Personally, I cannot stand those posts that try to force you to read someone’s life story just to get to the damn recipe.
Me, I’m from southeastern Pennsylvania and Taylor’s Pork Roll (NOT Taylor Ham) was a big part of my childhood.
I decided that the best way to snazz up a basic quiche recipe was to add this delicious, sugar-cured meat and see where it landed me. The results were incredibly savory and delicious.
- Frozen pie crust
- 4 large eggs
- 2 c half and half
- 1/8 t salt
- 1/4 t pepper
- 1/4 t chipotle chili powder
- 4 thin slices Taylor Pork Roll
- 1/4 large onion, diced
- 2 oz Swiss cheese, shredded
- 2 oz low-moisture Mozzarella cheese, shredded
- 1 oz American cheese
- 1 oz sharp cheddar cheese, shredded
1. In a pan, cook pork roll over medium-high heat until crispy and browned on both sides. Remove the pork roll and set aside to cool.
2. Turn pan’s heat to medium-low and cook diced 1/4 onion in the leftover fat until caramelized and soft. Remove the onions and set aside to cool and turn off the pan.
3. Once cool, cut pork roll into small pieces and combine with caramelized onions.
4. Pre-heat oven to 425 degrees F.
5. Place frozen pie crust on a sheet tray and add all of the cheese to the bottom of the crust.
6. In a bowl, whisk together half and half, eggs, salt, pepper, and chipotle chili powder.
7. Pour egg mixture over top of the ingredients in the pie crust.
8. Sprinkle onions and diced, cooked pork roll over top of the egg mixture in the pie crust.
9. Bake at 425 F for 15 minutes. Reduce heat to 350 degrees F and cook an additional 25 minutes.
10. Allow the quiche to cool slightly before serving and enjoying.