Quiche Anyway

Made with Colby Jack cheese, spinach plus sauteed onions & green bell peppers

Made with Cheddar cheese, ham lunch meat and broccoli

* This quiche can be made any number of different ways depending on the meat and vegetables you have on hand and your family's personal preferences. 

Serves: 5-6 (Makes 2 quiches)

12 eggs
1/2 c. milk
3/4 tsp. salt
1/4 tsp. pepper
1 c. shredded cheese (any variety)
1/2 - 1 c. cooked meat of your choice (optional)
2-4 additional 1/2 cups of your choice of veggies (fresh or frozen)
2 pre-made pie crusts (homemade or store bought)

Preheat oven to 400 degrees. In a mixing bowl, break eggs then add milk and whisk until well combined. Stir in salt & pepper. In 2 pie pans, lay out one pie crust in each pan. Put 1/2 cup of cheese on the bottom of each crust. Spread vegetables and meat, 1/2 cup each on top of cheese, placing the heaviest filling on top. Pour half of egg mixture into each pie crust. Bake for 25-30 minutes or until eggs are set in the middle.

Notes: There are so many ways to make quiche and that is the beauty of this dish. Some of our favorite veggies to put in quiche are spinach, broccoli, onions, bell peppers (any color) and potatoes (they must be cooked first). I have found that vegetables with a strong flavor (onions, bell peppers, etc.) can be toned down by sauteing them in a small amount of butter. Spinach is also best torn into smaller pieces and spread in the crust before the cheese.

Any variety of meat can be used such as ham, sausage, bacon or even left out altogether if you prefer your quiche to be meatless. Even without meat, there is still plenty of protein from the eggs. Also, any variety of cheese can be used as well. Cheddar, Colby Jack, Swiss and Pepper Jack are favorites of ours. We often make two different quiches for the same dinner. Enjoy!

Recipe from Stacy.

Crescent Ham & Cheese Tartlets

Makes: 12 appetizers

1 can (8 oz.) refrigerated garlic-butter crescent rolls
1/3 c. shredded Cheddar cheese
1/4 c. ham, cooked & finely chopped
1 T. green onion, finely chopped
1 egg
3 T. half & half

Unroll crescent dough into 1 large rectangle on work surface. Press into a 12 x 9 rectangle firmly pressing perforations to seal. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, with tips up out the top of the cup. Put cheese evenly into dough-lined cups. Top each with ham and onion. In a small bowl, beat egg and whipping cream with whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup. Bake at 375 degrees for 15-18 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from cups.

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Tips: These were very tasty little appetizers and they look nice too. The easiest way to put these together is to get all of the ingredients together first, keeping the crescent dough in the refrigerator until you are ready to spread it out and put it in the cups. To chop the ham, I used a small piece of ham steak and put it in my food chopper. It came out in nice tiny pieces and not ham puree (which I was worried it might).

I think these would make a nice addition to a breakfast potluck just use regular crescent rolls instead of the garlic-butter flavor. There are almost always coupons available for crescent rolls so wait for these to go on sale and pick some up. If you find a really good sale, then make Somethin' Yummy too! These did take a little bit more work than I prefer to put into an appetizer but at least it was a good outcome. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday, My Frugal Family's Talented Tuesday & Fireflies and Jellybeans' Show Off Your Stuff.

Recipe adapted from Pillsbury

Baked Ham Glaze

This glaze will work for an average to small sized ham of any variety.

1 can (8 oz.) pineapple slices
1/2 c. brown sugar
1/4 t. ground cloves
1 t. ground mustard
1 T. vinegar

Drain pineapple, reserving 2 tablespoons juice, and set aside. In a bowl, combine brown sugar, cloves, mustard, vinegar and juice. Mix well. Place ham in baking dish and spoon half of glaze over ham. Place in oven at temperature and time prescribed for your type of ham. Halfway through baking, remove from oven and place pineapple slices on top of ham. Spoon remaining glaze over pineapple and ham. Return to oven and baste occasionally until done.

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Tips: This is a wonderful ham glaze that I use for Easter and Christmas. If you are baking a very large ham, you will probably need to double the recipe and purchase a larger can of pineapple slices. I like to serve Sweet Potato Bake as a side dish. Save the remaining pineapple juice and try adding it to a Fruit Smoothie. I also shared this recipe at Bake at 350.

Recipe adapted from Taste of Home Mom's Best Meals

Ham 'n Egg Skillet

Serves: 3-4

3 medium potatoes, peeled and diced
1 T. butter
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1 c. cooked ham, cubed
4 eggs, beaten
1 c. (4 oz.) cheddar cheese, shredded
Salt and pepper to taste

In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs and cheese; stir to combine. Sprinkle top with salt and pepper. Cook until eggs are completely set, turning once.

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Tips: This was a easy breakfast skillet that I wanted to make because both eggs and potatoes have been on sale lately. I used 1/3 of a ham steak so I could stretch it to also make Scalloped Potatoes & Ham and Beans & Cornbread. (I'm still working on getting the beans just right. I'll let you know when I've got it.) If your family doesn't mind eggs for dinner this would be very filling as a dinner recipe as well. I have picky eaters when it comes to eggs so I took some of the potatoes and ham out of the skillet before adding the eggs so they could enjoy breakfast too. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

Ham 'n Broccoli Hash

Serves: 3-4

4 c. frozen O'Brien hash brown potatoes
2 c. ham, cooked & cubed
1/4 t. salt
3 T. oil
2 c. broccoli florets

In a bowl, combine potatoes, ham and salt. In a large non-stick skillet, heat oil over medium-high heat. Add potato mixture and flatten with a spatula. Cover and cook for 3 minutes. Sprinkle with broccoli. Cover and cook 8-10 minutes longer or until potatoes are tender and lightly browned. stirring occasionally.

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Tips: My family enjoyed the flavor of this new dish and I enjoyed the simplicity. If you have a picky eater, they'll probably eat around the onions and peppers in the O'Brien potatoes but at least they're still left with ham and potatoes for dinner. If you want to add more flavor (and a little more work) to the meal, just add extra fresh onion and green & red bell pepper while the potatoes are cooking. You can use fresh or frozen broccoli for this recipe. If you choose to use frozen broccoli, thaw it briefly in the microwave before you put it in the skillet. I also shared this recipe at Blessed with Grace's Tempt My Tummy Tuesday.

Recipe from Taste of Home's 2004 Quick Cooking Annual Recipes

Ham 'n Cheese Turnovers

Serves: 4

1 can crescent rolls
1 pkg. deli ham
1 c. Colby-Jack cheese, shredded
1/4 c. ranch dressing

Unroll crescent rolls; break into 4 rectangles and press seams together. Press dough out to 12"x 10" rectangles. Top the dough with ham to within a 1/2" of the sides. Mix cheese and dressing together; spread over ham. Fold each rectangle in half; seal edges with fork. Place on greased baking sheet. Bake at 375 degrees for 14-16 minutes or until golden brown.

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Tips: You can also use Pillsbury Recipe Creations dough which is the same dough in one large roll instead of broken into crescents. If you use this, just unroll it and divide it into 4 pieces. These turnovers were easy to put together and what kids doesn't like something all wrapped up. I also shared this recipe at Tidymom's I'm Lovin' It Fridays.

Recipe adapted from Kraft Food & Family, Fall 2008

Scalloped Potatoes & Ham

Serves: 4

1 ham steak, cubed
4-5 medium potatoes, peeled and cut 1/4" thick
1/2 - 1 c. milk
1/3 stick butter
1 T. flour
1 t. salt
1/2 t. pepper
1/4 t. garlic powder
1 T. Parmesan cheese, grated
1 c. cheddar cheese, shredded

Place potatoes in a large bowl; mix with salt, pepper, Parmesan cheese and garlic powder. Stir in ham. Meanwhile in a saute pan, melt butter. Add flour and stir constantly for 2 minutes or until flour barely starts to turn brown. Add 1/2 c. milk and stir quickly until mixture boils. Turn stove down and cook 1 minute more. Add more milk, if needed, until consistency of buttermilk. Pour mixture onto potatoes and ham; mix well. Put into a greased 2-quart baking dish or 9 x 9 glass dish (no metal). Bake at 350 degrees for 1 hour, stirring every 20 minutes. During the last 5 minutes, top with cheddar cheese.

Pressure Cooker: Prep potatoes, ham & white sauce same as in the above oven directions. Place potatoes & ham in cooking pot and stir in white sauce. Pour 1/2 cup water around the edges of the potatoes. Cook on Steam setting for 12 minutes. Check to make sure potatoes are fully cooked. (Each pressure cooker might cook slightly differently.) Stir in 3/4 cup of cheese, top with the additional 1/4 cup.

Tips: This is a fairly easy way to put together scalloped potatoes and ham. You could also use leftover holiday ham. If you prefer a creamier sauce, light cream can be substituted for the milk. I like to serve this meal with green beans. They have a great complimentary flavor. I also shared this as one of our family's favorite recipes on Life as MOM's Recipe Swap.

Recipe from my sister-in-law, Janna.

Pineapple Ham Casserole

Serves: 4-6

1 can (20 oz.) pineapple tidbits
1/2 c. plain yogurt
1 t. salt
1 t. dijon or honey dijon mustard
1/4 t. pepper
1 c. long-grain rice
2 c. cubed ham
1 c. chopped green pepper
1 1/2 c. (6 oz.) shredded Monterey Jack cheese

Cook rice according to package directions. Meanwhile, drain the pineapple, reserving 1/2 c. juice; set pineapple aside. In a large bowl, combine the yogurt, salt, mustard, pepper and reserved pineapple juice; mix well. Fold in rice, ham, green pepper, 1 cup of cheese and pineapple. Transfer to a greased 2-quart baking dish. Cover and bake at 350 degrees for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 10 minutes or until heated through and cheese is melted.

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Tips: This ham casserole was very creamy since I used yogurt. Fat-free plain yogurt worked fine so feel free to use it if you're tried to watch fat and calories. I also shared this recipe at Blessed with Grace's Tempt my Tummy Tuesday.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes

Mozzarella Ham Stromboli

Serves: 4-6

1 tube (11 oz.) refrigerated crusty French loaf
2 c. (8 oz.) shredded Mozzarella cheese
1/4 lb. thinly sliced deli ham
1 T. butter, melted
1 T. grated Parmesan cheese

On a lightly floured surface, unroll dough at seam. Pat dough into a 14" x12" rectangle. Sprinkle mozzarella cheese over dough to within 1/2 in. of edges. Top with a single layer of ham. Roll up tightly from a short side; pinch seam to seal. Place seam side down on an ungreased baking sheet. Brush top of loaf with butter; sprinkle with Parmesan cheese. Bake at 375 degrees for 25 minutes*(see tips) or until golden brown. Cool on a wire rack for 5 minutes. Cut with a serrated knife.

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Tips: This dish did not cook exactly like it was supposed to but I did want to post it since it was tasty and easy to make. Here is my suggestion: After 25 minutes take it out of the oven, keep the oven on. Let the stromboli cool for a few minutes, then cut it into four or five large pieces and put back in the oven. When I followed the original directions the dough on the inside was not baked after the given time but the top was getting brown so I had to figure out how to cook the inside without charring the top. I hope this works for you! I also shared this recipe at A Southern Fairytale's Mouthwatering Mondays & Harrigan Howdy's Recipe Share Party.

Recipe from Taste of Home's 2004 Quick Cooking Annual Recipes