Crustless Ham and Cheddar Quiche
If you love quiche, but tend to avoid making it as the crust can be a little time consuming, you will want to try this recipe idea for crustless ham and cheese quiche. This Crustless Ham and Cheddar Quiche have the best of both worlds; it's simple to make but still with a cheesy quiche flavor. This easy dinner idea is perfect for a quick family meal, and any leftovers can be enjoyed for lunch. This recipe uses the homemade baking mix recipe to make this easy crustless ham and cheddar quiche, but you can also use a boxed baking mix if you prefer. You can also swap in different vegetables and meats to make this recipe all your own. For this quiche recipe, you will need olive oil, onion, carrots, eggs, whole milk, butter, baking mix, cooked ham, and yellow sharp cheddar cheese. For the full step by step instructions for this crustless ham and cheddar quiche recipe, you will want to take a look at A Family Feast site.
Although quiche is now a classic dish of French cuisine, the quiche recipe actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed to Lorraine. The word quiche actually comes from the German word of Kuchen, which means cake. The original quiche Lorraine recipe was an open pie that was filled with a recipe that consisted of an egg and cream custard with smoked bacon. It was only later that the cheese was added to the quiche Lorraine recipe, add in some, and you have quiche Alsacienne. The bottom crust of a quiche recipe was originally made from bread dough, but that evolved into a short-crust recipe or puff pastry crust. Quiche became a popular food idea in England sometime after the Second World War, and in the U.S. it became popular during the 1950's. Because of its mostly vegetarian ingredients, quiche was considered a somewhat unmanly dish, as it was thought that real men don’t eat quiche. Today, you can find a wide variety of quiche recipe, from the original quiche Lorraine recipe to quiche recipes with broccoli, ham, mushrooms, and seafood mostly shellfish. Quiche recipes can be served as an entree, for lunch, for breakfast or an evening snack.
Some tips when making quiche. Quiche is essentially a custard recipe that is made with milk and eggs and when a crust is used, poured into the pie crust and baked. You want just enough eggs in the recipe to set the milk, but not so many eggs that the quiche recipe becomes a bit rubbery. You want a bit of wobble in your quiche recipe as it comes out of the oven. What this wobble means is a quiche recipe that is a silky, melt-away custard in every bite. The foolproof part of the food idea comes courtesy of the French. The French are masters of the quiche recipe and long-ago settled on the perfect formula for the quiche of one part egg to using two parts milk. A standard large egg weighs two ounces, and a cup of milk is about eight ounces, so a good rule of thumb when making quiche is two eggs per cup of milk. You can also bump this up a bit to help make a more substantial quiche recipe, and you can go with three eggs and a cup-and-a-half of milk in a nine-inch pie crust.
You will find this easy dinner idea on A Family Feast site. On the site, you will find appetizer recipes, bread recipes, side dish food ideas, dessert recipes, breakfast recipes and more. **
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