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Menu Plan for Spring II: Week 7, Thursday

Ham and Red Pepper Quiche

Cooking time:  45 minutes for menu          Cooking schedule: see below for instructions

     Once I discovered rice crusts, quiches became a favorite, easy dish. I always try to cook the rice ahead. If you didn't, spread it on a plate to cool for 5 minutes before mixing in the egg and cheese. Feel free to use pastry if you like a more traditional pie. Add any leftover asparagus....

Ham and Red Pepper Quiche  

Total time: 60 minutes
    The rice makes a lovely crust, much healthier than the traditional pastry... and easier too, especially if you cook the rice earlier.

Ham and Red Pepper Quiche Ingredients:

Ham and Red Pepper Quiche, Slice Instructions:

Note:  I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full…

Cooking schedule: 45 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
large skillet, large bowl, whisk, quiche or pie plate,
baking sheet, small saucepan with lid for rice
Cook rice if not done earlier
Turn oven on 400F (200C)
Trim, cut asparagus, sauté
Slice peppers, add to skillet, sauté
Cut ham
Shred cheese if needed

Whisk egg
Add cheese, rice, combine
Lightly oil quiche plate, pat in crust, bake
Snip chives
Whisk 3 eggs, yogurt, milk, chives
Remove crust, assemble quiche
Bake quiche
     30 minute break
Check quiche - should be little wobble in center
Remove quiche when done, let rest
Cut and serve