Saturday, January 5, 2013

Christmas Ham Becomes New Year's Quiche

If you have any ham left over from Christmas or New Year, this quiche recipe is a good way to use some of it up.

I made a traditional pie plate quiche and used a gift I bought my daughter to make a couple mini pies.(Progressive International 4 pc dough press set)

Creamy Quiche Lorraine

4 eggs
1 cup sour cream
1/2 cup bacon (cooked & crumbled)  I used leftover ham
3/4 teaspoon salt (optional)
3/4 teaspoon Worcestershire sauce
1 dash pepper
1 1/2 cups cheddar cheese (shredded)
1 (9 inch) pie shells (We like the Pillsbury unroll & bake variety)

Prepare 9-inch pastry shell and bake for approximately 10 minutes until the crust seals to the bottom of the pie plate.Cool completely.

Beat the eggs and add all other ingredients.
Pour into the cooled pie shell.
Bake at 325° for 35-40 minutes until custard is set (will set further as it begins to cool).
Let cool for 5-10 minutes to finish 'setting', and then serve.
This quiche freezes well.

Read more at:

Ingredients (ham is shown below)
Beat eggs in bow, Magic Bullet or blender.

Trim & chop leftover ham into bite size pieces,
add to egg mixture along with shredded cheese & spices.

Prebake the pie crust. Then pour eggs, cheese & ham mixture into the crust.
Bake 325 for 35 - 40 min.

Finished product: Baked Ham Quiche
With the other pie crust dough, I made these
cute little ham and cheese pockets
The other side of the pie maker is used to press
into the dough to make the circle.
Place the dough circle inside the press,
add some shredded cheese and some bite size
pieces of ham, wet the edges with water,
fold over and gently press.
Remove and bake for 10 - 12 minutes at 350 degrees.
Delicious hand pockets as shown below!


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