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Ham & Cheese Quiche


1 1/2 cups shredded Swiss cheese

4 teaspoons all-purpose flour

1/2 cup cooked ham, diced

3 eggs

1 cup milk

1/4 teaspoon salt

1/4 teaspoon ground dry mustard

1 (9 inch) unbaked pie crust

2 tablespoons chopped fresh parsley, for garnish

2 tablespoons chopped pimento peppers, garnish


1. In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham.

2. In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.

3. Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.

4. When ready to prepare, preheat oven to 400 degrees F (200 degrees C.) Remove foil and plastic wrap. Put foil around edge of crust to protect it.

5. Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown. Garnish with parsley and pimiento if desired.

Quiche Lorraine


1 1 (9 inch) unbaked pie crust (see footnote for recipe link)

8 slices bacon, cut into 1 inch pieces

1/2 cup chopped leeks (white and pale green parts only)

1/2 cup chopped leeks (white and pale green parts only)

1/2 cup chopped onion

Salt and freshly ground black pepper to taste

1 pinch cayenne pepper, or more to taste

3 eggs

2 egg yolks

1 cup heavy cream

3/4 cup milk

1 teaspoon chopped fresh thyme

6 ounces shredded Gruyere cheese


1. Preheat oven to 425 degrees F (220 degrees C).

2. Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.

3. Reduce oven to 325 degrees F (165 degrees C).

4. Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.

5. Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.

6. Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese.

7. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Shrimp Quiche


1 (9 inch) baked pie shell

4 ounces small, cooked shrimp, peeled and deveined

2/3 cup grated Gruyere cheese

2 eggs, beaten

1 cup light sour cream

1 tablespoon finely chopped green onion

Salt and pepper to taste


1. Preheat oven to 350 degrees F (175 degrees C).

2. Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.

3. Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.

4. Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

NAN Dining Guide Spotlight on 12/30/2018

Print Headline: New year, new quiche

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