a family favorite

quiche, you say it keesh

this is a fabulous recipe we have every year christmas morning. there are certain techniques you have to use folks, you just do.

i love this recipe because i can buy 2 frozen pie shells already in their shell ready to go (sorry becca, i cheat sometimes)
then, the night before, i do this-

i go to the deli and ask for a 1/3 lb steak of the black forrest ham.
you cut this in half so you have enough for 2 quiche.
then.
you get about a 16 oz block of swiss, you can also get this in a block at the deli or the cold section of the grocer. slice this in half as well and shred. make sure you have 2 piles folks.
so i put that in the fridge the night before and in the morning mix this for each quiche:
in a bowl combine 3 eggs, 1 cup of milk or cream (sinfully awesome with cream), 1/4 t salt, 1/4 t dry mustard (i often take it to a 1/2 t). mix, mix, mix and then add:
your chopped ham

now, do this or else you will FLOP!
in you pie shell get 4 t flour and your swiss cheese, coat the cheese with flour-this will prevent the cheese from sogging together and oiling you out {yes i made that word up}
after you are flour coated, add your eggs to the pie shell.
rinse, lather and repeat if you are doing 2 quiche.
bake for 45 minutes at 375. now, this day my picture was taken i had an ornery oven that likes to cause me quiche grief, so if you experience the joy of serving oven time before you can appreciate a nice one, make sure the top is golden. after it is golden, let it set up for 10 minutes.
it will melt your heart and you will want it over and over.......