Recipe Box, Real Men Will Eat this Quiche!
Are you doing anything special for Father’s Day?
We had an early celebration last weekend with the 3 generations going on their first red snapper fishing trip
Very successful!
How my dad would have loved seeing this, his son-in-law, grandson and great grandsons…sniffle sniffle…
this brought back one of my favorite memories with my father~
When I was in college I interned at an advertising agency in the building where my Dad worked in downtown Los Angeles. We commuted to work together, and sometimes he took me to lunch
The first time I had this culinary delight, we were eating in a swanky LA restaurant. I ordered the classic Quiche Lorraine on the recommendation of one of the other diners…
I thought it was heaven, incredibly sophisticated, and proceeded to learn how to make it
To this day, a quiche style dish is one of my favorites. Classic Quiche Lorriane is made with onion, bacon and Gruyère cheese, but the variations are endless and it’s a great thing to make when you have a little of this and a little of that in the fridge
According to the old saying, “Real Men don’t eat quiche,” but I guarantee you they will eat this one!
This version is loaded with vegetables, corn, asparagus, onion
and HAM AND BACON…double pork!
Once the onion has cooked down add the ham and vegetables
Cook for a few minutes to mingle the flavors
I like to add a layer of flavor by spreading the bottom of the crust with mustard
Then fill ‘er up!
Now add the good stuff, cheese, milk, eggs and top it all with bacon
If the way to a guy’s heart is through his stomach, he will love you for this double pork and vegetable pie!
Manly Quiche
Ingredients
- 1 pie crust*
- 2-3 ears of corn or 2 cups kernels
- 1 bunch 20-30 spears asparagus
- 1 sweet onion chopped
- 1 T butter
- 1 T olive oil
- 2 cups diced dinner ham
- 6 slices bacon cooked
- 6 oz Manchego cheese grated
- 4 eggs
- 1 cup milk or half and half cream
- 2 T mustard
- pepper
Instructions
- Place onion in skillet and saute in butter and olive oil over medium low heat for 20 minutes.
- Meanwhile, microwave corn in husk for 4 minutes per ear. Cut corn at fat base and remove husks and silk. Cut kernels from cob.
- Wrap washed and trimmed asparagus in clean towel and microwave for 2 minutes. Cut into 1 inch pieces.
- Add ham to skillet and cook for several minutes to brown and render fat. Add corn and asparagus and cook for 1-2 more minutes
- Place crust into deep pie dish or 8 x 8″ square baking dish. Brush bottom with mustard. Fill with vegetable ham mixture and mix in cheese. Top with bacon pieces.
- Beat eggs and add milk. Season with pepper. Salt isn’t really necessary due to the saltiness of the cheese, ham and bacon. Pour milk mixture over all.
- Bake at 350 degrees for 45-60 minutes until custard has set and top is golden. Let sit for 10 minutes before serving. Makes 4 large, 6 medium or 8 small servings.
- Quiche can be made ahead and refrigerated until baking. Freeze leftovers for another meal.
Notes
You can see many more varieties of quiche on my Pinterest board Quiche and Savory Pies here
Are you cooking something special for Father‘s Day?
…………………………………………………….
I will be joining these fabulous parties and blogs
Celebrate and Decorate, Rustic and Refined,
Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, The Scoop, Something to Talk About, A Stroll Thru Life Inspire Me Monday
Crafty Staci, Tickle My Tastebuds, Wow Us Wednesday
Full Plate Thursday, Work it Wednesday
Home Matters, Idea Box, Poofing the Pillows
Comments
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Yum! Few men don’t love eggs and bacon and cheese!!!
Awww what sweet memories you’ve shared of your dad, Jenna. My late beloved took our boys red snapper fishing when we vacationed in Florida.
Your quiche looks fabulous! I first tried quiche when I was a Home Economics student at Ohio State and I remember making appetizers of it for a party that my parents had. The guests loved it!
This looks divine. My man loves quiche, too!
Oh my mercy this looks so good. Pinning and printing! Thanks so much for sharing. Visiting from Thoughts of Home today. Hugs and blessings, Cindy
I’ve made Quiche Lorraine but never like this! This sounds absolutely amazing! I’m pinning the recipe!
I love the fishin’ pics Jenna… I waiting for a snapper recipe from you! My hubby’s always loved quiche and double pork definitely makes it a winner 🙂
Looks like a fun fishing trip and double oink is always a winner in my book:@)
Great pics of the fishing trip, I do love me some red snapper! Such a sweet memory of your Dad! I can’t imagine any man not loving your double pork quiche…sounds delish! Blessings to you and Happy Father’s Day to the men in your family! Blessings, Pam
This quiche looks amazing…and my hubby does love quiche!….and he is quite the mustard guy too!…Going to make this soon! What a great haul of Red Snapper…my mom’s favorite!….I remember my mom could not wait to see what my dad would come home with after a fishing trip and if it was Red Snapper, it was immediately cleaned and prepared for “sushi”…
shhh, don’t tell but I don’t like fish 🙂 >
This quiche looks wonderful. The dinner ham is a nice addition to this recipe – and I never would have thought of using mustard in a quiche. The title of this post brings back warm memories of the book.
Thanks Sheryl, quiche is such a classic, maybe not 100 years ago, but I love it! >
This looks SOOOOO amazing! 🙂
I would love for you to share this with my AMAZING Facebook Group with over 300 Members to share easy craft projects and recipes: https://www.facebook.com/groups/pluckyrecipescraftstips
Thanks for joining Cooking and Crafting with J & J!
Sold!
I saw this on Full Plate Thursday and had to click!
My daughter and I love quiche but my hubby and son are on the fence!
So, I’ll give it a try! Love the mustard on the crust!
Michelle
Hi Jenna,
Those are sure some fine looking Red Snapper, nice catch. Your quiche looks like a perfect dish to make for the fisherman! Have a great weekend and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Congratulations Jeenna!
Your recipe is on the Top Ten List for Full Plate Thursday this week. Thanks so much for sharing with us and have a fabulous weekend!
Miz Helen