Ham and Cheese Quiche with Cream Gravy

Ham and Cheese Quiche with Cream Gravy

Preheat oven to 350 degrees F
Bake Time 20 minutes

Quiche Ingredients:

2 eggs
1 cup milk
2 slices ham chopped
1 cup grated cheese (I use 1/2 cup of Kraft cheddar, paired with 1/2 cup Kraft Italian Blend)
1/2 - 1 Teaspoon Tony Chachere's Creole Seasoning
1 Refrigerator Crust


Quiche Method:

Prepare baking pan for crust; butter, then flour the pan. Take a bit of room temperature butter on your fingertips,  and smear it onto the base, and side of the baking pan.  Then add a bit of flour, shake the pan coating the bottom and sides well. Empty any access flour from the baking pan. This will prevent sticking. 

Add your refrigerator crust to your prepared baking pan, making certain it is snugly fitted against the bottom and sides. Use your fingertips to push the dough into place.  Using a fork, pierce the bottom, and sides of the crust.  Piercing will prevent the crust from bubbling up, and separating from the baking pan during the baking process. 

Chop ham into small squares, about 1/4".  

In a bowl, place raw eggs, and beat with a fork approximately two minutes, until well blended, and a bit frothy.     Add the Tony Chachere's Creole Seasoning to the eggs, and whisk with your fork to blend.

Add grated cheese, and ham, stir blending well.

Pour the egg, cheese, ham mixture into the prepared baking pan.  Place in center oven, upon center rack, and bake at 350 degrees F, for 20 minutes, or until golden brown, and knife inserted in center of quiche comes out clean.

Cream Gravy Ingredients:

1 cup milk
1/4 cup flour
3 Tablespoons butter
salt and pepper to taste

Cream Gravy Method:

In a sauce pan melt 3 tablespoons of butter on low to medium heat, gas mark 2  Do not allow the butter to brown, you want it just melted.   

Turn heat off. Important!

To the butter, with the heat off, add flour, and stir vigorously incorporating the flour, and butter forming a roux.  Note; the heat must be off, if the heat is on, your flour will not incorporate into the butter, it will clump, causing your gravy to be lumpy. 

Once the butter, and flour have formed a smooth base, add salt, and pepper to taste. 

Add milk slowly, stirring vigorously.  It's best to add a small amount of milk, then stir to incorporate it into the your roux base.  Adding milk gradually, while stirring constantly.  This methods help to create a smooth gravy. 

Once the milk is incorporated, turn heat back on to medium low, gas mark 2, and heat the gravy.  As the gravy heats, the gluten will thicken, and cause the gravy to thicken.  Once gravy is to your desired consistency, it is ready to serve.  

Spoon a bit of gravy, atop your quiche, and enjoy. The cream gravy is not necessary to this recipe.  I'm a 4th generation Texan, we think everything needs cream gravy!  We can't help ourselves.  You may certainly enjoy the quiche plain, especially if you are gluten sensitive.  But...if you want to pretend to be a Texan, whisk yourself up a bit of cream gravy, and enjoy a taste of Texas.   Besides it helps your, real man eat quiche.

Until next time, wishing you all the best -


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