Post-Christmas Day Ham and Cheese Quiche

This recipe was created in collaboration with Midwest Dairy. I was compensated for my time, but the content and opinions included are my own. 

Wondering how you’re going to use up all that leftover ham from Christmas?? I think some people use it in black eyed peas for New Years (correct me if I’m wrong??), but I’ve got a better idea. A quiche! And not just any quiche, but a quiche filled with caramelized onions, savory sweet potatoes, and sharp cheese. (Oh, and don’t forget about that flakey, buttery crust).

Now, I’m a little confused about the difference between Thanksgiving food and Christmas food. Because with my family, we always have turkey with “all the sides” at Thanksgiving, but then we have turkey or ham with “all the sides” again at Christmas. Are the same foods traditional for both? Or is ham just an Easter food? Please set me straight and help me to understand here. My assumption for this recipe is that there WILL be ham served on Christmas day. But if not, just go out and buy a small package of ham for this recipe. And also grab a pre-made crust. Sure homemade crusts are delicious, BUT SO ARE PRE-MADE CRUSTS and they are so much easier. Do yourself a favor and simplify. There’s enough to think about with this holiday season.

I also recommend buying a variety of cheeses while you’re getting the ingredients for this. Not because it calls for a million different cheeses, but because your fridge is never well-stocked without cheeses for various situations. 😉 I used a sharp white cheddar for this quiche, but I think a hard, aged gouda would pair REALLY nicely as well. I attended an online “Cheeseboard chat” earlier this month with Midwest Dairy and they sent a variety of cheese for a cheese board tasting and sustainable nutrition discussion. They sent me an aged gouda with it and I’ve been pairing it with lots of various egg dishes or pasta and it’s simply delicious. Here are a few takeaways I had from the virtual chat with ACTUAL dairy farmers:

In making this recipe, I learned a few tips and tricks for baking pie crusts. I make quiches pretty regularly (we have an egg-based dish for dinner every week), but have never put in the time to learn how to properly bake a crust. Without fail, the crust sides would always fall down and fold on top of the center. I discovered that to avoid that, you can just put parchment paper and dried beans on top to help it stay in place and not “shrink”. I found this video helpful for learning various techniques for styling the crust. And I also learned that it’s super important to let the dough warm up enough to spread out without cracking or breaking. But regardless, you ultimately don’t need it to look pretty—just taste delicious. So even if you have a pie crust fiasco, rest assured you’ll still enjoy the final product.

A few other notes—I know cottage cheese is a strange ingredient, but I find that it increases the cheesy flavor and helps with the texture (a spongey quiche is not what we’re looking for here). It’s totally optional, but I always put it in my quiches. Also, I find it’s easier to distribute the fillings more equally if you put them into your crust and then pour the egg/milk mixture on top. There’s no right or wrong with that, but I just find it is easier to ensure equal distribution. ☺️ And lastly, I know quiches take awhile to prep and cook. My recommendation is to prep the ingredients the night before, that way all you have to do is put your filling in and bake!

I hope you enjoy it as much as I do. Have a Happy Holidays!

Yield: 4-5

Author: Ashley Smith, RD

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Post Christmas Ham and Cheese Quiche

Wondering how you’re going to use up all that leftover ham from Christmas?? I've got an idea. A quiche! And not just any quiche, but a quiche filled with caramelized onions, savory sweet potatoes, and sharp cheese. (Oh, and don’t forget about that flakey, buttery crust).

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Ingredients

• Pre-made pie crust
• 1 cup sweet potatoes, 1/2 inch cubes
• 1/2 onion
• 1/2-3/4 cup ham, chopped
• 5 eggs
• 3/4-1 cup cheese, shredded (I used a sharp white cheddar)
• 1/2 cup whole milk
• 1/3 cup cottage cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 Tbsp fresh rosemary, chopped

Instructions

1. Preheat oven to 375 and take your crust out of the fridge.
2. Thinly slice your onion and chop your sweet potatoes into medium bite sized pieces (1/2 inch cubes).
3. Spray your pie pan with non-stick spray and roll out your crust into the dish. If you are having difficulty unrolling it, give it a few more minutes to come to room temperature. Shape the edges of the dough according to your preference (see video above). Poke bottom of the crust with a fork. Place a piece of parchment paper and dried beans on top (or pie weights) and bake for 12-14 minutes. Take out parchment paper and beans and bake again for another 2 minutes.
4. While crust is baking, heat a pan to medium-low heat and add olive oil and thinly sliced onion. Cook, stirring often, for about 15 minutes or until onions are soft and caramelized. You may need to add 1 Tbsp water periodically to keep the onions from sticking or burning.
5. In another pan, heat oil to medium and add cubed sweet potato along with garlic powder and onion powder. Cook until fork tender, about 10-15 minutes. Again, you may need to add water to prevent burning or sticking.
6. Once crust and vegetables are cooked. Add vegetables, ham, and cheese to the crust. Scramble the eggs in a separate bowl and add the chopped rosemary and cottage cheese. Pour over the quiche filling and slightly move the pieces around to make sure the egg gets to the bottom. Bake uncovered for 40-50 minutes (or until set).

Breakfast Chilaquiles

Breakfast chilaquiles!!! New to the game?!? If so, you've definitely been missing out. Like, your life really hasn't started until you've eaten them. Don't feel bad. I hadn't had them until recently either...but now...my eyes are opened, and yours are about to be too!! 

My absolute favorite type of date is of the breakfast variety. I don't know what it is, but eating breakfast out just seems so special/luxurious. My perfect morning is a bike ride or run (or some other active outing) and then breakfast out. So many good feels.

The first time I had chilaquiles was on a breakfast date with two sweet friends of mine. The breakfast place we went to has such delicious and fresh options--freshly squeezed juices, avocado toast, a veggie market hash, these chilaquiles. Mmmmm. After having the chilaquiles there, I had to recreate them. And this recipes is suuuper simple. You can take out the chicken and add in black beans if you're vegetarian or don't want to take the time to get prepare chicken. Want this for lunch or dinner? Go for it!! The cilantro and avocado or non-negotiable though. Never....unless you think cilantro tastes like soap. Apparently it's a legitimate, genetic thing. If you're one of those people, I am so sorry for you.

First things first, make sure you have cooked chicken on hand. You can use rotisserie chicken, leftover chicken from dinner, or even pre-cooked deli chicken. Also, you can make your own salsa verde if you want to. But really, who's got time for that?? Chop your chicken along with the green onion, red onion, cilantro, and avocado. Heat a skillet to medium heat and fry your egg to your preferred doneness. Meanwhile, heat a mini cast iron skillet (or 6 inch regular skillet) on medium heat. Dip your chips in the salsa verde and layer them in your skillet. Top with chicken, feta cheese, and red onion and cook until the chicken is warmed. Once your egg is cooked, place it on top of your chicken and chip mixture and then top with cilantro, green onion, and avocado. And if you like lime, just give it a little spritz!...and theennnn devour!

I hope you enjoy this as much as I did. The great thing about it is that you can easily double or triple it in a larger skillet for you and a loved one(s). Super simple and super delicious! Tell me what you think after giving it a try.

Veggie-Packed Breakfast Quiche

“It’s a marshmallow world in the winter, when the snow comes to cover the ground. It’s the time for play, it’s a whipped cream day..." Disclaimer: This recipe does not include marshmallows or whipped cream. I'm sorry for getting your hopes up.

It’s Christmaaaas tiiiiime!!! And I am SO excited! I’m really getting into the season this year and am excited to buy and decorate our first Christmas tree together, decorate our new apartment, do an advent calendar for the first time in my life, and watch Christmas movies. And my favorite part....listen to Christmas music HOURS. ON. END. A few weeks before thanksgiving I decided it was time to break out the Michael Buble Christmas CD. I told a friend about it and was strongly reprimanded. I know, I know—“no Christmas music until after Thanksgiving.” #notashamed

I mean, Christmas music just brings so much cheer. How can you NOT be happy when listening to it?? If you can, then wah-wah, Mr. Grinch. I’ve been studying for my RD exam, and my “I Want A Hippopotamus” Pandora station has gotten me through it. And on the first of December I successfully found the 24/7 Christmas radio station for my car rides. I just can't stop. 

Speaking of music, how are you with song lyrics? Growing up, my brother and sister used to make fun of me because I could never sing the song lyrics correctly. I don’t know if my brain just can’t process the actual words properly or if my memory is simply terrible. Either way, song lyrics aren’t my forte. But neither is remembering lines from movie scenes. Or knowing names of celebrities. Okay, anything pop culture. Anyways, I was listening to the radio in my car the other day and just I happened to pass by a donut shop. Next thing I know, the song started talking about donuts. You know, the song by Billy Currington: “Sounds good, a donut, don’t it? Everything you got you know that I want it, want it. Sounds pretty good, now a donut? A donut.” Yeah, Billy. A donut does sound pretty good, and I do want it. Like I need any additional temptations to eat donuts...

That’s not the only song I hear lyrics about food. Remember when Pitch Perfect came out and the radio stations were playing the cup song like every half hour? I can’t hear that song without thinking she’s talking about tacos. “You’re gonna miss me by my walk, you’re gonna miss me by my ta-co. You’re gonna miss me when I’m gone.” Gosh, I need some help.

Back to Christmas (the important topic). When I think about holidays growing up and having lots of family around, I think of my mom making egg casseroles and poppyseed bread. It was her go-to. Now that I think of it, she made that any time people came in to stay with us, Christmas or not.

This quiche is reminiscent of those typical egg casseroles. Except that it’s a whole lot better for you and has veggies, no butter, a lot less cheese, and no fatty meats. So this holiday season, prep this quiche before your guests come and pull it out in the morning along with some fruit for a breakfast that your guests will love and one that you can feel good about for the rest of your day.

And don’t forget to crank the Christmas music to get everyone in the mood. “Rocking around the Christmas tree let the Christmas spirit ring. Later we’ll have some breakfast quiche pie and we’ll do some caroling”....Let me know what you think! 

Crust recipe from my favorite blog, immaeatthat.