Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube

COUNTRY BOY QUICHE

• (2) 9 inch PIE CRUSTS
• 8 to 10 EGGS
• 1-1/2 cups HEAVY CREAM
• 1 cup shredded SHARP CHEDDAR CHEESE
• 1 cup shredded PEPPER JACK cheese
• 1/4 cup FETA CHEESE
• Salt and Pepper
• 6 pieces of BACON, fried
• 2 tablespoons BUTTER
• 10 ounces of diced HAM
• 1 bunch of TURNIP GREENS, washed, destemmed and chopped
• 1 cup ONION, chopped
• 1 cup POTATOES, chopped (I used Simply Potatoes, prechopped)
• Smoked PAPRIKA
• 1 to 2 tablespoons PICKLED JALAPENOS, chopped

1 to 2 tablespoons PICKLED JALAPENOS, chopped In a large cast iron skillet cook bacon strips. Take up, chop and set aside. Remove most of the bacon grease then add the BUTTER. Let melt and add the ONIONS. Cook for a few minutes to soften then add the HAM, POTATOES and TURNIP GREENS. Cook a few more minutes to let the greens wilt. Take up into a bowl, add the chopped bacon and set aside.

In a large measuring bowl crack the EGGS and whisk them. Add a pinch of SALT and PEPPER. Stir in the HEAVY CREAM and CHEESES. Pour the onion and bacon mixture into the bottom of the 2 pie crusts. Then pour the egg mixture on top to fill the crusts. Sprinkle the tops with SMOKED PAPRIKA. Place the pies onto a cookie sheet to keep from spilling over in the oven. Bake at 375 degrees F – for 30 to 40 minutes until set. Then remove the foil covering and allow to bake another 10 minutes to toast the crust and let the top turn golden. Serve warm or room temp or even cold!

I love it with a Cucumber Salad and John loves it with Sliced Tomatoes.

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