Ham, Cheese and Egg Quiche |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is my favorite after Easter dish. Great way of using up all those colored Easter eggs. Be careful if you substitute the mozzarella cheese for another kind, you might need to cut back on the bouillon, since the pie can turn too salty. (I made that mistake once) Ingredients:
8 ounces ham, chopped |
1 tablespoon parsley, chopped |
2 eggs, beaten |
4 tablespoons parmesan cheese, grated |
4 hard-boiled eggs, sliced |
8 ounces mozzarella cheese, shredded |
1 beef bouillon cube |
1/4 cup milk, warm |
1 (17 1/3 ounce) box pepperidge farm frozen puff pastry |
Directions:
1. Warm up the oven to 375°F.
2. Roll puff pastry on to a pie dish.
3. Sprinkle ham on the bottom of pie; add a layer of sliced hard boiled eggs and a layer of the mozzarella cheese.
4. Dissolve the beef bouillon in the warm milk and mix with parley, beaten eggs and Parmesan cheese.
5. Pour over ham, eggs and cheese.
6. Cover the pie with the second puff pastry.
7. Bake for 45 minutes or until golden brown.
8. Let it sit for 5 to 10 minutes before cutting and serving.
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