HAM, CHEESE and GREEN CHILI QUICHE
- 1 Deep Dish Pre-Made Pie Crust (Room Temperature)
- 1 Cup Ham
- 1 4-Ounce Can of Diced Green Chilis, Drained
- 4 Green Onions, Chopped
- 1 Cup Grated Monterey Jack Cheese
- 1 Cup Grated Cheddar Cheese
- 4 Large Eggs
- 1 1/4 Cups Half and Half
- 1/2 Teaspoon Salt
While the pie crust is browning it is time to make the filling. In a large mixing bowl wish the eggs together.
Add in all other ingredients
and mix
After you remove the crust from the oven, lower the oven temperature to 375 and pour in the filling. (I did a double recipe since we had so many people for the shower)
CRAB QUICHE
- 1 Deep Dish Pre-Made Pie Crust (Room Temperature)
- 8 oz can of crab meat, Drained.
- 1 Cup Shredded Swiss Cheese
- 1/3 Cup Finely Chopped Onion
- 4 Eggs
- 2 Cups Half and Half
- 1 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/8 Teaspoon Cayenne
NOTES:
If making the quiche for the next day... cover with foil and refrigerate. The next day, preheat oven to 350 and cook covered for 20 minutes.
After removing from the oven let the quiche stand for 10 minutes before cutting. ENJOY!!!
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