Quiche is a dish perfect for any meal of the day. A deep-dish pie shell filled with the delicious ingredients including savory ham, Swiss cheese and evaporated milk. Try the mini quiche variations as a starter to a meal or serve them alone as a snack.
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- 1 cup (4 oz.) shredded Swiss cheese, divided
- 1 cup finely chopped, cooked ham
- 2 green onions, sliced
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
PREHEAT oven to 350° F.
SPRINKLE 1/2 cup cheese, ham and green onions into pie shell. Whisk together evaporated milk, eggs, flour, salt and black pepper in large bowl. Pour mixture into pie shell; sprinkle with remaining cheese.
BAKE for 45 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 10 minutes before serving.
VARIATION: For a lattice-top quiche, use ready-made pie pastry for single crust pie. Cut pastry into 1/2-inch-wide strips. Lay pastry strips over filling in lattice-fashion, turning pastry over outside edge of dish. Bake as directed above.
FOR MINI-QUICHE APPETIZERS, use 1 1/2 packages (3 crusts) refrigerated pie crusts. Grease miniature muffin pans. Unfold crust on lightly floured surface. Cut fourteen 2 1/2-inch circles from each crust. Press 1 circle of dough into bottom and up sides of each cup. Repeat with remaining crusts. Combine cheese, ham, green onions, 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk, 2 eggs (lightly beaten), 2 tablespoons flour, salt and black pepper in large bowl; mix well. Spoon mixture into crusts, filling 3/4 full. Bake in preheated 350° F. oven for 20 to 25 minutes or until crusts are golden brown. Cool slightly; lift quiche from cup with tip of knife. Serve warm or cool and freeze for later entertaining. Makes 3 1/2 dozen.
Review This Recipe
Without the Crust
The first time I made this recipe, I used a home made crust and ,that is for sure a 5 star rating. Alas, my husband and I both must watch our calories, so I tried it in a deepdish pie pan, with a bigger pan of water to set the quiche in, I also used low-salt, low-fat ham, and egg substitute for 1 of the eggs. It was still very good, and I had no leftovers. I used the hint about the immersion blender, and it worked wonderfully. Very good for breakfast, lunch, brunch, or any other time you are hungry.
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