Ham & Green Onion Quiche
I tore this recipe from a magazine long ago, and never bothered to make it. I’m determined to start making some new recipes from my overfilled recipe file and I knew I had some ham in the freezer to use up.
What I didn’t consider, is the bake time. I ended up making it on the first hottest day of the year (85 degrees), so turning the oven on to bake the crust, and then the quiche for an hour and 15 minutes probably wasn’t my smartest plan. It’s totally worth it though. So much so that I made it again a few days later – hot weather be damned. As a matter of fact, do yourself a favor and just double the recipe (using 2 pie plates or an equal sized square or rectangle pan, which size I’m not capable of figuring out). It reheats well – we didn’t eat it for hours later initially. I love it – we actually both did. I admit the original recipe called for the whole bunch of green onions, but I only chopped up about 1/2 of the bunch because I was worried a whole bunch would be too much, but I think it would have been fine, so feel free to use the whole bunch.
- 2 slices bread, roughly chopped (I used Udi's gluten free bread)
- 2 large eggs and 3 egg whites (or 4-5 whole eggs)
- 1.5 cups of milk
- 5-6 oz. ham cut into 1/2 inch cubes (I used leftover frozen Honeybaked ham)
- 2 slices of swiss cheese, torn into small pieces
- 1/2 a bunch of green onions, thinly sliced
- 2 tsp sage or your favorite seasoning (I use Trader Joes 21 Seasoning Salute)
- shaved parmesan or asiago cheese (optional, but tasty)
- Preheat oven to 375 degrees. In a food processor or blender, process bread into rough crumbs. I used my mini blender in two batches. Press the bread crumbs firmly into the bottom of a 9 inch pie plate to form a crust. Bake for 10 minutes or until the edges are golden.
- In a large bowl, whisk eggs and milk until combined. Add ham, cheese, onion, and seasonings and stir until blended.
- Pour egg mixture on top of crust. Top with shaved parmesan cheese, if using. Bake for 1 hour or until the top is puffed and golden and a knife tip comes out clean when inserted into the center. Remove from oven and let stand for 10 minutes.
- Cut into quarters and serve.
adapted from Clean Eating Magazine, June 2012
If you don’t use the whole bunch of green onions, just chop off the top part to use and stick the bottom part in water and they’ll regrow! I had mine in water for 2 months and they grew taller than the original size. I threw them out because I thought they were causing an odor in the kitchen, which turned out to be a sink/plumbing issue. Oops.