This old, classic brunch favorite also happens to work a treat for dinner!
It even, if you take my sister’s lead and start with a good store-bought pie crust, can be considered a simple, toss-together meal!
Think about it. The ham is more than likely leftover. You can buy the cheese already shredded, but, truly, that takes about a minute. And The pre-made pie crust and an immersion blender for the eggs and cream make the rest of prep a snap!
I did add some chopped Blanched Asparagus to this quiche, but I almost always have some of that in my fridge, so that counts as part of the whole toss together and bake theme, too!
•One pie crust, your own or store bought
•1-1/2 cup ham, cut into small pieces
•1 cup blanched asparagus pieces (optional)
•1 cup (1/4 lb) Swiss cheese, grated
•1 tbsp flour
•1 cup milk
•1/2 cup heavy cream
•1 tbsp Dijon mustard
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce or your fave hot sauce, to taste
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1 tbsp fresh chopped parsley
•1 tsp fresh chopped chives
•3 tbsp melted butter
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Heat your oven to 400º and fit the crust into your chosen pie or quiche pan.
Add the ham, cheese, and asparagus (if you’re using it) to the pan and toss to mix.
Combine the eggs, milk, cream, mustard, Sherry Peppers and hot sauces, as well as the salt and peppers in your immersion blender beaker and blend until frothy.
Stir in the parsley and chives.
Note: you can use a regular bowl and whisk or hand mixer for this, in which case, go ahead and add the parsley and chives to the eggs along with the other ingredients.
Pour the egg mixture over the ham, cheese, and (if you’re using it) asparagus, then drizzle the melted butter over the top.
Pop into the oven and bake for 40 to 50 minutes, until the quiche is set.
Remove from the oven and let rest for about 15 minutes before slicing and serving.
See? Actually not too, too much bother to toss together, almost ridiculously delicious and, dare I say it? Très élégant.