Ham, Cheese & Egg Quiche

7
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In

Recipe: #13333

July 25, 2014



"This is my favorite after Easter dish. Great way of using up all those colored Easter eggs. Be careful if you substitute the mozzarella cheese for another kind, you might need to cut back on the bouillon, since the pie can turn too salty. (I made that mistake once)"

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (231 g)
  • Calories 720.8
  • Total Fat - 47.9 g
  • Saturated Fat - 15.8 g
  • Cholesterol - 253.4 mg
  • Sodium - 1244.6 mg
  • Total Carbohydrate - 39.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.7 g
  • Protein - 31.9 g
  • Calcium - 440 mg
  • Iron - 3.5 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.7 mg

Step 1

Warm up the oven to 375°F.

Step 2

Roll puff pastry on to a pie dish.

Step 3

Sprinkle ham on the bottom of pie; add a layer of sliced hard boiled eggs and a layer of the mozzarella cheese.

Step 4

Dissolve the beef bouillon in the warm milk and mix with parley, beaten eggs and Parmesan cheese.

Step 5

Pour over ham, eggs and cheese.

Step 6

Cover the pie with the second puff pastry.

Step 7

Bake for 45 minutes or until golden brown.

Step 8

Let it sit for 5 to 10 minutes before cutting and serving.

Tips & Variations


  • Pie dish

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