Western “Omelet” Quiche

I know I promised to post this recipe a few weeks ago, but I was having trouble finding a) the time, and b) a way to get my photos and my blog page in the same place. I generally write my blog entries from the office, during my lunch hour. But I can’t access Google Photos (where the pictures that I take with my phone end up) from work. My laptop at home is quite small, and doesn’t have a standard sized keyboard, so it’s not the most pleasant thing to work on – also, I don’t spend a whole heck of a lot of time at home! But enough with the excuses. I promised, so here’s the post!

Quiche is a simple, easy, and elegant way to use up leftovers – and wow your family/guests at the same time! A few eggs, some dairy, whatever meat and vegetable leftovers you have lying around, and VOILA! Quiche! A few weeks ago, I had a few vegetables that were getting soft in the fridge, and I needed something quick and easy to prep for my lunches for work. Now, don’t do what I did… I bought the cheapest frozen crusts I could find. Pie crust isn’t all that hard to make, so I really should work on mastering that. This is what I ended up with, fifteen minutes before the grocery store closed:

That, my friends, is a shattered pie crust. But the store was closed by then, so I had to go with what I had. I rearranged the pieces as best I could, stabbed the thing with a fork all over (prevents bubbles from forming in the crust), and got to work. I use deep-dish pie crusts, because I like my quiche to have a bit of substance to it. I’ll stop blabbing and just get into the recipe now.

Western “Omelet” Quiche
Serves 6 for brunch, or 4 for dinner

1 deep-dish frozen pie crust (or homemade is good too)
5 eggs, beaten
1/2 cup heavy whipping cream (you can substitute half-and-half or whole milk)
1 large onion, finely diced
2 jalapeno peppers, finely diced (seeds and veins removed)
1/2 to 1 cup chopped leftover ham (I used a tin of canned ham, drained)
1/2 cup shredded cheese (I used Swiss) plus 1/2 cup set aside
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp smoked paprika
1/4 tsp thyme

Pierce pie crust with a fork to prevent bubbles forming. In a large bowl, beat eggs, and add heavy cream. Continue beating until frothy. Add onions, peppers, ham, and 1/2 cup shredded cheese. Stir to combine thoroughly. Add seasonings and mix one final time. Pour egg mixture into pie crust and place on baking sheet (in case of overflow). Top with remaining 1/2 cup shredded cheese, and additional smoked paprika. Bake in 350F oven for 50 minutes. Cool on baking sheet for at least 10 minutes before serving.

Nutrition Facts
Servings: 6
Amount per serving
Calories	230
% Daily Value*
Total Fat 15.1g	19%
Saturated Fat 7.8g	39%
Cholesterol 47mg	16%
Sodium 633mg	28%
Total Carbohydrate 14.1g	5%
Dietary Fiber 0.8g	3%
Total Sugars 1.5g
Protein 9.6g
Vitamin D 13mcg	66%
Calcium 159mg	12%
Iron 1mg	7%
Potassium 122mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by