Quiche

Be joyful in hope, patient in affliction, faithful in prayer. Romans 12:12.

Quiche (keesh): An unsweetened custard pie, usually having a savory filling. Keesh is so good!  You get some protein, some veggies, some grains (okay, I KNOW a pie crust isn’t really a grain, but, I  would also like to believe that if you drink a diet Coke with a Hershey bar, the diet pop cancels out the calories in the candy bar!).

Now I’m going to tell you a funny story.  This is why being specific on grocery lists is so very important. My sweet husband will almost always make a run to the grocery store for me. Never mind that I can accomplish in 20 minutes what takes him (seriously) 2 hours. He is really good about doing this for me with a minimum of Fred Flintstoning (you know – “Rackafrikacrubadooyicktookey” – which could be translated as “&^!??!@#*#).  Last week I asked him to go to the meat market for me and get some things, including a couple nice thick slices of ham, about a pound or so. I repeated that they should be thicker because some is for soup and some is for keesh.  He apparently only heard the “thicker” and not the “1 pound”.  I just took it out of the freezer for the quiche – and here is what I found:

I thought this was pretty cute!  I definitely have enough ham to last for a while. These babies are about 11″ x 7″ and almost an inch thick! And it smells delish!

I found this recipe on All Recipes from a gentleman named Clark Hamblen.  I’ve made some changes, but the basic recipe is all Clark.  There are a LOT of ingredients in this one – had to take more than one picture, as you can see.

One thing I want to point out here – see the piecrust in the first picture? Although I make almost everything from scratch, these pie crusts are a big exception. They are awesome.  It’s Pappy’s Pie Crust.  They have been in business for years, and it’s probably because they are as good as homemade (made with lard so they are super flaky). You have to roll them out, but it’s so easy and quick.  Don’t forget to save the scraps to makc cinnamon sugar strips.

Take out one of the pie crusts if you’re using Pappy’s.  It needs to thaw for about 20 minutes. Dice an onion – about a medium to small dice – and cook with some olive oil until translucent.

While the onions are cooking, dice up some mushrooms.

A finer dice for these – I used baby portobellos, but you can use your favorite kind.

 

Throw the mushrooms in with the onions and cook for a few more minutes. While the mushrooms are cooking, dice the ham.  Add it to the pan and let it cook for a few more minutes (sorry, I lost my diced ham picture!).

While the ham and mushrooms and onions are cooking, roll out the crust. I like to lay a piece of freezer paper shiny side down.  If you wipe the counter first with a slightly damp sponge, the freezer paper will stick to the counter.  Sprinkle a little flour on the paper and on the crust.

Roll it out so it’s large enough to cover a deep dish pie plate.  Then gently fold in half, then fold in half again. 

Place the crust in the pie plate with the point in the middle.

Unfold and….

…and unfold one more time! You can also do this by gently wrapping the pie crust around the rolling pin, but I always find that I have a harder time centering it and sometimes the crust will tear. It’s really just personal preference! Go ahead and turn the excess under (unless it’s a lot or really thick, in which case just trim some off before turning it under) and crimp the edges so it looks pretty.

Drain the spinach (sorry, forgot to take pics).  I do stuff like spinach and sauerkraut the same way. I put them in a fine mesh strainer, and take a couple paper towels, and push on the spinach.  This will force liquid out of the strainer and you’ll also sop some up with the paper towel  Ring the paper towel out a couple times.  Get the spinach as dry as you can.  Now mix the spinach with the ham/mushroom/onion mixture; and add in the cheese (monterey jack, cheddar and parmesan), the sour cream, and pepper to taste.  I don’t add salt because ham is pretty salty, but you sure can if you like.

Put your spinach mixture into the pie crust. Mix the eggs and cream, and pour it over the top.  Bake this on the middle rack but make sure to put it on a jelly roll pan or cookie sheet in case it boils over.  Mine didn’t, but better safe than sorry.

Voila!  Scrumpdillyishus!  One thing – I did make two of these, because they are very yummy and they freeze well.  I love it when I have ready made meals in my freezer. Also, we are having heat wave and I just have to say, it’s wonderful. But, not so good for baking.  Luckily, I have a really nice counter top convection oven.  I may have mentioned that I have a tiny tiny kitchen. I would love a double oven but that would probably mean giving up my refrigerator. Tempting, but, no. Anyway, I would recommend getting a counter top oven.  I can bake cookies, cupcakes, keeshes, pizzas, pies, Au gratins, etc, just on a slightly smaller scale. And it doesn’t heat up the kitchen!  Just my two cents.

Clark’s Quiche (slightly modified)

Ingredients for two:

  • 2 Tablespoons olive oil
  • 1 medium sized onion, diced
  • 8 ounces of mushrooms, finely diced
  • 3 cups of diced ham
  • 8 ounces of sour cream
  • 10 ounces of spinach, thawed and well-drained
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 1 cup grated or shredded parmesan
  • Freshly ground pepper to taste
  • 8 eggs
  • 1-1/2 cups heavy whipping cream
  • 2 deep dish pie crusts

Directions:

  1. Preheat oven to 375°.
  2. In a large saucepan over medium heat, saute the onions in the olive oil until they’re translucent.
  3. Add the mushrooms and cook for a few more minutes.
  4. Add the ham and cook until heated through.  Remove from heat.
  5. Drain excess liquid from the ham and onion mixture (don’t get too crazy, just put the lid and get some of the liquid out).
  6. In a large bowl, mix the spinach, ham/onion/mushroom mixture, sour cream, monterey jack, cheddar, parmesan, and pepper.
  7. Place mixture into the prepared pie crust.
  8. In a medium mixing bowl, beat eggs and whipping cream together until well combined.
  9. Pour over spinach mixture.
  10. Place the pie plate on a cookie sheet, and bake on the middle rack for 40 minutes.
  11. Let it rest for 15 minutes before serving. You can also serve it cold if you like.  This reheats well in the microwave and also freezes well.

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