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Ham and Cheese Quiche. (I used this recipe as a base, but I pre-baked the pie crust 20 minutes before adding the filling, left out the bell peppers, sliced the onions and browned them with the ham, added an extra egg, and substituted heavy cream for 1/2 the milk. I also cooked it at 385 degrees because our oven runs cool. I'm sure it could be modified countless ways. Yum!).