Easter Bunny left you with a fridge full of leftovers? Wondering what to do with your leftover Easter ham or that cheese plate? Make this Easy Ham and Cheese quiche!
What did you do this weekend?
Dr. DP and I spent the weekend shoveling 17 TONS (yes that’s 35,000 POUNDS – looks are deceiving) of sand onto our beach in preparation for summer; while our neighbors all passed by and said, “You should hire that done.” LOL – They clearly do NOT know who I live with! This is her idea of fun! Of course I have to admit I’m not nearly as sore as I thought I would be and thank goodness for hot baths, Aleve, Lidocaine patches and lotion from Aspercreme and Icy Hot! Plus BEER–Hops is anti-inflammatory, dontcha know. 🙂
Given our busy weekend and literally tons of sand waiting to be spread and as always being the queen of convenience, I did NOT have time to spend making a big fancy breakfast. But we did need a good balanced meal with high protein to keep us shoveling. Plus, Dr. DP LOVES her some scrambled eggs and ham with cheddar cheese. This is better, easier and makes great leftovers!
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Ham & Cheese Quiche Crust Tips:
You may remember that in the past I’ve always precooked my quiche crust. However, for some reason lately all of my crusts keep shrinking when I pre-cook them. Even cooks have fails in the kitchenThat never used to happen. I’m wondering if the pre-cooked crusts have a change in the recipe or if the cooking God’s are just working against me! Either way, if you have that same problem, I have realized after much trial and error the shredded cheese at the bottom of the crust (pre-cooked or not) still creates a moisture barrier preventing the soggy crust that so often happens.
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Easy Ham and Cheese Quiche Recipe
- 1 prepared pie crust (thawed)
- 8 eggs
- 1/2 c nonfat Greek yogurt
- 1 c diced ham
- 1/3 c cheese shred (cheddar, parmesan or Italian blend)
- 8 square slices of sharp cheddar cheese (cracker cuts)
Pre-heat oven to 375 degrees.
Place prepared pie crust into pie plate.
Spread shredded cheese in bottom of pie pan.
Place diced ham on top of shredded cheese.
Whisk eggs and yogurt together until smooth and creamy and pour gently over the ham.
Add squares of cheese to top.
Bake for 45 minutes.
Remove from oven.
Cool for 5-10 minutes.
Serve and ENJOY!
My pie plate is 10” x 2”. If yours is smaller, reduce the number of eggs and yogurt.
Ham and cheese have plenty of salt so this is a no salt added recipe.
Oven temps and times may vary by brand or location.