Posts tagged: Cheddar Cheese

Green Eggs and Ham Quiche

Green Eggs and Ham, by Dr. Seuss

Green Eggs and Ham, by Dr. Seuss

This dish was inspired by a request from a Fackbook fan and my recent article on eggs (I made a reference to Dr. Seuss’s “Green Eggs and Ham“). These are great traditional quiches and a great treat for the kids.

Ingredients:

  • 1 1/2 cups fresh spinach, chopped
  • 1 small white onion, chopped
  • 3 eggs
  • 1 cups milk
  • 1/2 cup all-purpose flour
  • 1/2 tablespoon shortening
  • 1 cup chopped or diced ham
  • 2 cups shredded Cheddar cheese
  • 1 Roma tomato, thickly sliced

Directions:

Prepare 4, 4 inch x 1 inch crust as described in Cheesy Quiche Crust.

Just out of the oven

Just out of the oven

Prepare the custard by mixing spinach and onion in a food processor. Add eggs, milk, flour and shortening and mix thoroughly.

Green Eggs and Ham Quiche

Green Eggs and Ham Quiche

Preheat oven to 375 degrees F. Place all 4 crusts on a baking sheet for ease in handling. Bake crust for 5-10 minutes. Remove from oven and fill with custard. Bake custard for 15 minutes, then remove from oven. Top each quiche with a thin to moderate amount of cheese. Finish topping with chopped or diced ham. Return to the oven and cook for an additional 5 minutes.

Plate with slice of Romano tomato.

Cheezy Quiche Crust

I like a little flavor in my crust, so the first idea I had to spice up my quiche crust was adding cheese to a basic recipe. The results were pleasing and pair very well to traditional quiche recipes.

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/4 cup cold butter, cut into small pieces
  • 3 tablespoons shredded Cheddar cheese
  • 1 – 1/2 tablespoons cold water as needed

Directions:

In a large bowl, add flour and sprinkle in the chopped butter. Rub butter into the flour until it looks like bread crumbs. Add the grated cheese and mix thoroughly. Add water over mixture, about a teaspoon at a time, stirring lightly with a fork. Add enough water to allow the dough form a ball and easily leave the side of the bowl. Wrap the dough in plastic wrap, or place in air tight container and refrigerate for at least 30 minutes.

Preheat an oven to 375 degrees F. Roll out dough, and place in baking pan. I usually do this with small 4 inch by 1 inch quiche/tart pans (yields about 5 thin crust, 4 medium crust), though a 9 1/2″ pie/quiche/tart pan could be used. Prick holes over the bottom of the pastry with a fork. Crust can be frozen over night.

Bake crust in oven for 5-10 minutes before filling with quiche custard of your choice.

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