Our family is big on tradition. Or at least Ali and I are, and “traditions” are therefore foisted on to our other family members when we glom on to something we love.
One of the most beloved traditions is our mom’s Christmas eve quiche. She makes two different mouth-watering varieties and everyone digs in at their leisure as various family members stop by throughout the day.
When I was pestering her the other day about contributing to Thanksgiving, she gracefully handed me the day-after breakfast duties (I may have been banned from helping on the actual day-of after a melting pumpkin cheesecake that required a midday oven cleaning last year…) and my mind immediately went to quiche.
But traditions are traditions, and tradition says the holiday quiche must be mama’s and must wait until Christmas eve. Stay tuned for my Thanksgiving breakfast menu, but I apparently had quiche on the brain this morning and walked to the store to pick up a few extra ingredients for a nice brunch in for JB and I.
Maybe Sunday morning quiche will be our own little tradition, because that sucker was pretty darn good. I swapped out a few of the heavier elements that quiche typically calls for to make it slightly lighter. Here’s what went into this fairly traditional (buh dun dun) quiche.
Lightened Up Quiche with Ham, Cheddar and Onion
- One store-bought pie crust (unless you’re feeling particularly adventurous and want to make your own, then go nuts and may God be with you)
- 3 whole eggs
- 4 egg whites
- 1 C shredded reduced-fat cheddar
- 1 C chopped ham
- 1/2 cup finely diced red onion
- 1/2 cup skim milk
- Salt and pepper to taste
- 1/2 tsp nutmeg (the KEY secret ingredient!)
- Prepare pie crust according to directions, set aside to let cool completely
- Set oven to 375
- Whisk eggs, egg whites and skim milk with salt, pepper and nutmeg
- Mix ham, cheddar and chopped onion into egg mixture and stir well
- Pour egg mixture into pie crust, then set the quiche on a cookie tray
- Bake for 35 minutes or until egg is completely set and crust is golden brown
- Let cool for at least 5 minutes, then feast 🙂