The idea was to make all sorts of appetizers and I honestly don't know why that fell apart. Poor planning on my part, that's what I am thinking. We started with rich eggnog liberally laced with brandy and a sprinkle of nutmeg.
Between sips, and hanging ornaments, we nibbled on Camembert and crackers. But do you know...eggnog-laced alcohol has a way of sneaking up on you and then you have this enormous sugar buzz and slight alcohol buzz as well.
Thankfully I had a planned on a modified version of Donna Hay's ham and cheddar quiche. That was an easy thing to toss together and bake while we were busy. Thing was, I didn't have any ham. But I did have some wonderful smoked sauasge. It's just the best, I love that stuff.
Finally the quiche was ready..........It was excellent. And there were leftovers so that's always good.
recipe copied from Donna Hay's site
1 quantity (350g) shortcrust pastry (or a store bought one for short cuts!)
200g smoked ham, chopped
½ cup grated aged cheddar cheese
1 tablespoon chopped flat-leaf parsley
1½ cups (375ml) single (pouring) cream
2 teaspoons Dijon mustard
sea salt and cracked black pepper
Preheat the oven to 180°C (350°F). Roll out the pastry on a floured surface to 3mm (1/8 in) thick and line a 28 cm (11 in) quiche dish. Blind bake the pastry shell (see recipe) and set aside to cool. Reduce the oven to 160°C (325°F). Sprinkle the tart shell with the ham, cheese and parsley. Whisk together the eggs, cream, mustard, salt and pepper. Pour over the filling in the tart shell. Bake for 40 minutes or until set. Serve warm or cold in wedges with a simple green salad. Serves 6.
One last look at the nog
Perhaps I can plan better and we can have an appetizer laden new year's eve fest. We will see.
This quiche is my contribution to the potluck theme at I ♥ Cooking Club. Enjoy!!