30 tater tots, browned
½ cup chopped pecans
1 medium onion, sliced
2 tablespoons butter
1½ cups half and half
1/8 teaspoon ground nutmeg
1 cup thinly sliced Ashland Sausage Co smoked mini ham
½ teaspoon salt
2 cups shredded Mexican blend cheese (or sharp cheddar cheese or Swiss cheese, which ever you prefer)
2 peaches, cubed
1/3 cup water
¼ cup sugar
¼ cup brandy
Heat oven to 350 degrees. Butter a 9-inch pie pan.
Brown tater tots in oven for about 15 minutes.
In a food processor add tater tots and pecans, blend until nuts are chopped finely. Press mixture into pie pan and form as a crust. Bake 15 minutes.
In a medium sauce pan, saute onions with butter.
In a medium bowl add half and half, eggs, nutmeg, ham, cheese and salt and beat with wire whisk until well combined.
Remove pie crust from oven and pour ingredients into pie crust; bake 35-40 minutes.
While quiche bakes, in a small sauce pan cook chopped peaches, water and sugar until water evaporates. Add brandy; continue cooking until peaches are soft.
When quiche is ready, cover with peach mixture. Bake 8 minutes until peaches are bubbly.
Serve plain or with a dab of sour cream, if desired, and Georgia's Cobb salad on the side.
Serves four to six.
Mary Beth Thornton