Easy Elegant Quiche
A mouthwatering quiche that you'll love, even if you're not a fan of quiche!
Ingredients:
1 pkg. Pillsbury garlic butter crescent rolls
(or plain, if you don't like garlic)
1 Cup shredded cheese (whatever kind you prefer)
1 Tablespoon flour
2/3 Cup diced ham
1/4 cup minced onion
1 small potato, baked but still firm
3 large eggs
2/3 Cup light cream
1/4 tsp dry/powdered mustard
1 Tablespoon fresh or dried cut chives
2 teaspoons fresh or dried parsley or cilantro
Directions:
- Preheat oven to 375f
- Spray 9" pie pan (I use the deep ones) with non-stick spray
- Open crescent rolls and unroll the dough. Take each triangle, one by one, and lay edge on lip of pan, pressing seams together with fingers where pieces meet. Add triangles of dough to middle of pan to fill in. One pkg is enough dough - you may have to push and mold with fingers a bit to get dough to cover bottom, sides and lip of pan evenly.
- mix shredded cheese with flour, and sprinkle on bottom of pie crust
- spread diced ham and minced onion evenly on top of cheese
- dice the small potato (should be about 2/3 Cup) and spread on top of ham & onion (I leave skins on, but you may want to peel it first)
- beat eggs and cream together until totally blended and frothy
- add dry mustard (hint: put through sifter to avoid lumps in egg), chive and parsley to egg mixture
- pour egg mixture over ingredients in pie crust
- place in ALREADY HEATED oven (it will be soggy if you put it in a cold oven) and bake at 375f for 10 minutes
- reduce heat to 350f and bake another 30 to 35 mins until top is firm, but not browned (it continues to cook a bit after you take it out)
- allow to sit about 10 minutes before slicing to serve
Wrap leftovers tightly to store in fridge. This quiche is good cold too, but slices may be heated in microwave on high for about 40 seconds, covered with microwave-safe wrap.
Wilton Nonstick Round Tart Quiche Pan, 9 by 1 1/8 Inch
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