","datePublished":"2019-04-09"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"Was looking for a recipe to use gruyere and whatever else from the freezer could work with it. Found this and needed breakfasts for work, so baked the crust (potato from freezer) with sauce (had 1/4 c extra), meat and cheese, while sautéing greens and mushrooms in a leftover dressing that had about the same ingredients and proportions as the given dressing, adding my house seasoning. Beat 2 more eggs into the extra sauce and scrambled with the greens. Used the “sallet” as a topping for quiche. Also used a few other subs, but it turned out great.","datePublished":"2019-03-05"},{"@type":"Review","author":{"@type":"Person","name":"love to cook not clean up"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Super easy to make, and tastey too!","datePublished":"2018-08-13"}]}
Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
4.3
(12)
Export 11 ingredients for grocery delivery
Step 1
Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
Step 2
Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.