Random Food Fridays - Quiche

Quiche is one of those foods that's almost too good. You know - buttery pastry, eggs, rich and creamy cheeses - it's an eggy, dairy delight! Quiche is also supremely variable. Once you've perfected your crust and established your custard, you can use any combination of meats, vegetables and cheeses that you desire. The recipe I'm sharing with you today is basic but delicious. I hope you will try it.



Quiche

2 1/2 cups grated cheese (I used my favorite blend of Italian cheeses from Trader Joe's)

3/4 cups diced ham

1 tbsp. butter

2 shallots, diced

3 eggs

1 cup half and half

1/2 cup sour cream

1/4 cup chopped fresh parsley

1/2 tsp. salt

3 tbsp. flour

freshly ground pepper to taste

One pastry shell (click here for my crust recipe)

Preheat oven to 425.

Roll out dough and line a pie or tart pan. Set aside.

Saute the shallots and ham with the butter in a small skillet. Remove from heat as soon as shallots have softened. Sprinkle 1 cup of the grated cheese in the prepared crust. (When the cheese melts it acts as a moisture barrier between the crust and the custard.) In a large bowl, whisk together the eggs, half and half, sour cream, parsley, salt, flour, pepper. Stir in 1 more cup of cheese and the ham and shallots. Carefully pour into the prepared crust. Sprinkle with the remaining 1/2 cup of cheese.

Place in the preheated oven and bake at 425 for 15 minutes. Reduce oven to 350 and bake for 30 minutes longer, or until a thin knife inserted in the center comes out clean. It may still jiggle a bit. Allow to cool 10 minutes before serving.

Makes 6 servings.