Hogs and Quiches.

[madbaker]

This week's Resolution Recipe: Quiche with Two Kinds of Ham.

4 eggses
2/3 cup heavy cream
2 1/4 cups whole milk (I used 1%)
12 oz pie dough (3/4 cup flour, half stick butter, 3 Tbsp water)
1 cup diced ham (I used Prosciutto Cotto from Boccalone)
5 oz Gruyere cheese, diced
3-4 slices prosciutto or other dry-cured ham, diced
1/2 cup shelled walnuts, chopped

Heat oven to 350. Beat the eggses, then beat in the cream and milk.
Roll out the dough on a lightly floured surface and line a 9" quiche pan. Prick the base and add hams, cheese, and walnuts. Pour in the egg mixture and bake for 30 minutes until set.

What worked: Nice combo of flavors. I particularly liked the walnuts as a texture note.

What didn't: Too much liquid (there was a bit of cream/eggses mixture left over, which may get made into French toast). It took much longer to bake and never really fully set. Also, the crust sogged up completely.

Will I make it again? Sure, although I'll pre-bake the crust for 10 minutes and reduce the milk somewhat.

What I'm reading: Simon Green, Just Another Judgment Day

Comments

[ldyanna.livejournal.com]

I usually have to pre-bake the shells. That is a lot of liquid to egg ratio for a quiche, for sure less milk or more eggs next time.

[joycebre.livejournal.com]

gruyere, prosciutto and walnuts together in an eggy-creamy medium? I'm in heaven.

[the-cheese-lady.livejournal.com]

Yummy! You inspired me to make quiche for dinner too. :) Tonight it was with bacon, ham, carmelized onions, and jarlsberg. Walnuts sound like a great flavor and texture addition.