Leftover Ham: A Quick Quiche Recipe

Now that we’re past Christmas and New Year’s Day, I face the problem most southerners face: What to do with all of that leftover ham?! This year, Dad’s work gave us a huge ham just before Christmas – and we’ve sliced and diced it five ways to Sunday. I’ve got frozen ham steaks and frozen ham cubes – friends, come Easter I’m going to be so sick of ham. But, I do have a few recipes up my sleeve – some that make the endless pork bearable. Take, for instance, my ham quiche. This version of a recipe I first got from Paula Deen, uses cubed ham, cheese, and frozen spinach to make a delicious and somewhat nutritious (it’s got greens in it!) dish that’s great for breakfast, lunch, or dinner!

Ham&SpinachQuiche

Ingredients:

  • Approximately 1 cup of diced ham
  • 2 cups of shredded cheese
  • 1 16oz package of frozen shredded hasbrowns
  • 1 package frozen spinach
  • 6 eggs
  • 1/4 cup milk
  • 1 tsp onion powder (or 1/4 cup chopped green onion)
  • salt & pepper to taste

Directions

  1. Spread the hashbrowns in a 9×12 cake pan and place in a cold oven. Set the oven to 450 F. Once the oven comes up to temperature, your hashbrowns should be almost thawed – take a spatula and press the hashbrowns along the base and sides to form a crust in the pan.
  2. Bake the hashbrowns for 25-30 minutes or until they turn golden brown along the edges.
  3. While crust is baking, whisk together eggs, milk, onion powder, and salt/pepper. I typically don’t add any salt since both the ham and cheese are salty on their own – I do add several teaspoons of pepper, though.
  4. Once the egg mixture is fully incorporated, add the ham, cheese, and spinach.
  5. When the crust is finished, remove from oven and add ham & egg mixture directly on top of the hashbrowns.
  6. Return quiche to oven, drop the temperature to 350F and bake for 30 minutes or until the eggs have set.
  7. Let the quiche cool for 10 minutes or so before eating.

That’s it! We love this quiche recipe – and often sub different ingredients into the base (leaving out the spinach and adding asparagus is a particular favorite of mine). If you’re looking for a few other ways to use up that ham, it would be delicious in my slow-cooker baked potato soup and of course the slow-cooker ham and beans recipe.

Do you have any good ham recipes I can try?

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