Monday, February 14, 2011

Sunday Morning

Lately it seems our weekends follow a specific pattern - mainly Saturday we are barely home and Sunday we are home all day. I try to take full advantage of my Sunday to get all of the things done that I do not have time to do during the week. Things like cleaning, watering the plants, laundry, catching up on trashy TV. I also like to wake up early and make a good breakfast (especially if Law and Order is on and I can have it playing while I cook). This past Sunday I was confronted with eggs, leftover deli ham, Laughing Cow swiss cheese and a heap o' potatoes. I decided to do a quiche and get the potatoes in the mix by shredding them and using them for the crust. The result was an easy, delicious breakfast that is a great way to use up items before you do your weekly food shopping

Ham & Cheese Quiche with Potato Crust

Serves 6
3 eggs
1 12 oz can evaoprated milk
2 russet potatoes, peeled and grated
4 slices deli ham, chopped
1 small onion, diced
2 wedges Laughing Cow swiss cheese
1 tbsp melted butter/margarine
1 tsp olive oil
1/2 tsp garlic powder
salt + pepper

Preheat oven to 400.

Squeeze out as much moisture as you can from the potatoes.

Combine with butter and press into a pie plate sprayed with PAM (or other non stick cooking spray).

Bake for 20 minutes - until slightly golden. Let cool.

Turn oven down to 350.

Meanwhile cook onions over medium heat with the olive oil for 5 minutes. Add chopped deli ham and cook for an additional three minutes. Sprinkle with garlic powder.

Combine milk, eggs and cheese. Beat for about a minute. Sprinkle in as much salt and pepper as you like (at least a couple shakes of each). Stir in cooled onion and ham.

Stir onion and ham into the egg mixture and blend well. Pour onto cooled potato crust.

Bake 45 minutes, until starting to brown around the edges and set in the middle.



Anonymous said...

Sounds great!
Now I am hungry. Can't wait for lunch today.

Lys ~ Cooking In Stilettos said...

This is a recipe that needs to be tried for a brunch I'm planning soon... Thanks Sarah!