I love quiche! This is the recipe my mom always made for Christmas morning breakfast, and it’s the best. We would have it with muffins and juice. There are all sorts of variations you can do with it, but my personal favorites are the sausage quiche and the broccoli quiche. But they’re all good!

Ham & Cheese Quiche

Ingredients:

4-6 cups shredded cheddar cheese

2 cups diced ham (or other toppings, like ground sausage, or chopped broccoli, etc.) *

14 large eggs

2 (9-inch deep-dish) pastry shells

2 cups milk

1/2 teaspoon salt

Dash of pepper

2 cans Campbell’s cream of mushroom soup

1 Tablespoon flour

Directions:

Bake pastry shell 5 minutes and cool, then sprinkle ham on bottom of the pastry shell (1 cup in each pie shell). Toss cheese with 1 tablespoon flour and spread in shell over ham. (About 2 cups cheese in each pie shell.)  Beat eggs, salt, and pepper together. Mix soup with the milk, then add to the egg mixture; slowly pour into the shell. Cover crust edge with strips of tin foil to prevent overbrowning (I don’t always do this because I don’t mind them extra brown). Bake at 375 degrees for 40-45 minutes or until knife inserted comes out clean. Serves 12-16.

*Variations:

• Sausage Cheese Quiche (use cooked ground sausage in place of the ham)

• Broccoli Cheese Quiche (use cooked broccoli florets, chopped up).

  (You can also add bacon bits to the this, but last time I made it I left them out and actually liked it better!)

• Spinach Cheese Quiche (use cooked frozen chopped spinach, well drained)