I can’t believe it’s time for Easter — and almost the end of April already! I thought that I’d have more recipes posted by now, but I’ve had a painful hip issue annoying me for the last couple of weeks. Hasn’t kept me from reading cookbooks and researching new yummy dishes though!
Ham is a very popular Easter entree often shared with family and friends. Leftover ham — and of course that wonderful ham bone! — provide great fixings for some really delicious follow-up dishes. This very easy brunch quiche is always welcomed on our table — and I seem to doctor it up differently every time! 😊 Adding fresh asparagus (cut into 1-inch pieces) is a favorite addition, as well as using a combined mixture of various cheeses which are on hand at the time. You’ll really like the taste (and the simplicity of) this one!
1 round of refrigerated pie dough
4 ounces diced cooked ham
1 1/2 cups freshly-shredded cheddar cheese, and more to top it!
1/2 small yellow onion, peeled and diced
1 4-ounce can Hatch diced green chiles (mild or hot), optional
4 large eggs
1 cup half-and-half cream
1/2 teaspoon dry mustard
Kosher salt and freshly-ground black pepper, to taste
Finely-chopped fresh Italian parsley, to garnish
Preheat oven to 400°. Roll out the crust and place it in a pie pan; set aside. Gently toss together in a large mixing bowl the ham, cheese, onion and chiles. Spread mixture over the prepared crust; set aside. In a small bowl blend eggs, cream and seasonings together and pour it gently over the ham mixture in the pie crust. Lightly sprinkle a small handful of shredded cheese over the top. Bake 15 minutes at 400°, then — without opening the oven door — reduce temperature to 350° and bake 35 minutes more. The top of the quiche should be golden brown. Remove quiche from the oven and allow to rest 5-10 minutes before serving. — Serves 6