Quiche and Other Rich Things: Heavy Cream, Soft Hearts




The kind of richness you don’t measure in money.


It had been a couple of weeks since I’d seen my stepdaughter Megan—not forever, but long enough that I missed her. We keep in touch in our group chat, and the other day I dropped in a few pictures of the spinach quiches I’d made.



Not long after, Megan saw them and FaceTimed me,

“You know what? I really wanna make a quiche too—with ham and cheese and peppers.”


That kind of moment? That’s the stuff that gets me. The kids tease me because I get emotional over things like this, but to me, it’s not just about food. It’s about connection. Megan seeing something I made and wanting to join in? That’s love in action. That’s presence. That’s the good stuff.


So We went over to her house.

We started pulling ingredients out, chatting, laughing, figuring it out as we went.

But First, I saw the crib. All set up. First grandbaby on the way. And I got choked up.


There’s something about seeing a crib in the room where your daughter stands—that tiny reminder of the next chapter. It hit me hard, in the best way.


I brought the baby their first gift—a little soft Buc-ees hat—and said,

“This is for Pretzel.”

(It’s what we’ve been calling the not-yet-born kiddo. Pretzel.)


Then, together, we made two beautiful quiches.

Two ham, cheese, and pepper.


Both rich. Both perfect.




Hamming it up for Ham


Now listen. If you ever find a recipe that tells you to use almond milk, low-fat milk, or—Lord forgive them—skim milk, toss it out. Those people are playing games they don’t understand.


Quiche, capital Q, is a proud woman.

She’s not here for your wellness journey.

She came to be indulgent, creamy, golden, and comforting.


And I swear, if my Nana had ever caught me reaching for skim milk, she’d have taken the dish away and made me sit in silent reflection. That’s not how we do it.


Quiche is cream.

It’s crust.

It’s the sacred bond between generations, tied together with eggs, cheese, and just the right amount of heat.


So yeah, I get emotional about quiche.


But it’s never just the food.

It’s Megan, and the crib, and baby Pretzel on the way.

It’s the quiet magic of standing side by side in the kitchen, making something together that feels like love.


That’s not small.


That’s everything.




Look, I know how food blogs work. You click in for a recipe and end up wading through someone’s spiritual awakening over goat cheese and how “even the toddler asked for seconds.” I hate it too. But I’m allowed to go off the rails—because this isn’t a food blog. This is just my life, and if you stuck around this long, congrats. You earned the recipe. No fluff. No scrolling. Just quiche.




Megan’s Ham & Pepper Quiche (a.k.a. “Pretzel’s First Pie”)



Rich, hearty, and best served with a soft heart and a cool slice on day two.



Ingredients:



  • 2 frozen deep dish pie crusts (Walmart brand works just fine)
  • 2 tbsp melted butter, for brushing crusts
  • 3 bell peppers (1 red, 1 yellow, 1 orange), finely diced
  • ½ red onion, finely diced
  • 1 tbsp butter, for sautéing
  • 1 lb ham, finely diced
  • 8 eggs
  • 1½ cups heavy whipping cream
  • 12 oz full-fat large curd cottage cheese
  • ½ cup Parmesan cheese, shredded
  • 1 cup cheddar cheese, shredded
  • Salt and pepper to taste (go easy—ham and cheese bring plenty of salt)






Instructions:



1. Preheat & Prep the Crusts

Preheat your oven to 400°F.

Brush the inside of each frozen pie crust generously with melted butter.

Place both crusts on a baking sheet and bake for 15 minutes until lightly golden and beginning to brown. Set aside to cool slightly.


2. Sauté the Veggies & Ham

In a large pan over medium heat, melt a small pat of butter.

Add your diced peppers and red onion. Sauté gently until softened and some of the moisture is cooked off—about 8 minutes.

Add the diced ham and let it brown up a bit. You want that salty, crispy edge. Remove from heat.


3. Whisk the Custard

In a big bowl, crack 8 eggs, add 1½ cups of heavy cream, and the 12 oz of cottage cheese.

Whisk it smooth—don’t worry about breaking up the curds too much. That texture adds character. Season with a bit of black pepper if you like.


4. Layer & Fill

Pour a thin layer of the egg mixture into each pre-baked pie crust—just enough to coat the bottom.

Divide the ham, pepper, and onion mixture between both crusts.

Pour the remaining egg mixture over the fillings until it reaches just below the top edge.


5. Cheese It Up

Sprinkle each quiche with Parmesan and cheddar. Be generous. This is where that golden top crust comes from.


6. Bake to Perfection

Lower the oven to 375°F and bake for about 45 minutes.

Keep an eye on them—when the edges are set, the center has just a slight jiggle, and a knife or toothpick comes out mostly clean, you’re there.


7. Let Them Rest

Resist the urge to cut right in. Let the quiches rest for at least 15 minutes. One will get devoured warm. The other goes straight into the fridge for the next couple of days—it’s even better cold.



Notes from the Kitchen:


This quiche isn’t light, and it’s not meant to be. It’s Sunday morning food, comfort food, your-daughter’s-having-a-baby-so-you-make-two-quiches food.


The first one you eat warm.

The second one you save.

But really, both are memories wrapped in crust.





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