If you have an overabundance of ham from the weekend’s Easter festivities, this recipe (straight from my Italian family’s cookbook) is one of many ways you can repurpose your leftovers. My family loves to make split pea soup with the ham, too. And of course, you can always make a ham sandwich with cheddar cheese, mustard, mayo, sliced pickles, lettuce and tomato.
As for those hardboiled eggs, egg or potato salad are a classic way to give your leftovers a facelift. Or throw them on top of a Cobb or Niçoise salad. I also love marinating them in soy sauce, mirin, sugar and rice vinegar to eat with ramen or on their own.
Quick Crustless Quiche
4 slices of ham, chopped
4 slices of Swiss cheese, chopped
4 eggs
1½ cups milk
¾ cup Bisquick
½ teaspoon salt
¼ teaspoon pepper
Optional add-ins: sauteed onions, mushrooms, spring vegetables like asparagus
Preheat oven to 400 degrees. Lightly grease 10-inch pie plate with oil or butter. Place ham, cheese and additional add-ins (if using) over bottom of pie plate. Combine eggs, milk, Bisquick, salt and pepper in a blender and blend for one minute. Pour over ham and cheese. Bake 35-40 minutes.
Send your springtime Forum recipes to reporter Taylor Goebel at taylor.goebel@heraldnet.com or call 425-339-3046. Twitter: @TaylorGoebel
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