I don’t know what your family eats for Easter dinner but ham was abundant at ours…and eggs of course. Both families had lots of ham and lots of left overs. I hate letting leftovers go bad so I wanted to put all that extra ham and eggs to use!
- 2 cups cubed ham
- 1 c shredded Cheddar Cheese
- 1 c Swiss Cheese
- 1 c goat milk (or whole milk)
- 1/2 c low fat cottage cheese
- 4 small eggs (or 3 large eggs)
- 1/2 t salt 1/2 t pepper (if your ham is already heavily salted, no need to add extra salt)
- Preheat oven to 350 degrees. Cube your ham and lay in the bottom of a pie baking dish. Sprinkle cheddar cheese + swiss cheese on top of the ham.
- In a blender (I use my Vitamix) combine milk, eggs, cottage cheese, and seasoning. Blend on med-high until smooth.
- Pour the egg/milk mixture over the ham and cheese. The filling should be about 1/2-3/4 inches from the top of the dish. As the Quiche cooks the pan will fill but not overflow. If you feel like your dish is too full you can place the baking dish on a cookie sheet to catch any spills.
- Bake at 350 degrees for about 30-45 minutes or until the quiche forms up. You may be tempted to keep cooking the quiche until it feels hard in the middle, but overcooking will cause the eggs to be rubbery, The goal is for the quiche to be light and fluffy. So as soon as the center is no longer liquid it can come out. it will firm up as it cools.
Typically I add mushrooms, spinach, and other veggies to my quiche but this is a good ole meat and eggs version that even my husband loved! (he doesn’t usually care much for quiche). I hope you enjoy it and will share your feedback!