Each month we will be featuring those unique and special recipes from members of the Opaa! Food Management News family that are requested over and over because they are so delicious. Ultimately, we will be featuring a collection of these recipes in our first "OPAA! Family Cookbook".
Please enjoy this month's selection:
September 2003
Ham and Cheese Quiche
Ham and Cheese Quiche
1 9-inch deep-dish pastry pie shell
1 ½ c. grated Cheddar Cheese
1 c. grated Mozzarella Cheese
1 ½ c. chopped Ham
¼ c. finely chopped onion
1/3 c. cup flour
½ t. salt
¼ t. pepper
½ t. crushed basil leaves
¼ t. minced garlic
1 c. milk
4 eggs
Garnish with Roma tomatoes and fresh parsley
Directions:
Preheat oven to 350 degrees. Bake pie shell 5 minutes. Remove from oven.
Gently toss the two cheeses together. In layers, cover the pastry with half the cheese, ham, and onion. Repeat the layers. In a medium-size mixing bowl, combine flour, salt, pepper, garlic, and basil. Gradually pour in milk, blending well. Add eggs, one at a time, beating well after each addition. Pour mixture into pie shell. Garnish with thin slices of a Roma tomato, bacon crumbles, and a few snips of fresh parsley. Bake 45 to 55 minutes or until a knife inserted in center comes out clean. Cool 5 minutes before serving.
Serves 6 to 8
| Contributed by:
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Linda Jones
Director of Development
Springfield, Missouri
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