Monday, June 2, 2014

Ham, Spinach & Cheddar Quiche

you guys. moving sucks. i mean, moving can be exciting and fun and it's always nice to have a fresh start, but the whole packing boxes, loading them into a truck, driving across the state(s) and then unloading and unpacking, well, it really sucks. add in being 7 months preggo, and let's just say i'm not a fan. but we're done. for now at least. until we move again in (hopefully 4 to 5 weeks - hello first time home buyers!).

but enough about that...this is what i really meant to say...

hi friends! remember back here how i told you we had a TON of leftover easter ham? well, this recipe is another way i found to use up the leftover ham.

it's also super easy and a quick weeknite meal, which is preferable in our house this week as we pack up our lives to move back to the 'kane. ;0)

similar to the calzone post, i think quiches are great because you can throw together any combo that sounds good! one of my favorite is a roasted corn and broccoli cheddar quiche as well as a bacon, onion and gruyere quiche. yummy! i'm drooling just thinking of the combos.

also very much like the calzone post, i didn't post exact measurements because you can throw in as little or as much of a particular ingredient depending on your preference, size of a pie crust/pan, etc.

i started with 4 eggs  mixed together with a little milk (about 1/4 cup), then i tossed in a baggy full of the leftover easter ham, a few generous handfuls of spinach (feel free to be generous with spinach because it always shrinks down when you cook it!), some red onion and lots and lots of cheddar cheese! i love cheese!!

if it looks like you need a little extra egg or milk to cover up all the ingredients, feel free to toss one more in there, but make sure you don't overflow your pie crust! if i think i need a little more egg, i'll pour the existing mixture into the pie crust, see how much room i have left, mix up an egg in a bowl and then pour it in till the mixture just reaches the top of the pie crust.

i mixed everything together and poured it into a frozen (read: store-bought) pie crust and baked it in a 350 degree heated oven for about 35-40 minutes or until the eggs set in the middle.

this is a great as dinner with a simple side salad and makes great leftovers for breakfast or lunch the next day!


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