A simple and delicious ham and cheese quiche that's good any time!
For added taste, substitute half of the ham cubes for bacon and voila--instant ham, bacon, and cheese quiche!
I loved this quiche however, there was a lot of milk and it made it watery. When the recipe said to turn the oven up to 400 degrees for about 10 minutes, it started to burn at 5 minutes. I would recommend this recipe to my friends but i would warn them about these couple of things. Aside from that, I substituted dried chives for fresh chives and it was so good. All of the people in my family LOVED it!
Read MoreNeeds bell pepper and onion. Made more filling than the pie crust held. Will try reducing milk next time.
Read MoreNeeds bell pepper and onion. Made more filling than the pie crust held. Will try reducing milk next time.
I loved this quiche however, there was a lot of milk and it made it watery. When the recipe said to turn the oven up to 400 degrees for about 10 minutes, it started to burn at 5 minutes. I would recommend this recipe to my friends but i would warn them about these couple of things. Aside from that, I substituted dried chives for fresh chives and it was so good. All of the people in my family LOVED it!
The picky family loved this! They saw me making it, wrinkled their noses, but when they tried it, they loved it!
It definitely was too watery. Next time I will add less milk. I let it cook longer at 350 degrees which helped solidify it a bit more but still fell apart on the plate.
Very yummy and super easy. Seeing the prior comments about its being watery and too much batter, I went with it adding an egg yoke, half cup of heavy cream, + 1 cup chopped baby spinach, and 1/2 cup of both chopped onions and mushrooms. Ladeled the batter in to about 1/3 inch below the top of the pie crust as there was almost enough for two pies. (I cheated with pre-made sourdough pie crust. Luckily I bought two.) So good!
