Havarti-ham quiche | Living the Country Life

Havarti-ham quiche

October 4, 2010

.Eggs are almost always on the breakfast menu at my house, but it’s nice to jazz things up once in a while. The boys and I got up early Saturday morning and made this amazing quiche, letting my husband sleep in until the delicious scent of it wafted upstairs and woke him. This is a great recipe to make with kids, so try it with yours this weekend!

1 8-ounce package refrigerated crescent rolls (or you could use a store-bought or homemade pie crust if you prefer)
1 cup diced cooked ham
4 ounces Havarti dill cheese, shredded (I found a block in the “fancy cheese” section at the store and shredded it myself)
2 eggs
1 5-ounce can (2/3 cup) evaporated milk
1/2 tsp. Dijon-style mustard (I only had regular on hand and it worked fine)
1/3 cup sliced almonds, optional

Preheat your oven to 375 degrees F. Grease a 9-inch pie plate. Unroll crescent rolls and press into bottom and onto sides of the pie pan. If desired, mark the edges of the pastry with a fork. Prick the dough every so often with a fork to keep the dough from rising in the oven.  Bake in preheated oven for 8 minutes. Remove from oven..

Sprinkle ham and cheese over the pastry (a great job for little kids!). In a small bowl, beat eggs with a wire whisk. Whisk in evaporated milk and mustard. pour egg mixture over ham and cheese. Cover the edge of the pastry with foil to prevent burning. Bake for 30 to 35 minutes until a knife inserted in the center comes out clean. If desired, sprinkle with almonds. Let stand for 5 minutes before serving.

This quiche was so good. When I told my husband it was made with Havarti dill cheese, he wasn’t sure he would like it, but he did. When the cheese melts and everything mixes together in the oven, the dill gets dispersed throughout the entire quiche, and you can even see it on top of the pie. You can make this with any kind of cheese, of course, but it is definitely worth the effort to find some scrumptious Havarti dill. It really made the dish.

Making this breakfast was super easy, but it was so much more special than plain old eggs. This would be great for a brunch, too, and you could line cupcake tins with the dough, bake them a few minutes, then fill with the quiche ingredients to make individual quiches. The possibilities are endless!

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