Hi there ladies!

It’s time for KITCHEN IN THE PINK!!!

Here’s the video:


Summer means simple, easy, perhaps lighter fare. This quiche recipe is perfect for brunch, lunch or dinner. Serve with a simple green salad. You can make any version you like. Omit the ham and add peas or bell peppers for a veggie quiche, or substitute bacon for the ham for a richer quiche. As long as you have the base, you can add whatever you like! That’s the beauty of quiche!


One frozen pie shell
4 eggs
1 ½ cups cheese (shredded cheddar, mozzarella, parmesan, goat, feta).
½ cup milk
½ cup half & half*
1 tsp. white pepper
Dash paprika (about ½ tsp)
Salt and pepper to taste

• Note – you can just use 1 cup milk if you want to make it a little lighter

2 large shallots, peeled and minced
½ package of deli ham (the package is usually around 7 ounces), chopped
About ¼ cup of fresh herbs roughly chopped. I use parsley, chives and basil

NOTE: I also really like adding ½ bag of frozen peas, thawed or 1 cup fresh spinach, roughly chopped


Oven 375

Take frozen pie shell out of freezer and place on baking sheet. Set aside.

Saute the ham and shallots in a little olive oil and butter (about ½ tbsp. each) until just lightly browned. Set aside.

In large bowl, whish together eggs, milk, half and half, cheese and spices. Add chopped herbs and ham/shallot mixture.

Pour into pie shell. Brush outer crust of pie shell with egg wash.

Bake 35-45 minutes until golden brown and firm.

Let cool 20 minutes. Serve with a simple green salad. Stays good in the fridge for 3 days.

Serves 4-6.