Quiche-y

Usually the only reason I try a new recipe is to get rid of a mass quantity of an ingredient that I have that is verging on going bad, or I'm not going to eat that thing until it's already gone bad. That's usually how I end up making my awesome banana nut muffins (no need for modesty here).

So today's project was quiche, which came out great (pictured below....and on flickr....aaaand in my belly), got a nice basic quiche and added some ham and mushrooms, and switched swiss for goats cheese. I thought I was going to make just one quiche but the custard made for two and then some. Very tastey, recipe follows picture...

Ham and mushroom goat cheese

• 2 10" unbaked pie shells
• 1 tbsp. butter, softened
• 3/4 cup broken up goat cheese
• 1/3 cup parmesan cheese
• 1 cup flour
• 1/4 tsp. salt
• 6 eggs
• 1 pt. cream
• 1/2 cup chopped sliced ham
• 3 diced button mushrooms
• Enough parmesan cheese to sprinkle on quiches
• 2 tbsp. butter, melted & browned

1. Spread butter on bottom of pie shells.
2. Sprinkle ham and mushroom in bottom of pie shells.
3. Sift dry ingredients.
4. Add eggs and cream to dry ingredients and beat until mixed but not frothy.
5. Stir in goat and parmesan cheese.
6. Pour custard in pie shells. There will be enough left to fill a ramekin, either cook with mushroom and ham or plain.
7. Bake at 450 degrees for 10 minutes.
8. Reduce heat to 325 degrees and bake 25 minutes longer.
9. Remove from oven and sprinkle with parmesan cheese and butter.
10. Return to oven for 10 minutes or until a knife inserted in custard comes out clean.
11. Let set 10 minutes before cutting into wedges to serve.