Quiche with Fresh Herbs

This Delicious quiche is made with ham, two different cheeses and fresh herbs. BUT, it has a surprise that’s spooned over the crust to make it extra good, and balance out the flavors.

Yes, it is strawberry jam. Home-made from the strawberries that I picked at a local farm last week.

Over the jam is a layer of grated sharp cheddar, and grated Romano cheese. Then, a layer of diced ham is placed over the top. This delicious ham is leftover from a ham I baked two days ago. I put the leftover ham in bags in the fridge and labeled it for sandwiches or pieces that I could use for cooking.

I served the quiche with Raspberry & Orange Muffins and a variety of lettuces. I diced tomato for the top. The recipe is below, I hope you will enjoy it.

Recipe:

1 pie crust from a (15-ounce) package

1 tablespoon strawberry jam or preserves

1/2 cup grated sharp cheddar

1/3 cup Romano or Parmesan cheese

3/4 cup diced ham (leftover baked ham is perfect)

1 tablespoon thinly sliced green onion, including stems

1 tablespoon finely chopped parsley

1 tablespoon finely chopped fresh basil

1/8 teaspoon fresh chopped thyme

1/2 teaspoon Country Dijon mustard

7 eggs

3/4 cup heavy cream

3/4 cup milk

3/4-1 teaspoon salt

4 grinds of fresh pepper or to taste

Preheat the oven to 350. Unroll the crust and place in a 10-inch, shallow quiche pan that has been sprayed with a non-stick spray. Add the strawberry jam to the bottom of the crust and smooth out with a spoon. Sprinkle the two cheeses evenly around the bottom of the pan, add the diced ham to the top of the cheese. Set aside.

In a medium bowl, whisk together the green onion, fresh herbs, eggs, mustard, cream, milk, salt and pepper. Gently pour over the ham in the quiche dish. Place in the oven and bake for 30-35 minutes. It’s done when the eggs are set. Serve while hot. Makes 4 large servings.

Raspberry & Orange Muffins

This recipe was modified from the Raspberry & Lemon Muffins in Southern Scrumptious. That original recipe was good, but it had no sugar. I have added raw sugar, orange juice and buttermilk to the recipe.

Recipe:

2 cups all-purpose flour

1/3 cup plus 2 tablespoons raw sugar (I used Sugar in the Raw) plus extra for sprinkling on top of muffins just before baking

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups plain Greek yogurt (I used Cabot)

1/3 cup buttermilk

2 tablespoons orange juice

2 eggs

1 teaspoon vanilla extract

1 tablespoon oil

1 tablespoon orange zest

2 cups fresh raspberries

Preheat the oven to 350 degrees. Add paper liners to a 12 cup muffin tin. In a large bowl, whisk together the flour, sugar, baking powder, soda and salt. In another bowl, whisk the eggs, yogurt, buttermilk, orange juice, oil, vanilla and zest. Mix the liquid ingredients into the dry ingredients until incorporated. Fold in the raspberries. Using an ice cream scoop, place batter (it will be thick) into each muffin cup. Sprinkle with additional raw sugar on top. Bake until muffins are done, about 20 minutes or  when a skewer into the center of the muffin comes out clean.

To remove muffins from the tin, use a skewer through the side of the muffin and lift out. This will keep you from putting knife dents into bottom of the muffins.

 

 

 

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