Leftover Quiche

I originally planned this post to come right after Easter to give you some ideas on what to do with your leftover ham. Candice took these amazing photos, and somehow it just all got away from me! Check out Candice’s Blog, where she posted a tutorial on how to get last week’s tomato soup image. This is the beginning of a weekly how to series for her! feel like Easter was just last week-end, but in fact it was two week-ends ago! Anyone else feel like this year is just flying by?

We ended up having a crazy Easter week-end, where I feel like we toured half the state of Texas! We had burgers in Houston an crawfish in Longview. We even got to drive through a little town called, Cut-and-Shoot. It sounds like it has amazing story behind it, but when I googled it, it was pretty blah. there was a tasty donut shop on the drive through town, though!

Ironically enough, since we were driving home on Easter Sunday, we had Easter dinner at Chuy’s in Austin! (Thankfully we had a server who appreciated that we were in no mood for a long wait!!) My sister-in-law Aimee provided a delicious lunch after church on Sunday, so we were able to get some ham and other goodies before we took off for San Antonio.

I feel like I need a nap right now, and I don’t know if it’s because I’m remembering all the driving from that week-end, or if it’s the lack of sleep caused by pregnancy number 6! Am I the only tired one out there?! I’m really hoping to get some energy back some time in July!

Back to the topic at hand: quiche. I made this quiche with some chopped ham, caramelized onions, and Swiss cheese. The great thing about quiche is that you can use whatever you have on hand, and it will be almost guaranteed to work. If you’re short on time, there’s no shame in a pre-made crust! I also use these individual tart pans from Williams-Sonoma because they make a perfect individual sized portion.

Leftover Quiche

Ingredients:

  • pastry for a double crust pie (this will comfortably make 4 individual quiches)
  • 4 eggs, beaten
  • 1 can evaporated milk (12 oz)
  • pinch nutmeg
  • salt and pepper to taste
  • 1 c. shredded Swiss cheese
  • 1/2 c. caramelized onions
  • 3/4 cup diced ham

Instructions:

  1. Line the tart pans with the pie dough.
  2. Place the cheese, onions and ham on the lined tins in equal portions.
  3. Combine the eggs, milk, nutmeg, salt and pepper.
  4. Pour the egg mixture over the filling in the tart pans. Fill to just below the rim. It’s okay to have the fillings be a little higher than the egg mixture.
  5. Place the tart tins on a cookie sheet, and cook in a 350º oven for 20-25 mins. Inset a knife into the center. If it comes out clean, it’s done.
  6. Let the quiche sit for 5 minutes before cutting.

Remember, you can use whatever you have lying around for a filling. Get as creative as you want!

 

Leftover Quiche
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Leftover Quiche
Ingredients
  • pastry for a double crust pie (this will comfortably make 4 individual quiches)
  • 4 eggs, beaten
  • 1 can evaporated milk (12 oz)
  • pinch nutmeg
  • salt and pepper to taste
  • 1 c. shredded Swiss cheese
  • ½ c. caramelized onions
  • ¾ cup diced ham

Instructions
  1. Line the tart pans with the pie dough.
  2. Place the cheese, onions and ham on the lined tins in equal portions.
  3. Combine the eggs, milk, nutmeg, salt and pepper.
  4. Pour the egg mixture over the filling in the tart pans. Fill to just below the rim. It’s okay to have the fillings be a little higher than the egg mixture.
  5. Place the tart tins on a cookie sheet, and cook in a 350º oven for 20-25 mins. Inset a knife into the center. If it comes out clean, it’s done.
  6. Let the quiche sit for 5 minutes before cutting.

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2 Comments

  1. Your mini quiches look and sound delicious!

  2. Trisha M

     /  May 9, 2013

    This is dinner tomorrow!

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