Ham and Cheese Quiche

I love weekend brunch, but I rarely, actually make it. The next best thing I guess is making brunch for myself at home. This week it was ham and cheese quiche. Typically when I make it, I just throw everything in a big bowl without measuring, but for the sake of this post, I did measure, so that I could share the recipe with you. It is delicious!!!

Crust
Since I don’t currently have a pie plate I used a ready-crust right out of the freezer. But if you want to make your own, follow the recipe below:

1 c flour
1/4 t salt
1/3 c + 1 T shortening
2 -3 T Water

Mix flour and salt. With two butter knives, cut shortening into mixture until small chunks have formed. Sprinkle with water, one tablespoon at a time and press dough together. Wrap in wax paper or plastic wrap and refrigerate for 45 minutes. On floured surface, roll into circle and press into pie plate. Poke bottom of crust with fork in three places to avoid air bubbles. Flute edges as desired. Set aside until filling is ready.

Filling
8 eggs
1/2 c milk
1/4 c half and half
1/2 t salt
1/4 t pepper
3/4 c shredded cheddar cheese (I used reduced fat…but you can use regular)
3 T goat cheese crumbles
1 slice ham (1/2 inch thick) diced

Whisk eggs, milk, half and half, salt and pepper. Add cheeses and ham. Stir.
Pour into pie crust (either frozen of fresh). *If using a small pie plate you may have a bit of extra filling. Cover edges of crust with foil to keep from burning. Bake on 350° for 45 minutes to an hour…until set.

Enjoy!