{Recipe Corner} Quiche

I spent a few good years perfecting my quiche making skills, and finally have it down pat. My first quiche ever, was horrible! But, after gaining different perspectives of where I went wrong, what I needed to tweek, here we have my recipe:

1 store bought pie crust (if you make your own crust, have at it, I won't attempt this until the fall/winter)
5 large eggs
2 cups ham, cubed to 1/2 inch thickness
2 cups shredded emmental cheese (I find this is nuttier and more appealing then the bricks of swiss at the store, but you can use whatever you desire)
1/2 medium yellow onion, chopped
2 Tbsp. Dijon mustard
1 Tbsp. Olive Oil
1 Tbsp. Herbes de Provence (rosemary, sage, thyme)
Salt and Pepper
(For alternate variation, read below)

Pre-heat oven to 375 degrees F. Take pie crust out of refrigerator, and let sit, this will soften the crust and make it easier to put into pie dish. Heat Olive Oil in medium sized non-stick skillet on medium-high heat. Once heated, add in onions and ham, sauteing until onions translucent, and ham browned a bit. Lower heat if needed. Add in dijon mustard, and seasonings, making sure all ham and onions evenly coated with spices and mustard-this will smell divine! You're all set with the filling ingredients!

Whisk together the eggs, making sure to add S&P! You want the whisked eggs to be a bit bubbly because you've really whisked them up, adding air into it, this will help to make a light fluffy egg quiche, rather than a tough rubbery quiche.

Unroll pie crust, should be pliable now, and place into lightly sprayed glass pie dish-you want to prevent crust from sticking to dish. Use your finger tips to press crust to form against the dish. The crust that hangs over the ledge of the dish, simply tuck it under, and you can use a fork to press the top of the crust (crimping it), this makes for a pretty design as well. (I will post pictures of this process at a later date, incase I've lost you!) Pour in the ham and onion dijon mixture, evenly spreading out over the pie crust, evenly sprinkle half of the cheese, covering the ham and onion mixture, then add the eggs.

Place pie dish on oven rack, bake 30 minutes, at which point pull quiche out, and add remaining cheese over what should be a solidified quiche now, place dish back in oven for 10 more minutes. Use a knife to make sure egg is fully cooked. Remove dish from oven, let sit 10 minutes before serving, will be piping hot!

Serve this along side spinach salad with the dijon vinaigrette, and a glass of ice cold chardonnay, its formidable!

Alternate Variation:
Instead of ham use cooked and chopped bacon, and add in some fresh baby spinach, for a different flavor! You'll want to saute down the spinach with the onion and bacon.