Ham & Cheese Quiche

Yes. There are still more recipes to come featuring our leftover ham. Weekend brunch included this Ham & Cheese Quiche.

Besides this quiche, we've also used our leftover Easter ham to make  floured and fried ham steaks, ham and beans, 

Ham & Cheese Flatbread, Ham & Mashed Potato Pot Pie and 

Spaghetti Carbonara with ham.

Ham & Cheese Quiche    One 8 or 9" quiche
One prepared 8 or 9" pie crust
1/4 to 1/3 cup sautéed peppers and onions (we often sauté extra peppers & onions & keep them in the refrigerator to use in recipes such as this)
1/4 to 1/2 cup diced ham
1/4 to 1/3 cup finely chopped raw broccoli
1 cup sharp Cheddar cheese
1 to 1 1/2 cups half-and-half
2 to 3 eggs
1/4 teaspoon pepper
1/4 teaspoon Kosher salt
Pinch dry mustard

1. To the prepared pie crust, add the pepper and onions, distributing them over the surface.
   
2. Add the ham and broccoli.
   
3. Sprinkle with Cheddar cheese. Note: At this point I covered & refrigerated the quiche; then the next morning I added the egg mixture & baked the quiche while I prepared a fresh fruit salad.
   
4. Mix up the half-and-half, eggs, and seasonings. Note: I start with 1 cup half-and-half & 2 eggs and then add more if needed to fill the crust.
   
5. Place the pie on a baking sheet and adde to a prepared 375° oven; bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.

Recipe without photos . . .

am & Cheese Quiche    One 8 or 9" quiche
One prepared 8 or 9" pie crust
1/4 to 1/3 cup sautéed peppers and onions (we often sauté extra peppers & onions & keep them in the refrigerator to use in recipes such as this)
1/4 to 1/2 cup diced ham
1/4 to 1/3 cup finely chopped raw broccoli
1 cup sharp Cheddar cheese
1 to 1 1/2 cups half-and-half
2 to 3 eggs
1/4 teaspoon pepper
1/4 teaspoon Kosher salt
Pinch dry mustard

1. To the prepared pie crust, add the pepper and onions, distributing them over the surface.
2. Add the ham and broccoli.
3. Sprinkle with Cheddar cheese. Note: At this point I covered & refrigerated the quiche; then the next morning I added the egg mixture & baked the quiche while I prepared a fresh fruit salad.
4. Mix up the half-and-half, eggs, and seasonings. Note: I start with 1 cup half-and-half & 2 eggs and then add more if needed to fill the crust.
5. Place the pie on a baking sheet and adde to a prepared 375° oven; bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.