I‘ve been craving quiche for about a week now and since I had leftover ham from earlier in the week, I thought SCORE! Quiche is really the perfect way to use leftover ham. Feel free to use asparagus, broccoli or any vegetable you like. This is actually the first time I’ve ever made it with ham so make it meat-free if you want. You can switch up the cheese variety too. Swiss cheese is good in quiche. I just happened to have cheddar.
Made sure you take the time to caramelize the onion. The onion I used was so strong. I spent a lot of time crying while stirring the onions. This technique takes a lot of patience. If you need more instruction than I give, please check out this video at Youtube by EverydayFoodVideos. After watching it myself, I realize I probably should of made a full pot of the onions for the rest of the week instead of the one onion. I’ll be dreaming of the meals I could of made with 2 cups of caramelized onions.
You could serve this with a garden salad and it would be a substantial meal. I love quiche for brunch on the weekend and I prefer it warm. I know others that eat their quiche at room temperature. Save the leftovers to take in your lunch at work too.
- Frozen Pie Shell - 1 prebaked according to directions on box
- Red Onion - 1 sliced
- Olive Oil - 1 tsp
- Ham - 1 cup cubed
- Old Cheddar Cheese - 1 cup grated
- Eggs - 4
- Skim Milk - 0.5 cup
- Salt - to taste
- Black Pepper - freshly cracked
- Preheat the oven to 350F
- Heat up a frying pan, I used a cast iron one, on low and start caramelizing your onions using the olive oil. This is something that takes a long time. I think I took a half hour. Stir periodically to make sure nothing burns and every bit gets a chance to caramelize. You will know it's finished because the onions start to look mushy and golden.
- I also browned my ham. It just tastes better that way.
- Beat the eggs and milk together with the salt and pepper in a bowl. Save this until ready.
- Evenly distribute the ham and onions in the cooked pie shell. Evenly sprinkle the grated cheese on top.
- Pour the egg/milk mixture on top on this. I find you have to do this slowly. Sometimes it doesn't all fit into the pie mixture. This is ok. You don't want your quiche to overflow in the oven.
- Bake in the oven on a cookie sheet for 45 minutes.
- Take out and let it cook a bit. Slice it and Enjoy!