Saturday, July 21, 2012

Impossible Ham and Cheese Quiche

An ‘impossible” quiche is one that’s made with a flour-thickened custard in lieu of a traditional pie crust.  During baking, the flour helps form a “crust” on the bottom of the quiche.  This quiche was very easy to make and I will definitely make it again.

3 TBS finely grated Parmesan Cheese
8 oz Gruyere cheese, shredded (2 cups) ** (see note below)
4 oz thickly sliced deli ham, chopped
4 green onions, minced 
1/2 cup flour
3/4 tsp baking powder
1/2 tsp pepper
1/4 tsp salt
1 cup half-and-half
2 TBS melted unsalted butter
4 large eggs, lightly beaten
2 tsp Dijon mustard
1/8 tsp ground nutmeg 

Adjust oven rack to lowest position and heat oven to 350 degrees.  Grease a 9-inch pie plate with softened butter and coat evenly with Parmesan cheese.

Combine cheese, ham, and onions in a bowl. Spread ham and cheese mixture evenly in bottom of greased pie pan.  Combine flour, baking powder, pepper and salt in the now-empty bowl.  Whisk in half-and-half, eggs, melted butter, mustard and nutmeg until smooth.  Slowly pour batter over ham and cheese mixture in the pan.

Bake until quiche is light golden brown and filling is set, 30-35 minutes.  Cool on wire rack for 15 minutes.  Slice into wedges.  Serve warm.

I baked this the night before and refrigerated it.  I warmed individual slices in the microwave the following day and served with hash browns and sausage.  It tasted great!

** I used 1 cup Swiss & 1 cup Monterey Jack instead of the Gruyere cheese as Gruyere can be very expensive.

Serves 8

Source: - America's Test Kitchen - Cook's Country


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