Ham and Spinach Quiche

This ham and spinach quiche is a lovely dish for brunch, lunch or dinner, with cubes of leftover ham, spinach and loads of extra sharp cheddar cheese. 

If you are trying to use up leftovers, you can’t beat baking quiche. Quiche is like an omelet: You can put anything and everything in it. If you have lots of leftovers, you might also want to check out my Omelets with Super Powers post.

Creating a quiche in two or three easy steps:

1. Choose a cheese (Cheddar, blue, Brie, Camembert, Gouda, Emmental, Swiss, etc.)

2. Choose a vegetable (Broccoli, tomato, cauliflower, asparagus, potato, onion, etc. Quick cooking vegetables can be added raw, for instance, tomatoes. Others, like broccoli and asparagus, should be parboiled. Still others, like potatoes or carrots, should be fully cooked.)

3. (Optional) Choose a cooked “meat” (Ham, bacon, chicken, beef, lamb, fish, shrimp, etc.)

Then, of course, you will add eggs, milk and cream.  Your quantities of everything will depend on the width and depth of your pie plate or quiche pan. 

The pie crust recipe I use is here. It is versatile and works just as well with savory and sweet fillings. It is the pie crust of my quiches, as well as my banana cream pie and apple rhubarb strawberry pie and pecan pie and so on. I am asked for the recipe often, but I cannot take credit. I come by it honestly: The Good Housekeeping Illustrated Cookbook, 1980 edition, Zoe Coulson, ed.  

This cookbook was a gift from my mother-in-law on our first married Christmas in 1986 and it has been so well-used (read: falling apart) that I am on my THIRD copy now, purchased on Ebay. I had to have the same edition! Perhaps later editions have all the same recipes. I’ll never know. But in the 1980 edition, I know where everything is.  

I could wax eloquent about the Before You Cook section, amply used by my newlywed husband to cook wonderful meals for me upon his return from offshore, with its illustrations of kitchen tools and pots and pans and equipment, essential for a newbie. Or the Color Index with photographs of every one of the more than 900 recipes. Or the illustrated, step-by-step instructions.

Suffice to say, this book is one of only two we have taken in the luggage to every new overseas posting in 35 years of marriage. The second book is a binder of photocopied and handwritten recipes I have amassed over the years from friends and family.  

Ham and Spinach Quiche

My quiche pan was a wedding gift and I’ve used it more times than I can count over the last 35 years. It measures 10.5 in or 27cm across and is 1.5 in or 4cm deep. The ingredient amounts below fill it to perfection. You can also bake this in a normal pie plate. 

Ingredients

1 unbaked pie crust (I use this recipe.)

6 oz or 170g leftover baked ham 

4 1/2 ounces or 127g extra sharp cheddar, grated

3 1/2 oz or 100g frozen spinach (thawed, then drained)

4 eggs

3/4 cup or 180ml cream 

1/2 cup or 120ml milk

1/2 teaspoon fine sea salt

freshly ground black pepper  

Method

Preheat your oven to 400°F or 200°C and fit your pie crust into your pie plate or quiche pan. Dock it with the pointy end of a knife or the tines of a fork. 

If your ham is in one big piece, cut it into smaller pieces. I think cubes are always fun but you can just chop it up. 

In a large mixing bowl, whisk together the eggs, cream and milk. Fold in the ham, cheese and spinach along with the salt. 

Give the mixture a few good grinds of black pepper and stir again. 

Pour this mixture into your pie crust and bake for 10 minutes in your preheated oven. My oven doesn't heat evenly so I like to put my quiche pan on another larger pan to make rotating it in the oven easier. 

After the initial 10 minutes, turn the temperature down to 350°F or 180°C and bake for an additional 25-30 minutes or until an inserted knife comes out clean. If your oven doesn't heat evenly, gently turn the pan around about three quarters of the way through the cooking time. 

Remove the pan from the oven and leave the quiche to cool for about 10 minutes before cutting it into slices to serve. 

I usually serve each slice of quiche with a tomato salad or even a green salad on the side but truly, it is a meal all by itself. 

Enjoy! 

Today is Easter Sunday and if you are reading this early in the day, you probably haven’t eaten your Easter dinner yet (I mean, if you do celebrate) but my Sunday FunDay friends and I are thinking ahead! At the instigation of our host, Wendy from A Day in the Life on the Farm, we are sharing recipes designed to use up your Easter dinner leftovers! Check out all the recipes below.

• Au Gratin Potato and Ham Casserole from A Day in the Life on the Farm
• Broccoli Ham and Swiss Casserole from Palatable Pastime
• Chef Salad from Amy's Cooking Adventures
• Ham and Cheese Buttermilk Biscuits from Making Miracles
• Ham and Spinach Quiche from Food Lust People Love
• Leftover Brown Rice Cakes from Sneha's Recipe
• Toasted Croissant Croutons from Culinary Adventures with Camilla

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Baked Ham, Egg and Cheese Sandwiches

Baked Ham, Egg and Cheese Sandwiches are the perfect make ahead breakfast for three or a crowd of 20. Assemble the night before and bake them up hot and fresh when your guests wake up.

I must confess that my go-to breakfasts for a crowd are usually pancakes, waffles or muffins. I make my life easy in the morning by getting organized the evening before, measuring out the dry ingredients into a big bowl and whisking together the wet ingredients in another bowl. I pop the wet ingredients in the refrigerator.

All that’s left to do in the morning is to combine the two and cook the batter, a process so simple that even I can do it while simultaneously sipping on my first cup of coffee. To measure ingredients in the morning, I’d have to be on my second cup to ensure any degree of accuracy. I’m sure many of you can relate.

This week my Sunday Supper group is sharing great recipes to serve when you are hosting a sleepover or slumber party.  I doubt my make-ahead batter tips are news to most of you so I decided to branch out a little. Baked Ham, Egg and Cheese Sandwiches take a little more time but you save that on clean up!

Ingredients per person
1 bread roll
1 slice ham
1 medium egg
Freshly ground black pepper
2 tablespoons finely grated sharp cheese
Sprinkle chopped green onions or chives

Extra equipment: aluminum foil cut in squares large enough to wrap your bread rolls individually

Method
(If baking immediately, preheat your oven to preheat your oven to 350°F or 180°C.)

If baking the next morning, start here:
Use a sharp serrated knife to cut the top of your bread roll at a slight angle, like you would the top of a pumpkin for carving. Set aside.

Use the knife to cut around the hole so that you can remove the soft inside of the roll. Save it for another use like breadcrumbs or stuffing. You want to get the walls of the roll quite thin so that the heat can reach the egg quickly when we bake this.

Dry the ham slice with a paper towel and fit it into the roll, pressing down on the bottom to create more space for your egg. Don’t tear the ham or your egg will leak through to the bread roll, which we do not want.

If your eggs are very fresh, you might be able to skip this step: Crack the egg into a slotted spoon with tiny holes to let the very liquidy part of the egg drain away, leaving behind the rest of the white and the intact yolk.

Put the egg in the ham “bowl” in the roll.

Grind on some freshly ground black pepper then add the cheese on top. Sprinkle with some chopped green onion or chives.

Put the top back on the bread roll.

Wrap the whole roll completely with a piece of foil and set on a baking tray. Repeat as many times as necessary to feed all of your guests.

The baked ham, egg and cheese sandwiches can then be refrigerated overnight to be baked fresh and hot the next morning.

When you get up the next morning, preheat your oven to 350°F or 180°C and remove the baking pan from the refrigerator.

Once the oven is hot enough, put the pan with the sandwiches in and bake for about 15 minutes. Pull one out to check how cooked the egg yolk is. Pop it back in for a little longer if the egg is still a little too runny for your liking. You are starting with cold ham, eggs and cheese so the time will vary by how cold they were and how soft you like your egg yolks.

N.B. If you make these and bake right away without refrigerating, they will take a shorter time to cook. I tested it both ways, baking one immediately and baking the other three the next morning. I was very happy with the results either way.

Once done to your liking, remove from the oven and leave to cool enough to handle. Hand out foil-wrapped baked ham, egg and cheese sandwiches and napkins to your hungry crowd. No plates to wash! Or put them on plates and get fancy.

I haven’t tried it yet, but I’m thinking these could even be baked over a campfire in a Dutch oven or in a covered barbecue pit, away from the direct heat. Wouldn’t they be great for a Scout campout?

What's your favorite dish to bring or make for a slumber party? If you are looking for some great new ideas, Sunday Supper is here to help. Many thanks to our event manager, Cricket of Cricket's Confections and our host, Marion of Life Tastes Good.

Breakfast

• Bacon Jam Recipe by Life Tastes Good
• Baked Ham, Egg and Cheese Sandwiches by Food Lust People Love
• Breakfast Strata with Bacon and Date by Caroline’s Cooking
• Broccoli Breakfast Bake by Cricket’s Confections
• Classic Buttermilk Pancakes by Cosmopolitan Cornbread
• Freezer-Friendly Breakfast Burrito by Brunch-n-Bites
• Julia’s Mushroom Quiche – Quiche aux Champignons by An Appealing Plan
• Nutty Sweet Potato Waffles by Wholistic Woman
• Overnight Green Chile Breakfast Burritos by Cooking On The Ranch
• Peanut Butter Chocolate Cereal Treat Bars by Crazed Mom
• Pumpkin Chocolate Chip Pancakes by Books n’ Cooks
• Pumpkin French Toast Casserole by Moore or Less Cooking
• Swedish Pancakes with Brown Sugar Bananas by Bottom Left of the Mitten
• Waffle Fruit Kabobs by Home Sweet Homestead

Snacks

• BBQ Pulled Pork Sliders by Mindy’s Cooking Obsession
• Better Than Anything Chex Mix by Fantastical Sharing of Recipes
• Caramel Corn by Jane’s Adventures in Dinner
• Cobb Salad Dip by Food Done Light
• DIY Grilled Cheese Bar by Culinary Adventures with Camilla
• Fluffernutter Puff Pastry Turnovers by The Weekend Gourmet
• Make-It-Yourself Caramel Apple Bar by The Freshman Cook
• Maple Fish Party Mix by Sew You Think You Can Cook
• Midnight Chicken Nuggets by A Kitchen Hoor’s Adventures
• S’mores Snack Mix by Positively Stacey

Desserts

• 2-Minute Quick Fudge by Sunday Supper Movement
• Classic Oatmeal Cookies by That Skinny Chick Can Bake
• Heavenly Oreo Dessert by Confessions of a Cooking Diva
• Peach Slab Pie by Pies and Plots

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Cheese in Ham Muffins #MuffinMonday

These guys are savory muffins, replete with cheese, baked in a ham cup. Nuff said. They might not cure what ails you, but they help.

This has been a shite week, as my British friends would say. No kidding. Bad news on several fronts. And while some people eat chocolate or turn to liquid consolation, I tend to bake and pray. And I try to understand why some things happen the way they do. To nice people. And why some nice people DO the things they do. When the decision is so obviously detrimental. So, as I said, I pray about it. For health, for understanding, for acceptance, for direction. And I bake stuff that I want to eat. Which means that this week, it’s a savory muffin. Can’t say I’m feeling a whole lot better, but at least I’m not hungry on top of that. How do you console yourself? All suggestions welcome.

Ingredients
1/8-1/4 cup or 30-60ml olive oil
12 slices thin cut ham, plus 1 more for garnish (I used the Oscar Mayer Delifresh stuff.)
2 cups or 250g flour
7oz or 200g strong and bitey cheese, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup or 240ml milk
1/4 cup or 60ml canola or other light oil

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it liberally with the olive oil using a pastry brush.

Line each muffin cup with a circle of ham.

Cut the cheese into small chunks and set aside a good handful for putting on top of the muffins before baking. (Cut the rind off and discard, if there's a rind.) Cut the extra slice of ham into pieces.

In a large bowl, mix together your flour, the bigger pile of cheese, baking powder and salt, making sure that the cheese is well coated in flour and is not sticking together in clumps.

In a smaller bowl, whisk together your eggs, milk and oil.

Pour your wet ingredients into your dry ingredients stir until just mixed.

Divide the batter between the muffin cups, holding the ham up on one side with a finger while you spoon the batter in, if necessary.

Top each with the reserved smaller pile of cheese and a piece or two of ham.

Bake in your preheated oven for 20-25 minutes or until the muffins are golden and a toothpick comes out clean.

Cool in the pan for a few minutes and then run a knife around the muffin pan to set the muffins free. Remove to a wire rack to cool completely.

Enjoy!

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Savory Basque Tart

Puff pastry, tender baby leeks, juicy little tomatoes and creamy cheese transform your leftover baked ham into a new and delicious meal that everyone will enjoy. 

How do you eat leftover ham? 
My favorite way to eat leftover ham is simply sliced on a plate, topped with the honey-mustard glazed pineapple it was covered with when baked and extra lashings of yellow mustard. I know, I know. I’m weird but I don’t want to waste stomach space on bread so a sandwich is out of the question. That ham, pineapple, mustard combo is perfection, just as it is. But the truth of the matter is that there’s only so many times in a row I can eat it before I start looking for other options for the rest of the ham, like ham and split pea soup, ham and spinach quiche or my crockpot spicy ham and 10-bean soup.

Wait, Basque tarts also come in savory? 
This savory Basque tart is a new addition to the mix, motivated by leftover ham, some Tomme de Pyrenees cheese in the freezer that was begging to be put to good use and the adorable baby leeks I came across in my nearby supermarket. And, of course, this week’s Sunday Supper theme of Easter or Passover leftovers. Make sure to scroll down to the bottom to see all the great ideas we have for making the most of whatever you’ll have leftover, sweet and savory, from appetizers to desserts.

This recipe is adapted from two sources, Spanish Food About.com and RealFood.Tesco.com. According to the first source, savory Basque tart would traditionally be served as a first course but could also served as a main course for brunch or a light dinner.

Ingredients
7 oz or 200g baby leeks
1-2 teaspoons olive oil
8 oz or 225g ready rolled puff pastry
3 eggs
7 oz or 200g baked ham
3 1/2 oz or 100g cherry or grape tomatoes
1/2 cup or 115g crème fraîche
3 1/2 oz or 100g Tomme des Pyrenees (Semi-soft French ewe’s milk cheese)
1/2 teaspoon smoked paprika, plus a little sprinkle for decoration, if desired
Freshly ground black pepper

Method
Trim the leeks of any dried green bits on the top end and any roots on the bottom.

Set one aside for garnish and sauté the rest in a little drizzle of olive oil, over a low heat, until just tender. This will take about 10 minutes or perhaps less if you put a lid on the saucepan. Remove the leeks from the heat and leave to cool.

Fit your puff pastry into the tart pan. Dock the bottom and sides with the point of a knife and trim the excess pastry from the sides. This is easily done by folding the excess over the top and then using a rolling pin to press through the pastry.

Put the crust in the refrigerator to chill until your filling is ready.

Preheat your oven to 400°F or 200°C.

Cut your ham into small strips and halve the little tomatoes. Set aside just a few of each for garnish. Slice the reserved baby leek into little circles.

Whisk the eggs and crème fraîche thoroughly with the black pepper and smoked paprika. Add in the milk and whisk again.

Arrange the sautéed leeks in the pastry crust and poke the ham and tomatoes in all around them. The design doesn’t really matter since it won’t be seen once covered with the egg mixture but I was attempting an even coverage with my arrangement. Plus, it was fun.

If your tart pan has a removable bottom, I suggest placing it on another flat pan for support before baking. It's very easy putting it cold in the oven without incident but removing a hot tart can be tricky and I find the extra support is very helpful.

Pour the egg mixture into the crust and top with the reserved ham pieces, tomato halves and leek circles.

Cut off any hard rind and then crumble or cut your cheese into small pieces.

Arrange them more or less evenly around the tart. My cheese had been frozen so it was more crumbly that a fresh Tomme would likely be. Add a little extra pinch of smoked paprika sprinkled around for decoration, if you'd like.

Bake in your preheated oven for 15 minutes and then turn the temperature down to 350°F or 180°C and continue baking for about 30 more minutes or until the filling is set and the crust is lightly golden.

Cool on a rack until the tart has cooled enough to handle, then remove the pan.

Serve warm or room temperature as a starter or perhaps with a side salad or some warm dressed green beans as a light meal.

Enjoy!

Are you already anticipating what to do with the leftovers of your beautiful Easter Sunday Supper or your Passover feast? We’ve got you covered! Many thanks to this week’s host, Liz of That Skinny Chick Can Bake for taking the helm! I've already got her Easter Candy Brownie Cookies pinned to bake!

Appetizers

• Bacon and Sriracha Deviled Eggs by Casa de Crews
• Buffalo Blue Cheese Deviled Eggs by Cupcakes & Kale Chips
• Jalapeño Cilantro Deviled Eggs by Our Good Life
• Rissole by Brunch with Joy
• Savory Basque Tart by Food Lust People Love

Breakfast and Brunch

• Breakfast Burritos by Sew You Think You Can Cook
• Breakfast Enchiladas by Curious Cuisiniere
• Gluten-Free Ham Spinach & Gruyère Quiche by Amee's Savory Dish
• Ham and Egg Hash by Whole Food | Real Families
• Matzo Brei Pancakes by Take A Bite Out of Boca
• Savory Ham and Scallion Corn Cakes by The Weekend Gourmet

Main Dishes

• Black Pepper Fried Brown Rice with Ham by Food Done Light
• Cajun Hambalaya by Palatable Pastime
• Cal-Mex Avocado and Egg Salad by eating in instead
• Chunky Healthy Egg Salad by Peanut Butter and Peppers
• Ham Fried Rice by Bobbi's Kozy Kitchen
• Kimchi Fried Rice by Wallflower Girl
• Pan-Fried Ham with Okra and Red-Eye Gravy by Culinary Adventures with Camilla
• Salmon, Asparagus and Capers Panini by Family Foodie

Soups and Salads

• Ham and Corn Chowder by Cosmopolitan Cornbread
• Southern Ham Macaroni Salad by Magnolia Days
• Split Pea and Ham Slowcooker Soup by Jane's Adventures in Dinner

Desserts

• Apple Blueberry Flip Flop by Recipe for Perfection
• Brownies with Kentucky Bourbon and Chocolate Mint Ganache by Lifestyle Food Artistry
• Cadbury Egg Stuffed Croissants by Hezzi-D's Books and Cooks
• Cheese and Pineapple Bread Pudding by Basic N Delicious
• Easter Candy Bark by Pies and Plots
• Easter Candy Brownie Cookies by That Skinny Chick Can Bake
• Peanut Butter Brownie No Bake Cheesecake by Recipes, Food and Cooking
• Peanut Butter Chocolate Matzo S'mores by Desserts Required
• Sunshine Cake by The Ninja Baker

Ham and Scalloped Potato Muffins #MuffinMonday

A scalloped potato casserole-inspired muffin, with sliced potatoes, lots of cheese, cream and smoked ham. Perfect for breakfast, snack or even lunch. 

For the last couple of weeks our house has been a bustle of creativity and laughter, both in and out of the kitchen. Favorite dishes were cooked, touristy places were visited, a gingerbread mosque was baked and erected, many a cocktail was imbibed and a thousand backgammon games were played amongst the twinkling lights of the Christmas tree and our ancient rag-tag manger scene, which includes such witnesses to the Miracle Birth as a headless wise man, a longhorn and a small rhinoceros, along with the usual shepherds, cows and sheep.

Now the busy bathrooms and crazy kitchen are empty. The forlorn tree, stripped naked of its finery but for the occasional missed wisp of golden tinsel, has trailed fallen needles all the way to the curb of rejection. The dog circles just me now, every hopeful. And the baby Jesus and his eclectic entourage are back in the doll stroller box from Christmas circa 1995, which is their home for 50 weeks of the year.

I look around at the now reassembled living room, furniture back in its accustomed places and I am working on being grateful rather than sad. As much as it would give me joy to keep our daughters with us always, I am grateful that they are exceptionally capable of looking after themselves and are avidly pursuing their dreams.

Trying to look on all the bright sides of this situation, another bonus is that I can cook and bake exactly what pleases me. Last week a post from a friend and fellow blogger Kelli from Kelli’s Kitchen arrived in my email inbox with a recipe for one of my favorite casseroles, scalloped potatoes. Her version is a family favorite, cheesy and creamy but with the welcome addition of ham. If that divine top baked to a golden crunch doesn’t sell you, the tender, cheesy potatoes inside should do the trick. Do go have a look. My thoughts turned, as they do, to the possibility of a ham and scalloped potato muffin but I figured it wouldn’t be very popular with the sweet muffin crowd in residence. So I waited a week. (As it turns out, most of them didn't buy the PR for dried plums vs. prunes anyway. Hey, I tried.)

Totally worth the wait. These guys are delicious. All potato-y and cheesy and that ham? The perfect addition, for sure.

A good savory muffin is great consolation. And you can be sure I have saved some ham to make the original casserole as well.

Ingredients
6 oz or 170g smallish new potatoes
2 cups or 250g flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon mustard powder
2 eggs
3/4 cup or 180ml milk
1/2 cup or 120ml whipping cream
1/4 cup butter or 60g, melted and cooled
7 oz or 200g extra sharp cheddar, grated
2 1/3 oz or 65g Parmesan, grated
1 cup or 150g baked smoked ham, chopped

Method
Put a pot of water on to boil with a teaspoon or so of salt, as you would to boil pasta. Fill a bowl with cold water and a few ice cubes and set it aside.

Slice your potatoes and pop them in the boiling water.

Cook for about 4-5 minutes, until they are just done. Pour the cooked potato slices into a colander and drain. Transfer them to the bowl of ice water till cool.

Return them to the colander to drain again.

Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it liberally with oil or non-stick cooking spray.

Combine your flour, baking powder, salt and mustard powder in a large mixing bowl.

Set aside 6 slices of the cooked potato and a couple of small handfuls each of the cheddar, ham and Parmesan for topping the muffins before baking.

Just a little pile of each for topping.

Add the rest of the cheddar into the dry ingredient bowl and stir.

Now add the rest of the sliced potatoes into that bowl. Use a spoon to break the slices into pieces as you stir to combine. Finally, mix in the Parmesan and the ham.

In another smaller bowl, whisk together your eggs, milk, cream and cooled butter.

Fold the wet ingredients into the dry ones and stop when they are just combined.

Divide your batter between the 12 greased muffins cups.

Top with reserved Parmesan cheese and ham pieces. Cut your potato slices in half and insert one half slice of potato into the batter in each cup.

Now try to get some reserved cheddar cheese to sit on top and around each potato slice. We aren’t looking for perfect here. Just some cheese on the potato.

Bake for 25-30 minutes or until an inserted toothpick comes out clean.

Remove the muffins from the oven and allow to cool for a few minutes in the pan and then remove to continue cooling on a wire rack.

Since the cheese melts out a little while baking, you may have to run a knife around the outside to remove them, depending on how well you greased the pan.

Enjoy!