Ham and Cheese Quiche

I love a simple, classic quiche. Especially on busy days. Between soccer, Boy Scouts, & other daily events, I don't feel like cooking a heavy dinner and no way am I going to McDonald's! And besides, Spring brings lots of fresh herbs to use which brighten up any dish.

Start with a pie crust. If you have a homemade crust ready...you're awesome! Me, I always have the refrigerated version on hand for those busy days I'm talking about.

In a separate bowl, mix the eggs, half & half, S&P, butter, and herbs. Whip into a fluffy, creamy yellow color. I love the color of whipped eggs. I'd paint my walls in it!

Gently mix in the cheese and ham slices. I buy the good stuff and grate by hand or food processor. I'll admit, I used to be a bag cheese kind of girl but with the additives, cleaning the food processor blade is worth the trouble to avoid feeding my family bad stuff. Cheese should be cheese, not things you can't pronounce!

Now that I'm off my soapbox, pour the egg mixture into the crust. Put into the pre-heated 350 degree oven for about 30-35 minutes.

Voila! Isn't she pretty?! And it tastes oh, so good! Serve with a side of fresh fruit or a salad and you've got yourself a lovely dinner.

Ham and Cheese Quiche

Ingredients:

1 refrigerated pie crust
2 tablespoons butter
6 eggs
1/2 cup half and half
1 tablespoon fresh herbs, I used tarragon, fennel seeds, & basil
1/4 cup sliced ham
1 cup shredded sharp cheddar cheese
S&P, to taste

Directions:

Unroll pie crust in a 9 inch pie plate. Crimp edges. Melt butter. Whisk eggs and half-and-half until well blended and fluffy. Add melted butter. Stir in ham, cheese, and S&P. Pour egg mixture into pie shell. Bake for approximately 30 minutes or until quiche has firmly set and a toothpick comes out clean when inserted in the center. Cover crust edges with aluminum foil if edges begin to darken early and remove last 5 minutes.