That’s what happens when you are coming off apple pie season and you realize your good pie/quiche dish has been lent out. (With a pie in it of course!)
I had no choice but to make it work…so into my glass brownie pan it went!
If you know me at all – you know that I will throw just about anything into a quiche. And I know for a fact that “real men do eat quiche!” Just ask my husband!
I have posted about quiche before, here and here, and I consider it the perfect vehicle for small bits of things: leftovers, extra parts, frozen things, you name it! So this time around I had some sweet peppers and onions to use up. Of course I always have a ham steak in the freezer if not in the fridge. Cheese of some sort is mandatory.
This is the latest version…I like to think of it as a Spicy Ham Italian Quiche – kinda like a “sandwich-as-quiche!”
I poke the crust liberally with a fork and prebake the crust in a 400 degree oven for about 8 mins or so. This keeps the crust from getting soggy.
I usually use a filling ratio that is heavy on the eggs but has a little dairy (half and half or whole milk) in it too. I usually start with 6 eggs to about 1/4- 1/2 cup dairy but this dish was big, so 10 eggs plus enough dairy to make 2 cups of liquid, for this one.
I cover it loosely with foil for the first 20 mins of baking time so the crust edges wouldn’t get too dark. Uncover for the last 15-20 mins. Total baking time is around 40 mins but basically as soon as it is firm but tender – take it out!
Let it cool a bit before slicing – it will slice better!
Don’t forget to season! Salt, Pepper, Dried Oregano, Hot Chili flakes – whatever floats your boat!
And no I don’t make my own crust – mine comes rolled in a red box – get crazy and make your own if you want.
Add extra cheese about 10 mins before the end for extra yummy presentation!