Wednesday, July 17, 2013

The Long Quiche Goodbye

Good Morning all it's another day of Murder Mystery Foodie cooking.  This recipe comes from the book "The Long Quiche Goodbye" written by Avery Aames.  The setting is Providence, Ohio and our intrepid sleuth is the proprietor of the cheese shop. When her grandmother is accused of murder, she as to stop everything she's doing and find a murderer.  The story is excellent and setting is beautiful and the recipes are to die for so enjoy. This recipe was adapted to fit my families needs.

                                             Ham and Pineapple Quiche

                                           1 pie shell (home baked or frozen)
                                           4 thin slices of ham (black forest ham from the deli) diced.
                                           2 slices of pineapple, fresh, diced (we used chopped from a can)
                                           1 tablespoon of brown sugar
                                           2 ounces (1/4 cup) milk
                                           2 ounces (1/4 cup) sour cream
                                           2 ounces (1/4 cup) light cream or whipping cream
                                           2 eggs
                                           2 ounces (1/4 cup) shredded Edam , Cheddar and Monterrey Jack
                                           Cheese (could not find the Edam went with the others already
                                           Dash of Cinnamon

                                          Sprinkle white pepper on pie shell.
                                          Arrange meat in pie shell. Arrange pineapple on top and sprinkle with

                                         Mix milk, cream and eggs.
                                         Pour into pie crust.
                                         Sprinkle with cheese and dash with cinnamon.

                                         Bake 35 minutes at 375 degrees until quiche is firm and
                                         lightly brown on top.

                                         This was my first quiche and it turned out good. I think next time I
                                         will precook the crust enjoy your quiche and check out the book.
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