Ham and Gruyere Quiche

Good lord, did you people actually ask me for a recipe? I’ll have you know I am not known for my cooking skills.

Either way, this is based on a recipe for Ham and Cheese Quiche that I found in “Joy of Cooking”, but I think it is better my way. Here goes nothing:

Sarah and the Goon Squad’s (they watched) Ham and Gruyere Quiche

1 pie crust (you can make this, but it is way easier to just buy one)quiche
4 oz. diced cooked ham
3 large eggs
1 1/4 cups heavy cream (or 3/4 cups cream and 1/2 cup milk)
1 cup Gruyere cheese
1/2 cup diced onion
1 tsp salt
1/2 tsp. ground black pepper
1/4 tsp. nutmeg

Preheat over to 375 degrees. Saute onions in olive oil or butter and throw in the ham when the onions start to soften up*. Put the ham and onions in the bottom of the pie shell. Put the cheese on top of the ham and onions.

In a small bowl beat three large eggs with the cream, salt, pepper and nutmeg. Pout this mixture on top of the stuff that is already in the pie crust.

Bake for 30 to 35 minutes. Then you will need to let it sit for a while to let it set up.

* I haven’t tried this yet, but Gabe and I both think it would have been better if I added a pinch of cayenne pepper when I was sauteing the ham and onions. Make sure you add some salt and pepper to the onions too.

_____

Ta da! My first recipe. Well, the first recipe I have put on my blog anyway. I hope you like it. If you are eating it for dinner a salad with field greens or a spring mix and figs, walnuts, crumbled bleu cheese and a sweet vinaigrette is a great compliment.

I ate it with a Sauvignon Blanc and Gabe was drinking Shiraz. I don’t think either was a great pairing. Let me know if you find a wine that goes well with it.

Don’t worry. I’ll put away my inner foodie and talk about my kids saying bad words or football again later today. I am also planning a new contest, and I actually have cool prizes for this one. I have three copies of The Ghost in the House by Tracy Thompson that are signed by the author! Yes, I had dinner with Tracy, who is a wonderful writer and super cool in real life too.

Okay, this post is getting really complicated. Go eat, drink and be merry.

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  1. I might try a riesling with that combo. You’ve got a lot going on when you add the salad into the mix. If it was just the quiche, I’d say a fuller white; just the salad, a softer red. With both, go for Thanksgiving wine. I’d also make sure the salad dressing was subtle, or I think it will kill any wine you’re trying to pair.

  2. I think I might have to use my “phone a family member” option here and call our resident chef of the house (a.k.a. hubby) and ask him to make this for dinner. It sounds really yummy. I also agree with the previous commenter, a Riesling would be a nice compliment to a quiche.

  3. You can call me, 'Sir' says:

    It looks and sounds lovely, but I’m afraid I can’t indulge because of the ‘quiche law’ all guys are taught in grade school (when they separated the girls and the boys for an hour a day in third grade, the girls are taught to manipulate the boys and the boys are warned that real men don’t eat quiche…I went to very progressive elementary school).

    We just can’t eat it. It’s a thing.

  4. I love gruyere. I have a gruyere and crab grilled sandwich that I make for myself about once a week.

    I’m all over this recipe, looks delish!

  5. i totally bookmarked this – thanks sarah!!!!!!!!

  6. mmmmm, gruyere. so yummy. i’m totally going to make this next time i have to do a foofy girl party.

  7. is this a sneaky attempt to get claudia to eat meat?

  8. In my oven, quiche needs more like 50 minutes to be done unless I scald the milk/cream first, which is a pain. Want to trade ovens?

    I love the saute idea. Awesome.

    And Lumpyheads mom has the wine right. I’m hungry now.

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