Friday, April 01, 2022

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. 

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Sunday, March 20, 2022

Creamy Lemony Chicken Francese

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Just because it has a fancy name, don’t shy away from making it. Chicken Francese is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. And it’s simple to make and so good!  Once you make this… you will make it often.  I promise!

Creamy Lemony Chicken Francese

2 large boneless and skinless chicken cutlets*

2 large eggs

1/4 cup Parmesan cheese, finely grated (looks like powder)

3 lemons, for juicing and slicing

2 tablespoons lemon juice, freshly squeezed

1/4 cup flour

2 tablespoons butter

4 tablespoons olive oil

6-8 cloves garlic crushed

1/2 cup dry white wine (optional)*

1/2 cup chicken broth

1 cup heavy cream

1/2 teaspoon cracked black pepper

1/2 teaspoon salt, (add more to suit your taste)

1/4 cup fresh parsley chopped

fresh lemon juice from ½ a lemon

2 teaspoons parsley (extra), to garnish


Pat chicken breasts dry with a paper towel.

Add eggs, Parmesan, 2 tablespoons of lemon juice and a pinch of salt and some black pepper in a shallow bowl. Whisk until blended. Mixture will be thick and clumpy.

 

 

 

 

 

 

 

 

 

 

 

 

In another shallow bowl, whisk the flour and salt and pepper. Dredge chicken in the flour first.  Then coat them in the egg wash, allowing excess egg mixture to drip off.

 

 

 

 

 

 

 

 

 

 

 

 


Add oil and butter to a large non-stick skillet and heat over medium-high heat. When the oil/butter is hot enough for frying, carefully lay in your chicken in the skillet.

 





 

 

 


 

 

 


Fry the fillets for about 4 minutes on each side until nice and golden brown. 

 

 

 

 

 

 

 

 

 

 

 


 

Place each cooked fillet on a paper towel lined plate.

 

 

 

 

 

 

 

 

 

 

 

 


To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. 

 

 

 

 

 

 

 

 

 

 

 

 


Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. 

 

 

 

 

 

 

 

 

 

 

 

 


Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.

 





 

 

 

 

 

 

 

 

Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes. 

 

 

 

 

 

 

 

 

 

 

 

 


Add some sliced lemon around the chicken and sprinkle with parsley.

 








 

 

 

 


Serve with a side salad or vegetable.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Or serve over rice or pasta, if desired.

*NOTES:  

* You can use regular chicken breasts, cut in half horizontally to make 4 fillets.  You can then pound them until they are ½ inch thick.  I buy chicken cutlets for less work. 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


** If you don't like the wine, substitute it with chicken broth. The wine flavor is not strong, as it will cook off during the heating process. I like it much better with the wine.







 

 

 

 

 

 


*** Thicken the sauce with cornstarch if needed: 1 teaspoon of cornstarch to 1 tablespoon of water; mix well and add to the center of the pan for a thicker sauce.

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.
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