Experiment Turned Edible Dinner: Ham and Cheese Quiche

4 Jan

 

Quiche Number Two: Complete. {Ham and Swiss Quiche}

 

Tonight, my second ever, mostly experimental Quiche turned into an edible dinner. {pat on the back} After my broccoli and onion debacle, it was necessary that I redeemed myself. And, of course the fact that the pie crusts were buy-one-get-one-free sure helped! Tonight it was ham and swiss {with a little bit of mozzarella}. I think I could get the hang of these Quiche! It’s pretty easy to slap one together with whatever veggies/meat you  have in the refrigerator. Who said being domestic couldn’t be easy!?

 

If you’d like to try to make this one, follow my directions from my previous post: Easy Broccoli and Cheese Quiche replacing the broccoli for ham, using 1/4 an onion instead of a whole, and substituting swiss for mozzarella.

 

However, I need to know how to make the bottom of the crust – crusty? I read on another blog that you need to put the pie crust in the oven for about 10 minutes before you put any ingredients in it. But then I read another one that said if you do this you need to line your pie crust with tin-foil. Any suggestions? The Quiche itself is not runny … but the bottom crust isn’t crusting. Any suggestions ladies and gentleman?

 

Well, thats all for tonight. If you get the chance to try this recipe, let me know how it goes! And, if you have any suggestions on the crust – I would love to know! Night, Ya’ll!

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2 Responses to “Experiment Turned Edible Dinner: Ham and Cheese Quiche”

  1. :o) mg January.6.2010 at 1:12 pm #

    Whenever I do use a crust, I do the pre-baking and go more by what it looks/smells like rather than watching the clock. Also I do not add tinfoil.
    ps – for what it’s worth, I am very proud of you!

  2. christinaslittleworldtwo January.6.2010 at 2:50 pm #

    YUM

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