Easter Monday, and a quiche recipe

Happy Easter home bodies! Sorry for being such a stranger. We spent the long Easter weekend in upstate New York with our family. We hadn’t been home since Christmas so we were overdue for a visit. It was a weekend filled with snuggles, chasing cousins, and way, WAY to much food! That darn stomach bug lingered but we made the most of it and still managed to have an awesome weekend! Pics to come, as soon as I can find the cord to our camera! Meanwhile, I’m slowly crawling out from under a gigantic pile of laundry and working on this week’s menu after a big shopping trip this afternoon. My mom sent us back with some leftover Easter ham so I’m going to make my favorite quiche recipe. I like to use mozzarella cheese because it’s my favorite but it would also be tasty with another cheese too. That’s one of the great things about quiche, you can adapt it a million different ways. It’s a very easy recipe to make, especially if you use this crust recipe.

Mozzarella and Ham Quiche

6 eggs

1 cup light cream

1 cup mozzarella cheese

1 1/2 cups chopped ham

dash of Frank’s Red Hot sauce

salt and pepper

Preheat oven to 350. Prepare the crust and place in a quiche pan. Whisk together eggs, cream, hot sauce, and salt and pepper. Sprinkle the cheese on the bottom of the crust, then sprinkle the chopped ham on top of the cheese. Put quiche pan on oven rack. Now pour the egg mixture over the cheese and crust careful not to overflow (this recipe make a lot of mixture so you may have some leftover depending on on the size of the pan you use.) Bake until golden brown and cooked through in center, roughly 35-40 minutes. Let cool 20 minutes, then serve.


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