This is the first thing I made in my new Emile Henry ruffled pie plate - ham & swiss quiche. We had this for dinner on New Year's with some black eyed peas (of course). The quiche was so pretty. I loved the way the crust cooked; it was nice and crispy on the bottom, unlike a frozen pie shell. I can't wait to try other things in the pie plate. I think a chocolate cream pie is coming in the near future.
Ham and Swiss Quiche
- 1 cup chopped ham
- 3/4 cup shredded swiss cheese
- 3 eggs
- 2 cups half & half
- salt and pepper
- 1 9" pie crust
Roll pie crust into pie plate (or use frozen pie shell). Cover bottom of crust with ham and swiss.
Whisk together eggs, half and half, salt and pepper. Pour over ham and swiss.
Bake for 50-60 minutes, or until quiche is puffed.
CONNECT WITH PLAIN CHICKEN