On Mother's Day, my husband never fails to find a sentimental card and is the "man behind the magic" in the gifts the kids give me. He's also the guy that makes the coffee. Someday, though, I'd like to teach him to make quiche. Yes, I know it's standard and cliché, but I would love quiche for Mother's Day breakfast. Just once. I mean, quiche that I didn't make myself.
Hands-On Time: 10 minutes
Ready In: 40 minutes
Yield: 6-8 servings
1 c milk
1/2 c light cream
3 large eggs
1/2 t salt
1/4 t pepper
1 clove garlic, minced
2 T green onions, sliced
1 c grated cheese, Swiss or Gruyere
18 fiddlehead crosiers, cooked
2 slices ham-chopped
grated nutmeg, to taste
1 8" pastry shell, unbaked
- Beat milk, cream and eggs well. Add salt, pepper, garlic and onions.
- Sprinkle half of the cheese in the bottom of the pastry shell.
- Arrange fiddleheads and ham over the cheese.
- Pour in the egg mixture, add the remaining cheese, and grate fresh nutmeg over the top.
- Bake at 375 degrees F for 30 minutes, or until a knife inserted in the center comes out clean.