Quiche is for everyone

Tags

baking, postaday2016, quiche

Whoever came up with the saying “real men don’t eat quiche” most likely never tasted quiche in their life, a quiche is basically an omelette in a pie crust and you never hear of real men refusing omelettes. I made both quiches at once, so they are identical, ham and cheese quiche, the cheese being Swiss cheese and the ham is your run of the mill domestic ham. I made the pie crust in my food processor, it makes it so easy to bring the flour, salt, butter, Crisco and ice water together in a ball of dough. All I had to do was press it down into a disk, cover it up in Saran Wrap and let it rest in the refrigerator for at least 30 minutes. The filling besides the slices of ham and Swiss cheese was a mixture of 3 eggs, 1 cup of heavy cream, salt, pepper and nutmeg. I baked both of them in a 400 degree oven for 40 minutes, I’m having heating issues with my oven, so you might not need to keep the heat so high for so long, the idea of the 400 degrees is to get the golden crust, once that is achieved, usually 10 to 15 minutes, then you lower the temperature to 350 degrees until a knife comes out clean which is about 35 minutes later.

My husband and our daughter raved over the quiche, at the rate they are eating it, I did the right thing making two quiches, at least with two, I’m guaranteed a slice or two, lol.

Real men do eat quiche

Tags

cooking, ham, postaday2012, quiche, Sunday dinner, swiss cheese

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This was our Sunday dinner, a good old fashioned ham and Swiss quiche. My hubby requested the quiche mid afternoon and I said good idea. Quiche is very easy to make as long as you have all the ingredients on hand and if not, you have a grocery store near by. The pastry crust is very easy to put together, especially if you have a Cuisinart food processor. The ingredients for a flaky pastry dough is one cup of flour, 7 tablespoons of butter, 1/8 teaspoon of salt and 3 tablespoons of ice water, pulse all the ingredients together until the dough is just coming away from the sides of the bowl and you are done. Scrape the dough onto a piece of Saran Wrap and form it into a disc to put in the refrigerator for at least thirty minutes. This is for one pie crust, for two, you simply double the ingredients and when the dough is ready to roll out, you cut the dough in half with your knife.

Once you have rolled the dough out and lined both pie tins, the oven gets preheated to 400. I like to prepare each quiche separately to make sure that each quiche gets the correct amount of egg and cream. I start with the ham and cheese first, with both pie tins lined with the pastry dough, I layer the Swiss cheese and then the sliced ham and then in two bowls, I crack three eggs into each and I add one cup of heavy cream to each bowl, I grate some fresh nutmeg, add salt and pepper, and pour the cream and egg mixture onto the ham and cheese. Finally, I grate Swiss cheese over the top of each quiches and add a knob of butter to each as well. Into the oven they both go at 400, until they get golden brown on top which takes about 25 minutes and then I turn it down to 350 for an additional 10 minutes. Voila the quiches are ready.

Honestly this recipe couldn’t be easier, I have been making the quiche the same way for years. Why? Because they are so good, you really don’t need to change anything. I would only change the way I make quiche if I were to make a quiche with a different filling, other than that, this one is a keeper.

My hubby is going to take the second quiche with him to work for lunch and possibly dinner, he likes it that much. I hope that the baby boy stops by for a helping or two, because at least if he does, I know that he had something healthy to eat in his body.