Monday, January 16, 2012


I missed a day of blogging yesterday, so I thought I'd toss in an extra one this evening.  This time adding in another recipe for eggs.

What can you do with a little bit of this and a little bit of that?  Especially if it’s just a bit of left over ham or turkey with a smidgen of vegetables de' jour (not quite enough to feed the whole family leftovers, but too much to just toss out) after a holiday meal?  

Wet Hen, LLC uncooked Ham & Swiss Quiche
Make a quiche!

Contrary to what may be popular belief, quiche is not a prep time-consuming meal to make for your family.  It really is quite simple to throw it together in a handful of minutes and then toss it into the oven to bake.  Once in the oven, you can get those few chores out of the way or even just sit to relax until you hear the timer go off.         

No ham?  Use pork or turkey bacon.  If you’re not big on broccoli, you can switch it out for fresh spinach or even sauteed asparagus.  Not a fan of green peppers?  Omit them or even substitute them with zucchini.  (Personally, I’m not a fan of chunky green peppers, so I just finely chop them and they’re not so noticeable.)
I use coconut oil instead of vegetable oil to saute our veggies.  If you’re looking to trim fat in a meal, you can always use light cream or milk (your fat content preference) instead of heavy cream and/or even a “light” Swiss cheese.  Since we cut fat corners in so many other recipes here at home, I use the full-fat heavy cream for my quiche!
Lots of different things you can do to make this recipe your own!  It’s all about preference... or even just what you may have on hand for a quick meal.....  The only true limitations with this meal are in your mind.  


1/2 cup chopped fresh broccoli
1/4 cup chopped green pepper
1/4 cup chopped fresh mushrooms
3 tablespoons chopped onion
1 garlic clove, minced
2 teaspoons vegetable oil
2 cups chopped fully cooked ham, divided
1 1/2 cups shredded Swiss cheese, divided
1 (9 inch) unbaked pastry shell
4 eggs, beaten
1 cup heavy cream

Heat oil in a saucepan, saute the broccoli, green pepper, mushrooms, onion and garlic until tender. Sprinkle half of the ham and cheese into pie crust. Cover with the vegetables and the remaining ham and cheese. Combine eggs and cream; pour over ham and cheese. Bake at 350 degrees F for 45-50 minutes or until knife inserted near the center comes out clean. If needed, cover edge of crust with foil to prevent excess browning.

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