Really good dish for any of your mealtimes for your family and also can be a vegetarian dish. Put a great veggie beside this and that’s a wrap. Your time in the kitchen is done and easy cleanup#anytimemeal#tasty#simpleprep#bake
Good morning everybody. Such a beautiful day. I hope it is. We got a light going on. Hold on a second. That helps. Um it is gorgeous here. I hope it is gorgeous where you’re living and where you’re from. Sunny, light breeze. I cannot believe how many leaves are on our front yard and steps in the last 3 days. It’s just they’re coming down like crazy. And we’re looking to have a I know you didn’t ask for a weather report, but we’re looking to have a 90 degree day for today and tomorrow, I think. So, yeah. Hot. All right. Today, we are going to make a ham and Swiss cheese kiche. Okay. And I’m going to have broccoli with it. Steamed broccoli. I was going to have asparagus. I zoomed up town really quick on my golf cart to get some asparagus because I always think of kiche and asparagus. I don’t know why. But anyway, I got up there and got into the store and went, “Huh, I got broccoli to use up, so let’s use that up.” Okay, so here we go with this. It’s an easy recipe. Um, I had a recipe from before and it was really good kiche, but I don’t know what I did with it. I don’t know what recipe I used, so I’m going with a new one. All righty. Here we go. I took in about nine. No, I What did I do with it? Hold on. Okay. Sorry about that. But, um, 9 in pie crust. You can buy frozen, refrigerated. Um, this is the kind that I got. Um, if you do a good homemade crust, that’s the way to go. Um, any way you want to do it. And then by this recipe, it says to just put it in your put the pie shell, pie uh, pastry into your 9-in pie plate and then put it down. And they say not to prick or they say to prick the holes in the bottom, but not to, uh, parbake it. Well, I did for five minutes just because some other recipes say to do it, so I just did it. So, hopefully it turns out good. Okay, now we got we took four eggs out and we let them sit and warm up a little bit. I don’t know why, but you like to have warm eggs, I guess. Well, not warm one, but anyway. And then beat them up. Beat them up really good. And then we have Uh, one cup of heavy cream. One cup. And then to that, we’re going to add a half a cup of regular I used whole milk. Okay. Put them two in there. And then we are going to have a half a teaspoon of salt. Get this a little closer. Half a teaspoon of salt. And pepper. They are saying 1/4 teaspoon pepper, but Mona’s just going to shake her pepper in there. Okay. 1/4 teaspoon of pepper. And then 1/4 teaspoon of nutmeg. I always have trouble getting them out of that little hole. I ended up just giving it a couple shakes of nutmeg. That’s That’s what I did. Okay. Then whisk that all together good. See? So, it’s eggs. Four eggs. One cup of heavy cream. Half a cup of milk. a half a teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. And you could, it said you can add some fresh chives if you want. I will not be doing that. Okay. Then I’m going to put my one cup of ham, diced ham. This is what I had left over from my ham chops. So that’s what I’m using is the diced ham. You can use any, you know, use any kind you want. Use leftover ham. Go get you some, you know, packaged ham, whatever. And then a cup of shredded Swiss cheese. Now, I’m going with this because this is what I want. I want a ham and Swiss kiche. If you want some different cheese in there, like cheddar and Swiss. I’ve seen that in some of the recipes. You go for it. You do you. Okay. Yeah, you do you. And then it says, of course, take your mixture, your egg mixture, and pour over. And hopefully everything will um This is kind of lopsided. There we go. It’ll cover everything that’s in there. We preheated our oven to 375 and it looks like it’s covering everything. Let me get a spatula. But yeah, everything is drowning in there, so we’re good. [Music] There you go. Okay, your oven preheated to 375 and that’s what I baked the shell on for just 5 minutes. And then um we’re putting it in there for 35 to 40 minutes. Let me make sure everything’s in there. Okay. Yeah. Put that in the oven for 35 to 40 minutes. I might actually put one of them. Uh I’ll show you in a second. Hold on. I’m going to probably put one of these things under it in the oven just in case it would boil over, which bubble over, whatever. I don’t think it will because it’s got, you know, that much space before it comes to the top, but just in case. Um, and then it says check it after like 30 minutes. Okay. And, um, key should be set and top is lightly golden, checking at the 30 minute mark. So, I imagine um you want to make sure your middle part of it is set, you know, and then maybe you can even put a toothpick in it to see if it’s if it’s done. But, I don’t know. I’ll just do it as I would do like some kind of pies like pumpkin pie or something. Check on that. But make sure it’s uh well, don’t make sure, but lightly golden on top and set. And do not um avoid avoid overcooking it. Okay. Once done, remove from the oven and let it cool 10 minutes before slicing. Okay. So, um that’s it. Garnish with fresh chives if you want. Um garnish with something else if you want. Give it a whirl. We’ll see how it turns out. Um I will definitely put a picture in the comments and say what happened, you know, how it how it is, how it tasted, how it turned out. Okay, you guys have a good day. Okay, thank you. God bless. Bye bye.
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