Best Sherrys Ham Basil Quiche Recipes

Quiche Sherry's Way image

Provided by Sherry Blizzard @akflurry

Categories Eggs

Number Of Ingredients 13

2 - pie shells
4 - eggs, beaten
2 cup(s) half and half
pinch - sea salt
pinch - pepper
4 slice(s) bacon, fried and crumbled
1/4 cup(s) red onion, diced fine
1 cup(s) crab or ham or any veg you want (i like spinach)
1 cup(s) sliced mushrooms, sauteed lightly in butter with a pinch of basil, sweet marjoram and oregano
1 cup(s) artichoke bottoms drained and diced
1 cup(s) grated cheese (your choice: havarti dill works great with a fish ingredient, swiss is one of my favs but cheddar or jack is also good.)
dusting - paprika to color
Pinch - a good pinch of thyme crushed between your fingers over the top

Steps:

Line your pie dish with a crust.
Next, put in the crumbled bacon, onion, crab OR ham OR any veg you want. Add the mushrooms, artichokes (zucchini, broccoli, spinach, anything goes...)
Top with grated cheese. I have used many different cheeses. You know what you like. Gouda, feta, Havarti, even goat cheese works.
Stir together the wet ingredients and pour over the top of your quiche. I like to gently massage the wet into the dry, just briefly before putting into the oven.
The last thing to do is sprinkle a light dusting of paprika and crushing thyme between your fingers all over the top.
Bake at 425 for 15 minutes. Turn the oven down to 300 and bake for another 40 minutes or until the center comes out clean when penetrated with a sharp knife. Allow to cool for 10 minutes before cutting to serve, or cool completely, then cover in foil or freeze to reheat later.

Quiche with Country Ham image

Provided by Damaris Phillips

Categories main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 11

Vegetable oil, for poaching and sauteing
1/2 cup diced country ham
3 new potatoes, sliced 1/4-inch thick (about 1 1/2 cups)
1 homemade or store-bought refrigerated 9-inch pie crust
2 to 3 cups dried beans, to use as pie weights
4 large eggs, slightly beaten
3/4 cup half-and-half
Pinch kosher salt
1 teaspoon black pepper
1 cup grated aged gouda
1 green onion, chopped

Steps:

Preheat the oven to 350 degrees F.
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ham and saute until just starting to brown.
Place the potatoes in a small saucepan and cover with vegetable oil. Cook over low heat until the oil just starts to bubble and the potatoes are tender, about 15 minutes. Remove the potatoes and place on a paper towel-lined plate.
Meanwhile, line a 9-inch pie pan with the prepared pie crust and pierce with a fork. Cover with parchment and fill with the dried beans. Blind bake the crust for 10 minutes. Let cool, then carefully remove and discard the paper and beans.
In a medium bowl, beat together the eggs, half-and-half, salt and pepper. Layer the empty pie shell with the potatoes, ham, and 1/2 cup of the cheese. Pour the egg mixture over the filling. Sprinkle the remaining 1/2 cup cheese and the green onions over the top. Bake on the bottom rack of the oven until the center just sets and the top is golden, 35 to 40 minutes. Let cool 10 minutes before slicing.