Black Forest Ham and Cheddar Quiche

Black Forest Ham and Cheddar Quiche

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No cutesy decorations on this baby.  I am pooped.  I don’t know exactly when I started cooking for Christmas Eve dinner and Christmas Brunch, but it feels like a month ago.  My achin’ back.

But I’m done, done, done.  It was a freezer soup dinner last night and it will be a freezer soup dinner again tonight.  All I’ve got left to do is make a salad.

Blackboard XmasThis is my cute menu board given to me by my daughter-in-law.  I love it.  When the kids come in, they don’t bother asking me what’s on the menu.  They just go right to the menu board.

I used to have this liquid chalk that had a super thick point and left blobs all over the place.  I figured there had to be something better out there, so I did a little research.

I found these nifty little liquid chalk pens on Amazon.  One of the pair that I ordered has a super, super fine point.  That works when I have a zillion items to cram onto the board.  This second one is a little less fine of a point, which works for simpler menus, like tomorrow’s.  The chalk stays put until you clean the board with rubbing alcohol mixed with some window cleaner.  Rubbing alcohol alone might do the trick, too.  If you’ve got a chalkboard at home, you might want to check these babies out.  They also come in many different sizes of tips.

Black Forest Ham and Cheddar Quiche

Preheat oven to 375°.

2 Tablespoons butter

1 teaspoon bottled minced garlic

1 small onion, chopped

4 ounces Black Forest Ham, chopped

8 ounces sharp cheddar, shredded

1 ¼ c. milk or half and half (this is for deep dish; for a regular pie plate, use 1 cup)

7 eggs (for deep dish), lightly beaten (for regular pie plate, use 5 eggs)

Salt and pepper, to taste

1 deep dish pie shell or regular pie shell

In a large liquid measuring cup, combine milk or half and half and eggs, and beat.

Heat a skillet to medium.  Sauté onion and garlic in butter until just soft.  Sprinkle with 1/4 teaspoon kosher salt as soon as the onion and garlic go in. Remove from heat and cool.

Remove the pie crust from the refrigerator.  Evenly distribute ham over the bottom, then evenly spread the cooked onion/garlic mixture over that.  Top with shredded cheese, then sprinkle a bit of salt and pepper over that.  Now carefully pour the milk mixture over it.

Bake for 35 or 40 minutes, or until a knife inserted into the center comes out clean.

When done, let cool and set for about 10 minutes and serve.  You can also cover the cooled quiche loosely with foil and refrigerate for up to 2 days.  To reheat, bring to room temperature and then bake at 350° for about 10 minutes.  This time, I’ll try not to run upstairs to put on some mascara while it’s reheating!  I don’t need another disaster!

Merry Christmas to you and your loved ones!



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