Virtual Baby Shower and Quiche for a Crowd – 2 versions

Today at RMK, it is a virtual baby shower for Melanie from Mel’s Kitchen Cafe.  I am throwing the shower along with some of my blogging friends. I was “tickled pink” to be asked to be a part of a shower for Melanie, who actually inspired me to start this blog. She is going to be welcoming a baby girl to her home with her four boys, something that definitely warrants a celebration.

I love baby and bridal showers.  It is one of those times that you get to enjoy girl food!  I was in charge of the main dish for the shower so I opted to make a definite girl food -quiche.  This quiche is made in a sheet pan and makes enough to feed a crowd – perfect for a shower.  I also made two versions – a ham and swiss version along with a tomato and herb one.  I really love the tomato herb version.

Be sure to check out the rest of the shower menu by popping by the other blogs participating.

• Drink – Shandra @ Deals to Meals
• Appetizer – Melanie @ The Sisters Cafe
• Salad – Jamie @ Jamie Cooks It Up
• Dessert – Leigh Ann @ Your Home Based Mom

Ham and Swiss Quiche for a Crowd

Crust:

• 1 1/2 cups flour
• 1/3 cup grated Parmesan cheese
• 1 cup cold butter, cut into cubes
• 3/4 tsp salt
• pinch of cayenne pepper

Filling:

• 2 1/2 cups heavy cream
• 1 1/4 cups milk (I used whole)
• 10 eggs
• 1 Tbsp salt
• 1/2 cup green onion or chives
• 2 cups diced ham
• 2 cups shredded Swiss cheese

1. In a food processor fitted with the S-blade, add all of the crust ingredients and pulse until the mixture resembles coarse cornmeal. You want small clumps of butter.
2. Place the mixture in the bottom only of a sheet pan (12 x 18). Place in the refrigerator for 30 minutes. Turn oven to 350 to preheat 10 minutes before you bring the crust out of the fridge.
3. Place the crust in the oven and bake for about 15 minutes until a pale golden color. Remove from the oven and allow to cool for 10 minutes while you prepare the filling.
4. In a bowl, combine the cream, milk, eggs, and salt until well combined.
5. Sprinkle the green onion and ham over the crust followed by the cheese. Then carefully pour the egg mixture over the crust.
6. Bake at 350 for about 30-35 minutes until the egg part of the quiche is set. Test by inserting a knife and if it comes out clean it is done. If any portion of the quiche has bubbled, just pierce those areas with a fork and they will even out with the rest of the quiche.
7. Allow to cool for 10 minutes and serve.

Tomato and Herb Quiche for a Crowd

Crust:
1 1/2 cups flour
1/3 cup grated Parmesan cheese
1 cup cold butter, cut into cubes
3/4 tsp salt
pinch of cayenne pepper

Filling:
2 1/2 cups heavy cream
1 1/4 cups milk (I used whole)
10 eggs
1 Tbsp salt
1/2 cup green onion or chives

2 Tbsp fresh parsley
1 tsp. dried oregano
2 cups grape tomato, halved
2 cups shredded Italian blend cheese or mozzarella cheese

1. In a food processor fitted with the S-blade, add all of the crust ingredients and pulse until the mixture resembles coarse cornmeal. You want small clumps of butter.
2. Place the mixture in the bottom only of a sheet pan (12 x 18). Place in the refrigerator for 30 minutes. Turn oven to 350 to preheat 10 minutes before you bring the crust out of the fridge.
3. Place the crust in the oven and bake for about 15 minutes until a pale golden color. Remove from the oven and allow to cool for 10 minutes while you prepare the filling.
4. In a bowl, combine the cream, milk, eggs, and salt until well combined.
5. Sprinkle the green onion, parsley,and oregano over the crust followed by the cheese. Then place tomato halves over the crust placing some cut side down and some cut side up.
6. Carefully pour the egg mixture over the crust.
7. Bake at 350 for about 30-35 minutes until the egg part of the quiche is set. Test by inserting a knife and if it comes out clean it is done. If any portion of the quiche has bubbled, just pierce those areas with a fork and they will even out with the rest of the quiche.
8. Allow to cool for 10 minutes and serve.

Recipe adapted from The Kitchn.

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