Ingredients
-
1
-
1/3
-
1/3
-
1
-
2
-
2 1/3
-
3
-
1
-
-
-
-
-
-
-
Directions
Ham Quiche,I am fast becoming hooked on quichs and breakfast casseroles. My tastes have changed so much since becoming a member of recipezaar. Things I would never eat before I love now. I guess I just needed to try them.,Ingredients were very good, however, the cooking time was WAY underestimated even by adding “or more until done” in the instructions. I have an excellent double oven and this quiche took 3 times the time to cook, over an hour at 325, and even then I had to put the remainder back into the oven to finish. I would suggest adding eggs or lessening the half ‘n half.,Followed the recipe exactly but I substituted cheddar cheese for the swiss. If I make it again I will definitely change two things. Too much half and half. I also used a deep dish pie crust and it almost spilled over, and it also effected the taste and the texture of the quiche. Second, cooking time was way off. After the 10 minutes on 425 and another 20 minutes at 325 my quiche was still VERY loose in the middle. Cooked it an additional 15 minutes and it was till not enough as my crust was not cooked enough and the quiche was still not firm.
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Steps
|
1
Done
|
Mix Ham, Bell Pepper, Green Onion, Cheese and Flour; Toss All Ingredients Lightly. |
|
2
Done
|
Mix Half-and-Half Gently Into Eggs. |
|
3
Done
|
Still Gently; Fold Ham Mixture Into Egg Mixture. |
|
4
Done
|
Pour This Mixture Into Unbaked Pie Shell. |
|
5
Done
|
Bake 10 Minutes at 425 Degrees, and Then Lower Heat to 325 Degrees and Bake 20 Minutes More or Till Done. |
