Crustless Ham & Potato Quiche
I am not an egg eater. So for me, it's all about "what can I put in the eggs to make them taste less egg-y?". All quiche recipes, are really just kicked up eggs, so this is a basic recipe that gives you the flexibility to substitute ingredients, based on what you have on hand. Thanks to some left over Easter ham and some diced redskins, this recipe hit the mark for me. Enough eggs to please the egg eaters and enough other stuff to make me like it.
2 cups cooked potatoes*
1 1/2 cups shredded cheddar cheese
1 1/2 cups diced fully cooked meat (ham, turkey sausage, bacon, mushrooms)
1/2 cup red peppers, diced
6 eggs (or egg beaters)
1/2 cup milk
1 tbs dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 tsp Dijon mustard
DIRECTIONS: Preheat oven to 375 degrees. Place cooked potatoes in a greased 9-in. glass pie plate or quiche dish. Sprinkle with ham and peppers, add cheese. Whisk the eggs, milk and seasonings; pour over ham mixture. Cook for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
*For potatoes: use leftover potatoes, diced, thawed hash browns, parboiled diced redskins, etc. Just make sure to pat off excess moisture with a paper towel.