I had a left over smoked pork chop from the other night and some fresh tomatoes that were getting close to over ripe. I stopped by the store and picked up some Jarlsberg cheese (swiss without the holes, but only better!) and a pie crust. I stopped making homemade pie crust when my Mom declared the Pillsbury to be just a good as hers. And you know what, she is right.
Since this was my first quiche, I needed a recipe for a base. Here is the one I used from Southern Food.com. I followed this to the letter, but the egg/liquid ratio will be my base for future experiments.
So, I diced my pork chop, tomato, and onion. Then, I shredded my cheese and made my egg mixture. Then, I placed my crust in a standard size pie pan and started layering:
Then, into the oven at 375 F for about an hour. I backed off on the temperature a bit so that I didn't burn the crust.
Let cool for 10 minutes then slice. Served with a thin drizzle of sriracha sauce for some kick.
Outstanding. the hickory from the smoked pork chop mixed with the Jarlsberg cheese perfectly. I can't wait to try other combinations with fresh garden veggies as the summer progresses.
Thanks for stopping by,