Creole Ham and Cheese Quiche + Cajun Boogie

Here is a new fave at my house and it's sure to become one of yours, too. I sampled it at a recent gathering and it was so good that I just had to try it and wanted to share it with you. This recipe is a great way to use the leftover ham from your Easter dinner and is fabulous for breakfast, lunch, or dinner. And so easy for those busy days.  Serve with a big tossed salad and French bread for a delicious meal. Out of this world, cher! Enjoy!

Creole Ham and Cheese Quiche

1 (9 inch) frozen, (thawed), or homemade deep dish pie shell

1 cup cooked ham, cubed

1 cup Swiss cheese, shredded or cubed

1/2 cup fresh mushrooms, sliced

1/4 cup chopped onions

1/4 cup chopped green bell pepper
1 jalapeno pepper, seeded and chopped
3 tbs.'s fresh parsley, chopped
1 tsp. dried thyme

6 large eggs

3/4 cup half-and-half

1 tsp. Creole  mustard

1 tsp. Creole seasoning,  (for my recipe, click here)

Salt and Tabasco to taste
2 tbs.'s olive oil

In large skillet, saute the ham, mushrooms, onions,  green peppers, and jalapeno in the olive oil, for 10 minutes. Spread evenly on bottom of  pie shell.

 In medium bowl, whisk together the eggs, half-and-half, cheese, mustard, parsley, thyme and Creole seasoning. Add salt and a few shakes of Tabasco, to your taste, and mix well.

 Pour over ham mixture. Bake at 350 degrees for 30 to 35 minutes or until a knife comes out clean. Let stand, before cutting. Serves 6. Bon appetit!

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Cajun Boogie

With Festival International only 2 days away, the excitement is building, as downtown Lafayette is being transformed into a global music stage, as we speak. Life doesn't get much better than this, so come on out and get into the festival spirit and enjoy 5 days of fabulous music, food, and weather! . Here's a little clip of Roddie Romero and Friends playing a Cajun two-step at last year's festival. Put your dancin' shoes on and let the good times roll, cher! Hope to see you there! For a complete schedule, click here.

Hope you all had a wonderful Easter weekend. I certainly did and this is what my Easter dinner looked like, (below), with all the trimmings, of course. I'd like to extend a warm welcome to my new followers and thank everyone who stopped by, while I was away. I appreciate each and everyone of you and am so glad to have you along. Stay tuned for some exciting times, coming right up, and hope you'll come along with me to the 25th annual Festival International de Louisiane! Guaranteed to be a blast, cher!

Hope you all have a wonderful week, filled with fun! Merci beaucoup for coming by!