Ham and Pineapple Quiche

Yield

6-8

Author

The Appalachian Tale Jimmy Proffitt

Prep time

15 Min

Cook time

45 Min

Inactive time

15 Min

Total time

1 H & 15 M

Print

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Ham and Pineapple Quiche

This quiche is a great way to use up leftover ham. The crust is simple and comes together quickly.

Ingredients

For the crust

• 1 3/4 cup Old Mill Buttermilk Biscuit Mix
• 4 tablespoons chilled butter, cubed
• 1/4 cup boiling hot water

For the filling

• 1 cup ham, coarse or finely chopped
• 1/4 of a medium onion, diced, about 1/4-1/3 cup
• 3/4 cup drained pineapple tidbits
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Gruyère cheese
• 1 cup buttermilk
• 4 large or 3 jumbo eggs

Instructions

1. Preheat your oven to 350 degrees.
2. For the crust; in a medium sized mixing bowl cut the butter into the biscuit mix until it is coarse and crumbly. Pour about 3/4 of the boiling water over the mixture and stir. Keep mixing until the dough comes together. It should clean the sides of the mixing bowl and be soft and not sticky to the touch. Add boiling water or extra biscuit mix as needed.
3. Press the dough into a 9-inch pie plate. Press it evenly across the bottom and up the sides of the pie plate.
4. Back in the same mixing bowl you made the dough in, combine all of the ingredients for the filling and stir well to combine.
5. Pour the filling into the crust in the pie plate and bake for 40-45 minutes or until it tests done by inserting the blade of a knife in the center. It is done if blade is clean.
6. Let it rest for 10-15 minutes before serving.

Nutrition Facts

Calories

618.54

Fat (grams)

40.37

Sat. Fat (grams)

19.13

Carbs (grams)

36.02

Fiber (grams)

1.33

Net carbs

34.68

Sugar (grams)

6.13

Protein (grams)

28.18

Sodium (milligrams)

1126.49

Cholesterol (grams)

207.84

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