This is the first of four quiche recipes I’m going to post for my friend Stacey-who-can-barely-stay-ahead-of-her-productive-chickens. The recipes, though similar, have slight variations. The key is finding the quiche that works best for you.
No-Crust Ham Quiche
- 1/2 pound ham, cooked and cubed
- 3 c. swiss cheese
- 1/2 c. grated onion
- Herbs (optional–1 t. oregano or 1/2 t. basil. Other herbs work nicely too and will produce whatever flavor you want. I like using 1/4 t. sage or 1 t. fennel seeds.)
- 4 eggs
- 2 c. milk
- 3/4 c. bisquick
- 3/4 t. salt
- 1/2 t. pepper
Blend together eggs, milk, Bisquick, salt, pepper, and herbs. Pour over ham and cheese. Bake in 9 inch pie plate at 400° for 30 minutes. Lower oven temperature to 350° and bake another 20 minutes. Let quiche sit for 8-10 minutes before serving.