PINEAPPLE AND HAM QUICHE
1 (9-inch) pastry shell, uncooked or partially baked 1 (8-ounce) can crushed pineapple in juice 4 ounces Swiss cheese, chilled 4 ounces sharp Cheddar cheese, chilled 4 ounces cooked ham, cut into 1-inch pieces 1/2 medium green pepper, cored, seeded and cut into 1-inch pieces 1 small onion, peeled and quartered 4 Tablespoons butter 4 large eggs 1 cup whipping cream 1 1/2 Tablespoons Dijon mustard 1/4 teaspoon white pepper 1/2 teaspoon powdered chicken-broth base 3/4 teaspoon prepared horseradish
Adjust oven rack to center position and place a heavy baking sheet on rack. Preheat oven to 375 degrees F.
Set wire strainer over bowl and turn pineapple into strainer, pressing fruit with spoon. Pineapple should yield about 1/2 cup juice. Set pineapple and juice aside.
Insert medium shredding disc into food processor and use light pressure to process both cheeses. Remove and set aside. Insert metal blade into food processor and put ham into work bowl of food processor. Pulse 4 to 6 times until ham is finely chopped, scrapping work bowl as necessary. Remove and set aside.
With metal blade in place, put green pepper and onion into work bowl. Pulse 3 times, scrape work bowl and pulse 3 more times, until vegetables are finely chopped.
Melt 2 Tablespoons of butter in 10-inch skillet over medium heat. Add onion and green pepper and cook, stirring occasionally, until vegetables are tender but not browned, 3 to 4 minutes. Add pineapple juice, increase heat to high and cook, stirring frequently, until liquid is absorbed. Remove from heat and stir in pineapple and ham. Set aside to cool to room temperature.
Reserve 1/4 cup of pineapple and ham mixture for topping and spread remainder into quiche shell. Sprinkle shredded cheese on top.
With metal blade in place put remaining ingredients into work bowl and process just to blend them well, about 5 seconds. Pour over pineapple mixture in quiche shell. Sprinkle reserved pineapple and ham mixture on top and dot with remaining 2 Tablespoons of butter.
Bake until filling is puffed and set and top is golden brown, 35 to 40 minutes. Let stand for 10 minutes before serving.
Makes 4 to 6 main-course servings.
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