|I'm Just Cookin'|
|Written by Darci Tomky|
Real men don’t eat quiche
Chocolate, Diet Dr. Pepper and yogurt are all stereotypical female foods, and competing for a top spot on this girly food list is our feature food today—quiche. (Guys, it’s OK if you want to stop reading now. We won’t judge you.)
Apparently this delicious dish is so feminine someone had to write a book called “Real Men Don’t Eat Quiche.” I suppose it’s a legitimate claim, since quiche is a perfect addition to every mother-daughter brunch and bridal shower put on by the ladies at church.
Quiche (sounds like keesh) is generally a pie crust filled with a custard (mixture of eggs and milk or creme) and various other add-ins. Some of you veggie lovers out there would appreciate all those quiche recipes jam packed with spinach, tomatoes, broccoli and mushrooms.
Us anti-veggie people will steer clear of anything healthy, opting for the quiches with ingredients like bacon and cheese. Lots of cheese.
This ham and corn (and cheese!) quiche comes from my mom’s recipe box, an old favorite in my house. It’s the basic pie-shaped quiche, but I’ve seen lots of variations where quiche can be made in adorable little individual servings using muffin pans. How cute!
(Oh goodness. Maybe quiche is more girly than I thought!)
Ham and Corn Quiche
1 can (8 oz.) refrigerated
crescent dinner rolls
2 eggs, slightly beaten
1 cup cubed ham
1 cup (4 oz.) shredded
mild cheddar cheese
1 to 1 1/2 cups (8 oz. or 12 oz. can)
drained whole kernel corn
1/2 cup evaporated milk or light cream
1/4 teaspoon onion or garlic salt
1/8 teaspoon ground thyme or sweet basil leaf
Parsley flakes, if desired
Unroll and separate crescent dough into 8 triangles. Place in 9-inch pie pan, pressing pieces together to form a crust. Set aside. In a small mixing bowl, combine remaining ingredients; blend well. Pour ham mixture into crescent crust; spread evenly. If desired, sprinkle parsley flakes over filling. Cover edges of crust with aluminum foil to prevent over-browning. Bake 25 minutes at 350 degrees. Remove foil. Return to oven for 15 to 20 minutes until filling is set and crust is golden brown. Cool 10 minutes before serving.