Smoked hams represent one of the great values in a grocery store and when they are on sale, you can stretch your grocery budget from here to Bermuda. Last week – in advance of Thanksgiving I assume – Food Lion had Smoked Butt Section Hams on sale. I bought a 7-pounder for about $10. That’s enough to feed me and Nancy for three weeks. In the next few days, we had roasted ham for dinner, slices for breakfast, multiple ham and cheese sandwiches and still had a half of a ham leftover. I decided to use some of those leftovers in a Spicy Ham Quiche.
It was easy. Here’s how.
Heat the oven to 375 with a baking sheet on the center rack. Use a refrigerated pie crust. We like Pillsbury for consistent quality.
In a large bowl, whisk 4 eggs, 1 C Half and Half, 1 T Dijon mustard, 1 ½ T flour, ¼ C diced onions, ½ t kosher salt, and a bit of black pepper. Spread 1 ½ C diced leftover ham, 1 C Sharp shredded cheddar and – ta da – 2 T diced jalapeno peppers on the bottom of the crust and add the egg mixture. Bake for 40 or 45 minutes until the crust is golden brown and the pie sets. Let it cool for 15 or 20 minutes, serve and enjoy.
By the way, I still have leftover ham in the refrigerator.
Spicy Ham Quiche
1 refrigerated pie crust
4 large eggs
1 C half-and-half
1 T chopped fresh parsley, plus more for serving
1 T Dijon mustard
1 1/2 T all-purpose flour
2 T diced jalapenos ¼ C diced onions (or shallots)
S & P to taste
1 ½ C diced leftover ham
1 C shredded sharp cheddar cheese
