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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Freeze this in a Pyrex casserole dish before cooking it, as cooked eggs sometimes have a weird texture after freezing. Thaw, and then cook. (from OAMC ham plan ) Ingredients:
1 cup diced cooked ham |
1/2 lb fresh mushrooms, sliced |
1 tablespoon butter, melted |
4 eggs |
1 cup sour cream |
1 cup small curd cottage cheese |
1/2 cup grated parmesan cheese |
1/4 cup all-purpose flour |
1/2 teaspoon whole dried dill weed |
1/2 teaspoon dry mustard |
1/8 teaspoon nutmeg |
1/8 teaspoon pepper |
1 cup shredded swiss cheese |
1/2 cup chopped fresh parsley |
Directions:
1. Cook ham in skillet over medium heat until lightly browned; set aside.
2. Saute' mushrooms in butter in skillet over medium heat until tender. Sprinkle mushroom and ham evenly into a greased 10 inch quiche dish.
3. Combine eggs and next 8 ingredients in container of a blender, process until smooth. Stir cheese and parsley into egg mixture, pour over ham and mushrooms.
4. Bake at 350 degrees for 40-45 minutes or until set. Let stand 10 minutes before serving. Yield: One quiche.
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