This is what you do with leftover holiday ham, make a quiche-souffle. There's no fixed recipe, it's whatever you have on hand.
-around 10 Eggs
-around 1/3 to 1/2 cup Heavy whipping cream
-Chopped veggies (1 onion and 1 red pepper this time)
-1 cup shredded Cheese
-around 1 cup chopped Ham
The most important thing is to have enough eggs that the batter is a bit soupy. Not a lot soupy, but a bit, like a river full of flood debris. There's a lot of stuff, but still enough liquid to slush around.
Mix vigorously and bake at 350F until it looks as lovely as the picture here.
Done = Not jiggly in the center. Can take up to an hour.
Mine would never look as good as that.
ReplyDeleteI love that!
You are awesome!
Please - how long do you bake it?
And the temp?
I am really a beginner.... wanting to learn!
Thanks for the comment. You know souffles do what they do, you don't have a lot of control in my experience.
ReplyDeleteThey almost always deflate at some point. The good thing is it doesn't affect taste so don't let it intimidate you.
The theory I subscribe to is that adding liquid (milk, cream, water) creates steam which helps the eggs rise.
M
Oh and I baked it at 350F until done.
ReplyDeleteDone= not jiggly in the middle.
Took about 50 minutes in my oven.
M
Awesome! Thanks!
ReplyDelete