Ham and Vegetable Quiche

This quiche can easily be altered to suit your own taste. You can add or omit any of the vegetables and meat listed. As long as you keep the quantities the same, it will turn out perfect every time.

 

Crust

 

Ingredients

 

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
4 to 6 tablespoons ice-cold water

Method

 

Mix flour and salt.  Cut in shortening with pastry blender until mixture is crumbly.  Add water, a little at a time, using just enough to bind mixture so that dough can be patted lightly to form a ball.  Handle as little as possible.  Roll dough from center outward, with a light even pressure to form a circle one to two inches larger that your inverted pie plate.  Fold in half and lift gently into pie plate.  Unfold and fit loosely in place.  Do not stretch.  Finish the edge however you desire. 

Filling

 

Ingredients

 

2 tablespoons canola oil
2 cups sliced mushrooms
3/4 cup sliced sweet red pepper (1 small)
3/4 cup sliced sweet green pepper (1 small)
1/2 chopped onion, yellow or red
1 cup diced ham
3 eggs
1 1/4 cups evaporated milk
1/3 cup parmesan cheese
1 teaspoon dried basil
salt and pepper to taste

Method

 

Preheat oven to 425 degrees F.

Heat oil in a large skillet over medium-high heat.  Saute mushrooms, peppers and onion until peppers are tender-crisp, about 5 minutes.  Stir in ham.  Spread mixture evenly over pastry.

Beat eggs, milk, parmesan cheese, basil, salt and pepper in a bowl until blended.  Pour over ham mixture.

Bake for 10 minutes, then reduce the heat to 350 degrees F and bake for 30 to 35 minutes longer or just until filling is set and pastry is golden.  Cool for 10 minutes before serving.  Makes one 10-inch pie plate or quiche pan.