Tonight’s dinner was a recipe from my trusty old Joy of Cooking cookbook. This is how I adapted my recipe. It is more custard like than Quiche like. No one waited for it to cool before cutting in! This slice was falling apart as it was too warm when we took it out of the pan.
We love breakfast for dinner. This is great summer meal because I can make it whenever I have some free time and it reheats beautifully for dinner whenever we are ready to eat.
I make egg pizza version of this dish for my mostly gluten-free son by making a dough of gluten-free Bisquik and rice milk and spread into the bottom of a greased pie tin. I bake a few minutes to set. Then I add everything for his almost the same as ours.
Serve this with a side salad or a side of broccoli for a complete meal.
Ham and Cheese Quiche