The Great 2012 Cooking Extravaganza! Day 93

April 4, 2012 at 1:02 pm (Food) (, , , , , )

Hello again friends, and welcome back!  Seems like I say that every day…  oh wait, I do!  Need to come up with a new greeting…

Anyway, Tuesday was sort of normal, or as normal as things get around here anyway.  Shuttling kids as usual.  Mike at work as usual.  Me hunting for Easter eggs on a website all day, NOT as usual, but killed a WHOLE day, which still bugs me a bit.  Power went out for about an hour last night, set me off schedule a little, completely forgot to write in here until after I went to bed, so decided I could catch up in the morning instead of getting back up!  So here I am, rested, ready for a new day, catching up…

Dinner was a quick and easy meal, since I had NOTHING thawed out, but sometimes that’s when we get the most creative or inspired.  Not this time, though, went for a tried and trusted recipe with lots of potential for variations, QUICHE!  Here’s the recipe I used this time:

Quick Quiche

2 refrigerated pie crusts

8 eggs

1 cup heavy cream

1/2 cup water

1 cup shredded cheese

1 cup chopped lunch meat ham

Preheat oven to 425 degrees.  Unroll pie crusts into glass pie plates, making sure to get them centered.  Any overhang on the edges should be turned inward and used to thicken the edges of your pie shell.  Pinch around the edges to make a decorative edge on your pie crust.  Use a fork to poke small holes all over the bottom and sides of the pie crust.  Bake for 10 minutes and remove.  Cool slightly before filling.

While those are baking, beat eggs, water and cream together in a large bowl.

Once pie shells are partially baked and cooled, wrap tin foil over edges to keep from burning.  Place half the ham and cheese in each pie shell, pour half of egg mixture over ham and cheese, spreading around with a spoon if needed to make sure the ham and cheese are all covered. (you can also add some veggies if you like at this point, just make sure the egg covers everything!)  Place on cookie sheet and put in oven.  Cook 30 minutes, then remove foil and cook another 10 minutes, or until toothpick inserted in center comes out clean.  Serve with salad, soup, or just by itself!

My kids like this one because it’s all their favorite stuff, but I like that it’s so versatile.

Until tomorrow friends, eat well, love well, live well!


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