Right before the holidays all the stores run sales on spiral hams. Since spiral hams are pre-cooked and all you do is stick it in the oven to heat, I usually pick up one for quick meals during the busy weeks preceding Christmas.
Spiral hams are pre-cooked and sliced and are great for Sunday dinners, sandwiches and so much more. The only drawback is that even small half hams are a bit large for the average family and there will be leftovers. So one of my favorite ways to use up leftover ham is in a quiche.
What is quiche you may ask? It’s a custardy dish that is great for breakfast, brunch, lunch, and dinner. Or you can make them snack size for canapés or change the savory ingredients to sweet and make them for dessert. There are literally hundreds of ways to make quiche. Don’t like ham, substitute turkey or chopped, cooked chicken.
Making a Quiche is pretty easy too! Use the store bought piecrusts you simply roll into a pan, or easier yet use frozen piecrusts. Before you know it you will be savoring a tasty Quiche.
Ham and Swiss Quiche
- Two large eggs
- ½ cup mayonnaise
- ½ cup half and half
- 1 tablespoon Cornstarch
- 2 cups shredded Swiss cheese
- 1/3-cup sweet onions finely diced
- 1 cup diced ham
- 1/8 tsp. white pepper
- Pie shell unbaked
In a blender or food processor add the eggs, mayonnaise, half and half, cornstarch and white pepper. Blend till all the ingredients are well mixed.
In a bowl combine the ham, cheese and onions together. Spread the ham mixture in the pie shell, spreading it out to fill the entire pie shell. Pour the wet ingredients in the pie shell on top of the ham mixture.
Place on a cookie sheet and bake in a preheated 350 degree oven for 45 minutes or until a knife inserted in the center comes out clean.
Allow the quiche to cool for 10 minutes before slicing. Cut in equal wedges and serve with a colorful garnish of cherry tomatoes if desired.
Now that you have the basic quiche recipe, you can play around with the cheeses and filling ingredients.