Hash Brown Quiche

A while back, one of my co-workers mentioned having seen Paula Deen make a Hash Brown Quiche.  A few nights ago, I decided to give this a try and this recipe is an adaptation of hers. 

I am a big fan of quiche anyway and this one was quite yummy!

3 cups, frozen shredded hash browns, thawed and drained

1/2 stick of butter, melted

3 large eggs, beaten

1 cup half and half

1 can Hormel canned ham

1/2 cup chopped onions

1/8 teaspoon red pepper

1 cup shredded Cheddar cheese *

Salt and pepper to taste

* I used Cheddar Cheese, but I think that Swiss Cheese would also be good with the ham.

Preheat oven to 450 degrees.

Press the drained hash browns between paper towels to dry them as best as possible.

Add the melted butter to the well-drained hash browns and mix well.

Press the hash browns into the bottom and sides of a 9 inch pie plate to form a crust.

Bake for approximately 20-25 minutes or until the hash browns are golden brown and starting to get crispy.

In a large mixing bowl, combine the half and half, eggs, and chopped ham.

Add chopped onion to the egg mixture.

Add red pepper.

Stir to combine.

Add shredded cheese to mixture.

Pour egg mixture into hash brown crust and return to the oven.

Lower the oven temperature to 350 degrees and bake for approximately 30 minutes or until the quiche is golden brown and a knife inserted in center comes out clean. The top of the quiche will be slightly puffed up.

ENJOY!

"Down Home" Baked Ham

OK, girls (and guys)! It doesn't get much easier than this!  This is the way that my Mother always baked hams when I was growing up and I have continued the tradition in my family. You only need 1 ingredient, the ham - so you can't really go wrong with this one!

1 shank or butt portion ham 

1 brown paper sack

Remove all plastic wrapping material from ham and rinse off the ham. Pat dry with paper towels and place inside brown paper grocery sack.

Fold up the end of bag tightly and place in the bottom of a baking dish or roasting pan.

Bake at 325 degrees according to recommendations below.

Ham (cook before eating)

Shank or Butt portion  35-40 mins per pound 

Meat thermometer reading 160 degrees

Ham (Fully Cooked)

Shank or Butt portion 18-24 mins per pound 

Meat thermometer reading 140 degrees

Remove from oven.

Tear paper sack away from ham and discard.  (There is nothing like the smell of a fresh baked ham.)

Slice and ENJOY!!

P.S.     There's just one requirement if you make this ham, you HAVE to serve these with them!

Ham and Potato Casserole

This is a recipe that my family has made for years. My mother used to make it and then, after I got married, I started making it for my family.  It is so easy and always a favorite!

I have made it many times using leftover ham slices, but it is so convenient to use canned ham and crumble it. 

*Note: This is also good in the crock-pot with leftover ham sliced into thin slices.


5 - 6 potatoes, sliced

2 cans Hormel canned ham

1 onion, sliced in rings

1 can cream of mushroom soup**

1 cup milk

Salt & Pepper to taste

** Can use 2-3 Tablespoons of flour mixed with 1 cup of milk as a substitute for cream of mushroom soup.

Thinly slice potatoes and layer in a single layer on bottom of 13 x 9 baking dish that has been sprayed with cooking spray.

Crumble ham over layer of potatoes.

Slice onion into rings. Separate rings and layer over top of ham.

Sprinkle with salt and pepper. 

Repeat these layers again; ending with a layer of potato slices. Combine can of mushroom soup and 1 cup milk and whisk together until well-blended.

Pour soup mixture over entire casserole.

Bake covered at 350 degrees for 1 hour. Remove cover and bake an additional 15 minutes or until browned.

Broccoli, Ham and Cheese Quiche

I posted this recipe on Mimi's Making Memories a few months ago, but I decided to repeat it on my recipe blog for those readers that may have missed it the last time. This is a simple recipe that can be used for basically any kind of quiche -- I typically make Broccoli, Ham and Cheese because my husband happens to love it this way. YUM!

This is even better the next day and we sometimes eat it for breakfast!

Broccoli, Ham and Cheese Quiche

9 inch frozen pie shell

5 oz. can Hormel lean ham

10 oz. frozen chopped broccoli

6 oz. shredded Swiss cheese

4 eggs beaten until blended

1 cup whipping cream

2 Tablespoons lemon juice

1 teaspoon salt

1/8 teaspoon black pepper

2 Tablespoons finely chopped onions

Bake pie shell 1/2 as long as directions recommend. Remove from oven and cool for 10 minutes. While pie shell is baking, cook broccoli according to package directions and drain well.

Drain ham and crumble in bottom of pie shell.

Sprinkle broccoli on top of crumbled ham.

Sprinkle cheese over top of broccoli.

Mix all remaining ingredients together and pour over ham, broccoli and cheese in pie shell.

Bake at 350 degrees for 35-40 minutes.

*** Can use any cooked meat or vegetable, drained well. Makes enough filling for 2 thin (regular) pie shells or 1 deep dish pie. Can also be frozen after baked.

Other filling suggestions: Bacon & Cheese, Zucchini; Spinach; Cauliflower; Mushroom; Asparagus and Crab.

Enjoy!

Note: If your man has a problem with eating "quiche", you can always just call it a Ham and Cheese Pie! (-;