Ham and Gruyere Quiche

 

 

 

 

 

 

 

 

 

 

 

 

There a so many things I love about quiche. First, I love that its so easy and not fussy go make. Next, I like that I can bake it the night before and keep it in the fridge until I want to reheat it the next morning for breakfast.  I like that you can use a store bought deep dish crust which saves so much time.  And I love the savory custard filling and whatever you choose to mix in.

 

Ham and Gruyere Quiche

 

1 (9-inch) frozen ready-to-bake pie crust (MUST be deep dish)

1 tablespoon butter

1/2 medium yellow onion, diced

1 teaspoon minced garlic

4 large eggs

1 cup half-and-half

Salt and pepper

1 cup diced cooked ham (I use a small ham steak)

1 cup Gruyere or Swiss cheese, freshly grated

1 cup white cheddar cheese, freshly grated

 

Preheat oven to 350 degrees. Place unwrapped frozen pie crust on a baking sheet and line with parchment paper or foil. Fill with dried beans or pie weights.  Bake at 350 degrees for 10 minutes. Remove and allow to cool slightly.  Remove weights and save for another time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

While pie shell is baking, add butter to a nonstick pan and melt over medium-high heat. Add in the diced onion and cook 3-5 minutes or until soft and translucent. Add in the garlic and stir until fragrant, about 30 seconds. Remove, set aside, and allow to cool slightly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Whisk the eggs in a large bowl until lightly beaten. Then whisk in the half-and-half, salt and pepper to taste. Gently stir in the cubed ham and both cheeses. Stir in the cooked onion and garlic. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the filling into the pre-baked pie crust (still on the baking sheet) and bake on the lower oven rack for 35 to 42 minutes, or until set and very slightly jiggly in the center.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Quiche will rise so make sure you have cleared enough room above it.   If top is getting to brown before it’s done, lay a piece of foil on top and continue baking.

 

 

 

 

 

 

 

 

 

 

 

Remove from oven and allow to cool for about 5 minutes before   slicing. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oh My Goodness this is so good.  Serve as breakfast, brunch, lunch or dinner.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   Photography is the property of and copyrighted to Welcome Home. 

Old Fashioned Banana Cream Pie

Old Fashioned Banana Cream Pie

1 (9 inch) pie crusts, baked 

1 2⁄3 cups water 
3 tablespoons cornstarch 
1 (14 ounce) can Eagle Brand Condensed Milk 
3 egg yolks, beaten 
2 tablespoons butter 
1 teaspoon vanilla 
3 medium bananas, sliced 

Preheat oven to 400 degrees.

In a saucepan, mix water and cornstarch until smooth.  Stir in sweetened Condensed Milk and egg yolks.  Cook until the custard in thick.  Add the 2 tablespoons of butter and the vanilla and stir.  Remove from heat and cool slightly, stirring occasionally.

 
Pour 1/2 of filling on pie crust. Place sliced bananas on top of filling. Pour remainder of filling over the sliced bananas.  Chill in refrigerator for at least an hour.

Top with piped whipped cream or Cool Whip and sprinkle with walnuts or slivered almonds.

Photography property of  Cocos Bakery at http://www.cocosbakery.com/

White Chocolate Blueberry Bread Pudding

 White Chocolate Blueberry Bread Pudding

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If I see bread pudding on a menu, I order it.  Not sure why I will

pass up chocolate cake, or pastries, or pie, but I will.  There’s just

something so comforting about a slab of warm bread pudding

with a creamy vanilla sauce or rum sauce or even without sauce.

 This is my favorite of all the bread puddings I make.  You will love

this one!  

 

White Chocolate Blueberry Bread Pudding

4 large eggs or (6 medium eggs)

4 cups heavy whipping cream

2 cups sugar

3 teaspoons vanilla extract

2 cups fresh blueberries

1 small package of white chocolate baking chips, 12 oz. size

8 large croissants or a  loaf of Brioche, Challah, or any sweet bread

 

White Chocolate Sauce:

1 package white chocolate baking chips, 12 oz. size

1 cup heavy whipping cream

 Preheat oven to 325 degrees. Spray your baking dish with non-stick cooking spray.

 

 

 

 

 

 

 

 

 

 

 

If using Croissants, tear each one into pieces to cover the bottom of dish.  If using bread, cut the brioche loaf into 1-inch pieces and place in a 9 x 13 baking dish. Drizzle with melted butter. Toss in white chocolate chips with the bread cubes. 

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, combine cream, sugar, and vanilla and bring to a boil over medium heat until sugar is dissolved. 

 

 

 

 

 

 

 

 

 

Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring constantly. Do not whisk or custard will have too much foam on the surface. Strain custard over bread and white chocolate. Let stand for 10 minutes to allow custard to soak into bread. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

Serve warm.

 

      

 

 

 

 

 

 

 

 

 

 

 

    

     Liquor it up with my AMARETTO CREAM SAUCE

 

1 tablespoon cornstarch

1/4 cup Amaretto liqueur

1 1/2 cups heavy cream

1/4 cup granulated sugar

 

In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.

 

In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve warm.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

No time to make a sauce?  Serve plain with whipped cream! 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE:   If using frozen blueberries, use without thawing to avoid discoloring the batter.

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home