Recipe: Ham and Broccoli Quiche

Okay.  I know I whine and complain about the summer heat and humidity.  But, honestly it just zaps the living daylight out of me and I detest being hot and sweaty.  Which is one of the reasons I look for summer recipes where I can cook in my small counter-top toaster oven, on the stove-top, or on the grill.  Anything where I don’t have to turn on the big oven.  And, this is one of the recipes I can cook in my toaster oven or in my big oven.  It is easy, simple, and delicious.   For breakfast, serve it with some fruit or if you’re serving it for lunch or dinner, whip up a nice side salad and you’ve got a meal.

HAM AND BROCCOLI QUICHE

 1 Pkg. Pillsbury Refrigerated Pie Crusts       
4 eggs
1 ½ cups cubed cooked ham
1 cup milk
6 oz. shredded Swiss cheese
½ tsp. salt and ½ tsp. pepper
1 cup frozen broccoli florets,  thawed and drained
½ tsp. dry ground mustard 

 Heat oven to 375 degrees F.  Make pie crust as directed on package for a one crust filled pie using a 9 inch glass pie pan.  Layer, ham, cheese and broccoli in the crust lined pan.  In a medium bowl, combine the remaining ingredients and beat well.  Pour over the broccoli/ham/cheese mixture.  Bake for 35 to 45 minutes or until knife inserted in the center of pie comes out clean.  Let stand 10 minutes and serve.

Easy, simple, pretty and delicious. 

Y’all Enjoy! 

Betty’s Carmel Coffee Cake

While thumbing through my family recipes, I ran across a breakfast dish that (in my opinion) is one of the best ding-dang coffee ring cakes one can eat and it is easy to make.    Be forewarned! This is not a low calorie dish.  No, no, no, no, no, nooooooooooooo – in fact, it will make you swoon in pleasure and sing (like Madeline Cohen) “Oh! Sweet mystery of life, I’ve finally found you…..” .    What? You don’t believe me?   Go ahead and make it!  I dare ya!   I double dog dare ya!  I’m having a food fantasy just thinking about it.   

What you’ll need…….

Betty Walker’s Coffee Ring

1 package (2 doz.) frozen dinner rolls
1 cup brown sugar
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 small package instant butterscotch pudding mix
1/2 cup chopped pecans
1 stick butter, melted   (please use real butter, it won’t kill you.  I promise.)

Grease a bundt pan.  Place the frozen rolls in the pan and arrange evenly.  Mix sugars and cinnamon and sprinkle over the rolls in a the pan.  Sprinkle (I love the word sprinkle.  It is so cute!) …. ah, hmmmm – to continue pleeze…….. Sprinkle the pudding over the sugar.  Top with chopped nuts and pour melted butter (melted is a good word too) over the entire thing.  Cover tightly with foil and let stand overnight on the counter or stove-top.  Next morning, rise and shine, scuffle to the kitchen and bake that baby at 350 degrees for 30 to 40 minutes.  Turn out onto a large serving platter that has a pretty good lip on it because you don’t want that delicious, ooey-gooey perfection to run off onto the table.  Sit back and watch how it draws everyone to the kitchen with its wonderful aroma. 

PS.  Betty Walker is a dear friend of my mother.