Sumiko mentioned that we're going to be together for Easter this year. It's always a nice treat to be together for holidays since we live over 300 miles and 5 hours apart. In discussing our menu, we were tempted to break away from the traditional Easter ham, but after some consideration, we decided to stick with tradition. Our reasons:
- Hams (including spiral hams, which we like) are usually one sale before Easter.
- They're easy to make. Most are already cooked and require only reheating. When you want to keep it simple so that you're able to actually enjoy your day, this is important.
- They produce a lot of leftovers.
Ham is so diverse - sandwiches aren't the only things leftover ham's good for. It makes great soup, omelets, breakfast burritos, etc. The latest thing I've tried is ham and cheese quiche. It's a great way to use up leftover ingredients other than the usual ham and potato soup, which is great (but gets a little old if we have it too much)!
Ham and Cheese Quiche
1 9-inch pie crust
1 cup ham, diced
1 cup shredded cheddar cheese
1/4 cup onion, chopped and sauteed
1/4 cup green bell pepper, chopped and sauteed
4 oz. can diced green chiles
2 eggs
1 cup milk
Salt and pepper, to taste
Line pie crust with foil; bake at 400 degrees for 5 minutes. Remove foil and bake an additional 5 minutes.
Place ham, cheese, onion, green bell pepper, and chiles in baked pie crust.
In a bowl, combine eggs, milk, salt and pepper; mix well.
Pour egg mixture over ham.
Bake at 400 for 35 to 40 minutes or until a knife inserted in the center comes out clean. If the crust begins to brown too much, cover only the crust with foil. Allow to rest for 5-10 minutes before cutting.
4 comments:
I have a question about the pie crust. I made PW's crust, and I thought it was awful. Do you do anything to tweak it? It was dense, not flaky, and it tasted like cardboard. :(
I'll let Kimiko follow up about how she makes PW's crust, but I have had it and it was okay. I personally prefer a traditional flour, shortening/butter, salt, and water crust. I'll post mine some day.
Thanks. It's entirely possible it was my technique and not the recipe, so tips on how to make it work would be great. :)
I haven't had a whole lot of success with traditional pie crusts (my sister's version), so I tried this one and loved it! I made it as written, except I cut it in half instead of into thirds. One thing to remember when making pie crusts is to be careful not to overmix it. When you mix moistened flour, it develops gluten, which makes it tough. This is good when making bread, but not when making delicate pastries such as pie crusts. Also, if you don't have a pastry blender, I would recommend getting one. You want small chunks of shortening (as opposed to just mixing it into the flour). This will help create a flaky crust. I hope this info is helpful. Pie crusts are one of those things that often take practice to get right!
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