The third egg meal on this week’s menu is a rich, decadent ham and cheese quiche. The smoky ham, gruyere cheese, and egg all blend and melt together to create this melt-in-your-mouth dish. To round out the dish is a nourishing and bright roasted beet and fennel side dish. Enjoy this dish that never fails to impress!
Prep Time15minutes
Cook Time40minutes
Total Time55minutes
Servings2people
AuthorCarrie Tyler
Ingredients
One 9-inch frozen pie crust
1Tblschopped Flat leaf parsley
1Tblsthinly sliced Scallion
1 Cupsmoked ham½ inch diced pieces
1 ½ CGruyere cheeseshredded
1 Tbsp all purpose flour
3 eggs
1 ½ C1% low-fat milk
1teaspoonsalt
1teaspoon+ ⅛ tsp fresh ground black pepper
1clovegarlicminced
1Beet
1Fennel bulb
2TblsOlive Oil
Instructions
Preheat oven to 350 degrees.
Prepare Beets & Fennel:
Peel Beet and chop into ½ inch pieces. Place on one side of sheet pan
Cut off fronds of the fennel bulb then cut into thin slices about 1.5 inch in length. Place on other half of sheet pan.
Drizzle olive oil over beets and fennel, add minced garlic, salt & pepper and mix through
Roast in oven for 25 minutes, stirring half way through
Prepare Quiche:
Prick the frozen pie crust with a fork 5-6 times around the bottom. Then cook for 10min in oven to ensure a crisp crust.
Add the diced ham to the par-baked pie crust, spreading evenly across the bottom.
In a small bowl, toss together the cheese and flour so the cheese is coated and sprinkle over the meat in the pie crust.
In a medium bowl, whisk together the eggs, milk, parsley, scallion and pepper.
Pour over the meat/cheese and bake at 350 degrees for 40-55 minutes. When done, the middle will still be slightly jiggly, which is ok. It will set up as it sits. Let the quiche sit for at least 15 minutes before slicing and serving.
Plate slice of quiche with roasted beets & fennel and enjoy!