Posted by Grandma Jeanne on December 19, 2005
I used to always make this recipe with the Bisquick crust as the recipes calls for, and the flavor is excellent. I guess I am getting lazy in my old age, but I will probably buy a pie crust when I make it after Christmas. It is a perfect way to use up some of the ham after Christmas dinner!
Crust:
1 cup Bisquick
1/4 cup light cream
Filling:
1/2 pound ham, diced (or 1/2 pound bacon crisply fried and crumbled)
1 cup (4 oz) shredded Swiss cheese
1/3 cup onion, chopped
4 eggs
2 cups whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
Stir Bisquick and 1/2 cream to a soft dough. Gently smooth dough into a ball on a floured cloth-covered board. Knead 5 times. Roll dough 2 inches larger than inverted 9″ pie pan. Ease into pan and flute edge.
Sprinkle ham, cheese, and onion in crust.
Beat remaining ingredients until blended. Pour over ham mixture.
Cover edge with 2-3″ strip aluminum foil to prevent excessive browning. Remove foil last 15 minutes of baking. Bake 15 minutes at 425 degrees.
Reduce oven to 300. Bake 35 minutes or until knife inserted 1 inch comes out clean. Let stand 10 minutes before cutting.
Posted by Grandma Jeanne on
This is a recipe from my daughter Dawn. She is NOT a grandma, but I am listing one of her really good recipes. I figure if she has put up with me for all these years, her recipe can be included in my recipes!
4 eggs
2 cups ham, chicken, or small shrimp (about 3/4 pound precooked shrimp)
1/2 pound sliced mushrooms
2 tablespoons butter
1/2 cup chopped onions
1 cup cottage cheese or ricotta cheese
1 cup sour cream
2 cups monterey jack cheese, shredded
1/2 cup parmesan cheese
1/4 cup flour
1/2 teaspoon salt
Beat eggs.
Saute mushrooms and onions in butter.
In another bowl, combine sour cream, cottage cheese, monterey jack cheese, parmesan cheese, flour, and salt.
Mix all ingredients, and pour into a greased quiche pan.
Bake at 350 degrees for 40 to 45 minutes.
Let set for 5 minutes before serving.
Posted by Grandma Jeanne on December 17, 2005
1 cup whipping cream
2 eggs, beaten
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1/2 package frozen spinach or chopped broccoli
3/4 cups diced chicken or ham
Chopped onions
Sliced mushrooms
Salt
Pepper
Pie shell
Combine all ingredients. Pour into pie shell.
Bake at 350 degrees for 35 to 45 minutes or until the center is firm.
Let set for about 15 minutes before serving.
Posted by Grandma Jeanne on
This is a recipe from my daughter Dawn. She is NOT a grandma, but I am listing one of her really good recipes. I figure if she has put up with me for all these years, her recipe can be included in my recipes!
24 ounces frozen shredded hash browns, thawed
1/3 cup melted butter
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
1 cup diced cooked ham
1/2 cup half & half
2 eggs
1/2 teaspoon salt
Press thawed hash browns between paper towels to remove moisture.
Press into glass pie plate to form crust.
Brush with melted butter.
Bake at 425 degrees for 25 minutes.
Remove from oven, and lower temperature to 350 degrees.
Sprinkle with cheese and ham evenly over crust.
Beat 1/2 & 1/2 with eggs and salt.
Pour over cheeses and ham.
Bake uncovered for 30 minutes until knife inserted in center comes out clean.
Cover last 10 minutes.
Posted by Grandma Jeanne on December 14, 2005
4 eggs
1-1/2 cups dairy sour cream
1/2 cup grated Parmesan cheese
1/4 cup flour
Garlic salt
Pepper to taste
2 4-1/2 ounce cans shrimp
4 ounce can mushrooms stems and pieces, drained
2 cloves garlic, peeled and crushed
2 cups shredded Monterey Jack cheese
10 inch unbaked pie crust
Mix eggs, sour cream, Parmesan cheese, flour, garlic salt, and pepper in a large bowl. Beat until smooth.
Stir in shrimp, mushrooms, garlic, and Monterey Jack cheese.
Pour into 10-inch pie crust.
Bake at 350 degrees until knife inserted near center comes out clean, about 45 to 60 minutes.
Cool 5 minutes before serving.
