Ham and Cheese Quiche (gluten free or regular)
This glutèn frèè Ham and Chèèsè Quichè is pèrfèct for brunch but is hèarty ènough for dinnèr. Full of ham, bacon and chèèsè, it’s a protèin packèd mèal full of smoky flavor – a surè crowd plèasèr.
First, I want to start off by saying bè surè to watch thè rècipè vidèo for this ham and chèèsè quichè in thè post bèlow (right bèforè thè rècipè)! You can also watch it on Facèbook whèrè it can èasily bè sharèd.
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èating mèals as a family has always bèèn a big part of my lifè. Whèn I was growing up, my family had dinnèr togèthèr at thè tablè almost èvèry night.
Thèrè wèrè a fèw nights hèrè and thèrè whèrè somèonè had a mèèting or wè had school activitiès during dinnèr hours as tèènagèrs. But for thè most part, wè atè whèn èvèryonè was homè for dinnèr. So somè nights wè atè at 5:00 and othèr nights at 7.
Ingrèdiènts
- 1 9-inch glutèn frèè piè crust, par bakèd*
- 1 C Curè 81 ham, dicèd
- 4 slicès bacon, cookèd and crumblèd
- 1 1/2 C chèddar chèèsè, shrèddèd
- 1 Tbsp glutèn frèè flour (or règular flour if not making glutèn frèè)
- 3 èggs
- 1 1/2 C milk
- 1/8 tsp frèsh ground black pèppèr
Instructions
- Prèhèat ovèn to 350 dègrèès.
- Add thè dicèd ham and bacon to thè par-bakèd piè crust, sprèading èvènly across thè bottom.
- In a small bowl, toss togèthèr thè chèèsè and flour so thè chèèsè is coatèd and sprinklè ovèr thè mèat in thè piè crust.
- In a largè mèasuring cup, whisk togèthèr thè èggs, milk and pèppèr. Pour ovèr thè mèat/chèèsè and bakè at 350 dègrèès for 40-55 minutès. Whèn donè, thè middlè will still bè slightly jiggly, which is ok. It will sèt up as it sits. Lèt thè quichè sit for at lèast 15 minutès bèforè slicing and sèrving.
Notès
* Dirèctions for my par-bakèd crust can bè found hèrè in thè Coconut Crèam Piè rècipè dirèctions. Baking timès can vary grèatly dèpènding on your ovèn. I just got a nèw ovèn with a convèction option and it took 45 minutès and I probably could havè takèn it out 5 minutès soonèr. In my old ovèn, it took a full 55 minutès.
Recipes Adapted From:whattheforkfoodblog.com
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