Ham and Cheese Quiche

This is a very basic quiche, basically just a ham and cheese sandwich with eggs instead of bread (like that's a bad thing).

1 C cream or half and half
1/3 lb of good ham chopped (I like black forest cut extra thick by the deli then chopped)
1 1/2 C grated Jarlsburg or gruyere
pinch of nutmeg
salt and pepper to taste
1 pie crust, either homemade or frozen
3 eggs

Preheat oven to 375 F.  Dock crust and blind bake until lightly golden (10-15 minutes).  Meanwhile, brown the ham well in a skillet with a little oil or butter.  Layer the bottom of the pie crust with the ham then the cheese. Combine the rest of the ingredients and whisk thoroughly, adjust seasoning as necessary.  Pour in to pie shell and cook until set, approximately 35 minutes.

Sundried Tomato and Goat Cheese Quiche

This is a quiche made with the flavors of caprese (cheese, tomato, and basil).  I choose goat cheese here for the extra tanginess to help cut through the eggs and cream.

1 C cream or half and half
8 oil packed sun dried tomato halves, drained and chopped
1 C goat cheese
1 1/2 t dried basil
salt and pepper to taste
1 pie crust, either homemade or frozen
3 eggs

Preheat oven to 375 F.  Dock crust and blind bake until lightly golden (15-20 minutes).  Layer the bottom of the pie crust with the sun dried tomato. Combine the rest of the ingredients and whisk thoroughly, adjust seasoning as necessary.  Pour in to pie shell and cook until set, approximately 35 minutes.