Here's our latest version of crustless quiche. The custard mixture is amazingly light even though we don't whip it. I expect the cream (or half & half) really help. Delicious!
The recipe is at the end of this post.
The recipe we have put together says to whisk (very lightly) 4 large eggs, two cups of half and half, some salt and pepper to taste (I'm guessing we used about a tbsp of salt and a tsp of pepper, but it's hard to tell since we just put them in without measuring), and then stir in 1 and 1/2 tbspns of melted butter.
Spray or grease or butter the bottom of a large pie plate.
Cut up two decent-sized slices of ham into smallish cubes. Many recipes say to use cut up cooked bacon, but I prefer using ham because it's a whole lot easier.
Next, cut up half a large green pepper into small pieces and put them in the pie plate on top of the ham.
Cut up 1/4 of a large onion and add it to the pan. We don't precook any of these cubed things (of course the ham is already pre-cooked).
Put a bunch of cheese slices on top of the chopped mixed. We like jalapeno-havarti. We pretty much cover the entire pie plate. We used three slices here:
Notice that we put the pie plate on a cookie sheet to catch any spillovers in case we overfill the pie plate.
Add the liquid mixture.
Oops, we had too much, so we didn't put it all in.
Put a tonne of Tex-Mex shredded cheese on top of all that. I'm guessing that in all we used roughly 1/4 of a package. Ms. Eclectic says it might have been more than that.
What did we do with the rest of the "custard"? We put it in two large ramekins along with cheese.
We baked everything at 350 for 45 minutes and then took out the ramekins. They were wonderful!
They remind me in looks of the quiche bites from Tim Hortons, but these tasted infintely better!
We baked the big quiche for another 15 minutes until it was golden brown on top didn't jiggle in the middle.
Once again, here's the final product (included twice for the sake of Facebook to get the final product to show in the preview (I hope).
Here's the recipe (quantities are approximate):
Ingredients:
Whisk these to make the custard. Keep it in a separate bowl until ham and veggies are in the pie plate:
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- 4 really large eggs
- 2 cups of half and half
- 1 tablespoon of salt
- 1 teaspoon of pepper
- 1 and 1/2 tablespoons of melted butter
Put these on the bottom of a greased/sprayed/buttered pie plate in any order:
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- 2 thick slices of ham, cubed
- 1/2 green pepper, cubed
- 1/4 onion, cubed (we often use cut up green onions)
Put the cheese slices on top of the cubes:
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- 3 slices of jalapeno havarti cheese (we used two more for the ramekins)
Pour the custard over the mixture.
Add the shredded cheeses
-
- 1/2 cup or more shredded Tex-Mex cheese
Bake at 350F for about an hour or so.
Let cool and set for about 20 minutes.
Addendum:
During the isolation, I find we use a lot of things from the fridge, either because I just bought them and we don't want them to go bad or take up too much space, or because they're about to go off and we want to use them up. One thing for sure, we're throwing out much less 'bad' food these days than we did before isolation. So we call the quiches we make now "Isolation Quiches".
