Monday, September 17, 2018

Ham, Tomato and Onion Quiche

I am looking forward to Fall. It will be here on Saturday but I pulled out the leaf cookie cutters today.
The crust is my usual Pate Brisee. The filling was sauteed onions, diced ham, and sliced tomato from the last of the tomatoes from Lenore and Ralph's garden.

I usually use the quiche filling recipe from the Silver Palate Cookbook. This is the basic filling recipe-
Beat 3 eggs and mix with 1 1/2 cups milk or cream, (I use low-fat milk) Season with salt, nutmeg, and fresh ground pepper. Pour filling into crust. Bake for 35 to 45 minutes or until filling is set. Depending on the size of the pie dish I am using I may reduce the # of eggs and milk. 
A good hint is to put your other fillings in the crust and pull out the oven rack and place the pie dish on the rack and then pour in the egg and milk mixture into the crust. Less chance for spillage.

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