Christmas Quiche
Stock up on frozen puff pastry, cheese and eggs and you have the makings of a quiche anytime. Rummage through your frig for add-ins like diced ham and mushrooms. The one pictured here has frozen artichoke hearts, prosciutto and onions in addition to the eggs and cheese. Serve it for supper with a nice salad, then kiss the cook.
| Serves |
|---|
| 6-8 |
Ingredients
- 1 sheet Frozen pastry, thawed
- 1 tbsp Vegetable oil
- 1 Small onion, diced
- 1 cup Frozen artichoke hearts, thawed
- 1 1/2 cups Diced ham or other favorite cured meat
- 3 cups Grated Swiss cheese
- 4 Extra large eggs, slightly beaten with a fork
- 1/4 cup Sour cream
- 2 tbsp Mustard aioli
- 2 1/2 cups Light cream
- Fresh, ground nutmeg
- Salt to taste
Directions
- Roll pastry to fit 9 inch quiche or pie pan. Preheat oven to 425F.
- Heat oil in medium size sauce pan and cook onion until wilted; add the ham and artrichoke hearts and cook about 3 minutes. Set aside to cool.
- Scatter 2 cups cheese in base of quiche or pie shell and spread cooled ham mixture over the cheese. Spread remaining 1 cup of cheese on top.
- In a bowl, whisk together the eggs, sour cream, mustard aioli, light cream and salt to taste. Pour over the filling and top with a grinding of fresh nutmeg.
- Place pan on a baking sheet and place in the oven. Bake 35 minutes or until set. Let cool slightly, then cut into wedges and serve warm.
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