with regular ham or a "country ham" quiche as in the salt-cured, really salty Smithfield ham? Thanks. (I'm looking for the amount of Smithfield/"country ham" to use so that it doesn't wind up as salty as seawater LOL)
     
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Reviews

  1. SmoochCook
    My family didn't care too awfully much for it, but I didn't mind, because this was beautiful and smelled amazing!! I don't eat the main ingredients in this due to stomach problems, but if I had, I KNOW it would have been 100% perfect! So, bravoooooo on an amazing and easy (wow-don't get that combo often!) meal! Served with mini blueberry waffles from my new waffle iron.<br/><br/>And K-U-W, beautiful picture!!!
     
  2. Mz j1430
    Not only is this the easiest quiche; it's crowd-pleasing delicious. I slice the pie and freeze it. It's way better than a bowl of cereal weekday mornings. Because I typically buy x-large eggs, I use 3 eggs in this recipe. I also vary the cheeses. This is such a versatile recipe...I love it!
     
  3. lucky15563
    made this for Brunch--added green peppers . It turned out beautifully and was very good.Going to add mushrooms,sausage and onion next time. Hubby really liked it. Thanks for sharing.
     
  4. KerfuffleUponWincle
    GREAT QUICHE! I had it for breakfast this morning and it reheated quickly in the microwave for dinner tonight! I used 1/4 tsp red pepper because I was totally out of black pepper ~ I had only 1/4 cup mozzarella, so I added 4-ounces of minced Swiss and also added 1 T dried chives. Made for Andi's MAY FARM COOKING in the Photo forum.
     
  5. Merlot
    What a perfect way to start the day. The eggs turned out light and fluffy. I served this with a bowl of fresh fruit. This would also be a great dish to serve to guests. Thanks for sharing, Bobbie #3!!!
     
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RECIPE SUBMITTED BY

This is a picture of me with my oldest grandson, DJ and was taken this past summer when we went on a cruise and land tour of Alaska. I am retired after working for the same company for 25 years. My husband is a retired military officer. After the military he started working for Lockheed and is now retired from there as well. We live in San Jose, CA and have lived in the same house for over 33 years. We have two grown children and 6 beautiful grandchildren. I love to try new recipes and jazz up old ones. Taste of Home and Southern Living are my favorite recipe magazines(I enjoy reading a little bit about the people who submit the recipes). Recipe Zaar is just an incredible site. I've made many new friends since joining. I have tons of cookbooks -- but now when I need a new recipe that I know I can count on, I come here! <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg"> <img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg">
 
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