Mom’s Mouthwatering Quiche

By Addie

I could think of no better person than my mom to share a Mother’s Day recipe with you, and for this recipe to be Mom’s famous quiche?!? Well, it was just a “no-brainer”. As my mom shares this recipe with you now, I send warm wishes and big hugs, and I pray that your Mother’s Day is filled with special moments this year. Below is Teresa Bedwell’s mouthwatering Ham and Cheese Quiche – perfect for a belated Mother’s Day brunch or for a breakfast in bed.

Ingredients

• 9-inch frozen pie shell
• 1 cup shredded cheddar cheese
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 large eggs
• 1 cup whole milk
• 1 cup chopped ham

Details

Adapted from seashinemag.com

Preparation

Step 1

STEP 1: Prep your nine inch pie shell according to the directions on its container. (The shells I use require a forked base, 10 – 20 minute defrost time and a few minutes in a 400-degree oven. This is done to ensure the crust bottom does not get soggy once your mixture is poured in.)

STEP 2: Pre-heat your oven to 350-degrees. (If you’ve pre-baked your shell, be sure to lower the oven temperature!)

STEP 3: Lightly whisk eggs together.

STEP 4: Pour all remaining ingredients into your whisked eggs, and mix thoroughly. In order to keep this recipe simple, I use diced ham, which can be purchased in the lunch meat section of the grocery store. I heat the diced ham in the microwave, and pat it dry with paper towels to absorb any remaining moisture. You could substitute the cubed ham for chopped sliced deli ham as well.

STEP 5: Pour the mixture into your prepared pie shell, and place in your 350-degree over for approximately 45 minutes. Insert a knife or toothpick into the center of your quiche to ensure it’s cooked thoroughly. The toothpick or knife should come out clean, with perhaps only a bit of melted cheese on it.

STEP 6: Let the quiche cool for 20 minutes. Then just slice, plate and enjoy!