It’s 6:00 on a typical Thursday night. I have just arrived from soccer practice and need to get crackin’ on that daunting homework load. With exams looming, a plenty of papers being assigned, and graduation invitations to address, there is no time to spare. Bradford pops in the house for a couple of minutes to trade in his Woodlawn basketball gear for his Lake Norman soccer equipment and to gulf down a bagel sandwich. The boy exercises for hours upon hours each day, eats like a wild-man, and manages to speak fluently in sarcasm. I just don’t understand how he does it all…Alexander takes a few minutes to practice the guitar before packing up his own soccer stuff and heading 30 minutes in the opposite direction as Bradford. I pause in the kitchen and quietly (okay maybe not so quietly) sing along to some Jack Johnson tunes. The day he learns to play Michael Jackson will be a happy, happy day. My dad won’t be home from the office for about another hour, and my mom dashes around the house scrambling together her music for church choir rehearsal. My chocolate lab, Willys Wonka Weir (answers to Wonka), is the only relaxed soul in the house. He lies down on the carpet, belly up, begging for a rub. Feeling guilty and completely caving into those oh-so-sweet puppy-dog eyes, I give him a quick pat, and then get to work. The clock continues to tick, and my stomach growls a teensy-weensy bit louder. Thursday night. 6:00 PM. No dinner plan whatsoever.
We need something quick. We need something easy. We need something satisfying and filling after four different soccer practices, a long day at work, exhausting guitar jamming, intense mind-exercise, and excessive use of vocal chords.
The answer is quiche. Though, I have a confession to make: As much as I would like to say that I made my own quiche crust, claiming that would be a lie. You understand my predicament—there were books to read, calculus conundrums to consider, physics problems to ponder, invitations to address, and growling stomachs to silence. A girl can only do so much—so I used a pre-made crust.
Here’s the recipe:
Ultra-Flexible Ham and Veggie Quiche
Source: The Charlotte Observer
Yield: 6 servings
Ingredients: 1 refrigerated pie crust (half of a 14.1-ounce package) or 8-inch frozen deep-dish piecrust, ½ cup sliced green onions or finely chopped white, yellow or red onions, ½ cup vegetable of choice, such as shredded carrots or thinly sliced asparagus, baby green beans or shredded zucchini, ½ cup chopped baked ham, or deli-ham, ham steak or honey-glazed ham, ½ cup (2 ounces) shredded sharp cheddar cheese, or provolone or Monterey jack, 6 eggs, 2/3 cup half-and-half (or 1/3 cup milk, 1/3 cup cream), ½ tsp salt, ¼ tsp black pepper
- Preheat the oven to 350º
- Prepare the crust, if necessary, according to package directions. Layer the onions, carrots (or other veggies), ham and cheese in crust.
- Combine the eggs, half-and-half, salt and pepper in a medium bowl. Whisk until frothy. Pour the mixture over the veggies and ham.
- Bake, uncovered, until the top is set and light golden brown, about 50 minutes. Remove from the oven, and cool 10 minutes, then slice and serve.
Fun Facts (per serving): 303 calories, 13g protein, 18g carbs, 20g fat
My mom found this recipe in the Charlotte Observer, and I have to say that what I love about it is its flexibility. This is really only a skeleton recipe, and you can adjust, tweak, and substitute anything for everything. Knowing my carnivorous, cheese-devouring, and carrot-despising family, we generously used ham, liberally coated the quiche with cheese, and scantily scattered carrots. Really, like TI says in that song of his: You can have whatevah ya like. And if I do say so myself, the combination of different colored veggies made for some pretty awesome photos. So do a little eggs-perimenting with your contents, and it should turn out to be a pretty eggs-cellent quiche.