Leek and Ham Quiche
Serves 10-12
Ingredients
1 9 inch pie crust baked and cooled
1 package leek soup mix
1 1/2 cups milk
1/2 cup half and half or evaporated milk
1 1/2 cups shredded swiss cheese
3 eggs slightly beaten
1 tsp dry mustard
dash of pepper
4 1/2 oz can of deviled ham
2 Tbs fine dry bread crumbs
1 package leek soup mix
1 1/2 cups milk
1/2 cup half and half or evaporated milk
1 1/2 cups shredded swiss cheese
3 eggs slightly beaten
1 tsp dry mustard
dash of pepper
4 1/2 oz can of deviled ham
2 Tbs fine dry bread crumbs
Instructions
In a saucepan, stir together the soup mix and milk.
Cook over medium heat stirring until it thickens.
Stir in half and half, cheese, eggs, mustard and pepper.
Remove from heat
Mix deviled ham and bread crumbs together, spread over the bottom of the pie shell.
Pour egg and cheese mixture over and bake on lowest rack of a 325 oven for 50 or 60 minutes, or until custard jiggles only slightly in the center when shaken
Remove from oven and let stand 10 minutes before cutting.
Cut into 1 inch squares
Cook over medium heat stirring until it thickens.
Stir in half and half, cheese, eggs, mustard and pepper.
Remove from heat
Mix deviled ham and bread crumbs together, spread over the bottom of the pie shell.
Pour egg and cheese mixture over and bake on lowest rack of a 325 oven for 50 or 60 minutes, or until custard jiggles only slightly in the center when shaken
Remove from oven and let stand 10 minutes before cutting.
Cut into 1 inch squares
