I love a quiche. The list of possible ingredients are endless, making it one of the most versatile dishes ever, IMO. It’s a great leftover-user-upper. This is a variation to my Sausage, Spinach and Mushroom Quiche that I posted earlier. The only difference is I used Ham, obviously, and cheddar cheese. Quiche is a delicious way to use leftover ham.
I’ve been making omelettes for breakfast every other morning, trying to use up the ham from Sunday Dinner. I sent some home with my family after dinner. And still, I have ham!!! I cut much of it off the bone and froze the bone for soup later. There’s nothing better than Ham Bone and Vegetable Soup! But today, I decided to make a Ham, Cheddar and Potato Quiche for lunch. I had a leftover baked potato so that worked out great! Just mix all ingredients and pour into unbaked pie crust.
Now, let me give you an important little tip…my pie crust was cracked. It was store bought and had been in the freezer and obviously been tossed about a bit. It had several cracks. One thing you don’t want is pie filling cooking beneath the crust and it will seep through cracks. So, to remedy this, I place my frozen pie crust in the preheated oven for about 2 minutes. Just long enough to soften and barely thaw the dough. Then I remove it from the oven and pressing lightly with my moistened finger tips, I press the crack together until it is no more… now, my pie crust is perfect and ready for filling. 🙂
Another tip….when you are baking a dish such as a quiche, souffle, cheesecake, casserole, pie, macaroni and cheese or dressing that contain eggs, allow the dish to cook until the center domes up in the middle. That’s how I always tell if the middle is done. It will begin rising along the sides and continue until the middle is risen, too. Then you know the center part is cooked and you don’t have to worry about raw eggs running out, when you slice it.
IF the crust around the sides begin to brown too much, you may lightly cover the edges with foil and allow dish to keep cooking, so as not to burn the crust. Just a little ” Basic Cooking 101″…
My husband comes home for lunch everyday and it was cold today. This fresh from the oven quiche was a hit. We both had seconds! Ham, Cheddar and Potato Quiche is a perfect combination of savory, cheesy, warm, oooey gooey goodness.
Next time you have left-over ham..you know what to do….and by the way…This combination tasted AWESOME!!! Enjoy!
- 1 cup chopped cooked ham
- 1 small onion chopped
- 1/4 cup diced bell pepper
- 1 cup cheddar cheese, shredded
- 4 eggs
- 1 1/4 cup half and half
- 1/2 cup cooked potato, chopped..optional
- salt and papper to taste
- 1 TBLS fresh Thyme
- a dash of nutmeg, opt.
- 1 unbaked pie crust
- Place tin foil on a large cookie sheet and fold up sides of foil making a tray to catch any spills. Place unbaked pie crust in middle of foil.
- Mix all. Pour into unbaked pie crust. Bake in reheated 375* oven 40-50 minutes.
- ****The middle of the quiche should dome up some when done. If it is still sunk in, it's not done yet.