Quiche & Potatoes

Tonight was two new recipes. We had Ham, Broccoli, & Mushroom Quiche with Scalloped Potatoes. I made the Quiche recipe myself and the Potatoes were from America's Test Kitchen.... but I changed them so much that I don't know what the original would have really tasted like. We loved the version I made though, it was great! The quiche was really yummy as well.

Rachel's Ham, Broccoli, & Mushroom Quiche

Written by Rachel L - http://cookingformyfamily.blogspot.com

6 eggs

2/3 cup fat free evaporated milk (you can use any kind of milk/cream though, this is just what I had on hand)

1 package of frozen chopped broccoli (thawed & water drained out)

4 oz sliced white mushrooms, sauteed

1/4 cup shredded cheddar cheese (or cheese of your choice)

1 cup cubed cooked ham

1 deep dish pie shell (thawed approx 10-15 minutes)

pinch of nutmeg

pinch of salt

pinch of pepper

Preheat oven to 375. Use a fork to gently poke a few holes into the bottom of the pie shell. Place shell on a cookie sheet for baking. In a large bowl, crack eggs and whisk together. Stir in milk, broccoli, mushrooms, ham, nutmeg, salt, & pepper. Pour mixture into pie shell and bake for 35 minutes. Top with cheese and bake until knife comes out clean when inserted into the middle of the pie.

Scalloped Potatoes
Recipe from Here in America's Test Kitchen
Serves 8 to 10
Thinly sliced potatoes layered with cream and baked until they are bubbling and browned are a classic accompaniment to a holiday ham or roast beef. Although the supermarket shelves are lined with “add water, heat, and serve” versions of scalloped potatoes, making them from scratch doesn’t have to take much time, and the differences in flavor and texture are tremendous. For the fastest and most consistent results, slice the potatoes in a food processor.

2 tablespoons unsalted butter
1 small onion, minced
2 medium garlic cloves, minced (about 2 teaspoons)
3 cups heavy cream (I only had 1 cup of heavy cream and one can of evaporated milk that was about 1.5 cups)
1 cup whole milk (I only had 2% milk)
4 sprigs fresh thyme (I left this out)
2 bay leaves (I left this out)
2 teaspoons salt
1/2 teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)

1. Heat oven to 350 degrees. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.

2. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.

-My notes on the cooking was that I had to cook the potoates in the simmer longer than 15 minutes, it was bout 20. I also used a dish that could go on the stove top and in the oven so I didn't have to transfer anything, I just topped with cheese and put it into the oven. The changes I made in the ingredients are with the ingredient list.