KMTR-NBC Channel 16
April 7th, 2004
Tim Joyce and Kelli Warner

Tim, Kelli, and Chef Becky were in the studio this morning whipping up a delicious ham and cheddar quiche, which is a great way to use up leftover ham from the Easter holiday. Quiche can be prepared with any combination of ingredients you wish to use.

Ham and Cheddar Quiche with Mushrooms

2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup half and half
3 eggs
3/4 cup shredded cheddar cheese (divided use)
1 cup ham, diced
1 refrigerated pie crust

Sauté mushrooms in a little bit of olive oil over medium heat until their juices have released and evaporated.

Mix the flour, salt, half and half, and eggs in a medium bowl.

Preheat oven to 350 degrees. Unfold pie crust in a 9 inch glass pie plate. Press firmly into bottom and sides. Prick with a fork evenly over the crust. Sprinkle half of the cheese over the crust. Spread the mushrooms evenly over the cheese. Pour the egg mixture over the mushrooms and cheese. Sprinkle the ham over the quiche. Top with the remaining cheddar cheese.

Bake for 45-55 minutes. Crust will be brown. Convection ovens may cause excessive browning, so cover the quiche with foil after the first 15 minutes of baking.

Serves 6.