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!
- 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
- 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.
- Bake the hashbrowns for 25-30 minutes or until they turn golden brown along the edges.
- 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.
- Once the egg mixture is fully incorporated, add the ham, cheese, and spinach.
- When the crust is finished, remove from oven and add ham & egg mixture directly on top of the hashbrowns.
- Return quiche to oven, drop the temperature to 350F and bake for 30 minutes or until the eggs have set.
- 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.