Sundays Brunch: Quiche

Last night, we had our first McKeever Christmas party in the new house.  It was a GREAT Pot Luck bash!  I prepared a cheese & fruit tray, baked a ham, dinner rolls and made the largest serving of mashed potatoes I have ever mashed.  Our friends brought salads, veggies, and desserts. 

So this morning, I woke to a frig full of leftovers.  (That's not a complaint.  I know we are truly blessed.)  I was actually overwhelmed with the possibilities for breakfast, lunch, snack time, dinner and finally, dessert. Oh what a glorious Sunday this would be!

(Did anyone else stock up on Pillsbury Pie crusts 2 packs, back at Thanksgiving?  With all the coupons flying around at the time, I went a bit over board.)

It occured to me that I had all the goodies to start our day with a quiche.  I didn't make this with the kids in mind.  This was strickly for the hubby and me.  I could have very easily made a mild chedder and ham quiche for the kids, but they had already eaten cereal.  I was free to do whatever I wanted.

HERE'S SUNDAY'S QUICHE

Preheat oven 425F degrees.

• 1 pie crust
• 4 eggs, slightly beaten
• 1 cup half & half
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup Pepper Jack cheese, crumbled
• 1/4 cup Smoked Gouda, crumbled
• 3/4 cup baked ham, cubed
• 1/2 cup broccoli florets, fresh

Coat pie plate with cold butter.  Roll out pie crust enough to fit over pie plate.  Lay crust over pie plate, set aside.
In a medium bowl, beat eggs and half and half together, add salt and pepper.  Arrange the cheeses in pie plate, then ham, and top with broccoli florets.  Pour egg mixture over the goodies.  Fold over any extra pie crust and decorate as desired.  Use your finger to coat a little of the egg mixture over the crust for a shining, brown finish.

Bake for 15 minutes at 425F degrees.  Reduce heat to 300F degrees and cook for 20 minutes.  It's done when a knife inserted in center comes out clean.  Let stand a few minutes before slicing.