Tuesday, November 13, 2007

Crustless Ham and Swiss Quiche

I prepared this quiche recipe last night--all I did today was preheat the oven, grease the pan, pour the filling in, and bake while the gals sat and talked. It's a little on the rich side, and a wee bit salty, so a little goes a long way. I would even suggest adding something green--spinach or broccoli--to balance the saltiness. Paired with soup or salad, this is a perfect entree; cut into small squares it's just right for an appetizer.

Crustless Ham and Swiss Quiche
serves 8

Grease a 13x9x2" baking pan and set aside. Preheat oven to 350*F. In a large bowl, combine:

12 large eggs, beaten
1-1/2 cups half-and-half
1/2 cup sour cream
1 teaspoon prepared mustard
2 cups shredded swiss cheese (actually I used sandwich slices that I stacked and cut up; 8 ounces is 2 cups)
1 scant cup grated parmesan cheese
1 cup chopped ham
ground black pepper, to taste
few scrapes nutmeg, or to taste

Stir well to combine. Pour into prepared baking pan and bake in center of preheated oven for 60-75 minutes, or until a knife inserted near the center comes out nearly clean.

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