Thursday, October 2, 2008

Honey Ham Quiche

Sometimes on busy nights, we love to have breakfast for dinner. When the kids were younger this meant only pancakes or waffles. They would never try anything that looked slightly different. But, thankfully times have changed and my precious little ones' tastebuds are beginning to venture out to new and exciting recipes. Whoo-Hoo!!

Not too long ago, I was craving something different. I had a ready-made pie crust in the fridge and decided to see what the family did with a quiche for dinner. If the kids didn't eat it, there was always cereal for them to eat.

I was so pleased with how this quiche turned out. With the artichokes and red peppers "in" the dish, the kids never suspected what they were eating and the swiss cheese was just the right amount that the kids recognized it and loved it. What kiddo doesn't like cheese? The sweetness of the honey ham went incredibly well with the eggs and the crispness of the pie crust completed the quiche to make a perfect dinner!! I have made this several times since that first time and I'm thrilled that our breakfast-for-dinner now includes a new recipe!!

Honey Ham Quiche
2 c. all-purpose flour
1 t. salt
3/4 c. solid shortening
4 T. cold water
1/3 c. sweet yellow onion, chopped
1 sweet red pepper, chopped
2 T. butter
7 eggs, lightly beaten
1/3 c. sour cream
1/3 c. milk
3 T. parsley, chopped
4 oz. honey ham, chopped
14-oz. can artichoke hearts, chopped
4 oz. Swiss cheese, shredded

In a large bowl, combine flour and salt. Blend in shortening until mixture is crumbly. Sprinkle with water, one tablespoon at a time, if dough is too stiff. Roll dough out thinly and place in a quiche dish. Bake crust for 10 minutes at 450 degrees. Remove from oven and reduce oven temperature to 325 degrees. In a skillet saute onions and red pepper in butter until tender. In a mixing bowl beat eggs, sour cream and milk thoroughly. Add parsley, ham, artichoke hearts and onions and red peppers. Pour over crust and sprinkle cheese over top. Bake until quiche is firm. Allow to stand 5 minutes, cut into wedges.

**I have used ready-made crusts the many times I've made this.
Source: Gooseberry Patch: Backyard Gatherings

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