Parmesan Cheddar 'N Ham Quiche
I modified this recipe from one on the internet to use up old cheese and other ingredients I had on hand. I substituted a mixture of nonfat dry milk and lowfat milk for the heavy cream to make it healthier.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/8 teaspoon mustard powder
- 2 deep dish pie shells
- 2 cups ham cut into tiny cubes
- 1 1/2 cups aged wisconsin cheddar cheese shredded
- 1/2 cup aged parmesan cheese shaved
- 1 scant teaspoon reisling
- 1/4 teaspoon basil dried, or a teaspoon fresh chopped
- 2 cups 1% low-fat milk
- 2 tablespoons nonfat dry milk
- 1/4 cup mushrooms chopped fine, optional
- 1/4 cup spinach chopped fine, optional
- Carbohydrate 25.6616896391663 g
- Cholesterol 30.236 mg
- Fat 16.7031621078932 g
- Fiber 1.43146227995044 g
- Protein 11.3196991444106 g
- Saturated Fat 6.48085538937752 g
- Serving Size 1 1 Serving (144g)
- Sodium 912.704728990377 mg
- Sugar 24.2302273592158 g
- Trans Fat 1.38500794938566 g
- Calories 300 calories
Preheat oven to 400. Bake pie shells 10 minutes with pie weights, then another 3 minutes without pie weights. Beat eggs. Whisk nonfat dry milk into lowfat milk with wire whisk and add to eggs. Add ham, mustard powder, cheeses, wine, basil, salt, and pepper. Divide and pour into two pie shells, making sure you evenly distribute the ham (and mushrooms if you're using mushrooms) and bake for 30-45 minutes or until knife inserted into the center comes out clean. Using the convection setting on your oven shaves about 10 minutes off the time.
