Last weekend, we had an awesome honey-glazed smoked ham from, of all places, Wal-Mart!
We had a lot left over, so I modified a Crab Quiche Bake recipe, added some mushrooms (and left out the crab and red pepper) and came up with a delicious Crustless Ham and Mushroom Quiche.
It’s super-easy to make, and would be a great way to use leftover holiday ham for brunch or “breakfast for dinner” suppers (don’t you love those?!).
Crustless Ham and Mushroom Quiche
8 eggs, beaten
2 Cups half and half
1-2 Cups of ham, chopped
16 ounces sliced mushrooms
1 large onion, chopped
1 Cup (4 oz) shredded Cheddar cheese
1 Cup (4 oz) shredded Swiss cheese
1 teaspoon salt
½ teaspoon ground pepper
2 Tablespoons butter
Preheat oven to 350 degrees F. Grease 13 x 9 baking dish (I use glass). Sauté chopped onions and sliced mushrooms in butter until onions are soft and clear (not brown!), about 10 minutes. Drain off liquid. Allow to cool for about 5 minutes.
In a large bowl, combine the rest of the ingredients with the mushroom and onion mixture. Pour into greased dish and bake for about 40 minutes or until a knife inserted into the center comes out clean. Let it stand for about 10 minutes before cutting.