Let Me Tell You About Quiche

Last week, I made my first quiche. I didn't take a picture. I really should have. But it went over with the kids so well that we made it again this week. I took lots of pictures this week. I just couldn't wait to share it with you. 

We decided on this recipe because we wanted to find something our kids could help make. As homeschooling parents, we assume the responsibility of teaching our students to be self reliant. We need to teach them to cook. They need ample time in the kitchen, using tools that might make us uncomfortable to see them using, starting when they're fairly young. At least, that's my policy. Honestly, we've been pretty short on the time the kids spend in the kitchen lately because of the general level of craziness. 

Not only was it a great source of kitchen experience, but it was delicious. The kids all devoured it. It even satisfies the Cub's persistent desire for scrambled eggs. However, there are no vegetables in this particular quiche, so we serve it with steamed broccoli. 

Ham and Swiss Quiche

Makes about 4 Servings

Total time about 1 hour
Time to cook: 45 minutes

Prep time about 15 minutes

Ingredients

• 1 package roll-out pie crusts (two crusts per box. we make two quiches. You could make your own crust, of course)
• 4 large eggs
• 1 cup half and half
• 1-2 cups diced cooked ham (you can buy it already diced, by thick-sliced ham from the deli, or dice up some leftovers)
• 1 1/2 cups grated swiss cheese
• 2 tablespoons grated parmesan cheese
• 1 tablespoon dijon mustard
• 1/8 teaspoon pepper
• 1/8 teaspoon salt

Instructions

This recipe is super simple. As I mentioned, I picked this one so I could involve the kids in the preparation. There are many other quiche recipes. You can put almost anything (within reason) in a quiche. So far, this is the only one we've tried. I can vouch for this recipe being kid-prep friendly and kid-approved for level of deliciousness. 

1. Preheat your oven to 350. 
2. Take the pie crusts out of the box and let warm to room temperature. Put one in the fridge for later if you're only making one quiche. (The crusts are rolled up and wrapped in plastic, so I set them outside, briefly, on my covered patio to warm)
3. Beat eggs and half and half until combined, then add salt, pepper and mustard. Mix well. (On our first attempt, I didn't supervise the mustard mixing quite well enough. One of my quiches wound up with surprisingly mustardy parts.)
4. Roll out your room-temperature (or close) pie crust and press it into a greased pie tin.
5. Layer ham cubes and swiss cheese into the crust, pour egg mix in, then sprinkle parmesan cheese over the top. 
6. Bake for 40 to 45 minutes: until crust is golden brown and eggs are fully set. (Remember that eggs are still wet on the inside even when they're fully cooked, but you should see no mucous-consistency yellow stuff when you cut into the quiche.)

 Found this recipe here: ham and swiss quiche