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.

Pin this Ham and Spinach Quiche!

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Maque Choux Cornbread Muffins #MuffinMonday

Maque choux is a spicy Cajun corn dish that makes an appearance at every holiday meal at my house. I am quite happy to eat leftovers from a bowl with a spoon but maque choux cornbread muffins are another delightful choice.

Welcome to the final Muffin Monday for 2016! It's been a year of change and challenge for many of us, but coming together once a month to bake and share muffins is therapeutic, at least for me. I hope you all have enjoyed the variety of muffins as much as I do.

I created this little group because muffins are one of the easiest things to bake. I wanted to motivate readers who are intimidated by baking to give muffins a try. You don't need electric beaters for mixing, just two bowls and a spoon or spatula. All the wet ingredients in one bowl. All the dry ingredients in the other. Fold them together and bake in a greased muffin pan. What could be simpler?

Ingredients
1 cup or 200g fine cornmeal or polenta
1 cup or 125g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup or 235g leftover maque choux from this recipe
1/2 cup or 113g butter, melted and cooled
1/3 cup or 80g thick sour cream
2 large eggs

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by lining it with paper muffin cups or greasing it.

In a large mixing bowl, combine your cornmeal and flour with the baking powder, baking soda and salt

In another mixing bowl, combine your maque choux, eggs, sour cream and melted butter.

Pour the wet ingredients into dry mixture and stir until well combined. Spoon the thick batter evenly into the muffin cups.

Bake for about 20 minutes in your preheated oven or until a toothpick inserted comes out clean.

These make a great addition to any brunch or luncheon menu.

Enjoy!

Have any of our Muffin Monday posts motivated you to get in the kitchen and bake? I'd love to hear from you if they have.  After all, with recipes as delicious as the ones the Muffin Monday bakers share, you have a great selection of both savory and sweet recipes to try.

Check out this month's tasty links.

• Blueberry Corn Muffins from Palatable Pastime
• Cheddar Muffins from Karen's Kitchen Stories
• Fruitcake Muffins from Passion Kneaded
• Maque Choux Cornbread Muffins from Food Lust People Love
• Sweet Bacon and Cheese Muffins from A Day in the Life on the Farm

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Pin it! 

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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

Omelets with Super Powers*

Traditional omelets are made with eggs - of course! - but often include cheese, meat and vegetables in various proportions. Make your omelet suit your tastebuds and use whatever you have leftover in your refrigerator. 

When time is short and the fridge is full of leftovers no one really wants to see again, an omelet (perhaps with a green salad on the side?) is just the perfect meal. Anything and everything is fair game for an omelet. I have been known to add leftover chicken, pork, beef, mashed potatoes, baked potatoes, rice and every kind of cooked vegetable known to man. Add a little cheese and you have a meal worth eating.

First, check out the potential additions. What’s in your fridge? A chicken leg, fajita meat, one last pork chop? Any fresh herbs in the garden? Bits and ends from the cheese drawer? If you only have cheese, don’t despair. Cheese omelet is a classic.

Approximate ingredients to feed two - mix and match as your taste and leftovers dictate
Olive oil or butter for greasing the pan
1 cooked potato or other starch - My grandmother loved to use leftover rice!
Healthy handful cooked vegetables (about 1/2 cup or 75g)
Healthy handful cooked chicken, beef, pork roast, etc. (about 1/2 cup or 75g)
2-3 large eggs
2 tablespoons milk
Small handful fresh herbs of your choice
Fine sea salt
Black pepper
1 3/4 oz or 50g cheese or more! (about 1/3 cup, grated)

For instance, yesterday, I had a small baked potato that needed eating, one breast leftover from a roasted chicken and some Brussels sprouts from an entirely different meal.

Method
I chopped the potato, chicken and sprouts up and warmed them in my non-stick skillet with a little butter. You can also substitute olive oil.

Meanwhile, I whisked the eggs with the milk in a small bowl and grated some cheddar cheese.

For an omelet like this, any cheese you have will do. I have used feta and chèvre and various blues and Brie and Camembert and Tomme and many others. If your cheese won’t grate, just slice it up or crumble it instead.

I also headed out to my little backyard herb garden and harvested a bunch of green onion tops. I chopped the onion tops and added them to the eggs.

Once your vegetables or meat or whatever are warmed through, add the eggs, sprinkle with sea salt and black pepper. Turn the fire down to its lowest setting and cover the pan.

With the heat on low it may take a few minutes for the omelet to cook through. If you are feeling brave, you can try to flip it halfway through but, with the lid on and a low enough heat, this won’t be necessary.

Once the eggs are just about cooked, top with the grated or sliced cheese, turn the stove off, and put the lid back on till it melts. This happens pretty quickly.

Serve with a lightly dressed green salad. And, a glass of wine if it's dinnertime.

Enjoy!

* They clean your fridge.