I'm wondering what type of ham I should use. I tried using a packaged ham "steak" in the recipe I use every week, but with thick-cut bacon, but with that ham, the quiche came out very runny. A friend theorized that it was because ham is usually processed with a lot of water.
I'm wondering what type of ham I should use. I tried using a packaged ham "steak" in the recipe I use every week, but with thick-cut bacon, but with that ham, the quiche came out very runny. A friend theorized that it was because ham is usually processed with a lot of water.