Homemade ham and cheese quiche ( mostly)

Today I share the quick easy quiche recipe I use when I’m craving it.

Here is the site I got it from

https://www.spendwithpennies.com/easy-quiche-recipe/

So, good morning everybody. I am craving kiche. Conveniently enough, I made some a week or two ago, week ago, I want to say it was, can’t remember. And I have an extra pie crust. I am too lazy, I’ll admit it, to make my own pie crust. But I took this one out of the freezer yesterday, so it was nice and thawed. And I have all the same ingredients from what I uh used last time. Last night in preparation for this video, I went through and I have a just like a ham steak you can get at the store. They’re only like two or three bucks. And I had some green onions. Chopped those up already. One ham steak probably I don’t know two green onions. Um, I’m going to put the recipe for where I got this in the description below if you guys are interested. But I’ve got this and I’m going to show you exactly how to make it. It is a super simple, I mean, super simple recipe, downright foolproof if I would say so myself. Um, so I’m going to show you guys how to make this super easy kiche. And, uh, we’re going to start right now. So, just a second and I will show you guys how I make this. Okay, first thing I’m going to do, I’m turning my oven on 375 to preheat while I prepare this. So, I figure you guys really don’t need to see me, you know, me. You’re more interested in the product, I figure. Right. So, I’m just going to make sure I start off. Nothing in here. No little stray anythings. Okay. So easy. These prepared pie crusts save my life. Unroll it. Put it in your pie pan. Um, mine is the little cast iron one. I love it. It’s an enamel coated cast iron. Any pie pan will do. Okay, I am going to go through and semi I’m horrible at this. I’ll admit it flat out. I do not do this well. I have nice clean hands. So, obviously, I mean, who bakes doesn’t have clean hands, right? So, I’m just going to go through and crimp this. I don’t need to prepare the pan by spraying it or anything like that because there is enough butter and whatnot inside this that it’s going to not stick. At least I know it didn’t last time. So, I’m just kind of crimping the edges around a little bit. Okay. So, we did that. And what I did last time just to make sure nothing happened. I just went through and did that. Okay. Let’s see if I can get back that out a little. I just kind of pierced the bottom of the pan. Tada. Okay. We’re going to set that off to the side. I’m going to be right back and I’ll show you what I do next. Well, I guess I could show you guys while I’m doing this. I was going to just prep it and show you, but that’s okay. I’m cracking six eggs. Okay. In a bowl, and to it, I’m going to add 3/4 a cup. And it ask it says you can do either heavy cream or milk. Personally, I prefer the heavy cream. So, let me get my measuring cups and I’ll be right back. You got to love when you think you’re recording and it’s not recording. It’s super great. So, what I did was I added 3/4 of a cup of cream, heavy cream to six eggs. And in my pie crust, I had gone through and pierced the bottom of it with a fork about four or five times. I added in my onions and my ham, but I’m going to go one step further. I like sundried tomatoes. I just picked these up at the uh local Safeway. And I’m just going to sprinkle them throughout the uh the dish. Okay. Now, it calls for 1 and 1/2 cups of shredded cheese. Um personally, I like me a good uh mix. Costco has this right here. This is a Mexican style four cheese blend. Um, Monterey Jack cheddar queso and acadero. I don’t know. Anyways, I don’t pronounce things. I just read them. So, I’m going to go ahead and it tells you to put a cup of cheese in the kiche itself. So, I’m going to just get my measuring cup here. Bear with me. All right. And you’re going to put that in there. Okay. I of course am going to spread it out. All right. Next. Simple. Ready? I’m going to give one more quick stir. You’re going to pour your egg mixture with salt, pepper, and heavy cream. I’m going to just kind of scrape everything out of here on top of it. Okay. Put that in the sink. Make sure this thing gets all over the place. And they said to reserve because it calls for a cup and a half. I’m just going to fill up about half of that. And you’re going to put the rest of it on top of this. Okay. And then I’m going to go one step further and I am going to add some more salt and pepper on the top. Okay. My oven is preheated at 375. Just going to add a little bit more pepper on the top. Okay. And then it does say to cook for oh, let me verify before I tell you. Just a second. All right. It says 30 to 40 minutes like I thought. I think I ended up cooking it for 50 last time because it wasn’t quite set in the middle. I’m going to start off at 30 to 40 minutes. So, I’m going to get my little timer, set it for 40. And then all you got to do, guys, set it in the oven. Like I said, preheated at 375. So, um, the ingredients, just so you know, um, pie crust, 3/4 cup of milk cream, 3/4 teaspoon of salt, 1/4 teaspoon of pepper, cup of ham, 1 and 1/2 cups of cheese, 3 tablespoon of onion, green onion, I just estimated roughly. So yeah, I got dishes in the background because I made this video after I made the zucchini bread one. So I haven’t put them away yet. I’ve been very busy making dirty dishes. So got this guy. I’m going to throw it in the oven just a second. It did not uh overbake or anything last time where I had to put it on like a cookie sheet or anything like that. So, timer is set. Got it going. And let’s see. I have five eggs left for breakfast. I’m going to have to run to the store. So, we’re going to do that. Um after breakfast, I think I’m going to also do some uh herbs, things like that. Uh start harvesting all my herbs that I have outside and uh things like that. So, I’ll be back and we’ll see how this turns out. See you soon, guys. We’re trying to watch some videos, but these two are not making things quiet and they’re attacking each other. That’s our friends on the TV over there, Bent Hitch Farm. If you guys aren’t watching them already, they’re amazing couple who are building literally everything on their own for their homestead. It’s beautiful. I’m telling you, these two, this has been all morning just attack each other. Okay, it says we have 10 minutes left, but I can definitely tell by looking at that that uh it’s going to need a little longer. So, I’m going to just keep an eye on this and we’ll see. Interesting. It got a little darker this time, but look at that crown on this. Says to let rest for 10 to 15 minutes. I’m going to let that do that. A lot of that might be actually the extra pepper I added. But nice browning on the crust all the way around. Super excited. I think I have a little bit of my salsa left that I made a couple weeks ago and I’m excited. I did get the dishes put away and did the dishes that I had in the sink. Got some hot water sitting in there to wash my dishes after I’m done eating. I’m hungry. Can’t wait to eat this. I’m super excited. All right. Wow. You can still hear that thing sizzling. I just just did a little more done on top. I probably put too much cheese. Well, not too much cheese, but I cooked it a little bit longer than um I had told you. But this time it worked out great. But you can definitely see all the ham and some of the green onions. And look, there’s some sundried tomatoes right there. And I do have, let me show you here, a little bit of my salsa left if anybody’s interested. I make a really great salsa, if I do say so myself. And uh I might make a video on that. Um, sounds weird, but I add a bit of cabbage to my salsa. And my little secret ingredient, not so secret, is cumin. And I add cumin to my salsa. And oh my goodness, everybody who’s tried it likes it. So, I’m going to throw a little bit of this on top of it. Let’s see how because I thought I had some cholula here and lo and behold I don’t. I do love me some cholula on eggs. But let’s see. Got some salsa on there. Got my rainbow fork and we will go for this and I’ll let you know how it turned out. Boy did that turn out good. So I had just enough salsa left over for me and then there should be enough left over for tomorrow’s breakfast. for Dwayne for whatever I make him. And I have an extra ham steak because he loves ham. And then I should have some leftover for me for kiche in the morning cuz I know this will reheat great. And then I have enough kiche left over for me for lunch on Sunday and breakfast maybe Monday. So just so you know, this stuff reheats fantastically. I did it last week when I made this and it turned out great. So, hope you guys have a great weekend. Um, I believe this video is coming out Sunday morning. Um, if you’re not already following us, subscribe. Um, give us a like, comment if you have any questions, and, um, we are getting ready to do a bunch of, uh, processing wood, getting ready for winter. So, got a new wood splitter coming, and we’ll talk to you guys later. Bye.