Ham, Potato and Cheddar Cheese Quiche

If you were like us at Easter, you serve a pretty large ham for Easter dinner.  Considering there are only 3 of us which means I had leftover ham!  Of course, my husband and son will be eating ham sandwiches everyday for lunch!  But, I also wanted to find another way to use up all the ham, so off to the Internet I went.  I found this recipe on the website "The Farmer's Wife Cooks".  I did have to improvise a bit as the recipe called for half-and-half and onion powder which I didn't have.  So I used regular milk and just skipped the onion powder.  Can't say that made too much of a difference.

Ham, Potato and Cheddar Quiche by The Farmer's Wife Cooks

Ingredients:

1 9 inch pie crust (either store bought or  your own favorite recipe
1 cup potato, boiled and diced (I did not remove the skin)
1 cup cooked ham, diced
2 t vegetable oil
5 medium size eggs
1/2 cup half-and-half (**I used regular milk because I didn't have half-and-half)
1 tsp garlic powder
1 tsp onion powder (**I omitted because I didn't have it)
salt and pepper to taste
1 1/4 cups shredded Sharp Cheddar Cheese

Directions:

Preheat the oven to 400 degrees
Prepare your pie dough and place in pie pan.  Pierce the sides and bottom of crust with a fork.
Bake the crust for 5 minutes.
Remove from oven, set aside and lower the temperature of the oven to 350.
In a skillet, cook the potato and ham in the vegetable oil for about 10 minutes.

Spoon the potato mixture into the pie crust.

In a separate bowl, mix together the eggs, half-and-half (or milk) and the seasonings.  Pour over the potato mixture in the pie crust.

Sprinkle the top of the pie with the cheese.
Bake uncovered for about 45 to 50 minutes.
Serve warm.


Entire Recipe:

Ham, Potato and Cheddar Quiche by The Farmer's Wife Cooks

Ingredients:

1 9 inch pie crust (either store bought or  your own favorite recipe
1 cup potato, boiled and diced (I did not remove the skin)
1 cup cooked ham, diced
2 t vegetable oil
5 medium size eggs
1/2 cup half-and-half (**I used regular milk because I didn't have half-and-half)
1 tsp garlic powder
1 tsp onion powder (**I omitted because I didn't have it)
salt and pepper to taste
1 1/4 cups shredded Sharp Cheddar Cheese

Directions:

Preheat the oven to 400 degrees
Prepare your pie dough and place in pie pan.  Pierce the sides and bottom of crust with a fork.
Bake the crust for 5 minutes.
Remove from oven, set aside and lower the temperature of the oven to 350.
In a skillet, cook the potato and ham in the vegetable oil for about 10 minutes.
Spoon the potato mixture into the pie crust.
In a separate bowl, mix together the eggs, half-and-half (or milk) and the seasonings.  Pour over the potato mixture in the pie crust.
Sprinkle the top of the pie with the cheese.
Bake uncovered for about 45 to 50 minutes.
Serve warm.

Enjoy!!

Comments:

My two resident experts loved it!!  Personally, I thought it was OK, sort of bland - maybe I did need the onion powder!  But, both of them went back for seconds, so it looks like this one is a keeper!