Julie's Quiche

I sometimes envy my best friend Julie. While I research recipes and follow them closely, Julie can wake up one morning and think: "I wonder if such and such ingredients will taste good together..." and off she goes, inventing a new recipe with relative ease. :)

One day in college, I came home from my Latin class, grumpy and brain-tired, to a wonderful smell in our apartment. Julie and our friend Cindy were eating something delicious in our kitchen. When I asked about what they were eating, they replied that it was a quiche recipe that Julie came up with. I hate egg dishes, so I was confused why I thought it smelled good. I couldn't resist and sample it and fell in love with it immediately. I never thought that I would ever eat a quiche before. Now I crave it every once in a while and I have never veered from using Julie's recipe. Someday, maybe, I will be brave and try another quiche recipe. However, for now, I will remain loyal to my Julie's idea for quiche with a smile on my face. :)

What I love: It's simple and I love the taste of ham and tomatoes together! And of course, I love how I can add more cheese than the recipe calls for and it still tastes AMAZING!

Ingredients:
*1 pkg crescent rolls
*1 cup of grated cheese (swiss, cheddar, or mozarella are all good)
*1 cup of diced smoked ham
*3/4 cup of diced tomatoes
*3 eggs, lightly beaten
*1 cup cream, heavy or light
*salt, pepper, preferred seasonings

Directions:
1) Preheat oven to 350 degrees.
2) In a 9 inch pie pan, press in the crescent rolls (up the sides and the bottom of the dish)
3) Put 1/2 of the cheese, ham, and tomatoes in the pie dish, in that order.
4) In a separate bowl, mix eggs, cream, remaining cheese, salt, pepper, and preferred seasonings (I use paprika)
5) Pour this egg mixture on top of the ham/tomatoes in the pie dish.
6) Bake for 45 minutes or until the egg dish is set. Let it cool for a few minutes. Enjoy!

Comments:
*The crust along the edges gets burned while in the oven. It doesn't taste burned (to me) though, so I don't bother being worried about it. However, if you are concerned, try putting foil around the edges of the pie dish.

*Depending on your oven, more time might need to be added. Since taking this recipe from Julie, I have lived in four different places with different ovens. For each one, I had to alter the amount of time for this dish in the oven. So just watch your quiche carefully toward the end of the time in the oven. When you can "jiggle" the quiche and it doesn't slop all over, the egg is set and can be taken out.