This the the recipe my mother used when I was growing up for Ham and Cheese Quiche. It’s a go-to recipe for me and always a hit. When one has leftover spiral ham, this is a great use for it. I halve the recipe but it easily serves four as written. Served with a green salad it’s a simple, satisfying meal. For this salad, I made a lemon vinaigrette (recipe below) and tossed it with chopped Romaine lettuce, diced dried apricots, sliced almonds and topped with seasoned croutons.
Pastry for a 9″ pie dish – I typically use a Pillsbury refrigerated pie crust
1/2 cup mayonnaise
2 T flour
4 beaten eggs
1/2 cup milk
1 cup diced cooked ham
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
fresh ground black pepper
Line a 9″ pie dish with pastry. (I tend to try to lap the pastry over the edge so it doesn’t shrink down the inside edges when baking.)
Bake for 3 minutes at 400 degrees F. Remove from oven and gently prick with a fork.
Bake 5 minutes longer. Let cook on rack.
Combine mayonnaise, flour, eggs and milk. Mix thoroughly with wire whisk. Stir in ham and cheeses.
Pour into pie crust and bake at 350 degrees F 45 to 50 minutes, but check at 35 to see if it shakes and has risen. If it’s browned on top and doesn’t shake anymore, it’s done.
3 lemons, zested and juiced
2 t Dijon mustard
2 t honey
2/3 cup extra virgin olive oil
salt and freshly ground pepper to taste
Place lemon zest, juice, mustard and honey in a bowl and whisk together. Pour in oil in a slow stream while whisking until incorporated. Season with salt and pepper.
Note: Depending on how large the lemons are, extra honey/white sugar can be added to cut the tartness.