Crustless Ham, veggie and smoked Gouda quiche

10 reasons why I have a crush on quiche

It’s Breakfast

It’s Dinner

It’s lunch

It’s Gluten Free when it’s ‘crustless’ or if you make a gluten free crust.

It’s a blank palette for ingredients

It’s budget friendly

It’s good the next day for breakfast, lunch, or dinner

My kids eat the vegetables I put in it.

It’s a great way to use leftovers

It’s a favorite in my house

This quiche was born from the necessity of using up my leftover ham from Christmas dinners at my parents and in-laws…

Now you know, if you didn’t already, you can freeze ham for a LONG time and it’s still good! Just make sure it is stored in an air-tight fashion to prevent freezer burn.

I made this for dinner, yes, we eat breakfast for dinner fairly regularly. It’s a good go-to option that’s quick, easy, low budget, and everyone loves.

Breakfast is hard to hate.

In addition to having leftover ham I also had a crisper of half used or single random veggies that were begging to become part of something delicious. So, I took my red pepper, green onions, and matchstick carrots and made them useful together. So much better than their individual unused selves.

What You Need…

  • 1 Cup Ham (Cubed)
  • 2 tsp. Olive Oil
  • 2 Green Onions – whites & greens (Sliced)
  • 1/2 Cup Matchstick Carrots (Chopped)
  • 1 Red/Yellow/Green Bell Pepper (Chopped)
  • 6 Large Eggs
  • 1/4 Cup Heavy Cream
  • 3/4 Cup Milk (any %)
  • 4 slices/1 Cup Smoked Gouda Cheese (shredded)
  • 1 Tbs. Brown Mustard (a nod to a good old ham sandwich with mustard)
  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. Black Pepper

How to do this

  • Preheat the oven to 350 degrees.
  • Chop the bell pepper and put in sauté pan with 1 tsp. olive oil. Sauté for about 3 minutes – the pepper will get softer and add the green onion and carrots. Season with a dash of salt to taste.

  • Once the veggies are soft, but not completely cooked they are done. This whole process takes about 5 minutes. Remove them from the pan and put them in your greased baking dish.
  • In the empty sauté pan add the other tsp. of olive oil and ham. Cook until the ham is slightly browned.
  • Once the ham looks like this it’s done. Layer this on top of the veggies in your dish.
  • At this point you can add the cheese on top of the ham. Remember I said earlier I have a crush on quiche because I can use up my leftovers? Well earlier this week I made my chicken salad as a melt sandwich Chicken Salad – Three Ways (On the Lighter Side) and used Smoked Gouda…they were delicious and an easy weekday dinner, especially if you can make the chicken salad the day before. Anyway, I had about half a package of smoked Gouda left and it was the perfect cheese to compliment the smoky sweetness of the ham! I chopped up my slices (it doesn’t look pretty, but it’s going to melt so don’t sweat this), and add it right on top of the veggies and ham.
  • Now it’s time to whip up the egg mixture: Add the eggs, heavy cream, milk, mustard, salt, and pepper to a bowl and whisk together.
  • Once everything is completely mixed pour it over everything in the baking dish.
  • Place in the oven for 30-35 minutes, until the center is firm to the touch and it is golden brown on top.
  • Serve this up and enjoy! If you are wondering if my family like it…
  • I know if I mix eggs, meat, and cheese into something it’s pretty much a sure thing at my hous, especailly paired wirh myApple-Cinnamon Pancakes That Will Make Grandma Proud … oh, and my husband took most of the rest in his lunch for work.

Best,

Stacey

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