Quiche, April 3, 2016

Last Saturday, I put together a quiche with some leftover ham for our brunch. It was so delicious that we had it Sunday night for dinner, along with some steamed asparagus and Chambord-macerated strawberries (chop strawberries and toss with some sugar, vanilla, and Chambord---allow to macerate while you eat supper) on ladyfingers. It was a wonderfully spring-y dinner!

Ham & Cheddar Quiche

Crust for 9" pie

A handful or two of chopped ham

1 onion, chopped

1 tbsp. butter or olive oil

8 eggs

1 1/2 c. milk or cream (I used 2%)

Salt & pepper

2 c. shredded cheddar

Preheat oven to 400 degrees. Place crust in deep dish pie plate & flute the edges. Sauté onion in butter/oil until tender and slightly browned. Whisk eggs with milk, salt, and pepper. Add ham, onions, cheese. Pour into pie shell, cover lightly with foil, and bake 45 minutes. Bake another 10 minutes uncovered. Remove from oven and let stand at least 15 minutes before cutting into wedges for serving. Serves 6.