My good blogging friend Cindy from Just North Of Wiarton & South of the Checkerboard left a comment saying that I needed to try her recipe for Ham, Mushroomand Cheese Quiche
Season with salt and pepper and serve at once. Drizzle the mushrooms with oil. Arrange mushroomsandham in a 27cm x 17cm (base measurement) ovenproof dish. Sprinkle mushrooms with cheese and bake for 5 minutes more. Carefully crack eggs onto the hamand bake for 5 minutes more or until cheese is melted and eggs cooked to your liking. 4 (130 g) mushrooms (flat well opened). 200 g ham (finely sliced or salami, hot if you like bite)
Remove from heat and allow asparagus to cool. Pour the quiche mixture directly into the pie dish. Incorporate the crumbled feta, scallions, parsley and asparagus pieces into the egg mixture with a large spoon
A hearty quiche with asparagus, ham, and mozzerella. ¾ cup diced ham (aim for low sodium regular ham). Quiche is so good and healthy (proteins and vegetables galore) and so versatile
I'm participating in another fun blog hop series hosted by Savannah of Hammock Tracks. I happened to have a handful of mushroomsand some asparagus leftover from some other meals, so I thought they would be fantastic in a quiche together
This vegan version of spinach andmushroomquiche is every bit as good as the conventional kind. All you need to do is caramelize a red onion and then cook the mushroomsand the spinach with Italian spices
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