You know, I could get used to this empty nest thing. It was kind of nice this weekend; we picked up our eggs as well as a double share of our CSA Saturday morning (we are flying to Vegas to visit Darling Daughter Thursday afternoon and won’t be able to get the last share of the season) and spent most of Saturday afternoon and early evening processing what will freeze/can/keep well.
Sunday we did a whole lot of nothing, if you can count watching movies and television (we started Orange is the New Black on Netflix) and crocheting “nothing.” I did make us a late brunch, which consisted of the last watermelon of the season (“G always tells me, ‘No seeds in my watermelon, Meema!'” “That’s because Papa hasn’t taught him how to spit them yet”), zucchini fritters with homemade ketchup, and this recipe.
Not the most innovative meal I’ve ever made, but the quiche? She is delicious. And pretty darn easy to boot – what more could you ask for?
This has a ton of dairy in it – I used vat-pasteurized, non-homogenized whole milk with a great deal of the cream in it (which is why the recipe calls for half and half) and some beautiful aged, raw milk cheddar. My sinuses weren’t happy about it later, but it was well worth it. You can, of course, leave out the cheese and substitute full-fat coconut milk and it will still be quite good, as well as Whole30 compliant if your ham has no added sugars or nitrates.
Click the image to enlarge
- 1 small onion, thinly sliced
- 1 large leek, white and pale green parts only, thinly sliced
- 3 tablespoons ghee or butter
- 1 small red bell pepper, diced
- 1 cup cubed cooked ham
- 1 cup sharp cheddar cheese, grated
- 6 large eggs
- 1 1/2 cups half and half
- 1 teaspoon kosher or sea salt
- 1 teaspoon freshly ground black pepper
- Preheat oven to 350 F. Generously butter a 10″ deep dish pie plate.
- Melt the ghee or butter in a large sauté pan over medium low heat and cook the onion and leek until soft and fragrant; stir in the bell pepper and ham. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, half and half, salt and pepper until well blended. Set aside.
- Spread the onion and ham mixture over the bottom of the buttered pie plate and scatter the cheese evenly over the top. Slowly pour the egg mixture into the pie plate and carefully transfer to the oven (the dish will be very full).
- Bake for 35 to 45 minutes, or until nicely browned on top and a knife inserted in the center of the quiche comes out clean. Allow to cool for at least 20 minutes before serving.
- Nutrition (per serving): 348 calories, 26.6g total fat, 251.6mg cholesterol, 1039.4mg sodium, 336mg potassium, 9.1g carbohydrates, 1.5g fiber, 2.6g sugar, 18.2g protein