|6 oz shredded Swiss cheese|
|1/8 to 1/4 c shredded Parmesan cheese|
|6 oz diced, smoked Double G™ ham|
|1 very finely chopped medium spring onion, including all of the green part|
|1 tsp dried chives|
|1 9” deep dish pie shell|
|3 jumbo eggs|
|1 c heavy cream|
|1/2 c milk (may use anything from whole milk to skim)|
|1/2 tsp salt|
|1/4 tsp pepper|
|dash cayenne pepper|
|1/2 tsp dry mustard|
Pre heat oven to 375° F.
Prepare pie shell by piercing the bottom and sides with a fork, then partially bake just so that dough begins to puff, and is no longer sticky - about 5 minutes - and set aside.
Thoroughly mix together the cheeses and ham, then sprinkle over bottom of pie shell.
In a blender. mix together the remaining ingredients until well aerated.
Pour mixture into the pie shell containing the ham and cheeses until the pie shell is full. If there is any left over, more ham and cheese can be added to it, and it can be baked in a greased ramekin for a ‘crustless’ quiche.
Bake quiche in preheated oven for 45 minutes, or until a knife inserted in center comes out clean. Remove from oven and allow to set. Cut into wedges to serve.
* For variety, you may substitute your favorite chesses for those shown, but using Swiss and Parmesan makes a really delicious quiche!