OK, since posting my original photo of my Easter Quiche, many of you asked for the recipe. Thanks for your patience, I was waiting for my new scanner to arrive but once I got it, I didn't like the way my original recipe copied! Oh well such as life...so I'm sending you straight to the link for the crust I use, but the filling is my own concoction.
Note: for the Quiche pictured, I divided my dough for two fluted Quiche pans instead of my 9x13 casserole dish. Freezes well.
Here's the Crust recipe I like to use from my favorite cooking site; "Taste of Home".
3cups ham, diced (Honey baked is best)
1 lb. maple smoked bacon, cooked and crumbled
10-12 eggs beaten
2-3 cups milk
1 1/2 lbs. Swiss cheese, shredded
1/4-1/2 lbs. mushrooms thinly sliced
1 sm. bunch scallions, (green ends only), finely chopped
Red bell pepper, finely diced
(for vegetarian option, omit meats)
Pour above ingredients into one 9x13 casserole dish (see above) or pour into two (small) prepared fluted Quiche pans. Bake at 350* for 35-45 mins or until set. It may be a bit wiggly when you first take out but it cooks as it cools.
If you don't want the challenge of making crust from scratch, you can use the cheater crusts' (refrigerated section) and call it good. These work in the fluted pans as well as a 9x13 (you just smoosh the edges together).
Garnish with fresh (chemical free) flowers, basil, or mint sprigs.