Home Grown Cooking. . .Quiche

One of my anticipations this time of year is that of being able to do cooking with home grown herbs and veggies.

Nothing like a few fresh goodies from the garden to make a Spring and Summer time meal so luscious.

I’ve created a little vignette in my kitchen window of what’s yet to come.

My friend, Joyce gave me the pattern for the herb sampler years ago.  It was fun to make and I still love it!

This Rosemary has been in my window sill all winter.  I have enjoyed being able to snip from it.  Perfect in pot roast and Rosemary red potatoes.  Soon It will return to the garden.

Nothing quite like the fresh scents of Lavender or Sage from the garden.  This bundle of Lavender I gathered at a farm on my gal pal trip to OR last July.

On Sunday hubby and I were watching General Conference for our church. I decided to make a recipe from my Pinterest board, ‘Breakfast Anyone?’  Here’s where I got the original pin:http://www.zuhausathome.com/paula-deens-potato-crusted-ham-quiche/

Potato Crusted Ham Quiche

After looking over the recipe I was delighted to see that I was able to use something from the garden.

Our early Spring gardens are all that’s planted this time of year so there’s not much we can use yet. However some of my herbs are at the perfect stage.

The recipe called for chives.  Yes, I have plenty of those!

For some of you with your gardens in full bloom you may have had the red pepper, onion, and potatoes that it called for also.  Many of you have ‘your girls’ that would provide you with home grown, (or should I say laid) eggs.

This is what the herb garden looks like right now.

Pretty sparse and barren.

But, oh baby look at what’s to come!

Here’s the recipe for the quiche if you’d like to try it.  It was super yummy!  We served ours with salsa and I added a tad of sour cream to mine.  Delicious!

Ingredients:

1 cup ham, fully cooked and chopped

2 cups of potatoes, raw and shredded

1/4 cup onion, minced

1/2 cup red bell pepper, finely diced

1 Tbsp. chives, finely chopped

3 eggs, separated

salt and pepper to taste

3/4 cup sharp cheddar cheese, grated

3/4 cup smoked Gouda cheese, grated (I used Smokey Muenster)

1 cup evaporated milk

1/2 tsp. paprika

1/2 tsp. salt (optional)

1/4 tsp. pepper

Instructions:

Preheat the oven to 375 degrees F. Spray quiche pan with non-stick cooking spray. In a medium bowl mix the potatoes, onion, pepper, chives, 1 beaten egg and salt and pepper to taste.

Press potato mixture evenly into crust, shape up the side and on the bottom of the pan and spray again.

Bake for 15 minutes or until lightly browned on edges.

In a mixing bowl, combine the two cheeses.

Remove crust from oven and layer the following: ham first, and then cheese mixture on top.

In a bowl, beat together evaporated milk, 2 eggs, paprika, salt and pepper.

Pour mixture on top of cheese and return to oven.

Bake about 25-30 minutes or until a toothpick inserted into the middle of the pie comes out clean.

Allow to cool at least five minutes.

Enjoy!

hugs,

Jann

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